Description: About this productSynopsisTHE resource--for nearly 70 years'this e xceptionallycomprehensive 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.THE resource--for nearly 70 years-this e"xceptionally" 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.Product IdentifiersISBN-100131138715ISBN-139780131138711eBay Product ID (ePID)43550655Key DetailsAuthorMary MoltNumber Of Pages944 pagesEdition DescriptionRevisedFormatHardcoverPublication Date2005-01-31LanguageEnglishPublisherPrentice Hall PTRPublication Year2005Additional DetailsEdition Number12Copyright Date2006IllustratedYesDimensionsWeight83.8 OzHeight2.2 In.Width8.4 In.Length11.2 In.Target AudienceGroupCollege AudienceClassification MethodLCCN2004-058733LC Classification NumberTX820.M57 2005Dewey Decimal641.5/7Dewey Edition22Table Of ContentI. PLANNING MEALS. 1. Planning the Menu and Planning Special Meals and Receptions. Menu Planning. Planning Special Meals and Receptions. II. FOOD PRODUCTION INFORMATION. 2. Guides and Tables. How to Use Tables and Guides. Section A - The Recipe: Development, Construction, and Adjustment. Section B - Amounts of Food to Serve, Yield and Food Equivalents Information. Section C - Weights, Measures, and Guides for Cooking/Baking Temperatures. Section D - Food Safety. 3. Food Product Information, Purchasing, and Storage. Basic Food Products. 4. Production Fundamentals. Production and Kitchen Readiness. Production Scheduling. Cooking Methods and Terms. Evaluating Food for Quality. 5. Knives and Equipment. Knives. Equipment. III. RECIPES. 6. Appetizers, Hors d'oeuvres, and Special Event Food. Appetizer Recipes. 7. Beverages. Coffee. Tea. Punch. Wine. Beverage Recipes. 8. Breads. Quick Breads. Yeast Breads. Quick Bread Recipes. Yeast Bread Recipes. 9. Desserts. Cakes and Icings. Cookies. Pies. Other Desserts. Cake Recipes. Icing Recipes. Filling Recipes. Drop Cookie Recipes. Bar Cookie Recipes. Pressed, Molded, and Rolled Cookie Recipes.
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Number of Pages: 944 Pages
Publication Name: Food for Fifty
Language: English
Publisher: Prentice Hall PTR
Item Height: 2.2 in
Publication Year: 2005
Subject: Methods / Quantity, Methods / General, Entertaining
Features: Revised
Type: Textbook
Item Weight: 83.8 Oz
Subject Area: Cooking
Item Length: 11.2 in
Author: Mary Molt
Item Width: 8.4 in
Format: Hardcover
