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

Product form

£159.50

Includes FREE delivery

RRP £167.89 – you save £8.39 (4%)

Order before 4pm tomorrow for delivery by Tue 23 Dec 2025.

A Hardback by Mary Molt

2 in stock


    View other formats and editions of Food for Fifty by Mary Molt

    Publisher: Pearson Education (US)
    Publication Date: 16/08/2017
    ISBN13: 9780134437187, 978-0134437187
    ISBN10: 0134437187
    Also in:
    Technology, Engineering & Agriculture 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

    Recently viewed products

    © 2025 Book Curl

      • American Express
      • Apple Pay
      • Diners Club
      • Discover
      • Google Pay
      • Maestro
      • Mastercard
      • PayPal
      • Shop Pay
      • Union Pay
      • Visa

      Login

      Forgot your password?

      Don't have an account yet?
      Create account