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Food for Fifty eBook, 14th Edition

Mary K. Molt

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Food for Fifty eBook, 14th Edition

By Mary K. Molt
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Overview
Author
Mary K. Molt
Edition
14th
ISBN
9780134437217
Published Date
17/06/2017

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 recognized as the most comprehensive quantity food production on the market. The new edition features approximately 70 new recipes and variations; a full, 4-coluor design with colour photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.

The full text downloaded to your computer

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  • search for key concepts, words and phrases
  • make highlights and notes as you study
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eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps.

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Time limit

The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.

Features

Recognised as the most comprehensive quantity food production resource on the market:

  • Turn to one source for reliable and basic recipes applicable to all types of food service.

    • Included is a complete assortment of standardised recipes that are useful examples for many recipe-related assignments.

    • The recipes are easily adaptable to new recipe ideas and food plating presentations.

  • NEW! Approximately 70 new recipes and variations have been added.

    • Many new recipes support plant forward menu planning.

    • Variations show how to adapt the recipes to produce a new but similarly consistent product.

 

Quick, easy-to-follow format makes food preparation essentials clear, and theory easy to understand:

  • NEW! Full, 4-colour design helps readers navigate the text’s extensive resources with ease.

    • Included are colour photos of key ingredients and techniques.

    • UPDATED pictures for knives and small equipment adds visual appeal and reflects a better selection of pictures.

  • NEW! An improved layout at the beginning of each recipe chapter helps faculty and students find information readily and shows easily what information is included in each recipe chapter.

  • UPDATED throughout with new information related to USDA.gov requirements for K-12 menu development.

  • Refer to specific information provided in a handy table format.

  • See how recipes can be combined or changed to produce recipes that reflect new and contemporary menu items.

  • Quick, easy access to guides and tables necessary for quantity food purchasing and production make this an ideal resource for completing theoretical assignments in menu planning, purchasing, and production planning.

    • UPDATED charts and tables include food items and new food items that have changed since the 13th Edition was published.

  • Easy-to-read recipe format lessens the chance for error by placing the production procedures adjacent to the ingredients.

  • Quantity recipes are standardised for similar terminology, portion size, and procedures to help students prepare recipes with assurance of quality results.

  • Adjustment procedures let the students’ increase and decrease recipes for differing yields. 

  • Cooking methods and terms are identified in easy-to-follow steps, making learning about the methods for cooking food products and the effect of heat on various food products.

  • Menu planning principles and their application to various food services, including menu-planning suggestion lists, helps students understand the many factors involved in planning menus for different types of food services.

    • NEW! An expanded menu planning section includes plant forward “Menus of Change” principles, consumer behavior, and sustainability.

    • NEW! Updated information reflects new K-12 menu planning requirements.

    • NEW! ChooseMyPlate.gov guidelines are presented.

  • Practical information about foods in various categories allows students to apply food theory to the preparation of food in quantity.

  • Basic information for planning special food events guides students through the process.

  • Food product information and purchasing and storage guidelines are included for many basic food products.

  • Score sheets and criteria provide information to help students evaluate food products.

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