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 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. With over 100 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.
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