Textbook
Culinary Arts/Reference
Cloth, 944 pages
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Food
for
Fifty
Twelfth Edition
©2006
Publisher: Pearson Education, Prentice Hall
Author: Mary Molt, Kansas State University
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Food for Fifty, a host of new tools for helping food professionals meet quickly changing dining
trends and satisfy the expectations of today’s customer.
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 foodservices; 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.
$104.00
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