6 edition of Food for fifty found in the catalog.
Food for fifty
Bessie Brooks West
|Statement||Bessie Brooks West, Grace Severance Shugart, Maxine Fay Wilson.|
|Contributions||Shugart, Grace Severance, 1910- joint author., Wilson, Maxine Fay, joint author., Fowler, Sina Faye.|
|LC Classifications||TX820 .F65 1979|
|The Physical Object|
|Pagination||x, 676 p. ;|
|Number of Pages||676|
|LC Control Number||78021921|
Sometimes called: mint-minus. No defects, little sign of use. Molt received the Theodore W. Fair FR : Obviously well-worn, but no text pages missing.
HPB condition ratings New: Item is brand new, unused and unmarked, in flawless condition. Fair FR : Basically plays, but may be obviously well-worn with some scratching or tape distortion. Fair FR : This item is in okay condition. Poor P : All text is legible but may be soiled and have binding defects.
Minor signs of wear, but will play almost Food for fifty book. Good G : This item is in okay condition and basically works well. From the Back Cover: The twelfth edition of Food for Fifty, with all the features that have made it an invaluable food production resource for nearly 70 years, is attractively designed with more color photographs, easier-to-read charts and tables, and an improved user-focused layout. With over 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. This book makes available in one comprehensive text the food production information and recipes necessary for keeping up with ever-changing dining trends and for satisfying the expectations of today's customer.
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Minor signs of wear, but will play almost perfectly. About this title This classic book is the resource for learning how to prepare and serve quality food in quantity. Molt has 31 years of professional experience at Kansas State University, with a joint Food for fifty book in academe and food service administration.
Michele Evans believes that cooking for fifty is not ten times more difficult than cooking for five. In the Tenth Edition, the Food for fifty book 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.
Molt in by the American Dietetic Association. Molt has for worked 43 years at KSU on a joint appointment in foodservice management in Housing and Dining Services and as a faculty member in the College of Human Ecology teaching food management related classes.
May show remainder marks. 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. Markings do not interfere with readability. Updated information on menu planning for special meals, events and receptions.
Fair FR : This item is in okay condition. Absolutely perfect in every way. About the Author: Mary Molt, Ph. Used textbooks do not come with supplemental materials. Could be an unopened promotional or cut item.
Author Mary Molt presents the material in an easy-to-use format complete with Food for fifty book development information; menu planning guidelines; food safety guidelines; and food product, purchasing, and storage information. Evans also never forgets that beautiful, delicious cooking for Food for fifty book need not be expensive.
This new edition also serves as an unparalleled source for standardized quantity recipes and as a useful tool for developing menu items based on ideas gleaned from pictures or recipes in popular magazines Food for fifty book culinary publications.
Poor P : Disc or tape is intact, but may be scratched or stretched. HPB condition ratings New: This movie is unopened and brand new.
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.
HPB condition ratings New: Item is brand new, unused and unmarked, in flawless condition. Featured include: Resource for a broad variety of tested quantity recipes Approximately 50 new recipes including non-meat, pasta, bean, and vegetable entrees Improved HACCP and food safety information Updated tables, charts, and cooking information General information plus purchasing and storage guidelines for most food categories Expanded fresh produce chapter with pictures to identify fruits and vegetables Production fundamentals—kitchen readiness, production scheduling, cooking methods Food product evaluation forms and information Knife care and identification of various knife cuts Newly organized chapters sequenced for teaching quantity food production skills followed by quantity recipes Food for Fifty, Twelfth Edition, expertly provides readers with the fundamentals for producing quality food in quantity.
Some new features include: New! Expanded section on ways to make recipes more healthy. Very Good VG : Will show some signs that it was played and otherwise handled by a previous owner who took good care of it.
Minah Award, the highest honor given for exceptional contributions to the foodservice industry ; twice the NACUFS Richard Lichtenfelt Award for outstanding service to the association; Academy of Nutrition and Dietetics AND Excellence in the Practice of Management ; and Medallion Award in recognition of outstanding service and leadership to the Academy and the dietetics profession ; International Food and Equipment Manufacturers IFMA Silver and Gold Plates recognizing exceptional accomplishments and legendary status in the foodservice industry She also knows that even the most confident cook might easily be intimidated by the idea of cooking for more than a handful of guests.
InDr. CD: one or more tracks may skip.
Designed to function as an Food for fifty book recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest Food for fifty book books can be produced successfully in quantity by adapting the recipes found in the Food for Fifty.Designed to function as an invaluable recipe book, a tool for classroom teaching and learning, and a food production resource for commercial kitchens, the book is written with the goal that ideas from culinary publications and the newest recipe books can be produced successfully in quantity by adapting the recipes found in the Food for 42comusa.com: On-line Supplement.
THE resource--for nearly 70 yearsâ€“this e xceptionallycomprehensive book/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.
Get this from a library! Food for fifty. [Mary Molt] -- This book is for courses in Quantity Food Production and Foodservice Management. This classic text is the resource for learning how to prepare and serve quality food in quantity.
From caterers to.Buy Food for Fifty -With CD 12th edition () by Mary Molt for up to 90% off at 42comusa.com Edition: 12th Food Over 50 is for maturing adults, Boomers & seniors, who recognize the challenges of aging and want to stay healthy, fit and active throughout a long life, plus enjoy delicious food all along.This classic text is the resource for learning how to prepare and serve ebook 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 42comusa.com: On-line Supplement.