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Food for Fifty,9780130205353
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Food for Fifty

by
Edition:
11th
ISBN13:

9780130205353

ISBN10:
0130205354
Format:
Hardcover
Pub. Date:
1/1/2001
Publisher(s):
PRENTICE HALL
List Price: $103.00
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Summary

The resource -- for over 65 years -- for professionals in quantity food production and foodservice management. Exceptionally comprehensive, it covers all the standards, skills, and techniques inherent in quality, quantity food production. Very contemporary in perspective, it provides a host of "new tools" for helping food professionals meet quickly-changing dining trends and satisfy the expectations of today's customer. Covers basic technical information, guidelines, and generally accepted methods of food preparation; includes over 400 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts -- all applicable to most types of foodservices; gives formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.

Author Biography

Mary Molt is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant and Institution Management, and Dietetics (HRIMD), Kansas State University.

Table of Contents

PART ONE Food Production Information 1(68)
Food Production Information
3(66)
How to Use Tables and Guides
3(2)
Recipe Development and Construction
5(1)
Recipe Adjustment
5(4)
Converting from U.S. Measurement to Metric
5(1)
Converting from Weight to Measure
6(1)
Increasing and Decreasing Recipe Yields
6(2)
Enlarging Home-Size Recipes
8(1)
Reducing Fat, Sodium, and Sugar
9(60)
PART TWO Recipes 69(616)
Recipe Information
70(3)
Yield
70(1)
Ingredients
70(1)
Weights and Measures
71(1)
Cooking Time and Temperature
71(1)
Critical Control Points
71(1)
Abbreviations Used in Recipes
71(1)
Basic Recipes
71(2)
Appetizers, Hors d'oeuvres, and Special Event Foods
73(14)
Appetizer Recipes
77(10)
Beverages
87(18)
Coffee
87(1)
Tea
88(1)
Punch
88(1)
Wine
89(1)
Beverage Recipes
89(16)
Breads
105(50)
Quick Breads
105(1)
Methods of Mixing
105(1)
Yeast Breads
106(4)
Ingredients
106(1)
Mixing the Dough
107(1)
Fermentation of Dough
108(1)
Shaping, Proofing, and Baking
108(1)
Freezing Yeast Doughs and Breads
108(2)
Quick Bread Recipes
110(26)
Yeast Bread Recipes
136(19)
Desserts
155(112)
Cakes and Icings
155(6)
Methods of Mixing Butter or Shortened Cakes
155(1)
Methods of Mixing Foam or Sponge Cakes
156(1)
Cake Mixes
156(1)
Scaling Batter
156(2)
Baking
158(1)
Icings and Fillings
158(3)
Cookies
161(2)
Proportion of Ingredients
161(1)
Methods of Mixing
161(1)
Shaping
161(1)
Baking
161(1)
Storing
161(2)
Pies
163(1)
Ingredients
163(1)
Mixing
163(1)
Other Desserts
164(1)
Cake Recipes
165(24)
Icing Recipes
189(7)
Filling Recipes
196(5)
Drop Cookie Recipes
201(11)
Bar Cookie Recipes
212(6)
Press, Molded, and Rolled Cookie Recipes
218(5)
Pie Recipes
223(24)
Other Dessert Recipes
247(20)
Eggs and Cheese
267(20)
Eggs
267(1)
Market Forms
267(1)
Egg Cookery
268(1)
Cheese and Milk
268(3)
Cheese Cookery
268(1)
Milk Cookery
268(3)
Egg and Cheese Recipes
271(16)
Fish and Shellfish
287(24)
Fin Fish
287(4)
Market Forms
287(1)
Storage
288(1)
Cooking Methods
289(2)
Shellfish
291(2)
Fish and Shellfish Recipes
293(18)
Meat
311(50)
Purchasing and Storage
311(1)
Cooking Methods
312(11)
Roasting
313(4)
Broiling
317(1)
Direct Grilling
317(1)
Frying
317(4)
Braising
321(1)
Cooking in Liquid
322(1)
Stewing
323(1)
Degree of Doneness
323(1)
Beef Recipes
324(22)
Veal Recipes
346(2)
Pork Recipes
348(13)
Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
361(72)
Pasta
361(1)
Rice
361(6)
Cereals
367(1)
Other Grains
367(1)
Beans
368(1)
Tofu
368(1)
Pasta Recipes
369(30)
Rice Recipes
399(14)
Cereal and Grain Recipes
413(9)
Bean and Tofu Recipes
422(11)
Poultry
433(30)
Purchasing and Storage
433(1)
Handling Poultry Safely
433(1)
Cooking Methods
433(7)
Broiling or Grilling
435(1)
Deep-Fat Frying
436(1)
Pan Frying
436(1)
Oven Frying
436(1)
Braising
436(1)
En Papillote
436(2)
Stewing or Simmering and Poaching
438(1)
Roasting
438(2)
Poultry Recipes
440(23)
Salads and Salad Dressings
463(68)
Salads
463(1)
Arranged Salads
463(1)
Salad Bars
463(1)
Salad Ingredients and Their Preparation and Storage
464(6)
Salad Greens
465(1)
Herbs
466(1)
Vegetables for Salads and Crudites
467(1)
Fresh Fruits
468(1)
Canned Fruit
469(1)
Other Foods
469(1)
Salad Dressings
470(3)
Vegetable and Pasta Salad Recipes
473(17)
Gelatin Salad Recipes
490(3)
Fruit Salad Recipes
493(5)
Entree Salad Recipes
498(14)
Relish Recipes
512(5)
Salad Dressing Recipes
517(14)
Sandwiches
531(28)
Preparation of Ingredients
531(1)
Breads
531(1)
Spreads
531(1)
Fillings
531(1)
Vegetable Accompaniments
531(1)
Preparation of Sandwiches
532(1)
Closed Sandwiches
532(1)
Grilled and Toasted Sandwiches
532(1)
Open-Faced Hot Sandwiches
532(1)
Canapes
532(1)
Ribbon Sandwiches
532(1)
Checkerboard Sandwiches
532(1)
Rolled Sandwiches
533(1)
Freezing Sandwiches
533(1)
Sandwich Recipes
534(25)
Sauces, Marinades, Rubs, and Seasonings
559(38)
Entree and Vegetable Sauces
559(1)
Dessert Sauces
560(1)
Marinades, Rubs, and Seasonings
560(1)
Entree and Vegetable Sauce Recipes
560(23)
Dessert Sauce Recipes
583(6)
Marinade, Rub, and Seasoning Recipes
589(8)
Soups
597(32)
Types of Soups
597(1)
Commercial Soup Bases
597(1)
Serving and Holding Soups
598(1)
Stock Soup Recipes
598(18)
Cream Soup Recipes
616(4)
Chowder Recipes
620(6)
Chilled Soup Recipes
626(3)
Vegetables
629(56)
Fresh and Frozen Vegetables
629(1)
Directions for Boiling
630(1)
Directions for Steaming
630(1)
Directions for Stir-Frying
630(1)
Canned Vegetables
630(2)
Directions for Heating
630(2)
Dried Vegetables
632(1)
Directions for Cooking
632(1)
Vegetable Recipes
633(52)
PART THREE Planning the Menu and Special Events 685(32)
Menu Planning
687(16)
Types of Menus
687(1)
Factors Affecting Menu Planning
688(2)
Clientele
688(1)
Type of Foodservice
689(1)
Financial Limitations
690(1)
Food Availability
690(1)
Production Capabilities
690(1)
Menu Planning Procedures
690(2)
Key Points in Menu Planning
690(1)
Steps in Menu Planning
691(1)
Menu Planning for Different Types of Foodservice
692(11)
Elementary and Secondary Schools
692(3)
Colleges and Universities
695(1)
Commercial Foodservices
695(3)
Hospitals
698(3)
Extended Care Facilities and Retirement Communities
701(2)
Planning Special Meals and Receptions
703(14)
Planning Responsibilities
703(1)
Receptions and Teas
704(1)
Coffees and Brunches
705(1)
Buffet Dinners and Luncheons
706(4)
Menu Planning
706(1)
Table and Space Arrangement
706(3)
Food Presentation and Service
709(1)
Banquet Service
710(3)
Preparation of the Dining Room
710(1)
Setting the Tables
710(1)
Seating Arrangement
711(1)
Service Counter Setup for Served Meals
711(1)
Table Service
711(2)
Styles of Service
713(1)
Wine and Bar Service
713(4)
Wine and Food Pairings
713(3)
Bar Service
716(1)
Appendix A Suggested Menu Items 717(8)
Appendix B Use of Herbs and Spices in Cooking 725(8)
Appendix C Potentially Hazardous Foods 733(2)
Appendix D Evaluating Food for Quality 735(2)
Appendix E Food Customs of Different Religions 737(2)
Glossary of Menu and Cooking Terms 739(10)
Index 749


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