E-Book Overview
Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product. * Resource for a broad variety of tested recipes * Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees * Current HACCP guidelines * Updated tables, charts, and cooking information * Enhanced information for planning special meals and receptions * Expanded glossary of menu and cooking itemsFOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer.
E-Book Content
ELEVENTH EDITION
Mary Molt, Ph.D., R.D. Assistant Director, Housing and Dining Services Assistant Professor of Hotel, Restaurant and Institution Management, and Dietetics Kansas State University
Upper Saddle River, New Jersey 07458
Library of Congress Cataloging-in-Publication Data Molt, Mary. Food for fifty / Mary Molt. -- 11th ed. p. cm. Includes index. ISBN 0-13-020535-4 1. Quantity cookery. 2. Menus. I. Title TX820.M57 2001 641.5'7 -- dc21
00-034022
Publisher: Dave Garza Associate Editor: Marion Gottlieb Production Editor: Lori Dalberg, Carlisle Publishers Services Production Liaison: Barbara Marttine Cappuccio Director of Manufacturing and Production: Bruce Johnson Managing Editor: Mary Carnis Manufacturing Buyer: Ed O’Dougherty Art Director: Marianne Frasco Cover Design Coordinator: Miguel Ortiz Cover Designer: Ruta Fiorino Cover Art: ©Susie M. Eising Food Photography/Stock Food Marketing Manager: Ryan DeGrote Editorial Assistant: Susan Kegler Interior Design and Composition: Carlisle Communications, Ltd. Printing and Binding: Courier Westford
Prentice-Hall International (UK) Limited, London Prentice-Hall of Australia Pty. Limited, Sydney Pr