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.

Table of Contents

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