Food for Fifty
For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus 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.