PDF Download Food for Fifty (13th Edition), by Mary K. Molt
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Food for Fifty (13th Edition), by Mary K. Molt
PDF Download Food for Fifty (13th Edition), by Mary K. Molt
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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. Some new features include:
- New! Over 100 new recipes and recipe revisions.��
- New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.�
- New! Updated information on menu planning for special meals, events and receptions.
- New! Updated �information on recipe modification.
�
� For�professionals in�Quantity Food Production and Foodservice Management.
- Sales Rank: #72733 in Books
- Published on: 2010-02-04
- Original language: English
- Number of items: 1
- Dimensions: 10.90" h x 1.40" w x 9.10" l, 4.30 pounds
- Binding: Hardcover
- 880 pages
From the Publisher
For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. In the Tenth Edition, the tradition continues with coverage expanded to reflect trends in tastes, the growing interest in nutritional values, and the increased call for catering and party service by food service organizations. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus formulas for staples, guidelines for menu planning, roasting and cooking timetables, specifics of food quality standards, service requirements and table setting diagrams, wine selection guidelines, and recipe/measurement conversion tables.
From the Back Cover
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. Some new features include:
- New! Over 100 new recipes and recipe revisions.
- New! Updated charts and tables.New! Expanded section on ways to make recipes more healthy.
- New! Updated information on menu planning for special meals, events and receptions.
- New! Updated information on recipe modification.
About the Author
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.
Most helpful customer reviews
52 of 53 people found the following review helpful.
A Must-Have!
By elanorh
I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.
Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.
The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.
I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!
26 of 26 people found the following review helpful.
"bible" for serving 100+ young professional musicians/staff.
By hill.barclay@juno.com
The tables provided are worth the price alone but the basic recipes are invaluable. They can be adapted to different requirements. Quantities, particularly vegetables, are somewhat conservative compared to what I find needed but the age of the "fifty" (or 100)and their physical activities make a difference. It is the general guides - cooking temperatures/times/specific cuts of meats/yields of purchased bulk versus usuable portion that I find myself referring to over and over. This is also what is missing or reduced in other similar books. I have used a number of the baked goods recipes and find them all to be excellent. Seasonings are very low in most recipes but that is easily remedied - especially spices in the sweet breads and desserts and herbs in most dishes. They need to update that which I hope to find reflected in the newest edition. This book would be a great resource for any type of small catering company, restaurant with changing menu, or institutional food service.
19 of 20 people found the following review helpful.
Great book that explains how to do food service excellance!
By A Customer
Most referance books I use in my job (I am a cook) does not go into detail how to use math to compute how much to use or how less to use according to scale. Examples and explanation makes it so much easier to understand what is required to do the proper job. I love the equilivants of which items which could be compatable to food items. My only complaint is that sections to find measurements to total needs to be more organized to make it easier to find in the tables. At my job, this book really is considered a "bible" and I'd buy it for my own personal use!
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