Description

Book Synopsis


Table of Contents
  • PART I: SERVING FOOD IN QUANTITY
  • 1. Introduction to Quantity Foodservice
  • 2. Recipe Development, Construction, and Adjustment
  • 3. Planning Menus and Planning Special Meals and Receptions
  • PART II: FOOD PRODUCTION TABLES
  • 4. Food Production Tables
  • PART III: FOODS AND FOOD PRODUCTION
  • 5. Food Product Information and Food Service
  • 6. Quantity Food Production Fundamentals and Evaluating Food Quality
  • 7. Food Safety
  • PART IV: RECIPES
  • 8. Appetizers and Hors d’oeuvres
  • 9. Beverages
  • 10. Breads
  • 11. Desserts
  • 12. Eggs and Cheese
  • 13. Fish and Shellfish
  • 14. Meats
  • 15. Poultry
  • 16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
  • 17. Salads and Salad Dressings
  • 18. Sandwiches
  • 19. Sauces, Marinades, Rubs, and Seasonings
  • 20. Soups
  • 21. Vegetables
  • APPENDIX A: Suggested Menu Items and Garnishes
  • APPENDIX B: Glossary of Menu and Cooking Terms
  • APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food
  • APPENDIX D: Common Pricing Methods
  • APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

Food for Fifty

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    £159.50

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    RRP £167.89 – you save £8.39 (4%)

    Order before 4pm today for delivery by Mon 29 Jun 2026.

    A Hardback by Mary Molt

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      Publisher: Pearson Education (US)
      Publication Date: 16/08/2017
      ISBN13: 9780134437187, 978-0134437187
      ISBN10: 0134437187
      Also in:
      Hotel, hospitality and catering trades

      Description

      Book Synopsis


      Table of Contents
      • PART I: SERVING FOOD IN QUANTITY
      • 1. Introduction to Quantity Foodservice
      • 2. Recipe Development, Construction, and Adjustment
      • 3. Planning Menus and Planning Special Meals and Receptions
      • PART II: FOOD PRODUCTION TABLES
      • 4. Food Production Tables
      • PART III: FOODS AND FOOD PRODUCTION
      • 5. Food Product Information and Food Service
      • 6. Quantity Food Production Fundamentals and Evaluating Food Quality
      • 7. Food Safety
      • PART IV: RECIPES
      • 8. Appetizers and Hors d’oeuvres
      • 9. Beverages
      • 10. Breads
      • 11. Desserts
      • 12. Eggs and Cheese
      • 13. Fish and Shellfish
      • 14. Meats
      • 15. Poultry
      • 16. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
      • 17. Salads and Salad Dressings
      • 18. Sandwiches
      • 19. Sauces, Marinades, Rubs, and Seasonings
      • 20. Soups
      • 21. Vegetables
      • APPENDIX A: Suggested Menu Items and Garnishes
      • APPENDIX B: Glossary of Menu and Cooking Terms
      • APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food
      • APPENDIX D: Common Pricing Methods
      • APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

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