Food for Fifty

by Molt, Mary

• ISBN13: 9780130205353
• ISBN10: 0130205354
• Edition: 11th
• Format: Hardcover
• Copyright: 2001-01-01
• Publisher: PRENTICE HALL

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