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Preface For 65 years Food for Fiftyhas been used as a resource for students in quantity food production and for persons in foodservice management
The book is designed to provide food professionals with quantity recipes that they can prepare with confidence of quality outcomes. Since the book''s origin, revisions have been made to keep abreast of the changing foodservice industry. In the eleventh edition, new recipes have been added that reflect current food preferences and modern eating styles. Nonmeat pasta, bean, and vegetable entree recipes have been added in this new edition. Besides keeping current with new recipes, a longtime goal of Food for Fiftyis to provide basic standardized recipes that can be adapted to produce similar foods as shown in popular magazines, home-size cookbooks, and trade publications. New recipes in this edition support this goal. This edition also includes an expanded section for planning and serving special meals, new temperature guidelines and safe food-handling standards, and updated food production procedures. The food safety guidelines in Food for Fiftywill be useful for developing Hazard Analysis Critical Control Point (HACCP) plans. Organization of the Book Food for Fiftyis divided into three major sections. Part One, Food Production Information, is intended as a guide to planning and preparing food in quantity. The section begins with a comprehensive table of amounts of food needed to serve 50 people, followed by tables of weights and measures, including metric conversion, and tables to help in changing weights of recipe ingredients to volume measurement. Directions for increasing recipe yields are helpful when adapting recipes given in this book to different yields and for increasing home-size recipes for quantity production. Preparation guides include tables for cooking temperatures, time and temperature standards, guidelines for handling food safely, food substitutions and equivalents, and pan and mixer bowl capacities. Part Two, Recipes, includes a wide variety of tested recipes given in yields of 50 portions and with many suggestions for variations of the basic recipes. Recipes are organized according to menu categories. Each recipe chapter begins with a discussion of general principles and production techniques for preparing the recipes in that section. Nutritive values for recipes are identified. Part Three, Planning the Menu and Special Events, offers guidelines and procedures for planning meals, with special considerations for different types of foodservices. Planning and serving special foodservice events such as receptions, buffets, and banquets are discussed, and guidelines for planning are provided. At the back of the book is a list of menu planning suggestions (Appendix A), information for using herbs and spices in cooking and regional flavorings (Appendix B), potentially hazardous foods (Appendix C), food evaluation criteria (Appendix D), food customs of different religions (Appendix E), and an expanded glossary of menu and cooking terms. Distinctive Features of the Book Food for Fiftyhas been recognized for many years as a dependable resource for students and food production managers. Part One is considered by many to be an indispensable reference for food production information. The various tables are helpful for menu planning, purchasing, and when making food production assignments. Dietitians, foodservice managers, and faculty members have for many years depended on the standardized recipes in Food for Fifty.Recipes are written in an easy-to-read format, with standardized procedures that allow quality products to be prepared consistently. Suggested variations for many of the recipes increase the value of the recipe section. In this revised book, recipes now include new foods on the market and foods appropriate for helping clientele meet their dietary standards. This new edition serves to increase Food for
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