Food for Fifty (12th Edition) [Hardcover]

Mary K. Molt (Author)

Book Description

ISBN-10: 0131138715 | ISBN-13: 978-0131138711 | Publication Date: February 10, 2005 | Edition: 12

THE resource--for nearly 70 years–this exceptionally comprehensive 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. 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. Approximately seventy recipes–organized according to menu categories and applicable to all types of foodservices. Recipes are easily adaptable to incorporate new recipe ideas and presentations, and suggestions are given for many variations of the basic recipes. Includes information on menu planning; yield adjustment procedures; marinades, rubs and seasonings; planning and serving special meals (including buffets); temperature guidelines and safe food handling standards; as well as food customs of different religions. For foodservice managers and food production professionals in commercial kitchens.

Editorial Reviews

From the Publisher

For sixty years, for thousands of students, this excellent quantity food production book has carried on a tradition of clearly explaining the full range of procedures and techniques involved in large-scale food preparation. 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. In addition to basic information, guidelines, and generally accepted methods of food preparation, Food for Fifty, Tenth Edition, includes over 400 fully-tested recipes for everything from main dishes to desserts, plus 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. --This text refers to an alternate Hardcover edition.

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. 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 and culinary publications.

Food professionals and students are encouraged to use the book's recipes and information as the foundation for adapting nearly any recipe to make a quality food product. They are encouraged to apply the recipe writing and standardizing principles as used in Food for Fifty recipes when adapting recipes from less-standardized sources.

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. 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.

See all Editorial Reviews

Product Details

• Hardcover: 944 pages
• Publisher: Prentice Hall; 12 edition (February 10, 2005)
• Language: English
• ISBN-10: 0131138715
• ISBN-13: 978-0131138711
• Product Dimensions: 10.9 x 8.5 x 1.8 inches
• Shipping Weight: 6.3 pounds
• Average Customer Review: 4.7 out of 5 stars  See all reviews (33 customer reviews)
• Amazon Best Sellers Rank: #310,233 in Books (See Top 100 in Books)
  • #48 in Books > Cookbooks, Food & Wine > Professional Cooking > Quantity

Customer Reviews

Most Helpful Customer Reviews

42 of 43 people found the following review helpful:

5.0 out of 5 stars A Must-Have!, February 1, 2002

By 

elanorh "secondseven" (Sheridan, WY United States) - See all my reviews

This review is from: Food for Fifty (11th Edition) (Hardcover)

I discovered this book several years ago while working as a hall director for a cooperative living residence hall. The college women who lived there cooked for their fifty housemates.

Molt's book was a godsend for us; the instructions were basic, easily understood, and useful.

The best aspect of Food for Fifty is the fact that, recipes aside, the book gives excellent tables and instructions for cooking times/weights/quantities beyond the recipes it lists. In other words, it is quite useful when adapting one's own recipes to meals for 50 or 100 people.

I have since used Food for Fifty in another food service job, where it was equally useful and well-received. I highly recommend it to anyone, whether you're doing institutional meals, church meals, or simply work with large food quantities on a regular basis. It's worth it!

20 of 20 people found the following review helpful:

5.0 out of 5 stars "bible" for serving 100+ young professional musicians/staff., June 16, 1998

By 

[e-mail] (Round Top, Texas USA) - See all my reviews

This review is from: Food for Fifty (Hardcover)

The tables provided are worth the price alone but the basic recipes are invaluable. They can be adapted to different requirements. Quantities, particularly vegetables, are somewhat conservative compared to what I find needed but the age of the "fifty" (or 100)and their physical activities make a difference. It is the general guides - cooking temperatures/times/specific cuts of meats/yields of purchased bulk versus usuable portion that I find myself referring to over and over. This is also what is missing or reduced in other similar books. I have used a number of the baked goods recipes and find them all to be excellent. Seasonings are very low in most recipes but that is easily remedied - especially spices in the sweet breads and desserts and herbs in most dishes. They need to update that which I hope to find reflected in the newest edition. This book would be a great resource for any type of small catering company, restaurant with changing menu, or institutional food service.

17 of 17 people found the following review helpful:

5.0 out of 5 stars Excellent information packed pages, June 15, 1998

By 

Gregory Michalek "Greg" (New Castle, Pennsylvania) - See all my reviews
(REAL NAME)   

This review is from: Food for Fifty (Hardcover)

The food for fifty book (including previous editions) is an excellent resource for those serious about mass production of food.

I have yet to see any other cookbook which has the information on yeilds, recepie conversion and substitutions furnished herein.

I have used this book for years (I also have 3 previous editions) and still reference earlier editions for some old favorites that did not make the later editions.

The updated nutritional information is an excellent resource for menu planning for almost any institutional environment.

Some of the recepies are a little quirky, and a few could use instructions worded more for the layman, but these minor points aside, This volume would make an excellent addition to your arsenal of cooking knowledge and reference.