Summary and Info
Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to make a quality quantity food product. * Resource for a broad variety of tested recipes * Approximately 70 new recipes including non-meat, pasta, bean, and vegetable entrees * Current HACCP guidelines * Updated tables, charts, and cooking information * Enhanced information for planning special meals and receptions * Expanded glossary of menu and cooking itemsFOOD FOR FIFTY Eleventh Edition expertly provides readers with "new tools" to meet the ever-changing dining trends and satisfy the expectations of today's customer.
More About the Author
Mary (Greek: Μαρία, translit. María; Aramaic: ܡܪܝܡ, translit. Mariam; Hebrew: מִרְיָם, translit. Miriam; Arabic: مريم, translit.
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