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🌟 Food for Fifty - 13th Edition - Hardcover by Molt Mary K.

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Características del artículo

Estado
Aceptable: Libro con un desgaste evidente. La tapa puede tener algunos desperfectos, pero el libro ...
Book Title
Food for Fifty (13th Edition)
ISBN
9780136136514

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Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0136136516
ISBN-13
9780136136514
eBay Product ID (ePID)
102956998

Product Key Features

Number of Pages
880 Pages
Language
English
Publication Name
Food for Fifty
Publication Year
2010
Subject
Methods / Quantity, Industries / Hospitality, Travel & Tourism, Entertaining
Type
Textbook
Subject Area
Cooking, Business & Economics
Author
Mary K. Molt
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
69.1 Oz
Item Length
11.1 in
Item Width
9.1 in

Additional Product Features

Edition Number
13
Intended Audience
College Audience
LCCN
2009-047332
Dewey Edition
23
Dewey Decimal
641.5/7
Table Of Content
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
Synopsis
This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables . New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management., This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New Over 100 new recipes and recipe revisions. New Updated charts and tables . New Expanded section on ways to make recipes more healthy. New Updated information on menu planning for special meals, events and receptions. New Updated information on recipe modification. For professionals in Quantity Food Production and Foodservice Management., This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer. Some new features include: New! Over 100 new recipes and recipe revisions. New! Updated charts and tables . New! Expanded section on ways to make recipes more healthy. New! Updated information on menu planning for special meals, events and receptions. New! Updated information on recipe modification. MARKET: For professionals in Quantity Food Production and Foodservice Management.
LC Classification Number
TX820.M57 2010

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