The most comprehensive quantity food production resource on the market.Comprehensive and easy to follow�Food for Fifty�provides students and food production professionals with a broad variety of tested quantity recipes along with valuable tables charts and ready-to-use guidelines for preparing and serving quality food in quantity. Author Mary Molt presents the material in an easy-to-use format complete with recipe development informationmenu planning guidelinesfood safety guidelinesand food product purchasing and storage information.First published in 1937�Food for Fifty�has been referred to as the bible for quantity food production and recognized as the most comprehensive quantity food production on the market.�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 Fifty.�The new edition features approximately 70 new recipes and variationsa full 4-color design with color photosupdated information related to USDA.gov requirements for K-12 menu developmentupdated charts and tablesan expanded menu planning section and more.Read more
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