Food for Fifty

Food for Fifty

4.05 (57 ratings by Goodreads)
  • Hardback
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For courses in Quantity Food Production and Foodservice Management.

THE resource--for over 65 years--for students and professionals in quantity food production and foodservice management. Exceptionally comprehensive, this classic text/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 and students meet quickly changing dining trends and satisfy the expectations of today's customer.
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Product details

  • Hardback | 766 pages
  • 220.2 x 285.5 x 37.6mm | 1,891.5g
  • Pearson
  • United States
  • 11th edition
  • 0130205354
  • 9780130205353

Table of contents


1. Food Production Information.

2. Appetizers, Hors d'oeuvres, and Special Event Foods.
3. Beverages.
4. Breads.
5. Desserts.
6. Eggs and Cheese.
7. Fish and Shellfish.
8. Meat.
9. Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu.
10. Poultry.
11. Salads and Salad Dressings.
12. Sandwiches.
13. Sauces, Marinades, Rubs, and Seasonings.
14. Soups.
15. Vegetables.

16. Menu Planning.
17. Planning Special Meals and Receptions.
Appendix A: Suggested Menu Items.
Appendix B: Use of Herbs and Spices in Cooking.
Appendix C: Potentially Hazardous Foods.
Appendix D: Evaluating Food for Quality.
Appendix E: Food Customs of Different Religions.
Glossary of Menu and Cooking Terms.
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About Mary K. Molt

MARY MOLT, Ph.D., R.D., L.D., is assistant director of Housing and Dining Services and assistant professor of Hotel, Restaurant and Institution Management, and Dietetics (HRIMD), Kansas State University. She holds a bachelor's degree from University of Nebraska-Kearney, a master's degree from Oklahoma State University, and a Ph.D. from Kansas State University. Dr. Molt has 27 years of professional experience at Kansas State University, with a joint appointment in academic 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 8000 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 including Faculty Senate and Intercollegiate Athletic Council (Chair), 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.
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Rating details

57 ratings
4.05 out of 5 stars
5 53% (30)
4 18% (10)
3 18% (10)
2 7% (4)
1 5% (3)
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