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Author:

Molt, Mary, author.

Title:

Food for fifty / Mary Molt, PH. D., R.D., Associate Director, Housing and Dining Services, Assistant Professor, Food Nutrition Dietetics Health, College of Human Ecology, Kansas State University.

Edition:

Fourteenth edition.

Publisher:

Pearson,

Copyright Date:

2018

Description:

xv, 911 pages : illustrations ; 28 cm

Subject:

Quantity cooking.
Menus.

Notes:

Includes index.

Contents:

Chapter 1: Introduction to the Food Service Industry -- Chapter 2: Recipe Development, Construction, and Adjustment -- Chapter 3: Planning Menus and Service Guidelines for Special Meals and Events -- Chapter 4: Food Production Resources -- Chapter 5: Food Product Information -- Chapter 6: Quantity Food Production Fundamentals and Evaluating Food Quality -- Chapter 7: Food Safety, Knives, and Small Equipment -- Chapter 8: Appetizers and Hors d'Oeuvres -- Chapter 9: Beverages -- Chapter 10: Breads -- Chapter 11: Desserts -- Chapter 12: Eggs and Cheese -- Chapter 13: Fish and Shellfish -- Chapter 14: Meat -- Chapter 15: Poultry -- Chapter 16: Pasta, Rice, Cereals, and Food with Grains, Beans, Pulses, and Tofu -- Chapter 17: Salads and Salad Dressings -- Chapter 18: Sandwiches -- Chapter 19: Sauces, Salsas, Marinades, Rubs, and Seasonings -- Chapter 20: Soups -- Chapter 21: Vegetables

Summary:

Resource added for the Culinary Specialist program 313162.

ISBN:

0134437187
9780134437187

OCLC:

(OCoLC)956396544

LCCN:

2017006662

Locations:

USUX851 -- Iowa State University - Parks Library (Ames)