Food for Fifty

by Mary Molt

THE resource--for over 65 years--for 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 quickly-changing 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 fully-tested, high-quality, standardized quantity recipes for everything from main dishes to desserts--all 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.

Genres: Cookbooks, Cooking, Food

766 pages, Hardcover

First published December 31, 1985

Reviews

[Cmbukowski · Rating 1 out of 5]

This book is very dated, recipes are old and not updated. I work in a community kitchen that feeds those who need a nutritious and healthy meal. We get a lot of donated food that is highly processed and I was hoping this work would help us make large quantities of healthier food. I remember this book from school in the 80's and I don't think the recipes have been updated since.

[Rusty · Rating 5 out of 5]

This is an excellent book for any one in the food preparation field - chef, manager, or owner. Molt has many year of experience in that area and has put what she learned into this revised edition of the original Food for Fifty.

[Catherine Woodman · Rating 3 out of 5]

This is very 1950's food, but gives good ideas about how much you need for feeding larger crowds

[Verena · Rating 3 out of 5]

I agree with another reviewer--the food seems like it's from a bygone era, but it did give good advice about preparing large recipes, as well as how to set up and keep food safe.