Title
Food For Fifty (11Th Edition),Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
The Resourcefor Over 65 Yearsfor Professionals In Quantity Food Production And Foodservice Management. Exceptionally Comprehensive, It Covers All The Standards, Skills, And Techniques Inherent In Quality, Quantity Food Production. Very Contemporary In Perspective, It Provides A Host Of 'New Tools' For Helping Food Professionals Meet Quicklychanging Dining Trends And Satisfy The Expectations Of Today'S Customer. Covers Basic Technical Information, Guidelines, And Generally Accepted Methods Of Food Preparation; Includes Over 400 Fullytested, Highquality, Standardized Quantity Recipes For Everything From Main Dishes To Dessertsall Applicable To Most Types Of Foodservices; Gives 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. Foodservice Production Managers, Administrators, Managers, And Supervisors; Dietitians.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: How many pages does 'Food for Fifty' have? A: This book contains seven hundred sixty-six pages. It provides comprehensive information on quantity food production and service management.
- Q: What is the binding type of 'Food for Fifty'? A: The book is bound in hardcover. This sturdy binding type is suitable for frequent use in professional environments.
- Q: What are the dimensions of 'Food for Fifty'? A: The book measures eight point five inches in length, one point five inches in width, and eleven point three inches in height. These dimensions make it easy to handle in a kitchen or classroom.
- Q: Who is the author of 'Food for Fifty'? A: The author of this book is Mary Molt. She provides expert insights into quantity food production practices.
- Q: What is the main focus of 'Food for Fifty'? A: The book focuses on quantity food production and foodservice management. It offers detailed techniques and standards for food professionals.
- Q: How do I use 'Food for Fifty' in my kitchen? A: You can use this book as a reference for quantity food preparation and menu planning. It includes over four hundred standardized recipes applicable to various foodservices.
- Q: Is 'Food for Fifty' suitable for beginners? A: Yes, this book is suitable for both beginners and experienced foodservice professionals. It covers fundamental skills and advanced techniques in food production.
- Q: Can 'Food for Fifty' help with menu planning? A: Yes, it provides guidelines for effective menu planning. The book includes formulas for staples and cooking timetables to assist in meal preparation.
- Q: How can I incorporate recipes from 'Food for Fifty' into my meal prep? A: You can choose from its over four hundred tested recipes for various dishes. Each recipe is designed for quantity preparation, ideal for large groups.
- Q: How do I care for my copy of 'Food for Fifty'? A: Keep your book in a dry place and handle it with clean hands. To maintain its condition, avoid exposing it to moisture or extreme temperatures.
- Q: What if my copy of 'Food for Fifty' arrives damaged? A: You should contact the seller for return or exchange policies. Most retailers will offer solutions for damaged items upon receipt.
- Q: Is 'Food for Fifty' safe for foodservice professionals to use? A: Yes, it is a reputable resource used by foodservice professionals for over sixty-five years. The book adheres to industry standards and practices.
- Q: Does 'Food for Fifty' include nutritional information? A: No, the book does not provide detailed nutritional information for recipes. It focuses more on preparation techniques and standards.
- Q: Can 'Food for Fifty' be used in a classroom setting? A: Yes, it is ideal for educational purposes in culinary programs. Its comprehensive content serves as a valuable teaching tool.
- Q: What type of recipes can I expect in 'Food for Fifty'? A: You can expect a wide variety of recipes, including main dishes, desserts, and sides. All are standardized for quantity food production.