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Publication Date: 2005
Publisher: Prentice Hall
The twelfth edition ofFood for Fifty,with all the features that have made it an invaluable food production resource for nearly 70 years, is attractively designed with more color photographs, easier-to-read charts and tables, and an improved user-focused layout. This new edition also serves as an unparalleled source for standardized quantity recipes and as a useful tool for developing menu items based on ideas gleaned from pictures or recipes in popular magazines and culinary publications. Food professionals and students are encouraged to use the book's recipes and information as the foundation for adapting nearly any recipe to make a quality food product. They are encouraged to apply the recipe writing and standardizing principles as used inFood for Fiftyrecipes when adapting recipes from less-standardized sources. Featured include: Resource for a broad variety of tested quantity recipes Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees Improved HACCP and food safety information Updated tables, charts, and cooking information General information plus purchasing and storage guidelines for most food categories Expanded fresh produce chapter with pictures to identify fruits and vegetables Production fundamentals--kitchen readiness, production scheduling, cooking methods Food product evaluation forms and information Knife care and identification of various knife cuts Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes Food for Fifty, Twelfth Edition,expertly provides readers with the fundamentals for producing quality food in quantity. This book makes available in one comprehensive text the food production information and recipes necessary for keeping up with ever-changing dining trends and for satisfying the expectations of today's customer.Molt, Mary is the author of 'Food for Fifty', published 2005 under ISBN 9780131138711 and ISBN 0131138715.