Food for Fifty
Pearson (Verlag)
978-0-13-113871-1 (ISBN)
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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.
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.
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.
| Erscheint lt. Verlag | 4.4.2005 |
|---|---|
| Sprache | englisch |
| Gewicht | 2377 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 0-13-113871-5 / 0131138715 |
| ISBN-13 | 978-0-13-113871-1 / 9780131138711 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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