Solution Manual for Food for Fifty, 14th Edition

A Complete Solution Manual for Food for Fifty, 14th Edition
Authors: Mary K. Molt
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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
What is the difference between a test bank and a solution manual?

  • Solution Manual contains comprehensive answers to the end of chapter questions, problems and exercises.
  • Test Bank is a very useful collection of exam questions including multiple choice, true or false, fill in the blanks, short and essay answers with solutions.

What should I choose?
If you are preparing for an exam, a test bank is a good choice. A solution manual is useful for self-study, take home exams, homework and projects. It is advisable to purchase both if they are available to achieve complete grade improvement.

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