ELEVENTH EDITION Mary Molt, Ph.D., R.D. Assistant Director, Housing and Dining Services Assistant Professor of Hotel, Restaurant and Institution Management, and Dietetics Kansas State University Upper Saddle River, New Jersey 07458 Library of Congress Cataloging-in-Publication Data Molt, Mary. Food for fifty / Mary Molt. -- 11th ed. p. cm. Includes index. ISBN 0-13-020535-4 1. Quantity cookery. 2. Menus. I. Title TX820.M57 2001 641.5'7 -- dc21 00-034022 Publisher:Dave Garza Associate Editor:Marion Gottlieb Production Editor:Lori Dalberg, Carlisle Publishers Services Production Liaison:Barbara Marttine Cappuccio Director of Manufacturing and Production:Bruce Johnson Managing Editor:Mary Carnis Manufacturing Buyer:Ed O’Dougherty Art Director:Marianne Frasco Cover Design Coordinator:Miguel Ortiz Cover Designer:Ruta Fiorino Cover Art:©Susie M. Eising Food Photography/Stock Food Marketing Manager:Ryan DeGrote Editorial Assistant:Susan Kegler Interior Design and Composition:Carlisle Communications, Ltd. Printing and Binding:Courier Westford Prentice-Hall International (UK) Limited, London Prentice-Hall of Australia Pty. Limited, Sydney Prentice-Hall of Canada, Inc., Toronto Prentice-Hall Hispanoamericana, S.A., Mexico Prentice-Hall of India Private Limited, New Delhi Prentice-Hall of Japan, Inc., Toyko Prentice-Hall Singapore Pte. Ltd. Editora Prentice-Hall do Brasil, Ltda., Rio de Janeiro Copyright © 2001, 1997 by Prentice-Hall, Inc., Upper Saddle River, New Jersey 07458.Earlier editions, © 1937, 1941, 1950 by Sina Faye Fowler and Bessie Brooks West; 1961, 1971, 1979 by John Wiley & Sons, Inc.; 1985, 1989, 1993 by Macmillan Publishing Company. All rights reserved. Printed in the United States of America. This publication is protected by Copyright and permission should be obtained from the publisher prior to any prohibited reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. For information regarding permission(s), write to: Rights and Permissions Department. 10 9 8 7 6 5 4 3 2 1 ISBN 0-13-020535-4 To the many talented Kansas State University Housing and Dining Services dietitians and food service professionals that I have had the privilege to learn from. PART ONE CHAPTER THREE Beverages 87 Food Production Coffee 87 Information 1 Tea 88 Punch 88 CHAPTER ONE Wine 89 Beverage Recipes 89 Food Production Information 3 How to Use Tables and Guides 3 CHAPTER FOUR Recipe Development and Construction 5 Recipe Adjustment 5 Breads 105 Converting from U.S. Measurement to Metric 5 Quick Breads 105 Converting from Weight to Measure 6 Methods of Mixing 105 Increasing and Decreasing Recipe Yields 6 Yeast Breads 106 Enlarging Home-Size Recipes 8 Ingredients 106 Reducing Fat, Sodium, and Sugar 9 Mixing the Dough 107 Fermentation of Dough 108 Shaping, Proofing, and Baking 108 Freezing Yeast Doughs and Breads 108 PART TWO Quick Bread Recipes 110 Recipes 69 Yeast Bread Recipes 136 Recipe Information 70 CHAPTER FIVE Yield 70 Desserts 155 Ingredients 70 Weights and Measures 71 Cakes and Icings 155 Cooking Time and Temperature 71 Methods of Mixing Butter Critical Control Points 71 or Shortened Cakes 155 Abbreviations Used in Recipes 71 Methods of Mixing Foam or Sponge Cakes 156 Basic Recipes 71 Cake Mixes 156 Scaling Batter 156 CHAPTER TWO Baking 158 Icings and Fillings 158 Appetizers, Hors d’oeuvres, Cookies 161 and Special Event Foods 73 Proportion of Ingredients 161 Appetizer Recipes 77 Methods of Mixing 161 v vi Contents Shaping 161 Veal Recipes 346 Baking 161 Pork Recipes 348 Storing 161 Pies 163 CHAPTER NINE Ingredients 163 Pasta, Rice, Cereals, and Foods Mixing 163 with Grains, Beans, and Tofu 361 Other Desserts 164 Cake Recipes 165 Pasta 361 Icing Recipes 189 Rice 361 Filling Recipes 196 Cereals 367 Drop Cookie Recipes 201 Other Grains 367 Bar Cookie Recipes 212 Beans 368 Press, Molded, and Rolled Cookie Recipes 218 Tofu 368 Pie Recipes 223 Pasta Recipes 369 Other Dessert Recipes 247 Rice Recipes 399 Cereal and Grain Recipes 413 CHAPTER SIX Bean and Tofu Recipes 422 Eggs and Cheese 267 CHAPTER TEN Eggs 267 Poultry 433 Market Forms 267 Egg Cookery 268 Purchasing and Storage 433 Cheese and Milk 268 Handling Poultry Safely 433 Cheese Cookery 268 Cooking Methods 433 Milk Cookery 268 Broiling or Grilling 435 Egg and Cheese Recipes 271 Deep-Fat Frying 436 Pan Frying 436 Oven Frying 436 CHAPTER SEVEN Braising 436 Fish and Shellfish 287 En Papillote 436 Stewing or Simmering and Poaching 438 Fin Fish 287 Roasting 438 Market Forms 287 Poultry Recipes 440 Storage 288 Cooking Methods 289 CHAPTER ELEVEN Shellfish 291 Fish and Shellfish Recipes 293 Salads and Salad Dressings 463 Salads 463 CHAPTER EIGHT Arranged Salads 463 Meat 311 Salad Bars 463 Salad Ingredients and Their Preparation Purchasing and Storage 311 and Storage 464 Cooking Methods 312 Salad Greens 465 Roasting 313 Herbs 466 Broiling 317 Vegetables for Salads and Crudités 467 Direct Grilling 317 Fresh Fruits 468 Frying 317 Canned Fruit 469 Braising 321 Other Foods 469 Cooking in Liquid 322 Salad Dressings 470 Stewing 323 Vegetable and Pasta Salad Recipes 473 Degree of Doneness 323 Gelatin Salad Recipes 490 Beef Recipes 324 Fruit Salad Recipes 493 Contents vii Entree Salad Recipes 498 Directions for Stir-Frying 630 Relish Recipes 512 Canned Vegetables 630 Salad Dressing Recipes 517 Directions for Heating 630 Dried Vegetables 632 CHAPTER TWELVE Directions for Cooking 632 Sandwiches 531 Vegetable Recipes 633 Preparation of Ingredients 531 Breads 531 Spreads 531 PART THREE Fillings 531 Planning the Menu Vegetable Accompaniments 531 Preparation of Sandwiches 532 and Special Events 685 Closed Sandwiches 532 Grilled and Toasted Sandwiches 532 CHAPTER SIXTEEN Open-Faced Hot Sandwiches 532 Canapés 532 Menu Planning 687 Ribbon Sandwiches 532 Checkerboard Sandwiches 532 Types of Menus 687 Rolled Sandwiches 533 Factors Affecting Menu Planning 688 Freezing Sandwiches 533 Clientele 688 Sandwich Recipes 534 Type of Foodservice 689 Financial Limitations 690 Food Availability 690 CHAPTER THIRTEEN Production Capabilities 690 Sauces, Marinades, Rubs, Menu Planning Procedures 690 and Seasonings 559 Key Points in Menu Planning 690 Steps in Menu Planning 691 Entree and Vegetable Sauces 559 Menu Planning for Different Types Dessert Sauces 560 of Foodservice 692 Marinades, Rubs, and Seasonings 560 Elementary and Secondary Schools 692 Entree and Vegetable Sauce Recipes 560 Colleges and Universities 695 Dessert Sauce Recipes 583 Commercial Foodservices 695 Marinade, Rub, and Seasoning Recipes 589 Hospitals 698 Extended Care Facilities and Retirement CHAPTER FOURTEEN Communities 701 Soups 597 CHAPTER SEVENTEEN Types of Soups 597 Planning Special Meals Commercial Soup Bases 597 Serving and Holding Soups 598 and Receptions 703 Stock Soup Recipes 598 Planning Responsibilities 703 Cream Soup Recipes 616 Receptions and Teas 704 Chowder Recipes 620 Coffees and Brunches 705 Chilled Soup Recipes 626 Buffet Dinners and Luncheons 706 Menu Planning 706 CHAPTER FIFTEEN Table and Space Arrangement 706 Food Presentation and Service 709 Vegetables 629 Banquet Service 710 Fresh and Frozen Vegetables 629 Preparation of the Dining Room 710 Directions for Boiling 630 Setting the Tables 710 Directions for Steaming 630 Seating Arrangement 711 viii Contents Service Counter Setup for Served Meals 711 APPENDIX C Table Service 711 Potentially Hazardous Foods 733 Styles of Service 713 Wine and Bar Service 713 Wine and Food Pairings 713 APPENDIX D Bar Service 716 Evaluating Food for Quality 735 APPENDIX A APPENDIX E Suggested Menu Items 717 Food Customs of Different Religions 737 APPENDIX B Glossary of Menu and Use of Herbs and Spices Cooking Terms 739 in Cooking 725 Index 749 General Information Table 1.22 Counter Pan Capacities 49 Table 1.1 Amounts of Food to Serve 50 10 Table 1.23 Common Can Sizes 49 Table 1.2 Approximate Yield in the Preparation Table 1.24 Ingredient Substitutions 50 of Fresh Fruits and Vegetables 21 Table 1.25 Ingredient Proportions 52 Table 1.3 Food Weights and Approximate Table 1.26 Guide for Rounding Off Weights Equivalents in Measure 22 and Measures 53 Table 1.4 Basic Equivalents in Measures and Table 1.27 Ounces and Decimal Equivalents Weights 31 of a Pound 54 Table 1.5 Weight and Approximate Measure Table 1.28 Direct-Reading Table for Adjusting Equivalents for Commonly Weight Ingredients of Recipes Used Foods 32 Divisible by 25 56 Table 1.6 Metric Equivalents for Weight, Table 1.29 Direct-Reading Table for Adjusting Measure, and Temperature 36 Recipes with Ingredient Amounts Table 1.7 Convection Oven Baking Times Given in Volume Measurement and and Temperatures 37 Divisible by 25 58 Table 1.8 Deep-Fat Frying Temperature 38 Table 1.30 Direct-Reading Table for Increasing Home-Size Recipes with Ingredient Table 1.9 Coatings for Deep-Fat Fried Foods 39 Amounts Given in Volume Table 1.10 Dipper Equivalents 39 Measurement and Divisible by 8 64 Table 1.11 Ladle Equivalents 40 Table 1.12 Cold Storage Temperatures 40 Specific Food Information Table 1.13 Refrigerator Defrosting Times for Table 2.1 Suggestions for Appetizers 74 Meats, Seafood, and Poultry 41 Table 2.2 Number of Hors d’oeuvres Table 1.14 Temperatures and Bacteria Growth 41 to Prepare per Person 75 Table 1.15 Safe Internal Temperatures for Table 2.3 Entree Party Trays 76 Cooked Foods 42 Table 2.4 Name Suggestions for Hors Table 1.16 Food Serving Temperatures and d’oeuvres and Appetizers 77 Holding Times 43 Table 3.1 Expresso-Based Coffee Drinks 88 Table 1.17 Food Cooling and Storage Procedures 44 Table 5.1 Approximate Scaling Weights and Yields for Cakes 157 Table 1.18 Time and Temperature Standards for Reducing Food Safety Hazards Table 5.2 Approximate Scaling Weights for of Potentially Hazardous Foods 45 Icings and Fillings 159 Table 1.19 General Guidelines for Handling Table 5.3 Guide for Using Frozen Fruit in Food Safely 46 Pies or Cobblers 230 Table 1.20 Recommended Mixer Bowl and Table 6.1 Guide to Natural Cheeses 269 Steam-Jacketed Kettle Sizes for Table 7.1 Fin Fish Buying and Cooking Guide 288 Selected Products 47 Table 7.2 Methods of Cooking Fin Fish and Table 1.21 Pan Capacities for Baked Products 48 Shellfish 289 ix x Tables Table 7.3 Timetable for Steaming Fish and Table 10.1 Cooking Methods for Poultry 434 Shellfish 290 Table 10.2 Roasting Guide for Poultry Table 7.4 Marketing Sizes for Oysters 292 (Defrosted) 438 Table 7.5 Count and Descriptive Names for Table 11.1 Basic Salad Bar Components 464 Raw Shrimp 292 Table 11.2 Storage Temperatures for Fresh Table 8.1 Names and Suggested Cooking Produce 471 Methods for Beef Cuts 312 Table 15.1 Timetable for Boiling or Steaming Table 8.2 Timetable for Roasting Beef 314 Fresh and Fozen Vegetables 631 Table 8.3 Timetable for Roasting Lamb and Veal 315 Menu Planning Information Table 8.4 Timetable for Roasting Pork in Table 16.1 Types of Menu Patterns 688 Conventional Oven 316 Table 16.2 Comparison of School Foodservice Table 8.5 Timetable for Roasting Pork in Menu Planning Systems 693 Convection Oven 316 Table 16.3 Food-Based Menus Meal Plans 696 Table 8.6 Timetable for Broiling Meat 318 Table 16.4 Age Group Nutrient Standards for Table 8.7 Timetable for Griddle Broiling NuMenus and Assisted NuMenus 698 Meat 320 Table 16.5 Grade Group Nutrient Standards Table 8.8 Timetable for Direct Grilling Steak 321 for NuMenus, Assisted NuMenus, Table 8.9 Timetable for Braising Meat 322 and Food-Based Menu Planning 699 Table 8.10 Timetable for Cooking Meat in Table 16.6 Child and Adult Care Food Liquid (Large Cuts and Stews) 322 Program USDA Food Chart 700 Table 8.11 Portioning Guidelines for Pizza 341 Wine and Bar Information Table 8.12 Approximate Temperatures and Times for Cooking Pizza 343 Table 17.1 Wine and Food Pairing Guide 714 Table 9.1 Basic Proportions and Yields for Table 17.2 Wine Purchasing Guide 716 Converted Rice 367 Table 17.3 Guidelines for Stocking a Bar 716