Food for Fifty (14^th Ed.)

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 information; menu planning guidelines; food safety guidelines; and 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 variations; a full, 4-color design with color photos; updated information related to USDA.gov requirements for K-12 menu development; updated charts and tables; an expanded menu planning section, and more.

• PART I: SERVING FOOD IN QUANTITY
• 1.      Introduction to Quantity Foodservice
• 2.      Recipe Development, Construction, and Adjustment
• 3.      Planning Menus and Planning Special Meals and Receptions
• PART II: FOOD PRODUCTION TABLES
• 4.      Food Production Tables
• PART III: FOODS AND FOOD PRODUCTION
• 5.      Food Product Information and Food Service
• 6.      Quantity Food Production Fundamentals and Evaluating Food Quality
• 7.      Food Safety
• PART IV: RECIPES
• 8.      Appetizers and Hors d’oeuvres
• 9.      Beverages
• 10.    Breads
• 11.    Desserts
• 12.    Eggs and Cheese
• 13.    Fish and Shellfish
• 14.    Meats
• 15.    Poultry
• 16.    Pasta, Rice, Cereals, and Foods with Grains, Beans, and Tofu
• 17.    Salads and Salad Dressings
• 18.    Sandwiches
• 19.    Sauces, Marinades, Rubs, and Seasonings
• 20.    Soups
• 21.    Vegetables
• APPENDIX A: Suggested Menu Items and Garnishes
• APPENDIX B: Glossary of Menu and Cooking Terms
• APPENDIX C: Resources with Ideas for Naming, Plating, and Garnishing Food
• APPENDIX D: Common Pricing Methods
• APPENDIX E: Basic Formulas for Calculating Yields and for Purchasing Food

Mary Molt, Ph.D., R.D., L.D., is Associate Director Housing and Dining Services and Assistant Professor Food, Nutrition, Dietetics, Health at Kansas State University.  She earned her BS from the University of Nebraska-Kearney, MS from Oklahoma State University, and PhD from Kansas State University (KSU).  Dr. 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.  Publically recognized for foodservice management leadership, she has received several prestigious awards:  National Association of College and University Foodservice (NACUFS) Theodore W. Minah Award, the highest honor given for exceptional contributions to the foodservice industry (1995); twice the NACUFS Richard Lichtenfelt Award for outstanding service to the association; Academy of Nutrition and Dietetics (AND) Excellence in the Practice of Management (1997); and Medallion Award in recognition of outstanding service and leadership to the Academy and the dietetics profession (2013); International Food and Equipment Manufacturers (IFMA) Silver and Gold Plates recognizing exceptional accomplishments and legendary status in the foodservice industry (2012).  She is a Kansas State University Faculty Fellow (2014).

Recognised as the most comprehensive quantity food production resource on the market:

• Turn to one source for reliable and basic recipes applicable to all types of food service.

  • Included is a complete assortment of standardised recipes that are useful examples for many recipe-related assignments.

  • The recipes are easily adaptable to new recipe ideas and food plating presentations.

• NEW! Approximately 70 new recipes and variations have been added.

  • Many new recipes support plant forward menu planning.

  • Variations show how to adapt the recipes to produce a new but similarly consistent product.

Quick, easy-to-follow format makes food preparation essentials clear, and theory easy to understand:

• NEW! Full, 4-colour design helps readers navigate the text’s extensive resources with ease.

  • Included are colour photos of key ingredients and techniques.

  • UPDATED pictures for knives and small equipment adds visual appeal and reflects a better selection of pictures.

• NEW! An improved layout at the beginning of each recipe chapter helps faculty and students find information readily and shows easily what information is included in each recipe chapter.

• UPDATED throughout with new information related to USDA.gov requirements for K-12 menu development.

• Refer to specific information provided in a handy table format.

• See how recipes can be combi