About the Book
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 withthe 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.
THE resource--for nearly 70 years-this e"xceptionally" comprehensive book/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 meet quickly changing dining trends and satisfy the expectations of today's customer. Approximately seventy 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. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. For foodservice managers and food production professionals in commercial kitchens