Food for Fifty (What’s New in Culinary & Hospitality) 14th Edition – Ebook PDF Version

Food for Fifty (What’s New in Culinary & Hospitality) 14th Edition – Ebook PDF Version – Digital Instant Dowload.

Product details:

• ISBN-10 ‏ : ‎ 0134437187
• ISBN-13 ‏ : ‎ 978-0134437187
• Author: Mary Molt

Comprehensive and easy to follow, Food for Fifty provides students and food production professionals with a broad variety of tested quantity recipes, along with valuable tables, charts, and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information.

Table 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