Description

Features

• NEW - Approximately seventy new recipes—Includes more non-meat pasta, bean, vegetable, and tofu entree recipes; and recipes that include new foods on the market and foods appropriate for helping clientele meet the dietary standards.

  • Prepares students to meet the demands of current food preferences and modern eating styles. Ex.___

• NEW - New basic standardized recipes—Those that can be adapted to produce similar foods as shown in popular magazines, home-size cookbooks, and trade publications.

  • Allows for a uniform learning style. Ex.___

• NEW - Sections on marinades, rubs and seasonings. A great resource for adapting recipes in Food For Fifty or from other sources.

  • Useful for production staff or students when developing new recipes or preparing foods with new and different flavor profiles. Ex.___

• NEW - An expanded section for planning and serving special meals—Including buffets.

  • Gives students the basics for serving special meals and catered events. Ex.___

• NEW - New temperature guidelines and safe food handling standards.

  • Useful for developing Hazard Analysis Critical Control Point (HACCP) plans and for training staff about handling food safely. Ex.___

• NEW - Updated food production procedures.

  • Covers newest trends in food preparation. Ex.___

• NEW - Appendix on food customs of different religions.

  • Gives basic information about religious customs that are important when planning meals and special events. Ex.___

• NEW - Appendix on evaluating food for quality.

  • Useful for developing food quality assessment systems. Ex.___

• NEW - Expanded glossary of menu and cooking terms.

  • Complete reference source. Ex.___

• NEW - Updated charts and tables—And now larger and easier to read.

  • Makes the text an easier to read reference. Ex.___

• NEW - New and more colored picture inserts.

  • Helps generate ideas and offers creative food production and service suggestions. Ex.___

• Comprehensive coverage—Of all aspects of quantity food production. Provides tables and guidelines for food production basics, quantity recipes, and planning strategies.

  • Provides students with a convenient, single-source resource they can use in class and on the job. Ex.___

• Quick, easy-access guides and tables—For quantity food purchasing and production. Very complete and up-to-date. Covers, for example, amounts of food needed to serve 50; weights and measures; changing weights of recipe ingredients to volume measurement; directions for increasing recipe yields when adapting recipes to different yields and for increasing home-size recipes for quantity production; cooking temperatures; food substitutions and equivalents; and pan and mixer bowl capacities.

  • Provides students with an indispensable reference for menu planning, purchasing, and food production assignments. Ex.___

• Emphasis on food quality and safety standards—Focuses on production, service, and storage procedures which will prevent or reduce the food safety hazards of potentially hazardous foods.

  • Helps students develop effective Hazard Analysis Critical Control Point (HACCP) plans and gives step-by-step instructions for organizing production to assure food safety and quality. Ex.___

• An exceptionally wide variety of tested, basic 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.

  • Gives students a source of basic recipes for production assignments, and allows them to easily recreate in quantity contemporary recipes they find in trade magazines or home-sized cookbooks (by making slight changes in the text's basic recipes). Ex.___

• Recipes in an easy-to-read format—With specific, standardized procedures presented adjacent to ingredients.

  • Lessens the chance for error and serves as a model for teaching students how to write standardized recipes. Ex.___

• Quantity recipes standardized—For terminology, portion size, and procedures.

  • Helps students consistently prepare high quality food products from recipes and the clear and consistent recipe terminology is a resource for writing production sheets and schedules. Ex.___

• Food theory for various recipe categories—Each recipe chapter begins with a discussion of general principles and production techniques for preparing the recipes in that section. Nutritive values provided for recipes.

  • Gives students the background they need in order to prepare foods properly. Ex.___

• Yield adjustment procedures—For increasing the decreasing recipe yields.

  • Enables students to adjust recipes for differing yields. Ex.___

• Menu planning—Discusses menu planning principles and their application to various foodservices. Includes menu planning suggestion lists.

  • Helps students understand the many factors involved in planning menus for different types of foodservices. Ex.___

• Special food events—Provides basic information for planning and serving special food events, such as, receptions, buffets, and banquets. Provides basic catering checklists.

  • Guides students through the process of planning a variety of special food events, and the checklists make catering assignments easier to direct. Ex.___

• Valuable appendices.

  • Lists menu planning suggestions, information for using herbs and spices in cooking and regional flavorings, potentially hazardous foods, food evaluation criteria, food customs of different religions, and an expanded glossary of menu and cooking terms. Ex.___

• Full-color inserts—Of breads, meats, fresh vegetables, salads, and garnishes.

  • Inspires attractive presentations of food and provides visual references for identification of common herbs, mushrooms, melons, greens, onions, lesser known produce, and doneness stages of beef. Ex.___

New To This Edition

• Approximately seventy new recipes—Includes more non-meat pasta, bean, vegetable, and tofu entree recipes; and recipes that include new foods on the market and foods appropriate for helping clientele meet the dietary standards.

  • Prepares students to meet the demands of current food preferences and modern eating styles. Ex.___

• New basic standardized recipes—Those that can be adapted to produce similar foods as shown in popular magazines, home-size cookbooks, and trade publications.

  • Allows for a uniform learning style. Ex.___

• Sections on marinades, rubs and seasonings. A great resource for adapting recipes in Food For Fifty or from other sources.

  • Useful for production staff or students when developing new recipes or preparing foods with new and different flavor profiles. Ex.___

• An expanded section for planning and serving special meals—Including buffets.

  • Gives students the basics for serving special meals and catered events. Ex.___

• New temperature guidelines and safe food handling standards.

  • Useful for developing Hazard Analysis Critical Control Point (HACCP) plans and for training staff about handling food safely. Ex.___

• Updated food production procedures.

  • Covers newest trends in food preparation. Ex.___

• Appendix on food customs of different religions.

  • Gives basic information about religious customs that are important when planning meals and special events. Ex.___

• Appendix on evaluating food for quality.

  • Useful for developing food quality assessment systems. Ex.___

• Expanded glossary of menu and cooking terms.

  • Complete reference source. Ex.___

• Updated charts and tables—And now larger and easier to read.

  • Makes the text an easier to read reference. Ex.___

• New and more colored picture inserts.

  • Helps generate ideas and offers creative food production and service suggestions. Ex.___

Table of Contents

I. FOOD PRODUCTION INFORMATION.

II. RECIPES.

III. PLANNING THE MENU AND SPECIAL EVENTS.

Courses

Quantity Food Production  (Food Science)

Next Edition(s)

• Food for Fifty, 13/E
  Molt
  ©2011  |  Prentice Hall  |  Cloth; 880 pp  |  Instock
  ISBN-10: 0136136516  |  ISBN-13: 9780136136514
  Suggested retail price: $129.60  Buy from myPearsonStoreNet price: $97.20  (What's this?)Brief Description  | 

  

  For courses in Quantity Food Production and Foodservice Management.

   

  This classic text is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today's consumer.

  More Info
  

Author Bios

MARY MOLT, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant and Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from University of Nebraska—Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 27 years of professional experience at Kansas State University, with a joint appointment in academic and food service administration. Current responsibilities include team teaching Food Production Management, assisting with supervised practice experiences for senior students in Dietetics, and directing management activities for three-residence hall dining centers serving more than 8000 meals per day. Dr. Molt is active in the American Dietetic Association, Kansas Dietetic Association, and the National Association of College and University Food Services (NACUFS). Twice she was recognized with the NACUFS Richard Lichtenfelt Award for outstanding service to the association. In 1995 Dr. Molt received the Theodore W. Minah Award, the highest honor given by NACUFS, for exceptional contribution to the food service industry. The Award for Excellence in the Practice of Management was given to Dr. Molt in 1997 by the American Dietetic Association. She serves on several University committees including Faculty Senate and Intercollegiate Athletic Council (Chair), advises students in Kappa Omicron Nu, and holds membership in several honor societies including Kappa Omicron Nu, Delta Kappa Gamma, Phi Upsilon Omicron, and Phi Kappa Phi.

Backcover Copy

Now, in a new and exciting eleventh edition, the pace-setting FOOD FOR FIFTY is better than ever! Building upon its tradition as THE source for quantity standardized recipes and food production, this new edition furthers its value as a useful tool for making the types of dishes that are so beautifully represented in culinary magazines and consumer publications.

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 items

FOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer.

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Companion Website - Pineapple
Pearson
©1997  |  Prentice Hall  |  On-line Supplement  |  Live
ISBN-10: 0136405584  |  ISBN-13: 9780136405580
URL: http://www.prenhall.com/pineapple
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MasterCook 11
Pearson
©2011  |  Prentice Hall  |  CD-ROM Only  |  Instock
ISBN-10: 0132557800  |  ISBN-13: 9780132557801
Suggested retail price:  $34.80    Buy from myPearsonStoreNet price: $26.10  (What's this?)More Info

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