Skip to content

Food for Fifty Exercises and Applications to Accompany

Spend $50 to get a free DVD!

ISBN-10: 0135072255

ISBN-13: 9780135072257

Edition: 13th 2011

Authors: Katrina Warner

List price: $43.49
Blue ribbon 30 day, 100% satisfaction guarantee!
Out of stock
what's this?
Rush Rewards U
Members Receive:
Carrot Coin icon
XP icon
You have reached 400 XP and carrot coins. That is the daily max!

Customers also bought

Book details

List price: $43.49
Edition: 13th
Copyright year: 2011
Publisher: Pearson Education, Limited
Publication date: 2/16/2010
Binding: Paperback
Pages: 88
Size: 7.75" wide x 9.75" long x 0.25" tall
Weight: 0.286
Language: English

Factor method, pg 11
Percentage method, pg 11
Abbreviations used in recipes, pg 7
Direct-reading tables, tables 2.1 and 2.2, pg 16 and 18
Direct-reading table for increasing home-sized recipes, table 2.3, pg 24
AP/EP concepts
Yield relationships
Amounts of food to serve 50, table 4.1, pg 61
Food weights and approximate equivalents in measure, table 4.2, pg71
Ingredient substitutions, table 4.5, pg 88
Ingredient proportions, table 4.6, pg 90
Ounces and decimal equivalents of a pound and grams, table 4.7, pg 90
Weight and approximate measure equivalents for commonly used foods, table 4.10, pg 92
Common can sizes, table 4.11, pg 94
Drained weight
Metric equivalents for weight, measure, and temperature, table 4.12, pg 94
Convection oven baking times and temperatures, table 6.3, pg 154
Guidelines for reducing the risk of food-borne illness, table 7.1, pg 163
Cold food storage temperatures, table 7.3, pg 164
Safe internal temperatures for cooked foods, table 7.6, pg 165
Food serving temperatures and holding times, table 7.7, pg 166
Fresh herb descriptions, flavor, and usage, table 5.18, pg 128
Salt and pepper seasonings, table 5.23, pg 139
Pan capacities for baked products, table 7.16, pg 184
Dipper equivalents, table 7.18, pg 186
Ladle equivalents, table 7.19, pg 186
Recommended mixer bowl and steam-jacketed kettle sizes for selected products, table 7.20, pg 187
Basic proportions and yields for converted rice, table 16.1, pg 506
Create a production worksheet, pg 144
Mise en place steps
Using menu planning principles, plan a 4-day menu
Strategies to reduce fat, sodium, and sugar
Using cheeseburger pie recipe, calculate amount of AP ground beef needed
Prepare an oven schedule for preparing a menu with four oven cooked items
Cost per pound AP and EP
Buffet set up
Menu for all religions