Food For Fifty 13th Edition Molt Test Bank

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Product Details:

• ISBN-10 ‏ : ‎ 0136136516
• ISBN-13 ‏ : ‎ 978-0136136514
• Author: Mary K. Molt (Author)

This classic book is the resource for learning how to prepare and serve quality food in quantity. From caterers to food service managers, this book provides a wide variety of reliable quantity recipes and methods for planning, selecting and preparing menus for all types of food services. With over 100 new recipes, updated tables, and information on the latest techniques, this edition addresses safety and economic concerns, as well as the dining trends and expectations of today’s consumer.

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

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