Food for Fifty, 14th edition

Published by Pearson (June 8, 2017) © 2018

  • Mary K. Molt
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Details

  • A print edition

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

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