Food for Fifty

ISBN: 0131138715
ISBN 13: 9780131138711
By: Mary Molt

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About this book

Providing basic technical food production information to help food professionals and students, this work is for courses in Quantity Food Production and Food Service Management. It offers recipes applicable to most types of foodservices and explains the range of generally accepted procedures and techniques involved in quantity food preparation.

Reader's Thoughts

Catherine Woodman

This is very 1950's food, but gives good ideas about how much you need for feeding larger crowds

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