by:
Molt, Mary

Publisher:
Prentice Hall
Published:August 18, 2000
ISBN:0130205354
Format:Hardcover
Pages:766

Description: The publisher, Prentice-Hall Career & Technology
For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus 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. --This text refers to an out of print or unavailable edition of this title.

Back Cover Copy


Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product.


Resource for a broad variety of tested recipes
Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees
Current HACCP guidelines
Updated tables, charts, and cooking information
Enhanced information for planning special meals and receptions
Expanded glossary of menu and cooking

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