Prentice Hall

Culinary, Hospitality, Travel & Tourism



Food for Fifty, 12/E
Mary K. Molt

ISBN-10: 0131138715
ISBN-13: 9780131138711

Publisher: Prentice Hall
Copyright: 2006
Format: Cloth; 944 pp
Published: 01/31/2005

Suggested retail price: $106.67
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For courses in Quantity Food Production and Foodservice Management.

THE resource--for nearly 70 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/reference provides basic technical food production information; offers a wealth of high-quality, standardized, quantity recipes applicable to most types of foodservices; and clearly explains the full range of generally accepted procedures and techniques involved in quantity food preparation. Very contemporary in perspective, it provides a host of “new tools” for helping food professionals and students meet quickly changing dining trends and satisfy the expectations of today's customer.

NEW—Many meatless and vegan recipes added.

~Reflects current food preferences and modern eating trends.

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.

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.

~Content is now more in line with how faculty teach food production management and will facilitate faculty in their teaching activities.

NEW-Updated charts and tables–Well grouped according to use, and now larger and easier to read.

~Makes the text an easier to read reference.

NEW-Added colored pictures.

~Helps identify food products, generate ideas, and offers creative food production and service suggestions.

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.

~Prepares students to meet the demands of current food preferences and modern eating styles.

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).

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.

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.

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.

Yield adjustment procedures–For increasing the decreasing recipe yields.

~Enables students to adjust recipes for differing yields.

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.

A section for planning and serving special meals–Including buffets.

~Gives students the basics for serving special meals and catered events.

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.

Food production procedures.

~Covers newest trends in food preparation.

Information on food customs of different religions.

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

Forms for evaluating food quality.

~Useful for developing food quality assessment systems.

Glossary of menu and cooking terms.

~Complete reference source.

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.

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.

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.

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.

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

~Inspires attractive presentations of food and provides visual references for identification.

I. PLANNING MEALS.

 

1. Planning the Menu and Planning Special Meals and Receptions.

Menu Planning.

Planning Special Meals and Receptions.

 

II. FOOD PRODUCTION INFORMATION.

 

2. Guides and Tables.

How to Use Tables and Guides.

Section A — The Recipe: Development, Construction, and Adjustment.

Section B — Amounts of Food to Serve, Yield and Food Equivalents Information.

Section C — Weights, Measures, and Guides for Cooking/Baking Temperatures.

Section D — Food Safety.

 

3. Food Product Information, Purchasing, and Storage.

Basic Food Products.

 

4. Production Fundamentals.

Production and Kitchen Readiness.

Production Scheduling.

Cooking Methods and Terms.

Evaluating Food for Quality.

 

5. Knives and Equipment.

Knives.

Equipment.

 

III. RECIPES.

 

6. Appetizers, Hors d'oeuvres, and Special Event Food.

Appetizer Recipes.

 

7. Beverages.

Coffee.

Tea.

Punch.

Wine.

Beverage Recipes.

 

8. Breads.

Quick Breads.

Yeast Breads.

Quick Bread Recipes.

Yeast Bread Recipes.

 

9. 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.

 

10. Eggs and Cheese.

Egg, Cheese, and Milk Cookery.

Egg and Cheese Recipes.

 

11. Fish and Shellfish.

Fish and Shellfish Cookery; Time and Temperature Timetables and Guidelines.

Fish and Shellfish Recipes.

 

12. Meat.

Time and Temperature Timetables and Guidelines for Cooking Meat.

Degree of Doneness.

Beef Recipes.

Veal Recipes.

Pork Recipes.

 

13. Poultry.

Safe Handling.

Cooking Methods.

Poultry Recipes.

 

14. 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.

 

15. Salad and Salad Dressings.

Salads.

Arranged Salads.

Salad Bars.

Salad Ingredients.

Vegetable and Pasta Salad Recipes.

Entrée Salad Recipes.

Relish Recipes.

Salad Dressing Recipes.

 

16. Sandwiches.

Preparation of Ingredients.

Preparation of Sandwiches.

Freezing Sandwiches.

Sandwich Recipes.

 

17. Sauces, Marinades, Rubs, and Seasonings.

Entrée and Vegetable Sauce Recipes.

Dessert Sauce Recipes.

Marinade, Rub, and Seasoning Recipes.

 

18. Soups.

Types of Soups.

Commercial Soup Bases.

Serving and Holding Soups.

Stock Soup Recipes.

Cream Soup Recipes.

Chowder Recipes.

Chilled Soup Recipes.

 

19. Vegetables.

Fresh and Frozen Vegetables.

Canned Vegetables.

Dried Vegetables.

Vegetable Recipes.

 

Appendix A: Suggested Menu Items and Garnishes.

 

Appendix B: Glossary of Menu and Cooking Terms.

 

Index.

Mary Molt, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant, Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from the University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 31 years of professional experience at Kansas State University, with a joint appointment in academe 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 8,000 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, 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.

The twelfth edition of Food for Fifty, with all the features that have made it an invaluable food production resource for nearly 70 years, is attractively designed with more color photographs, easier-to-read charts and tables, and an improved user-focused layout. This new edition also serves as an unparalleled source for standardized quantity recipes and as a useful tool for developing menu items based on ideas gleaned from pictures or recipes in popular magazines and culinary publications.

Food professionals and students are encouraged to use the book's recipes and information as the foundation for adapting nearly any recipe to make a quality food product. They are encouraged to apply the recipe writing and standardizing principles as used in Food for Fifty recipes when adapting recipes from less-standardized sources.

Featured include:
  • Resource for a broad variety of tested quantity recipes
  • Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees
  • Improved HACCP and food safety information
  • Updated tables, charts, and cooking information
  • General information plus purchasing and storage guidelines for most food categories
  • Expanded fresh produce chapter with pictures to identify fruits and vegetables
  • Production fundamentals—kitchen readiness, production scheduling, cooking methods
  • Food product evaluation forms and information
  • Knife care and identification of various knife cuts
  • Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes

Food for Fifty, Twelfth Edition, expertly provides readers with the fundamentals for producing quality food in quantity. This book makes available in one comprehensive text the food production information and recipes necessary for keeping up with ever-changing dining trends and for satisfying the expectations of today's customer.

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