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Food For Fifty,9780131138711
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Food For Fifty

by
Edition:
13th
ISBN13:

9780131138711

ISBN10:
0131138715
Format:
Hardcover
Pub. Date:
1/1/2011
Publisher(s):
Pearson College Div
List Price: $117.31
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Summary

THE resource--for nearly 70 years-this e"xceptionally" comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. 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. Approximately seventy recipes-organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. For foodservice managers and food production professionals in commercial kitchens.

Table of Contents

Planning Meals
Planning the Menu and Planning Special Meals and Receptions
Menu Planning
Planning Special Meals and Receptions
Food Production Information
Guides and Tables
How to Use Tables and Guides
The Recipe: Development, Construction, and Adjustment
Amounts of Food to Serve, Yield and Food Equivalents Information
Weights, Measures, and Guides for Cooking/Baking Temperatures
Food Safety
Food Product Information, Purchasing, and Storage
Basic Food Products
Production Fundamentals
Production and Kitchen Readiness
Production Scheduling
Cooking Methods and Terms
Evaluating Food for Quality
Knives and Equipment
Knives
Equipment
Recipes
Appetizers, Hors d'oeuvres, and Special Event Food
Appetizer Recipes
Beverages
Coffee
Tea
Punch
Wine
Beverage Recipes
Breads
Quick Breads
Yeast Breads
Quick Bread Recipes
Yeast Bread Recipes
Desserts
Cakes and Icings
Cookies
Pies
Other Desserts
Cake Recipes
Icing Recipes
Filling Recipes
Drop Cookie Recipes
Bar Cookie Recipes
Pressed, Molded, and Rolled Cookie Recipes.

Table of Contents provided by Publisher. All Rights Reserved.

Excerpts

For nearly 70 years,Food for Fiftyhas been used as a resource for students in quantity food production and food production management courses, and for persons employed in foodservice management positions. The book is designed to provide food professionals with quantity recipes that they can prepare, confident of quality outcomes, and with information that will make their jobs easier. Since the book's origin, revisions have been made to keep abreast of the changing foodservice industry. In this twelfth edition, new recipes have been added that reflect current food preferences and modern eating styles, including meatless and vegan recipes. In addition, a longtime goal ofFood for Fiftyis to provide basic standardized recipes that can be adapted to produce foods similar to those shown in popular magazines, home-size cookbooks, and trade publications. The basic recipes and straightforward production guides will assist production staff in making an endless variety of food products. New and expanded food production information includes food safety guidelines, food evaluation forms, discussion about the basic foods used in food preparation, and food production fundamentals. Knife use and care, and information about equipment is included. Color visuals in the basic foods section add toFood for Fifty'susefulness as a teaching text and foodservice resource. ORGANIZATION OF THE BOOK Food for Fiftyis divided into three major sections. Part One, "Planning the Menu and Planning Special Meals and Receptions," offers guidelines and procedures for planning meals, with special consideration given to different types of foodservices. Planning and serving special foodservice events such as receptions, buffets, and banquets are discussed, and guidelines for planning are provided. Part Two, "Food Production Information," is a guide to planning and preparing food in quantity. This part has four sections. In Section A, the guidelines and tables are useful for developing, constructing, and adjusting recipes. Directions for increasing recipe yields are helpful when adapting recipes given in this book to different yields and for increasing home-sized recipes for quantity production. Suggestions for reducing fat, sodium, and sugar are useful for providing food choices that help clientele meet the dietary guidelines for Americans. Section B provides a comprehensive table of amounts of food needed to serve 50 people and information for making food substitutions and weight and measure conversions. Section C includes tables for weights and measures, and cooking and baking temperature guides. Section D has many food safety guidelines that are useful for developing Hazard Analysis Critical Control Point (HACCP) plans. This section also includes a discussion of basic food products and production fundamentals such as kitchen readiness, production scheduling, cooking methods, and food evaluation. Knife care and descriptions for basic knife cuts will be helpful for teaching inexperienced food production staff or students. A visual description of small equipment used in food production is in this section. Part Three, "Recipes," includes a wide variety of tested recipes given in yields of approximately 50 portions and many suggestions for variations of the basic recipes. Recipes are organized according to menu categories. Most recipe chapters begin with general timetables and cooking guidelines for preparing the recipes in that chapter. At the back of the book is a list of menu planning suggestions and garnishes (Appendix A) and a glossary of menu and cooking terms (Appendix B). DISTINCTIVE FEATURES OF THE BOOK Food for Fiftyhas been recognized for many years as a dependable resource for students and food production managers. Part Two is considered by many to be an indispensable reference for food production information. The various tables are helpful for menu planning and purchasing,


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