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FOOD FOR FIFTY (12TH EDITION) By Mary K. Molt - Hardcover - Picture 1 of 1
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FOOD FOR FIFTY (12TH EDITION) By Mary K. Molt - Hardcover

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Last updated on 27 May, 2024 06:30:57 BSTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
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““Used book in good condition. Shows typical wear. Quick shipping. Satisfaction guaranteed!””
ISBN
9780131138711
Book Title
Food for Fifty
Publisher
Prentice Hall PTR
Item Length
11.2 in
Edition
12
Publication Year
2005
Type
Textbook
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
2.2 in
Author
Mary Molt
Features
Revised
Genre
Cooking
Topic
Methods / Quantity, Methods / General, Entertaining
Item Weight
83.8 Oz
Item Width
8.4 in
Number of Pages
944 Pages

About this product

Product Information

Providing basic technical food production information to help food professionals and students, this work is for courses in Quantity Food Production and Food Service Management. It offers recipes applicable to most types of foodservices and explains the range of generally accepted procedures and techniques involved in quantity food preparation.

Product Identifiers

Publisher
Prentice Hall PTR
ISBN-10
0131138715
ISBN-13
9780131138711
eBay Product ID (ePID)
43550655

Product Key Features

Edition
12
Book Title
Food for Fifty
Number of Pages
944 Pages
Language
English
Publication Year
2005
Topic
Methods / Quantity, Methods / General, Entertaining
Illustrator
Yes
Features
Revised
Genre
Cooking
Type
Textbook
Author
Mary Molt
Format
Hardcover

Dimensions

Item Height
2.2 in
Item Weight
83.8 Oz
Item Length
11.2 in
Item Width
8.4 in

Additional Product Features

Dewey Edition
22
Lccn
2004-058733
Target Audience
College Audience
Dewey Decimal
641.5/7
Edition Description
Revised Edition
Lc Classification Number
Tx820.M57 2005
Table of Content
I. PLANNING MEALS.   1. Planning the Menu and Planning Special Meals and Receptions. Menu Planning. Planning Special Meals and Receptions.   II. FOOD PRODUCTION INFORMATION.   2. Guides and Tables. How to Use Tables and Guides. Section A - The Recipe: Development, Construction, and Adjustment. Section B - Amounts of Food to Serve, Yield and Food Equivalents Information. Section C - Weights, Measures, and Guides for Cooking/Baking Temperatures. Section D - Food Safety.   3. Food Product Information, Purchasing, and Storage. Basic Food Products.   4. Production Fundamentals. Production and Kitchen Readiness. Production Scheduling. Cooking Methods and Terms. Evaluating Food for Quality.   5. Knives and Equipment. Knives. Equipment.   III. RECIPES.   6. Appetizers, Hors d'oeuvres, and Special Event Food. Appetizer Recipes.   7. Beverages. Coffee. Tea. Punch. Wine. Beverage Recipes.   8. Breads. Quick Breads. Yeast Breads. Quick Bread Recipes. Yeast Bread Recipes.   9. Desserts. Cakes and Icings. Cookies. Pies. Other Desserts. Cake Recipes. Icing Recipes. Filling Recipes. Drop Cookie Recipes. Bar Cookie Recipes. Pressed, Molded, and Rolled Cookie Recipes. <P st
Copyright Date
2006

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Ali Abd Elhamid
ADAM AFROTO
Egypt
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