Food for Fifty by Mary K. MoltFood for Fifty by Mary K. Molt

Food for Fifty

byMary K. Molt

Hardcover | January 25, 2010

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This classic book 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. Some new features include:

  • New! Over 100 new recipes and recipe revisions.  
  • New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy. 
  • New! Updated information on menu planning for special meals, events and receptions.
  • New! Updated  information on recipe modification.

 

  For professionals in Quantity Food Production and Foodservice Management.

Mary Molt, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant, Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from the University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. ...
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Title:Food for FiftyFormat:HardcoverDimensions:880 pages, 10.9 × 9.1 × 1.4 inPublished:January 25, 2010Publisher:Pearson EducationLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0136136516

ISBN - 13:9780136136514

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Table of Contents

PART I: SERVING FOOD IN QUANTITY

1.      Introduction to Quantity Foodservice

2.      Recipe Development, Construction, and Adjustment

3.      Planning Menus and Planning Special Meals and Receptions

 

PART II: FOOD PRODUCTION TABLES

4.      Food Production Tables

 

PART III: FOODS AND FOOD PRODUCTION

5.      Food Product Information and Food Service

6.      Quantity Food Production Fundamentals and Evaluating Food Quality

7.      Food Safety

 

PART IV: RECIPES

8.      Appetizers and Hors d’oeuvres

9.      Beverages

10.    Breads

11.    Desserts

12.    Eggs and Cheese

13.    Fish and Shellfish

14.    Meats

15.    Poultry

16.    Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu

17.    Salads and Salad Dressings

18.    Sandwiches

19.    Sauces, Marinades, Rubs, and Seasonings

20.    Soups

21.    Vegetables

 

APPENDIX A: Suggested Menu Items and Garnishes

APPENDIX B: Glossary of Menu and Cooking Terms

APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food

APPENDIX D: Common Pricing Methods

APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food