Overview

For courses in Quantity Food Production (Food Science) 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. The book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes in the book. 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. Designed for classroom teaching and learning as well as an invaluable recipe book and food production resource for staff working in commercial kitchens, Food for Fifty has been referred to as the bible for quantity food production and recognised as the most comprehensive quantity food production on the market. The new edition features approximately 70 new recipes and variations; a full, 4-colour design with colour photos; updated charts and tables; an expanded menu planning section, and more.

Full Product Details

Author:   Mary Molt
Publisher:   Pearson Education (US)
Imprint:   Pearson
Edition:   14th edition
Dimensions:   Width: 23.50cm , Height: 3.00cm , Length: 28.50cm
Weight:   2.068kg
ISBN:  

9780134437187

ISBN 10:   0134437187
Pages:   928
Publication Date:   16 August 2017
Audience:   College/higher education ,  Tertiary & Higher Education
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of 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 APPENDIX A: Suggested Menu Items and Garnishes APPENDIX B: Glossary of Menu and Cooking Terms APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food APPENDIX D: Common Pricing Methods APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

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Author Information

Mary Molt, Ph.D., R.D., L.D., is Associate Director Housing and Dining Services and Assistant Professor Food, Nutrition, Dietetics, Health at Kansas State University.  She earned her BS from the University of Nebraska-Kearney, MS from Oklahoma State University, and PhD from Kansas State University (KSU).  Dr. Molt has for worked 43 years at KSU on a joint appointment in foodservice management in Housing and Dining Services and as a faculty member in the College of Human Ecology teaching food management related classes.  Publicly recognised for foodservice management leadership, she has received several prestigious awards:  National Association of College and University Foodservice (NACUFS) Theodore W. Minah Award, the highest honour given for exceptional contributions to the foodservice industry (1995); twice the NACUFS Richard Lichtenfelt Award for outstanding service to the association; Academy of Nutrition and Dietetics (AND) Excellence in the Practice of Management (1997); and Medallion Award in recognition of outstanding service and leadership to the Academy and the dietetics profession (2013); International Food and Equipment Manufacturers (IFMA) Silver and Gold Plates recognising exceptional accomplishments and legendary status in the foodservice industry (2012).  She is a Kansas State University Faculty Fellow (2014).

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