An edition of Food for fifty (2011)

Food for fifty

13th ed.

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Cover of: Food for fifty by Mary Molt, Mary Molt
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Last edited by Bryan Tyson
August 11, 2014 | History
Edit
An edition of Food for fifty (2011)

Food for fifty

13th ed.

by

  • 1 Want to read

This book is for courses in Quantity Food Production and Foodservice Management. This classic text is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. - Publisher.

Publish Date
Publisher
Prentice Hall
Language
English
Pages
859

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Subjects

Quantity cookery, Menus

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Edition Availability
Cover of: Food for fifty
Food for fifty
2011, Prentice Hall
Hardcover in English - 13th ed.
  • Not in Library
Libraries near you: WorldCat

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Book Details

Table of Contents

About the author
Part one : Serving food in quantity.
Introduction to the foodservice industry
Recipe development, construction, and adjustment
Planning menus, special meals, and receptions
Part two : Food production tables.
Food production today
Part three : Foods and food production.
Food product information and food science
Quantity food production fundamentals and evaluating food quality
Food safety, knives, and other equipment
Part four : Recipes.
Appetizers and hors d'oeuvres
Beverages
Breads
Desserts
Eggs and cheese
Fish and shellfish
Meat
Poultry
Pasta, rice, cereals, and foods with grains, beans, and tofu
Salads and salad dressings
Sandwiches
Sauces, salsas, marinades, rubs, and seasonings
Soups
Vegetables
Appendixes.
Suggested menu items and garnishes
Resources with ideas for naming, plating, and garnishing food
Common pricing methods
Basic formulas for calculating yields and purchasing food
Glossary of menu and cooking terms

Edition Notes

Includes index.

Published in
Upper Saddle River, N.J

Classifications

Dewey Decimal Class
641.5/7
Library of Congress
TX820 .M57 2011

The Physical Object

Format
Hardcover
Pagination
xiii, 859 p., 24 p. of plates
Number of pages
859
Dimensions
29 x x centimeters

ID Numbers

Open Library
OL24463018M
ISBN 10
0136136516
ISBN 13
9780136136514
LCCN
2009047332
OCLC/WorldCat
469915567

Source records

Library of Congress MARC record

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History

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August 11, 2014 Edited by Bryan Tyson Edited without comment.
August 11, 2014 Edited by Bryan Tyson Added new cover
November 24, 2010 Created by ImportBot initial import