Food for Fifty

Description

Food for Fifty
by Mary Molt



FROM THE PUBLISHER
THE resource--for nearly 70 years-this exceptionally comprehensive book/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of food services; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. 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. Approximately seventy recipes-organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. For foodservice managers and food production professionals in commercial kitchens.

FROM THE PUBLISHER
Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product.
[indent]Resource for a broad variety of tested recipes
Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees
Current HACCP guidelines
Updated tables, charts, and cooking information
Enhanced information for planning special meals and receptions
Expanded glossary of menu and cooking items [/indent]
FOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer

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