Food for Fifty

ISBN-10: 0133828395

ISBN-13: 9780133828399

Edition: 10th 1997

Authors: Mary K. Molt

List price: $80.00
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Description:

The resource -- for over 65 years -- for professionals in quantity food production and foodservice management. Exceptionally comprehensive, it covers all the standards, skills, and techniques inherent in quality, quantity food production. 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. Covers basic technical information, guidelines, and generally accepted methods of food preparation; includes over 400 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts -- all applicable to most types of foodservices; gives formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.
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Book details

List price: $80.00
Edition: 10th
Copyright year: 1997
Publisher: Prentice Hall PTR
Publication date: 10/18/1996
Binding: Hardcover
Pages: 693
Size: 8.66" wide x 11.02" long x 1.18" tall
Weight: 3.960
Language: English

Food Production Information
Food Production Information
How to Use Tables and Guides
Recipe Development and Construction
Recipe Adjustment
Converting from U.S. Measurement to Metric
Converting from Weight to Measure
Increasing and Decreasing Recipe Yields
Enlarging Home-Size Recipes
Reducing Fat, Sodium, and Sugar
Recipes
Recipe Information
Yield
Ingredients
Weights and Measures
Cooking Time and Temperature
Critical Control Points
Abbreviations Used in Recipes
Basic Recipes
Appetizers, Hors d'oeuvres, and Special Event Foods
Appetizer Recipes
Beverages
Coffee
Tea
Punch
Wine
Beverage Recipes
Breads
Quick Breads
Methods of Mixing
Yeast Breads
Ingredients
Mixing the Dough
Fermentation of Dough
Shaping, Proofing, and Baking
Freezing Yeast Doughs and Breads
Quick Bread Recipes
Yeast Bread Recipes
Desserts
Cakes and Icings
Methods of Mixing Butter or Shortened Cakes
Methods of Mixing Foam or Sponge Cakes
Cake Mixes
Scaling Batter
Baking
Icings and Fillings
Cookies
Proportion of Ingredients
Methods of Mixing
Shaping
Baking
Storing
Pies
Ingredients
Mixing
Other Desserts
Cake Recipes
Icing Recipes
Filling Recipes
Drop Cookie Recipes
Bar Cookie Recipes
Press, Molded, and Rolled Cookie Recipes
Pie Recipes
Other Dessert Recipes
Eggs and Cheese
Eggs
Market Forms
Egg Cookery
Cheese and Milk
Cheese Cookery
Milk Cookery
Egg and Cheese Recipes
Fish and Shellfish
Fin Fish
Market Forms
Storage
Cooking Methods
Shellfish
Fish and Shellfish Recipes
Meat
Purchasing and Storage
Cooking Methods
Roasting
Broiling
Direct Grilling
Frying
Braising
Cooking in Liquid
Stewing
Degree of Doneness
Beef Recipes
Veal Recipes
Pork Recipes
Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
Pasta
Rice
Cereals
Other Grains
Beans
Tofu
Pasta Recipes
Rice Recipes
Cereal and Grain Recipes
Bean and Tofu Recipes
Poultry
Purchasing and Storage
Handling Poultry Safely
Cooking Methods
Broiling or Grilling
Deep-Fat Frying
Pan Frying
Oven Frying
Braising
En Papillote
Stewing or Simmering and Poaching
Roasting
Poultry Recipes
Salads and Salad Dressings
Salads
Arranged Salads
Salad Bars
Salad Ingredients and Their Preparation and Storage
Salad Greens
Herbs
Vegetables for Salads and Crudites
Fresh Fruits
Canned Fruit
Other Foods
Salad Dressings
Vegetable and Pasta Salad Recipes
Gelatin Salad Recipes
Fruit Salad Recipes
Entree Salad Recipes
Relish Recipes
Salad Dressing Recipes
Sandwiches
Preparation of Ingredients
Breads
Spreads
Fillings
Vegetable Accompaniments
Preparation of Sandwiches
Closed Sandwiches
Grilled and Toasted Sandwiches
Open-Faced Hot Sandwiches
Canapes
Ribbon Sandwiches
Checkerboard Sandwiches
Rolled Sandwiches
Freezing Sandwiches
Sandwich Recipes
Sauces, Marinades, Rubs, and Seasonings
Entree and Vegetable Sauces
Dessert Sauces
Marinades, Rubs, and Seasonings
Entree and Vegetable Sauce Recipes
Dessert Sauce Recipes
Marinade, Rub, and Seasoning Recipes
Soups
Types of Soups
Commercial Soup Bases
Serving and Holding Soups
Stock Soup Recipes
Cream Soup Recipes
Chowder Recipes
Chilled Soup Recipes
Vegetables
Fresh and Frozen Vegetables
Directions for Boiling
Directions for Steaming
Directions for Stir-Frying
Canned Vegetables
Directions for Heating
Dried Vegetables
Directions for Cooking
Vegetable Recipes
Planning the Menu and Special Events
Menu Planning
Types of Menus
Factors Affecting Menu Planning
Clientele
Type of Foodservice
Financial Limitations
Food Availability
Production Capabilities
Menu Planning Procedures
Key Points in Menu Planning
Steps in Menu Planning
Menu Planning for Different Types of Foodservice
Elementary and Secondary Schools
Colleges and Universities
Commercial Foodservices
Hospitals
Extended Care Facilities and Retirement Communities
Planning Special Meals and Receptions
Planning Responsibilities
Receptions and Teas
Coffees and Brunches
Buffet Dinners and Luncheons
Menu Planning
Table and Space Arrangement
Food Presentation and Service
Banquet Service
Preparation of the Dining Room
Setting the Tables
Seating Arrangement
Service Counter Setup for Served Meals
Table Service
Styles of Service
Wine and Bar Service
Wine and Food Pairings
Bar Service
Suggested Menu Items
Use of Herbs and Spices in Cooking
Potentially Hazardous Foods
Evaluating Food for Quality
Food Customs of Different Religions
Glossary of Menu and Cooking Terms
Index
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