Food for Fifty
12th Edition
by Mary Molt
The "bible" for all aspects of quantity food production is now available
in an updated 12th edition. It provides tables and guidelines for food
production basics, quantity recipes, and planning strategies.
Better still, when you purchase Food for Fifty 12th edition from C.H.I.P.S. you will receive the Food for Fifty CD-ROM FREE!
Order your copy today!
Every institutional and commercial food operation should have this book!
Features of the 12th Edition:
- NEW—Many meatless and vegan recipes added
- 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
- NEW—Information on equipment and knives–Knife skills, use, and care; small equipment identification)
- NEW-Reorganized content–Part I is now Planning Meals; Part II is Food Production Information; and Part III is Recipes. Information that was previously in the appendices is now integrated into the text
- NEW-Updated charts and tables–Well grouped according to use, and now larger and easier to read
- NEW-Added colored pictures
- Approximately seventy recipes–Includes 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
- 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
- Recipes in an easy-to-read format–With specific, standardized procedures presented adjacent to ingredients
- Quantity recipes standardized–For terminology, portion size, and procedures
- 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
- Yield adjustment procedures–For increasing the decreasing recipe yields
- Sections on marinades, rubs and seasonings. A great resource for adapting recipes in Food For Fifty or from other sources
- A section for planning and serving special meals–Including buffets
- Temperature guidelines and safe food handling standards
- Food production procedures
- Information on food customs of different religions
- Forms for evaluating food quality
- Glossary of menu and cooking terms
- 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
- 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
- Menu planning–Discusses menu planning principles and their application to various foodservices. Includes menu planning suggestion lists
- Special food events–Provides basic information for planning and serving special food events, such as, receptions, buffets, and banquets. Provides basic catering checklists
- Full-color inserts–Of breads, meats, fresh vegetables, salads, and garnishes
Contents
Part I: Planning Meals
- Planning the Menu and Planning Special Meals and Receptions
- Menu Planning
- Planning Special Meals and Receptions
Part II: Food Production Information
- Guides and Tables
- How to Use Tables and Guides.
- The Recipe: Development, Construction, and Adjustment
- Amounts of Food to Serve, Yield and Food Equivalents Information
- Weights, Measures, and Guides for Cooking/Baking Temperatures
- Food Safety
- Food Product Information, Purchasing, and Storage
- Production Fundamentals
- Production and Kitchen Readiness
- Production Scheduling
- Cooking Methods and Terms
- Evaluating Food for Quality
- Knives and Equipment
Part III: Recipes
- Appetizers, Hors d'oeuvres, and Special Event Food
- Beverages
- Coffee
- Tea
- Punch
- Wine
- Beverage Recipes
- Breads
- Quick Breads
- Yeast Breads
- Quick Bread Recipes
- Yeast Bread Recipes
- 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
- Pie Recipes
- Other Dessert Recipes
- Eggs and Cheese
- Egg, Cheese, and Milk Cookery
- Egg and Cheese Recipes
- Fish and Shellfish
- Fish and Shellfish Cookery; Time and Temperature Timetables and Guidelines
- Fish and Shellfish Recipes
- Meat
- Time and Temperature Timetables and Guidelines for Cooking Meat
- Degree of Doneness
- Beef Recipes
- Veal Recipes
- Pork Recipes
- Poultry
- Safe Handling
- Cooking Methods
- Poultry Recipes
- Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
- Rice and Pasta Yields
- Pasta Recipes
- Rice Recipes
- Cereal and Grain Recipes
- Bean and Tofu Recipes
- Salad and Salad Dressings
- Salads
- Arranged Salads
- Salad Bars
- Salad Ingredients
- Vegetable and Pasta Salad Recipes
- Entrée Salad Recipes
- Relish Recipes
- Salad Dressing Recipes
- Sandwiches
- Preparation of Ingredients
- Preparation of Sandwiches
- Freezing Sandwiches
- Sandwich Recipes
- Sauces, Marinades, Rubs, and Seasonings
- Entrée and Vegetable Sauce Recipes
- Dessert Sauce Recipes
- Marinade, Rub, and Seasoning Recipes
- Soups
- Types of Soups
- Commercial Soup Bases
- Serving and Holding Soups
- Stock Soup Recipes
- Cream Soup Recipes
- Chowder Recipes
- Chilled Soup Recipes
- Vegetables
- Fresh and Frozen Vegetables
- Canned Vegetables
- Dried Vegetables
- Vegetable Recipes
Appendices
- Suggested Menu Items and Garnishes
- Glossary of Menu and Cooking Terms
Index
Food for Fifty CD-ROM
12th edition
The CD-ROM for the 12th edition of Food for Fifty is a terrific value and contains the following features:
- The recipes from the 12th edition of Food for Fifty
- Recipes from 23 other books
- Ability to change number of servings per recipe
- Ability to add new recipes
- Shopping list feature
- Spelling checker
- Export and mail program
- Print option
- Search option for any or all cookbooks
- Menus for special occasions with ability to change serving options
- and much more!
Food for Fifty CD-ROM is available FREE with purchase of the book
See below for purchase information.
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