Food for fifty
By: Mary Molt
Edition: 13th ed.
Publisher: Prentice Hall
Published: 2011
Place of publication: Upper Saddle River, N.J
Language: eng
Format: Hardcover
Number of pages: 859
ISBN-13: 9780136136514
Notes: Includes index.
Table of contents: title: About the author; title: Part one : Serving food in quantity.; title: Introduction to the foodservice industry; title: Recipe development, construction, and adjustment; title: Planning menus, special meals, and receptions; title: Part two : Food production tables.; title: Food production today; title: Part three : Foods and food production.; title: Food product information and food science; title: Quantity food production fundamentals and evaluating food quality; title: Food safety, knives, and other equipment; title: Part four : Recipes.; title: Appetizers and hors d'oeuvres; title: Beverages; title: Breads; title: Desserts; title: Eggs and cheese; title: Fish and shellfish; title: Meat; title: Poultry; title: Pasta, rice, cereals, and foods with grains, beans, and tofu; title: Salads and salad dressings; title: Sandwiches; title: Sauces, salsas, marinades, rubs, and seasonings; title: Soups; title: Vegetables; title: Appendixes.; title: Suggested menu items and garnishes; title: Resources with ideas for naming, plating, and garnishing food; title: Common pricing methods; title: Basic formulas for calculating yields and purchasing food; title: Glossary of menu and cooking terms