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Contents
Preface xiii Planning Special Meals, Receptions, and
About the Author xv Catered Events 45
Planning Responsibilities 45

part I Serving Food in Quantity 1 Receptions and Teas

Coffees and Brunches
46
47
Buffet Meals 48
Chapter 1 Introduction to the Foodservice
Banquet Service 51
Industry 2
Styles of Service 55
Foodservice Segments 2 Wine and Bar Service 55
How to Use Food for Fifty 2
A Basic Recipe Resource 4
A Resource for Standardizing Recipes 6 part II Food Production Resources 59
A Resource for Menu Planning 6
A Resource for Purchasing and Accurate Forecasting, Chapter 4 Food Production Resources 60
Recipe Costing, and Pricing 6
Table Information 60
A Resource for Planning Food Production and
Foodservice Events 6 Amounts of Food to Serve, Yield, and
A Resource for Education and Instruction On Quantity Food Equivalent Information 61
Food Production 7
Key Information About Food for Fifty Recipes 7
Yield 7 part III Foods and Food Production 95
Ingredients 7
Weights and Measures 7 Chapter 5 Food Product Information
Cooking Time and Temperature 8 and Food Science 96
Critical Control Points 8
Dairy—Eggs, Cheese, Milk, and Milk Products 96
Abbreviations Used in Recipes 8
Eggs 97
Chapter 2 Recipe Development, Purchasing and Storage 97
Construction, and Adjustment 9 Cheese 98
Natural Cheese 98
Recipe Development and Construction 9 Processed Cheese 98
Recipe Adjustment 10 Purchasing 99
Converting from U.S. Measurement Storage 99
to Metric 10
Milk 103
Converting from Weight to Measure 10
Purchasing and Storage 103
Increasing and Decreasing Recipe Yields 11
Cream 103
Enlarging Home-Sized Recipes 13
Purchasing and Storage 103
Emphasizing Healthful Cooking 14
Butter 105
Low-Fat Cooking Methods 14
Purchasing and Storage 105
Direct-Reading Measurement Tables 16
Grains, Pasta, Flours, and Other Starches 105
Chapter 3 Planning Menus and Service Grains 105
Guidelines for Special Meals and Events 28 Purchasing and Storage 105
Pasta 109
Menu Planning 28
Purchasing and Storage 109
Types of Menus 28
Flours, Meals, and Other Starches 109
Factors Affecting Menu Planning 29
Menu Planning Procedures 36 Meat—Beef, Lamb, Pork, Veal 109
Steps In Menu Planning 37 Purchasing 113
Menu Planning for Different Types of Foodservice 38 Storage 113
vii
viii Contents

Poultry 114 Chapter 7 Food Safety, Knives,

Purchasing 114 and Small Equipment 183
Storage 114
Food Safety 183
Fish and Shellfish 116
Knives and Small Equipment 195
Purchasing and Storage 116
Knife Identification, Knife Care and Safety,
Fresh Produce; Canned and Frozen Fruits and Knife Skills 209
and Vegetables; Tofu and Dried Beans, Knife Identification 209
Lentils, and Peas 116
Knife Care and Safety 209
Fresh Produce 120 Knife Skills—Gripping, Guiding, and Cutting 212
Fresh Fruit—Pre-Preparation Guidelines and Hand Tools and Small Equipment 212
General Information 123
Fresh Vegetables—Pre-Preparation Guidelines and
General Information 129 part IV Recipes 213
Fresh Herbs and Flowers 143
Canned and Frozen Fruits Chapter 8 Appetizers and Hors d’Oeuvres 214
and Vegetables 148
Appetizers: Introduction and Tables 214
Tofu and Dried Beans, Lentils, and Peas 148
Appetizer Recipes 219
Food Production and Service Staples 148
Coffee and Tea 150
Condiments and Vinegars 151 Chapter 9 Beverages 236
Dried Herbs, Spices, and Seasonings 156 Coffee 236
Herbs and Spices 156 Tea 237
Salt and Pepper 157 Punch 237
Nuts and Seeds 157 Infused Water 237
Extracts, Alcohol, and Sweeteners 158 Wine and Beer 237
Fats 160 Beverage Recipes 238

Chapter 10 Breads 253

Chapter 6 Quantity Food Production
Fundamentals and Evaluating Quick Breads 253
Food Quality 163 Ingredients 253
Methods of Mixing 254
Production and Kitchen Readiness 163
Yeast Breads 254
Assemble Tools and Equipment 163
Ingredients 254
Gather Ingredients 164
Mixing the Yeast Bread Dough 255
Complete Pre-Preparation Steps and Prepare
Fermentation of Dough 255
Subrecipes; Prepare Par Levels of Seasonings
and Food Staples 164 Shaping, Proofing, and Baking 255
Weigh and Measure Ingredients 164 Freezing Yeast Doughs and Breads 256
Clean the Workplace and Keep It Orderly 164 Quick Bread Recipes 256
Production Scheduling 164 Yeast Bread Recipes 284
Cooking Methods and Terms 165 Fillings or Toppings for Coffee Cake and Sweet Rolls 303
Dry-Heat Cooking Methods 166
Moist-Heat Cooking Methods 170 Chapter 11 Desserts 304
Cooking Temperature Tables 173 Dessert Ingredients 304
Evaluating Food Quality 173 Flour 304
Bread 175 Eggs 305
Desserts 176 Fat 305
Entrées 176 Sugar 305
Soups 176 Liquid 305
Vegetables/Starches 176 Leavening 305
 Contents
ix

Cakes and Icings 305 Lamb Recipes 491

Methods of Mixing Butter or Shortened Cakes 305 Pork Recipes 493
Methods of Mixing Foam Cakes 306
Cake Mixes 306 Chapter 15 Poultry 506
Scaling Batter 306 Handling Poultry Safely 506
Baking 307 The Effect of Cooking Poultry: Tenderness,
Icings and Fillings 308 Flavor, Safety 506
Cookies 308 Cooking Guidelines for Poultry 506
Methods of Mixing 309 Broiling or Grilling 507
Shaping 309 Deep-Fat Frying 507
Baking 309 Pan Frying 507
Storing 309 Oven Frying 507
Pies 309 Braising 507
Mixing 309 Stewing or Simmering 507
Other Desserts 310 Roasting Chicken and Turkey 507
High Altitude Baking 310 Roasting Duck and Goose 508
Cake Recipes 311 Time and Temperature Timetables
Icing Recipes 334 and Guidelines 508
Filling Recipes 340 Poultry Recipes 512
Drop Cookie Recipes 345
Chapter 16 Pasta, Rice, Cereals,
Bar Cookie Recipes 355
and Foods with Grains, Beans, Pulses,
Pressed, Molded, and Rolled Cookie Recipes 359 and Tofu 538
Pie Recipes 363
Other Dessert Recipes 387 Pasta 538
Rice 538
Chapter 12 Eggs and Cheese 405 Cereals 538
Beans and Pulses 539
Egg Cookery 405
Tofu 540
Cheese Cookery 405
Pasta Recipes 540
Milk Cookery 406
Rice Recipes 575
Egg and Cheese Recipes 407
Cereal and Grain Recipes 596
Chapter 13 Fish and Shellfish 424 Bean and Tofu Recipes 615

Fish and Shellfish Information 424 Chapter 17 Salads and Salad Dressings 630
Seafood Cooking and Guidelines 424
Salads 630
Baking 427
Broiling 427 Arranged Salads 630
En Papillote 428 Salad Bars 630
Frying 428 Salad Ingredients and Dressings 631
Oven Steaming 429 Salad Dressings 632
Poaching 429 Vegetable and Pasta Salad Recipes 632
Fish and Shellfish Recipes 429 Gelatin Salad Recipes 654
Fruit Salad Recipes 657
Chapter 14 Meat 448 Entrée Salad Recipes 662
The Effect of Cooking Meat: Tenderness, Relish Recipes 677
Flavor, Safety 448 Salad Dressing Recipes 680
Time and Temperature Timetables
and Guidelines 448 Chapter 18 Sandwiches 692
Beef Recipes 460 Preparation of Ingredients 692
Veal Recipes 489 Breads 692
x Contents

Spreads 692 Directions for Cooking Dried Vegetables 821

Fillings 692 Vegetable Recipes 822
Vegetable Accompaniments 692
Preparation of Sandwiches 693 appendix
Closed Sandwiches 693
Grilled and Toasted Sandwiches 693 Appendix A Suggested Menu Items and
Open-Faced Hot Sandwiches 693 Garnishes 877
Canapés 693
Appendix B Resources with Ideas for
Ribbon Sandwiches 693
Naming, Plating, and Garnishing Food 884
Checkerboard Sandwiches 693
Rolled Sandwiches 693 Appendix C Common Pricing Methods 885
Freezing Sandwiches 694 Appendix D Basic Formulas for
Sandwich Recipes 694 Calculating Yields and Purchasing Food 886
Chapter 19 Sauces, Salsas, Marinades, Glossary of Menu and
Rubs, and Seasonings 721 Cooking Terms 889
Entrée and Vegetable Sauces 721 index 897
Dessert Sauces 722
Salsa-Style Accompaniments 722 tables
Marinades, Rubs, and Seasonings 722 Table 1.1 Foodservice industry challenges and
Entrée and Vegetable Sauce Recipes 722 responses to challenges 3
Salsa-Style Accompaniment Recipes 742 Table 1.2 Commercial, noncommercial/on-site,
Dessert Sauce Recipes 758 and military segments 4
Marinade, Rub, and Seasoning Recipes 765 Table 1.3 Examples of adaptations to
Seasonings and Rubs 770 Food for Fifty recipes 5
Mayonnaise (Based) Sauces and Spreads Table 2.1 Direct-reading table for adjusting
(For Sandwiches) 779 weight ingredients of recipes divisible by 25 18
Chapter 20 Soups 783 Table 2.2 Direct-reading table for adjusting
recipes with ingredient amounts given in volume
Types of Soups 783 measurement and divisible by 25 20
Commercial Soup Bases 784 Table 2.3 Direct-reading table for increasing
Serving and Holding Soups 784 home-sized recipes with ingredient amounts
Stock Soup Recipes 785 given in volume measurement and divisible by 8 24
Cream Soup Recipes 806 Table 3.1 MyPlate daily recommendations 32
Chowder Recipes 810 Table 3.2 Food amounts per cup or
Chilled Soup Recipes 816 ounce-equivalent in MyPlate food groups 33

Chapter 21 Vegetables 818 Table 3.3 Principles of healthy, sustainable menus 34

Table 3.4 Food practices of different religions 35
Vegetables: Sides and Center of the Plate 818
Table 3.5 Meal pattern and nutrition standards
Directions for Boiling Fresh and Frozen
for NSLP breakfasts and lunches 39
Vegetables 819
Directions for Steaming Fresh and Frozen Table 3.6 Child care meal pattern requirements 40
Vegetables 819 Table 3.7 Adult care meal pattern requirements 42
Directions for Stir-Frying Fresh and Frozen Table 3.8 Wine and food pairing guide 56
Vegetables 819
Table 3.9 Wine purchasing guide 56
Directions for Baking/Roasting
Fresh Vegetables 821 Table 3.10 Guidelines for stocking a bar 57
Directions for Heating Canned Vegetables 821 Table 4.1 Amounts of food to serve 50 61
Stockpot or Steam-Jacketed Kettle 821 Table 4.2 Food weights and approximate
Steamer or Oven 821 equivalents in measure 70
 Contents
xi

Table 4.3 Yield, availability, and storage of fresh Table 5.22 Regional flavorings 157
fruits and vegetables 80 Table 5.23 Salt and pepper seasonings 158
Table 4.4 Equivalent measure (approximate) Table 5.24 Nuts and seeds 159
per ounce for dry herbs or spices and fresh herbs 84
Table 5.25 Sugars and syrups 160
Table 4.5 Ingredient substitutions (approximate) 87
Table 5.26 Oil descriptions and approximate
Table 4.6 Ingredient proportions 88 smoke points of selected fats 162
Table 4.7 Ounces and decimal equivalents of Table 6.1 Primary heat transfer for basic
a pound and grams (rounded) 89 cooking methods 165
Table 4.8 Basic equivalents in measures Table 6.2 Temperatures used for
and weights 89 food preparation 173
Table 4.9 Guide for rounding off weights and Table 6.3 Convection oven baking times
volume measures 90 and temperatures 174
Table 4.10 Weight (1–16 oz) and approximate Table 6.4 Deep-fat frying temperatures 175
measure equivalents for commonly used foods 90
Table 6.5 Coatings for deep-fat fried foods 176
Table 4.11 Common can sizes 92
Table 6.6 Quality standards for quick breads 177
Table 4.12 Metric equivalents for weight,
volume measure, and temperature 93 Table 6.7 Quality standards for yeast breads 177
Table 5.1 Quality characteristics for chicken Table 6.8 Quality standards for cakes 178
egg grades 97 Table 6.9 Quality standards for cookies 179
Table 5.2 Guide for selecting natural and Table 6.10 Quality standards for pastry 179
processed cheeses 100 Table 6.11 Evaluating a food product
Table 5.3 Types of milk and cream products 104 using sensory attributes 180
Table 5.4 Guide for selecting grains 106 Table 6.12 Evaluating food products during
Table 5.5 Flours and other starches 112 preparation and service 181
Table 5.6 Quality and yield grades for meat 113 Table 6.13 Quality food evaluation form 182
Table 5.7 Categories and classes of poultry 115 Table 7.1 Guidelines for reducing the risk
of foodborne illness 184
Table 5.8 Categories of fish and shellfish 117
Table 7.2 Instructions for calibrating a probe
Table 5.9 Fish buying guide 118 (stem) thermometer 185
Table 5.10 Market sizes for oysters 118 Table 7.3 Cold food storage temperatures
Table 5.11 Count and descriptive names for and storage time 185
raw shrimp (not peeled) 119 Table 7.4 Refrigerator defrosting times for meats,
Table 5.12 Shellfish buying guide 119 seafood, and poultry 186
Table 5.13 Receiving and storing fresh fish Table 7.5 Temperatures and bacteria
and shellfish 119 growth 186
Table 5.14 Varieties of common fruits 124 Table 7.6 Safe internal temperatures
Table 5.15 Descriptions of greens for cooking, for cooked foods 187
salad greens, and lettuces 136 Table 7.7 Food serving temperatures
Table 5.16 Common types of mushrooms 139 and holding times 189

Table 5.17 Chile pepper varieties 141 Table 7.8 Food cooling and storage procedures 190

Table 5.18 Fresh herb descriptions, flavors, Table 7.9 Time and temperature standards
and usage 144 for reducing food safety hazards of time/
temperature control for safety (TCS) foods 191
Table 5.19 Edible flowers 147
Table 7.10 Water activity of selected foods 191
Table 5.20 Common varieties of dried beans,
lentils, and peas 148 Table 7.11 pH values of selected foods 192

Table 5.21 Herb and spice usage for different Table 7.12 Time/Temperature Control for
categories of food 152 Safety (TCS) foods 193
xii Contents

Table 7.13 Selected bacterial, parasitic, and viral Table 14.1 Timetable for roasting beef 453
food safety 194 Table 14.2 Timetable for roasting veal 454
Table 7.14 Knife identification 196 Table 14.3 Timetable for roasting lamb 454
Table 7.15 Vegetable cuts and shapes 197 Table 14.4 Timetable for roasting pork in
Table 7.16 Basic tools and equipment 201 conventional oven 455
Table 7.17 Pan capacities for baked products 205 Table 14.5 Timetable for roasting pork in
Table 7.18 Hotel/counter pan capacities 206 convection oven 455

Table 7.19 Dipper equivalents 207 Table 14.6 Timetable for broiling meat 456

Table 7.20 Ladle equivalents 207 Table 14.7 Timetable for griddle-broiling meat 457

Table 7.21 Recommended mixer bowl and Table 14.8 Timetable for direct-grilling steak 458
steam-jacketed kettle sizes for selected products 208 Table 14.9 Timetable for braising meat 459
Table 7.22 Large-equipment requirements for Table 14.10 Timetable for cooking meat in
basic cooking methods 209 liquid (large cuts and stews) 459
Table 8.1 Suggestions for appetizers 215 Table 14.11 Portioning guidelines for pizza 483
Table 8.2 Number of hors d’oeuvres and appetizers Table 14.12 Approximate temperatures and times
to prepare per person 216 for cooking pizza 484
Table 8.3 Meat, cheese, fruit, vegetable trays 217 Table 15.1 Cooking methods for poultry 508
Table 8.4 Name suggestions for hors d’oeuvres Table 15.2 Roasting guide for poultry (defrosted) 509
and appetizers 218 Table 16.1 Approximate yield and cooking times
Table 11.1 Approximate scaling weights and yields for selected dry pastas 539
for cakes 307 Table 16.2 Basic proportions and yields for
Table 11.2 Approximate scaling weights for icings converted rice 539
and fillings 308 Table 17.1 Basic salad bar components 631
Table 11.3 Guide for using frozen fruit in pies Table 19.1 Guide for using spice mixtures
or cobblers (seven 9-inch pies) 369 and marinades 782
Table 13.1 Fin fish cooking guide 425 Table 21.1 Factors effecting the color of plant
Table 13.2 Shell fish cooking guide 426 pigments 819
Table 13.3 Methods of cooking fin fish Table 21.2 Timetable for boiling or steaming
and shellfish 427 fresh and frozen vegetables 820
Table 13.4 Timetable for steaming fish Table 21.3 Timetable for roasting vegetables 874
and shellfish 428
Preface
For over 80 years, Food for Fifty has been used as a resource
for students in quantity food production and food produc-
tion management courses, and for people employed in the
foodservice industry. The title is designed to provide food-
service professionals with quantity recipes that they can pre-
pare, confident of quality outcomes and with information
that will make their jobs easier. In this fourteenth edition,
new recipes and variations have been added that reflect con-
temporary food preferences and modern eating styles. I
have been especially attentive to including additional plant
forward recipes, as well as updating the book to reflect the
latest government guidelines. A longtime goal of Food for
Fifty has been to provide basic standardized recipes that can
be adapted to produce foods similar to those shown in pop-
ular magazines, home-focused cookbooks, and trade publi-
cations. The basic recipes and straightforward production
guides will assist production staff in making an endless vari-
ety of food products.
New to the THIS Edition
This new edition is intended to provide quantity recipes and
food production resources that address the changing prefer-
ences of today’s customer. The new and updated recipes and
updated food production information will provide students,
faculty, and foodservice managers and employees with the
tools to produce a wide variety of on-trend quality food prod-
ucts. Key improvements in this new edition include:
• Approximately 70 new recipes and variations that expand
the already comprehensive list of reliable quantity recipes in
Food for Fifty. New recipe entries support the menu changes
necessary to adapt menus to dining preferences trending in
the marketplace.
• An expanded and updated menu planning chapter includes
consumer information, government guidelines for K-12
menu planning, Dietary Guidelines for Americans, the MyPlate
food guidance system, and Menus of Change principles for
serving healthy and sustainable menus. Information on
online resources is also included to allow menu planners to
access the most up-to-date menu planning information.
• Expanded and updated introductory material for each
chapter as well as chapter outlines makes crucial informa-
tion easier to locate and use.
• Revised charts and tables allow users to keep current with
food items used in recipe development and food production.
• A new full-color design makes it easier to navigate the text’s
extensive resources and provides a more visually appealing
reference for users.
xiii
Organization of the Book
Food for Fifty is divided into four major sections. Part I, “Serving
Food in Quantity,” offers guidelines and procedures for using
Food for Fifty to produce contemporary menu items and for
developing, constructing, and adjusting recipes. Directions for
increasing recipe yields are helpful when adapting recipes
given in this book to different yields and for increasing home-
sized recipes for quantity production. Suggestions for reduc-
ing fat, sodium, and sugar in recipes are useful for modifying
recipes. Guidelines are given for planning meals, with special
consideration to different types of foodservices. Planning spe-
cial foodservice events such as receptions, buffets, and ban-
quets is discussed, and guidelines for planning are provided.
Part II, “Food Production Tables,” provides references
for planning and preparing food in quantity. This section pro-
vides a comprehensive table of amounts of food needed to
serve 50 people and information for making food substitu-
tions and weight and measure conversions.
Part III, “Foods and Food Production,” includes a discus-
sion of basic food products, general food science principles,
and production fundamentals such as production and kitchen
readiness; production scheduling; cooking guidelines, meth-
ods, and terms; cooking temperature tables; and quality food
evaluation. This section has food safety guidelines that are
useful for developing Hazard Analysis Critical Control Point
(HACCP) plans and for ensuring food safety. Knife care and
descriptions for basic knife cuts will be helpful for teaching
inexperienced food production staff or students. A visual
description of small equipment used in food production is
included in this section.
Part IV, “Recipes,” includes a wide variety of tested recipes
given in yields of approximately 50 portions and many sugges-
tions for variations of the basic recipes. Recipes are organized
according to menu categories. Some recipe chapters begin with
general timetables for preparing the recipes in that chapter.
At the back of the book is a list of menu-planning sugges-
tions and garnishes (Appendix A), a list of trade and popular
magazine resources (Appendix B), common pricing methods
(Appendix C), and basic formulas for calculating yields and
for purchasing food (Appendix D), as well as a glossary of
menu and cooking terms.
Distinctive Features
of the Book
Food for Fifty has been recognized for over 80 years as a depend-
able resource for students and food production managers and
employees. Part II is considered by many to be an indispensa-
ble reference for food production information. The various
xiv Preface
tables are helpful for menu planning and purchasing and
making food production assignments.
Dietitians, foodservice managers, and faculty members
have, for many years, depended on the standardized recipes
in Food for Fifty. Recipes are written in an easy-to-read format
with standardized procedures that allow quality products to be
prepared consistently. Suggested variations for many of the
recipes increase the value of the recipe section. This new edi-
tion with many new plant forward dishes and suggested varia-
tions increases Food for Fifty’s value as a resource for a broad
variety of recipes. The nutrition information included with
each recipe will be helpful in planning and preparing foods
for clientele with different needs. Food production, service,
and storage procedures will be useful for developing Hazard
Analysis Critical Control Point (HACCP) plans.
Menu-planning information is given in concise terms in
Part I. The discussion of planning procedures and the menu
suggestion list in Appendix A are helpful to students and to
foodservice managers whose responsibilities include menu
planning. Many foodservices are called upon today to provide
food for special events such as holiday meals, buffets, catered
events, coffees, receptions, and teas. Part I offers suggestions
for menus, organization, and service of these functions.
Intended Audience of
Food for Fifty
Food for Fifty is both a reference book and a teaching text and
is thus written for many users. Students in quantity food pro-
duction and people employed in the food service industry use
the text as a resource for learning the standards, skills, and
techniques inherent in quality food production. Instructors
find beneficial the basic menu-planning and food production
features that equip them with the tools necessary for design-
ing teaching modules and supervising laboratories. The relia-
bility of the recipes, tables, and charts in the book allows
instructors to make assignments with confidence of a quality
outcome. In addition, the text provides a resource for instruct-
ing students on how to plan and serve special foodservice
functions. Foodservice administrators, managers, and supervi-
sors are also users of the text. Food for Fifty is a comprehensive
resource for quantity recipes and technical food production
information. The book serves as a foundation for the food
production system.
INSTRUCTOR RESOURCES
To access supplementary materials online, instructors need to
request an instructor access code. Go to www.pearsonhighered.
com/irc, where you can register for an instructor access code.
Within forty-eight hours after registering, you will receive a con-
firming email, including your instructor access code. Once you
have received your code, go to the site and log on for full
instructions on downloading the materials you wish to use.
Acknowledgments
Kansas State University’s residence hall dining program,
“make-it-from-scratch” culture, and high-quality standards
have helped shape Food for Fifty. I would like to express sin-
cere appreciation for the support and encouragement of
John Pence, senior associate director of Housing and Dining
Services, for continuing to value this endeavor. Special
acknowledgment is given to John and his management staff
for their support, advice, and creative ideas. I could not have
completed this fourteenth edition of Food for Fifty without
their help. Appreciation is extended also to the many col-
leagues, family, and friends who have, through the course of
their association with the author, made this revision of Food
for Fifty possible.
I would also like to thank the reviewers. They are: Caro-
lyn Bednar, Texas Woman’s College; Tracey Brigman,
­University of Georgia; Lois Cockerham, Southeast Commu-
nity College; Gary Lee Frantz, South Dakota State University;
Sandra M. Gross, West Chester University of Pennsylvania;
Jim R. Haynes, Eastern Kentucky University; Robert M. Huff,
Trident Technical College; William W. Leeder, Iowa West-
ern Community College; Colette Leistner, Nicholls State
University; Diana Manchester, Ohio University; Allen Powell,
University of ­Arkansas at Fayettville; Richard F. Patterson,
Western ­Kentucky ­University; Eljeana Quebedeaux, MS LDN
RD, McNeese State University; Janet Shaffer, CWPC, Lake
Washington Technical College; and Jane Francis Tilman,
University of Texas at Austin.
About the Author
MARY MOLT, PH.D., R.D., L.D., is associate director of Mary Molt Student Excellence
Housing and Dining Services and assistant professor of Food Award. The Award for Excellence
Nutrition Dietetics Health (FNDH) at Kansas State University. in the Practice of Management was
She holds a bachelor’s degree from the University of given to Dr. Molt in 1997 by the
Nebraska—Kearney, a master’s degree from Oklahoma State Academy of Nutrition and Dietet-
University, and a Ph.D. degree from Kansas State University. ics and in 2013 was awarded the
Dr. Molt has nearly 45 years of professional experience at Academy’s prestigious Medallion
­Kansas State University, with a joint appointment in academe Award, given to members whose
and foodservice administration. Current responsibilities dedication to the Academy and
include team teaching food production management, assist- service to the profession serve as
ing with supervised practice experiences for senior students in an example for all. In 2012
dietetics, and directing management activities for three resi- Dr. Molt received the Interna-
dence hall dining centers serving more than 8,000 meals per tional Foodservice Manufacturers Association’s (IFMA) Silver
day. Dr. Molt is active in the Academy of Nutrition and Dietet- Plate and Gold Plate. The awards, often called the “academy
ics, the Kansas Academy of Nutrition and Dietetics, and the awards of foodservice” are considered the foodservice indus-
National Association of College and University Food Services try’s most prestigious honor given for the most outstanding
(NACUFS). Twice she was recognized with the NACUFS and innovative talent in a foodservice segment. In 2015
­Richard Lichtenfelt Award for outstanding service to the asso- Dr. Molt was elected to the Kansas State University Academy of
ciation. In 1995, Dr. Molt received the Theodore W. Minah Fellows. She serves on several University committees; advises
Award, the highest honor given by NACUFS, for exceptional students in Kappa Omicron Nu; and holds membership in
contribution to the foodservice industry. In 2008 a student Kappa Omicron Nu, Phi Upsilon Omicron, and Phi Kappa Phi
scholarship in the NACUFS Midwest region was named the honor societies.

xv
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 part I
       1

Serving Food in Quantity

CHAPTER 1 Introduction to the Foodservice Industry 2

CHAPTER 2 Recipe Development, Construction, and Adjustment 9

CHAPTER 3 Planning Menus and Service Guidelines

for Special Meals and Events 28

1
 1
CHAPTER
Introduction to the
Foodservice Industry
CHAPTER OUTLINE
Foodservice Segments
How to Use Food for Fifty
A Basic Recipe Resource
A Resource for Standardizing Recipes
A Resource for Menu Planning
A Resource for Planning Food Production and
Foodservice Events
A Resource for Education and Instruction on Quantity
Food Production
A
ccording to the National Restaurant Association
(NRA), the restaurant industry encompasses all meals
and snacks prepared away from home, including all
take-out meals and beverages. The NRA reports that the indus-
try encompasses 1 million restaurant locations in the United
States, employs more than 14 million people, and generates
nearly $710 billion in sales each year (90% commercial sales
and 10% noncommercial and military sales). This complex
multibillion-dollar industry has a large impact on our nation’s
economy and on job opportunities for its citizens. Nearly half
of consumers say restaurants are an essential part of their life-
style. The NRA reports that 72 percent of adults say their
favorite restaurant foods provide flavors and taste sensations
that cannot easily be duplicated at home. The increased
demand for convenience, value, and socializing also makes
eating away from home an attractive option. Creative menus,
quality food, and good service are essential to the continued
growth of the foodservice industry. Regardless of the industry
segment, challenges are similar. Table 1.1 identifies some of
the challenges foodservices are facing and some changes
foodservices are making to address those challenges.
FOODSERVICE SEGMENTS
The foodservice industry can be categorized into three seg-
ments, commercial, noncommercial or on-site, and military. The
commercial segment includes establishments that are open to
2
Key Information about Food for Fifty Recipes
Yield
Ingredients
Weights and Measures
Cooking Time and Temperature
Critical Control Points
Abbreviations Used in Recipes
the public and operate for the explicit purpose of making a
profit. Contract or managed service providers are included in
the commercial segment even though they provide services to
some of the same entities as self-operated, noncommercial
providers. The difference is that they operate for profit. Non-
commercial or on-site foodservices may be expected to make
a profit, but it is not the primary goal for their activity. Rarely
are noncommercial or on-site foodservice providers subsi-
dized; facility use fees are often levied, and in most cases funds
must be generated for facility enhancements and equipment
repair and replacement. These entities serve food principally
to support the mission of the larger organization. For exam-
ple, a university dining program may generate a profit, but its
reason for operating is to provide foodservices to students, fac-
ulty, staff, and university guests and to provide college cater-
ing services. Table 1.2 identifies categories of foodservice
operations in the commercial, noncommercial/on-site, and
military sectors of the foodservice industry.
HOW TO USE FOOD FOR FIFTY
Food for Fifty has many applications as a basic resource for stu-
dents studying for professional careers in the foodservice
industry and for foodservice operators needing a reliable food
production resource. The book’s value as a text for these basic
functions is obvious. In this section, many ways to use Food for
Fifty will be identified.
 Chapter 1    Introduction to the Foodservice Industry 3

TABLE 1.1  Foodservice industry challenges and responses to challenges

Challenges

• The economy; less disposable income; slowdown in consumer • Government regulations

spending
• Labor availability; recruiting and retaining employees; availability
of skilled labor; labor costs; benefit costs, including insurance
costs; employee training costs
• Energy costs
• Fluctuations in food costs; increasing food costs
• Food safety; food allergens; liability (food, alcohol)
• Consumer expectations; customer satisfaction; addressing
consumer trends; real food movement; consumers expecting a
dining experience; food allergies and intolerances
• Convenience
Responding to Challenges
• Sourcing local and sustainable food; associating locally
sourced ingredients with health; ethical sourcing of food;
fair trade; genetically modified organism-free (GMO-free)
• Environmental sustainability; supporting eco-initiatives
(water conservation and waste management)
• Competition; food trucks, grocery store foodservice
• Attracting new customers; retaining customers; customer
satisfaction; building repeat business; increasing sales
volume
• Capital expenditure needs for equipment replacement/
upgrade, renovations

NUTRITION AND FOOD SAFETY PORTION SIZING

• Healthful options for children’s meals; menu and food options to • Smaller portions for less cost; optional portion sizes; small
meet customer expectations; menu item options for clientele with plate menus
food allergies and intolerances • Food and drink specials, happy hours
• Nutrition education materials and programs for customers • Kids eat free offers
• Staff education and recipe development for preparing healthy, SUSTAINABILITY/SOCIAL
high-quality, flavorful foods • Locally sourced foods; locally grown foods
• Ingredient and sourcing transparency for foods products and • Organic and environmentally friendly foods
recipes • Sustainable practices/green certified; choosing renewable
• Minimally processed foods; sourcing clean label foods and ingredients resources
• Accurate nutrition labeling • LEED certification for new and renovated spacesa
• Resources allocation for food safety • Composting, waste management, recycling; reusable
SERVICES beverage containers
• Upscale grab-and-go options, meal replacement options; catering • Trayless dining
to consumer’s wants and needs; vending ATTENTION TO REVENUE AND EXPENSES
• Expanded children’s menu and activities for children • Increasing menu prices
• Customer participation in meal preparation; customer engagement • Evaluating menu item prices considering both food and
and interaction with food preparation and service; action stations; labor costs
communal tables • Increasing energy-saving equipment and energy control
• Expanded technology options for customers; self-service ordering systems
systems; touch screen self-service beverage and food delivery • Evaluating purchasing practices and negotiating with
systems; online ordering; mobile apps suppliers
VALUE • Purchasing on the secondary marketb; seeking special
• Focus on value; value pricing purchase offers; participating in buyer group programs;
• More food choices purchasing products with rebates; purchasing locally;
• More dining venues carefully shopping around for suppliers
• More beverage choices (alcohol and nonalcoholic) • Evaluating pre- and postconsumer food waste with an
• Speed and convenience services emphasis on waste reduction/management.
FOOD • Adding or expanding home and office delivery programs
• Authentic ethnic and global cuisine options • Expanding catering
• Highly flavored and creatively seasoned foods; more sophisticated • Maximizing traffic throughout the day
and flavorful kids’ meals MARKETING
• Increased variety of food options • Electronic marketing, i.e., e-mail or text messages
• Increased use of protein-rich grains and seeds • Social media marketing, i.e., Facebook, Twitter, Foursquare
DISCOUNTING OTHER
• Loyalty programs; reduced off-peak pricing • Developing standardized training manuals; engaging
• Bundled meals employees in solving problems;
a
Leadership in Energy and Environmental Design (LEED) certification is a nationally accepted benchmark for the design, construction, and
operation of high-performance green buildings.
b
Foods available on the secondary market may be from overproduction of items from major manufacturers; oversupply of products produced
for high-volume users, such as chain restaurants; or availability of products not meeting exact specifications, such as French fry length,
breading color, or flavor profiles. Many high-quality products can be purchased at significant savings.
Table compiled using data from the NRA 2015 Restaurant Industry Forecast and other sources.
4 part I    Serving Food in Quantity
TABLE 1.2  Commercial, noncommercial/on-site, and military segments
COMMERCIAL SEGMENT1
EATING PLACES
• Tableservice restaurants—waiter/waitress service. Order taken
while patron is seated and payment made after meal is
consumed
• Quickservice and fast-casual restaurants—patrons generally order
at a cash register or select items from a food bar and pay before
they eat
• Cafeterias, buffets
• Bars and taverns
MANAGED SERVICES (FOOD CONTRACTORS)
• Manufacturing and industrial plants
• Commercial and office buildings
• Hospitals and nursing/long-term care facilities
• Colleges and universities
• Elementary and secondary schools
• In-transit services (airlines)
• Recreation and sports centers
LODGING PLACES
• Hotel restaurants and other accommodation restaurants
• Retail-host restaurants (health and personal care restaurants,
grocery store restaurants, salad bars, etc.)
1
Establishments with a payroll
2
Business, educational, governmental, or institutional organizations that operate their own restaurant services
3
Continental United States only
Table compiled using Data from the NRA 2015 Restaurant Industry Forecast and other sources.
A Basic Recipe Resource
• Food for Fifty recipes are written to provide step-by-step
guidelines for producing standard-quality products. Food for
Fifty recipes may be substituted, adapted, and combined to
produce dishes similar to the creative and visually attractive
food presentations seen in the trade and popular magazines
and industry websites listed in Appendix B. Food for Fifty rec-
ipes may also be varied by changing plating presentations
and making use of the garnishes suggested in Appendix A.
Table 1.3 provides suggestions for using Food for Fifty recipes
as the foundation for recipe development and menu plan-
ning activities. Adapting or making small changes to reliable
quantity recipes will simplify recipe development and stand-
ardization efforts. Substantial changes to Food for Fifty reci-
pes may affect quality and should be tested carefully before
being used for quantity food production.
• There are few new dishes, but there are unlimited ways to
prepare and present foods in new and interesting ways.
Dishes are modernized by changing flavor profiles, presen-
tation styles, and cooking techniques, and by adding sauces,
garnishes, and accompaniments. The wide variety of recipes
in Food for Fifty provides a recipe development resource for
changing menus to reflect the latest food and menu trends.
Food for Fifty provides a comprehensive file of recipes that
can be used directly or as the building blocks for new reci-
pes and menu development initiatives.
• Recreation and sports (include movies, bowling lanes,
recreation, and sports centers)
• Mobile caterers
• Vending and nonstore retailers (include sales of hot food,
sandwiches, pastries, coffee, and other hot beverages)
NONCOMMERCIAL SEGMENT/ON-SITE2
• Employee restaurant services (industrial and commercial
organizations)
• Public and parochial elementary, secondary schools
• Colleges and universities
• Transportation
• Hospitals
• Nursing homes, long-term care, etc.
• Clubs, sporting and recreational camps
• Community centers
MILITARY SEGMENT3
• Officers’ and NCO clubs (Open mess)
• Military exchanges
• Changing the name of a Food for Fifty recipe to reflect
ingredient adaptations can update a recipe. For example,
a simple grilled chicken breast can be renamed Jamaican
Jerk Chicken when a Jamaican jerk spice rub, p. 774, is
used to season the chicken in the Grilled Chicken Breast
recipe, p. 513. Numerous recipes can be made from adap-
tations to the Grilled Chicken Breast recipe in Food for
Fifty. A recipe for Gaucho Beef Steak with Chimichurri
Sauce can be developed from two Food for Fifty recipes:
Grilled Tampico Steak (cooking procedures only, without
the Tampico seasonings), p. 466, and Chimichurri Sauce,
p. 755. Appendix B identifies resources for keeping up-to-
date about contemporary recipes, modern recipe names,
and current flavor profiles. These resources will be helpful
for adapting Food for Fifty recipes in order to respond to
the expectations customers have of foodservice providers.
The first step in adapting a Food for Fifty recipe to resemble a
recipe from another source is to identify a recipe in Food for
Fifty that is similar. Adaptations are easier, and less testing is
needed, when the recipes are comparable in ingredients, prep-
aration instructions, and cooking procedures. The next step is
to rewrite the Food for Fifty recipe to incorporate the changes
that will make the recipes more similar. For example, the
rewritten recipe may include such changes to the Food for Fifty
recipe as changing the flavor profile by using a different sea-
soning, adding or changing a sauce, altering a procedure, or
changing ingredients. It is important to make only adaptations
 Chapter 1    Introduction to the Foodservice Industry 5

TABLE 1.3    Examples of adaptations to Food for Fifty recipes

Contemporary Name Adaptation Suggestionsa

EGGS AND CHEESE

Smoked Salmon and Goat Cheese [Base recipe p. 277] Substitute smoked salmon and goat cheese for the chicken mixture.
Crepes
California Omelet with Tomatillo [Base recipes p. 386] Use fresh avocados and shredded Monterey Jack cheese in the filling. Ladle
Salsa Tomatillo Sauce [p. 754] on the omelet.

FISH
Grilled Salmon with Mustard [Base recipe p. 430] Serve grilled salmon with 1 tsp Mustard-Caper Butter [p. 765] on top.
Caper Butter
Grilled Salmon with Dill Mashed [Base recipes pp. 430, 850] Serve grilled salmon on top of mashed potatoes that have had fresh dill
Potatoes added to them. Garnish with fresh dill and lemon wedge. For potatoes with added tang, substitute
buttermilk or sour cream for part of the milk.

MEATS
Roast Pork Loin with Moroccan
Charmoula Marinade
Lamb Chops with Black Bean
Pico de Gallo
Chicken Fajita Nachos
Southwestern Beef Tenderloin
with Chipotle Mashed Potatoes
[Base recipe p. 493] Marinate Roast Pork Loin in Moroccan Charmoula Marinade [p. 756] before
roasting.
[Base recipe p. 492] Serve lamb chops on top of Black Bean Pico de Gallo [p. 749].
[Base recipe p. 227] Serve Nachos topped with Chicken Fajita meat [p. 673], fresh diced tomatoes,
fresh sliced jalapeño peppers, and guacamole [p. 226].
[Timetable for direct grilling steak p. 458] Season beef with Southwest Steak Rub [p. 776]. Served
cooked tenderloin leaned against a mound of Chipotle Sweet Potatoes [p. 860]. Garnish with one
or two baked tomato halves [p. 867].

SALADS
Frisée and Winter Pear Salad with [Base recipe p. 634] Substitute frisée for greens and thinly sliced winter pears for the fruit.
Gorgonzola and Toasted Walnuts Sprinkle with crumbled Gorgonzola and toasted walnuts [p. 649].

SANDWICHES
Rustic Turkey Quesadillas
Tuscan Eggplant on Focaccia
Thinly Sliced Prime Rib of Beef on
Sourdough with Blue Cheese
Aioli
[Base recipe p. 672] Caramelize onions (procedure, p. 416) and use them in place of the
corn-onion mixture. Substitute smoked Gouda for the cojack cheese and add shredded turkey
to the quesadillas before grilling.
[Base recipe p. 706] Placed grilled eggplant [p. 842] on Focaccia [p. 290] and top with Tomato,
Olive, and Fennel Ragout [p. 767] or Tomato Pesto [p. 748].
[Base recipe p. 461] Thinly slice prime rib and serve on Sourdough spread with Blue Cheese
Mayo [p. 779].

VEGETABLES/OTHER
Ginger-Roasted Parsnips [Base recipe p. 821] Mix 1 Tbsp fresh minced ginger per pound of quartered parsnips before
roasting.
Cauliflower Persillade [Base recipe p. 838] Season cauliflower with Persillade [p. 757].
Orange-Scented Orzo [Base recipe p. 542] Substitute grated orange zest and orange juice for the lemon zest and
juice.
Ginger Barley and Edamame [Base recipe p. 601] Substitute 4 lb steamed edamame for the green peas. Sauté 4 oz minced
ginger root and 12 oz shiitake mushrooms along with the carrots. Reduce the salt and stir in soy
sauce or another Asian condiment of choice.
a
Adaptations are suggestions for how Food for Fifty recipes can be used to develop new recipes and menu items. The adaptations are not
intended to be stand-alone recipes and may require testing and standardization.

that are feasible and within the scope of the Food for Fifty rec- of equipment that is not available, procedures that are unreal-
ipe. When recipe differences are substantial and changes will istic for the foodservice facility, or ingredients that are unavail-
fundamentally alter a recipe, the steps to develop a new recipe able. Extensive changes to the Food for Fifty recipe will require
should be followed, p. 13. Changes should not require the use more testing than when only minor changes are made.
6 part I    Serving Food in Quantity
A Resource for Standardizing Recipes
• Recipes should be carefully tested to ensure that a con-
sistent product is produced each time the recipe is made
in a specific food production facility. The term standard-
ized recipe is often used to describe the recipes that
­produce these consistent results. Facility-specific require-
ments to consider when standardizing a recipe for one’s
facility include such things as large and small equipment,
procedural needs, portion sizes, employee skills, and
food inventory or ingredients. For recipes to make a
standard product each time, recipes must consider facil-
ity requirements. Food for Fifty recipes and guidelines for
recipe development, construction, and adjustment (see
Chapter 2) will be useful for formatting home-sized and
other recipes and for beginning the recipe standardiza-
tion process. Having examples of recipes formatted in a
consistent manner will guide recipe developers and help
them establish recipe formatting and content standards
for their facilities’ recipe files.
• The tables and charts in Chapter 4 will be useful when
assigning weights to measures or measures to weights
(Table 4.8) and for making other recipe calculations and
ingredient substitutions. Edible portion/as purchased
(EP/AP) conversion data for meats and produce and
accurate count/weight information will be useful when
standardizing recipes. For example, home-sized recipes
usually specify count or volume measure for fresh pro-
duce such as diced carrots. Carrots by weight is a more
accurate measure than volume or count and should be
specified in a standardized recipe. Table 4.2 provides
information on weight per cup of diced carrots.
A Resource for Menu Planning
• Menu planning implies that recipes are available to produce
the food being planned. Food for Fifty is a valuable resource
for the menu planner because of its comprehensive cache
of recipes in all menu categories. The lists of recipes in the
index and in Appendix A are also helpful to the menu plan-
ner because they provide lists of food options that are linked
to a recipe. For example, a menu planner may go to Appen-
dix A or the recipe index and choose from a list of options
for a specific soup to add to the menu.
• The recipes in Food for Fifty will help the menu writer incor-
porate the contemporary menu ideas shown in trade publi-
cations, popular magazines, and trendy cookbooks. See
Appendix B for resources. Examples for how Food for Fifty
recipes can be adapted to easily produce new menu items
are shown in Table 1.3.
• Knowing the nutritional content of food items is increas-
ingly important in menu planning. The recipes in Food for
Fifty provide nutrition information helpful for writing
menus that meet the nutritional requirements of the clien-
tele whom they are serving. The guidelines for making
healthful recipe changes will be useful for food produc-
tion staff. For example, customers regularly ask for low-fat
preparation methods to be used. Information on p. 14
identifies low-fat cooking methods and ways to decrease fat
in entrées.
A Resource for Purchasing
and Accurate Forecasting, Recipe
Costing, and Pricing
• Accurately calculating the amount of food needed to pro-
duce recipes is critical to costing, food quality, and customer
satisfaction. Food for Fifty recipes and supporting tables in
Chapter 4 provide the information for yields and portion
sizes that are necessary for accurately determining the
amount of food to purchase.
• Documenting quality expectations and cost comparisons
for convenience and value-added foods before purchasing
may be necessary. Similar products made using Food for Fifty
recipes can help identify the desired sensory characteristics
useful for establishing purchasing specifications and quality
standards for convenience and value-added foods. For
example, Food for Fifty’s blueberry muffin recipe may be pro-
duced and analyzed before writing a specification for or an
evaluation of frozen muffin batters. The amount of blueber-
ries, the muffin size, muffin flavor, and cost are some com-
parison points.
• Food for Fifty recipe yields and portion sizes are accurately coor-
dinated. Production staff can make recipes with confidence
that recipes will yield correctly. Forecasting is easier when
recipe yields are certain. Financial success is linked to know-
ing the menu item cost and being able to establish a correct
selling price. Food for Fifty recipes provide the accuracy needed
for these functions.
• Food for Fifty recipes yield approximately 50 servings but can
be adjusted easily for other yields by using the recipe exten-
sion procedures in Chapter 2.
A Resource for Planning Food
Production and Foodservice Events
• Producing food in quantity requires an understanding of
how food goes from its raw state to a finished product.
The recipes in Food for Fifty clearly list the production
steps and can be a resource for food production managers
to establish mise en place activities; write production
worksheets; and assign tasks related to product storage,
thawing time, pre-preparation, preparation, assembly,
and product holding.
• Food for Fifty can be used to plan special functions as recep-
tions, brunches, and buffet meals. Chapter 3 includes infor-
mation on menu planning, table and space arrangement,
food presentation, and service. This information, along with
the recipes, will be helpful when planning events for large
and small numbers of diners.

A Resource for Education and Instruction
on Quantity Food Production
• Recipes are at the center of all food production activities, and
a well-written recipe that is organized correctly and written
clearly can be useful for learning about food production prin-
ciples. Well-written recipes help identify mise en place tasks
(p. 163), provide information for accurate production sched-
uling (p. 164), identify efficient work procedures, and show-
case correct cooking methods. They also help communicate
the techniques necessary for producing a quality product.
• Efficient labor procedures were considered in writing Food for
Fifty recipes. Recipes may serve as a model for making prod-
ucts using the minimum amount of labor. Food for Fifty can be
used also for learning about knife skills, food safety proce-
dures, and cooking methods appropriate for specific foods.
• Producing quality food requires a reference or goal for
what the end-product attributes should be. Food for Fifty has
information for writing quality standards and for evaluat-
ing food products. Because Food for Fifty recipes are written
to consistently produce a quality product, they are useful
for teaching food preparers what is required to achieve
quality results. For example, Food for Fifty recipes identify
many procedures that help ensure quality, such as prepara-
tion steps and procedures, cooking methods, and endpoint
cooking temperatures.
• Food for Fifty recipes are written to be useful for planning food
production, making staffing assignments, and organizing
food production processes. Instructions for developing cook-
ing methods, learning terminology, troubleshooting quality
problems, and evaluating food quality can be developed
using information in Food for Fifty.
KEY INFORMATION ABOUT FOOD
FOR FIFTY RECIPES
Yield
The recipes in this book produce servings for 50 people unless
otherwise stated. Factors that may affect yield include portion-
ing, ingredient weighing error, mistakes in calculating increased
or decreased quantities, abnormal handling loss, and variation
in the edible portion (EP) and as purchased (AP) factors for
food products such as fresh produce and meats.
A standard 12 × 20-inch counter pan has been indicated for
many recipes. For baked desserts and some bread products,
either a 12 × 18-inch or 18 × 26-inch pan is specified, as these
are standard bakeware sizes. Weight of product per pan may
need to be changed if pans other than those specified in the
recipe are used. Care should be taken to scale products so that
portion weight will be accurate and recipe yield remains correct.
Tables 7.16 and 7.17 give capacities of baking and counter pans.
The number of servings per pan will depend on the portion
size desired. Many standard-sized baking or counter pans will
yield 24–32 servings per pan; when these size pans are indicated,
Chapter 1    Introduction to the Foodservice Industry 7
the recipes generally are calculated for 48 or 64 servings. Yield
adjustments may be made by cutting the servings into sizes that
will yield the desired number of portions. Portion size is included
in each recipe, and the yield is given in number of portions,
volume produced, and/or number of pans. Some foodservices
may wish to adjust the yield based on the clientele to be served.
Ingredients
In most cases, the type of ingredient used in testing the reci-
pes has been specified—for example, granulated, brown, or
powdered sugar and all-purpose or cake flour. Hydrogenated
shortening was used in cake and pastry recipes; margarine or
butter was used in cookies, some quick breads, and most sauce
recipes. Solid fats such as margarine, butter, and hydrogen-
ated fats were used interchangeably in recipes that specify
“shortening.” Canola, corn, soybean, or cottonseed oil was
used in recipes that specify salad or vegetable oil. Sodium alu-
minum sulfate–type baking powder (double acting) and active
dry yeast were used for leavening.
Fresh eggs, large size, weighing approximately 2 oz with
shell (¾ oz shelled) were used in the preparation of the reci-
pes. Eggs are specified by both number and weight. In many
foodservices, frozen eggs are used, in which case the eggs are
weighed or measured. If the eggs are to be measured, the
number and weight may easily be converted to volume by
referring to Table 4.2.
Nonfat dry milk is indicated in some recipes, but in those
specifying fluid milk, dry milk may be substituted. Table 4.5
gives a formula for conversion. In most cases, it is not neces-
sary to rehydrate the dry milk because it is mixed with other
dry ingredients, and water is added in place of the fluid milk.
The amount of fat in the recipe can be increased slightly to
compensate for the fat content of the fluid milk (whole, 2%,
1%). Adding fat when substituting dry milk for a fluid milk
with fat is generally not necessary but may improve slightly the
texture and flavor of some baked products.
Nutritional values are identified for most Food for Fifty rec-
ipes. Unless stated otherwise, values are for the portion listed
at the top of each recipe. Nutrient values for Food for Fifty reci-
pes are approximate and are intended to be used as general
guidelines. Values identified for recipes may vary from actual
values if substitute ingredients are used. Differences may
occur also if ingredient amounts are adjusted, portion sizes
are different from those specified in the recipe, or production
procedures are changed.
Weights and Measures
Quantities of dry ingredients weighing more than 1 oz are
given by weight in ounces (oz) and pounds (lb). Weights are
for foods as purchased (AP) unless otherwise stated. Liquid
ingredients are indicated by measure: teaspoons (tsp), table-
spoons (Tbsp), cups (cups), quarts (qt), and gallons (gal).
Accurate weighing and measuring of ingredients are
essential for a satisfactory product. Weighing is more accurate
than measuring and is recommended whenever possible, but
8 part I    Serving Food in Quantity

reliable scales are essential. A table-model scale with a 15- to relationship to food contamination and food-borne illness.
20-lb capacity and 1⁄4- to 1⁄2-ounce graduations (or an electronic Time and temperatures are designated as critical control
digital readout scale with a 15- to 20-lb capacity) is suitable for points (CCPs) in all Hazard Analysis Critical Control Point
weighing ingredients for 50 portions. (HACCP) plans. Recipes in this book provide production,
Standard measuring equipment should be used to ensure service, and storage procedures that can prevent or reduce
accuracy, and measurements should be level. Use the largest food safety hazards of time/temperature control for safety
appropriate measure to reduce the possibility of error and to food (TCS). Standards for reducing food safety hazards may
save time. For example, use a 1-gal measure once instead of a be found in Tables 7.1 and 7.9 (pp. 184, 191). Safe tempera-
1-qt measure four times. Flour is the exception: Use measures tures for cooked foods are shown in Table 7.6 (p. 187).
no larger than 1 qt for flour. Cooling procedures for hot foods are shown in Table 7.8
(p. 190). Examples of TCS foods can be found in Table 7.12
(p. 193). Recipes that contain TCS foods are identified in
Cooking Time and Temperature the recipe notes.
The cooking time given in each recipe is based on the size of
pan and the amount of food in the pan. If a smaller or larger Abbreviations Used in Recipes
pan is used, an adjustment in cooking time may be necessary.
The number of pans placed in the oven at one time also may AP as purchased
affect the length of baking time; the larger the number of EP edible portion
pans or the colder a product, the longer the cooking time. °F degrees Fahrenheit
Pan type may affect heat transfer and both cooking time and fl oz fluid ounce
temperature. Different types of ovens heat differently. In con- gal gallon
vection ovens, the temperature as specified for a conventional g gram
oven should be reduced by 25–50°F and the total bake/roast lb pound
time by 10 to 15 percent. High altitude baking will require mg milligram
some recipe adjustments. Increasing oven temperature by oz ounce
15–25°F may improve results by setting the structure before psi pounds per square inch
leavening gases can overexpand the product prematurely. pt pint
qt quart
tsp teaspoon
Critical Control Points Tbsp tablespoon
Monitoring cooking time and food temperature is an impor-
tant step in the food production process because of their
Another random document with
no related content on Scribd:
 As to the success of the Æneid, it was immediate with poets and
people. Two years after Virgil’s death Horace writes in his Secular
Hymn:—
“If Rome be all thy work, if Trojan bands
Upon the Etruscan shore have won renown,
That chosen remnant, who at thy command
Forsook their hearths, and homes, and native town;
If all unscathed through Ilion’s flames they sped
By sage Æneas led,
And o’er the ocean waves in safety fled,
Destined from him, though of his home bereft,
A nobler dower to take, than all that they had left.”

—Translated by Martin.

Some of the scholars, indeed, criticised it as having an undue

simplicity, as coining new words and using old words, with new
meanings, as borrowing too freely from Homer, as not written in
chronological order, as containing anachronisms, etc. But within ten
years it was as familiarly quoted by writers as we quote
Shakespeare. It became the chief text-book in the Roman schools of
grammar and rhetoric. The great writers of later days, like Pliny and
Tacitus, show the profound influence of his style, which would seem
to have gripped them as Goethe tells us Luther’s translation of the
Scriptures affected his style, and as the King James version has left
its indelible traces on English literature.
When the race-mind tired of problems of government and law, and
turned strongly to the problems of religion,—degenerating easily, to
be sure, to superstition,—it was evidence of Virgil’s grip on humanity
that the poet of poets became the wizard of wizards. Even under the
Antonines, the Sors Vergiliana (Virgilian prophecy) was practised.
The Æneid was opened at random, and the first verse that struck the
eye was considered a prophecy of good or bad portent. “The
mediæval world looked upon him as a poet of prophetic insight who
contained within himself all the potentialities of wisdom. He was
called the Poet, as if no other existed; the Roman, as if the ideal of
the commonwealth were embodied in him; the perfect in style, with
whom no other writer could be compared; the Philosopher, who
grasped the ideas of all things; the Wise One, whose comprehension
seemed to other mortals unlimited. His writings became the Bible of
a race. The mysteries of Roman priestcraft, the processes of
divination, the science of the stars, were all found in his works.”
True indeed are the words of Professor MacMechan: “Beginning
the Æneid is like setting out upon a broad and beaten highway along
which countless feet have passed in the course of nineteen
centuries. It is a spiritual highway, winding through every age and
every clime;” and these of Professor Woodberry: “The Æneid shows
that characteristic of greatness in literature which lies in its being a
watershed of time; it looks back to antiquity in all that clothes it with
the past of imagination, character and event, and forward to
Christian times in all that clothes it with emotion, sentiment, and
finality to the heart.”
As we approach modern literature, the great Italian Dante
consciously takes Virgil as his “master and author.” “O glory and light
of other poets! May the long zeal avail me, and the great love, that
made me search thy volume. Thou art my master and my author.”
On English literature the influence of the Æneid has been so potent
that our space will hardly suffice to convey the barest hint of its direct
and indirect lines. Celtic story developed from it a voyage of Brutus
who founds a new Troy, or London. Geoffrey of Monmouth in the
twelfth century sets forth this tale in his history. It was believed down
to the seventeenth century and is reported by Milton. Elizabethan
literature has frequent references to it. Chaucer in his House of
Fame outlines the Æneid, emphasizing the Dido episode, which
interested also Nash, Marlowe, and Shakespeare. Spenser teems
with allusions and indeed translations, so—
“Anchyses sonne, begott of Venus fayre,”
Said he, “out of the flames for safegard fled
And with a remnant did to sea repayre;
Where he, through fatall errour, long was led
Full many yeares, and weetlesse wandered
From shore to shore emongst the Lybick sandes
Ere rest he fownd.”

—F. Q., III., ix., 41.

and—
“Like a great water-flood, that, tombling low
From the high mountaines, threates to overflow
With suddein fury all the fertile playne,
And the sad husbandmans long hope doth throw
Adown the streame, and all his vowes make vayne,
Nor bounds nor banks his headlong ruine may sustayne.”

—F. Q., II., xi., 18; cf. Æn. II., 304 ff.

Bacon calls Virgil “the chastest poet and royalest that to the memory
of man is known.” “Milton,” writes Dryden, “has acknowledged to me
that Spenser was his original.” But beside this indirect influence, and
that through the Italian school, Virgil’s direct influence on Milton is
attested by many an allusion. Dryden, Cowper, with his “sweet
Maro’s matchless strain,” Wordsworth, Matthew Arnold, with his
“sweet, tender Virgil,” freely acknowledge the debt they owe our
poet. Dryden and Morris translated the Æneid into verse.
Tennyson, “the most Virgilian of modern poets,” gives the following
tribute, written at the request of the Mantuans for the nineteenth
centenary of Virgil’s death:—
“Roman Virgil, thou that singest Ilion’s lofty temples robed in fire,
Ilion falling, Rome arising, wars, and filial faith, and Dido’s pyre,
Landscape lover, lord of language more than he that sang the Works and Days,
All the chosen coin of fancy flashing out from many a golden phrase,
Thou that singest wheat and woodland, tilth and vineyard, hive and horse and
herd,
All the charm of all the Muses often flowering in a lonely word,
Poet of the happy Tityrus piping underneath his beechen bowers,
Poet of the poet-satyr whom the laughing shepherds bound with flowers,
Chanter of the Pollio, glorying in the blissful years again to be,
Summers of the snakeless meadow, unlaborious earth and oarless sea,
Thou that seest Universal Nature moved by Universal Mind,
Thou majestic in thy sadness at the doubtful doom of human kind,
Light among the vanished ages, star that gildest yet this phantom shore,
Golden branch amid the shadows, kings and realms that pass to rise no more,
Now thy Forum roars no longer, fallen every purple Cæsar’s dome—
Tho’ thine ocean-roll of rhythm sound forever of Imperial Rome—
Now the Rome of slaves hath perished, and the Rome of freemen holds her place,
I, from out the Northern Island, sundered once from all the human race,
I salute thee, Mantovano, I that loved thee since my day began,
Wielder of the stateliest measure ever moulded by the lips of man.”

It is a lover of Horace (and who is not a lover of Horace?), the

brilliant Andrew Lang, who points out (in his Letters to Dead Authors)
a vital difference that has made Virgil’s the higher influence: “Virgil
might wander forth bearing the golden branch ‘the Sibyl doth to
singing man allow,’ and might visit, as one not wholly without hope,
the dim dwellings of the dead and the unborn. To him was it
permitted to see and sing ‘mothers and men, and the bodies outworn
of mighty heroes, boys and unwedded maids, and young men borne
to the funeral fire before their parents’ eyes.’ The endless caravan
swept past him—‘many as fluttering leaves that drop and fall in
autumn woods when the first frost begins; many as birds that flock
landward from the great sea when now the chill year drives them o’er
the deep and leads them to sunnier lands.’ Such things was it given
to the sacred poet to behold, and the happy seats and sweet
pleasances of fortunate souls, where the larger light clothes all the
plains and dips them in a rosier gleam, plains with their own new sun
and stars before unknown. Ah, not frustra pius was Virgil, as you say,
Horace, in your melancholy song. In him, we fancy, there was a
happier mood than your melancholy patience.”

The Epic Itself

The purpose of the epic is to indicate the divinely ordained origin
and history of Rome as a conquering, civilizing, and organizing
government, destined to replace both anarchy and tyrannical
despotism by liberty under law. As the real world-historic reason for
Rome’s existence is so commonly overlooked, let us recall
Mommsen’s words in the introduction to his Provinces of the Roman
Empire: “It fostered the peace and prosperity of the many nations
united under its sway longer and more completely than any other
leading power has ever succeeded in doing.... If an angel of the Lord
were to strike the balance whether the domain ruled by Severus
Antoninus was governed with the greater intelligence and the greater
humanity at that time or in the present day, whether civilization and
national prosperity generally have since that time advanced or
retrograded, it is very doubtful whether the decision would prove in
favor of the present.” Virgil states the function of Rome clearly in the
famous passage of the sixth book wherein Greek and Roman are
compared:—
“Forget not, O Roman, thy fate—to rule in thy might o’er the nations:
This is to be thine art—peace to the world to give.”

So the hero Æneas, himself of divine birth, is preserved by divine

intervention when Troy falls, and mid dire perils for seven years’
voyagings, and all the bitter warring in Italy, “to bring the gods unto
Latium,” “to found a city,” to teach Italy religion and a virile
civilization. “Whence Rome mighty in her defences,” “a task of so
great magnitude it was to build the Roman nation.” Twice,—once in
fields Elysian from the lips of sainted Anchises, and again, portrayed
on the shield that Vulcan made for Æneas, is rehearsed the long line
of legendary and historical Roman heroes down to Augustus himself.
“On this side is Augustus Cæsar, leading the Italians to conflict, with
the senate and the people, the home-gods and their mighty brethren,
standing aloft on the stern.” “But Cæsar ... was consecrating to the
gods of Italy a votive tribute to deathless gratitude, three hundred
mighty fanes the whole city through.” “Such sights Æneas scans with
wonder on Vulcan’s shield ... as he heaves on his shoulder the fame
and the fate of grandsons yet to be” (end of eighth book). Incidentally
ground is given, in compensating fate, for Rome’s conquest of Greek
lands—she is but loyal to her Trojan ancestry!—and for the duel to
the death with Semitic Carthage—whose queen once was the stately
Dido, left by King Æneas at Jove’s command! Incidentally, too, Virgil
draws from Trojan origins governmental forms, religious rites, yes,
even games.
While this great task of glorifying patriotism and harmonizing it with
loyalty to Cæsar is ever present to Virgil, he cannot lose two qualities
that make him the most modern of ancient poets—his love of nature
and his pathos. As examples—of the former, it suffices to cite the
charming harbor scene succeeding storm and wreck, in the first
book; and, of the latter, the death-scene of the immortal twain, Nisus
and Euryalus (in Book nine).
“Down falls Euryalus in death; over his beauteous limbs gushes
the blood, and his powerless neck sinks on his shoulders; as when a
purple flower, severed by the plough, pines in death, or poppies with
faint necks droop the head, when rain has chanced to weigh them
down. But Nisus rushes full on the foe ... and dying robs his foe of
life. Then he flung himself on his breathless friend, pierced through
and through, and there at length slept away in peaceful death.
“Happy pair! if this my song has ought of potency, no lapse of days
shall efface your names from the memory of time, so long as the
house of Æneas shall dwell on the Capitol’s moveless rock, and a
Roman father shall be the world’s lord.”

The Story
The story on which Virgil builds is, briefly, the fall of Troy, the
voyaging of Trojan refugees under Æneas, and the successful wars
of Æneas with Italian barbarians.
According to the ancient legend the Greeks had warred ten years
under Troy’s walls, because the Trojan prince, Paris, having awarded
the prize of beauty to Venus as against Juno and Minerva, and,
having been promised as reward by Venus Helen the beautiful wife
of the Greek Menelaus, had eloped with that fatal beauty to Troy,
and his father King Priam had refused to make restitution.
The story then, as related by Æneas to Queen Dido in her palace
at Carthage, takes up (in the second book of the Æneid) the downfall
and destruction of Troy, with the escape of Æneas, his father and
son, together with a band of Trojans. Then (in the third book) are
depicted their voyagings, unsuccessful attempts to found cities, and
arrival in Sicily. Here father Anchises dies. From Sicily they sail in the
endeavor to reach Latium in Italy.
It is at this point that the epic begins. So after his invocation and
introduction (in Book one), Virgil makes unrelenting Juno, through
the storm-king Æolus, let loose upon the Trojan fleet a fierce
tempest, which drives the remnant of the fleet far away to the
Carthaginian coast. Æneas, directed by his disguised mother Venus,
comes to the court of Dido by whom he is kindly received,
banqueted; and at her request narrates (in Books two and three) his
harsh experiences.
Book four continues the Dido episode. The queen madly loves
Æneas—this through the influence of Venus, who else had feared
Carthaginian hostility to her dear Trojans. Juno thinks to thwart the
fates and Jove’s will that Æneas should create the Roman race; and
she plans to hold Æneas as spouse of the Carthaginian queen. Jove
intervenes, sending Mercury with explicit commands to Æneas to
seek Italy. He sails, and Dido slays herself.
In Book five they reach Sicily again, and it being the anniversary of
Anchises’ death, Æneas celebrates it with athletic contests. During
these Juno again attempts to thwart the fates, sending a messenger
to incite the Trojan women to set the fleet on fire. But this attempt is
only successful in so far as it leads Æneas to leave the weaklings
under the kindly sway of their kinsman, the Sicilian chief, Acestes.
The rest sail for Italy, losing the faithful pilot, Palinurus.
Book six details the visit Æneas, under the guidance of the Sibyl,
to the abode of the dead. There he meets again his father Anchises,
who passes in review, as souls about to be reborn into the upper
world, their heroic descendants.
So far, with the exception of Book two, which recorded the fall and
sack of Troy, a theme omitted by Homer, Virgil has recorded the
Odyssey or wanderings of his hero Æneas. Now in the succeeding
six books is given the Iliad or wars of Æneas in Italy. As he lands,
King Latinus is divinely led to promise Æneas his daughter Lavinia.
But she has been betrothed to Turnus. Under Juno’s prompting then
begins this tremendous duel between Æneas and Turnus. And here
we note a curious likeness between Milton and Virgil. As our
sympathies are aroused in the Paradise Lost for Lucifer, so Turnus,
“the reckless one,” looms up a figure of heroic size, doomed by the
fates to die that Rome may live.
 Sources
As Virgil’s sources for his story and indeed for no small portion of
his language may be mentioned preeminently:— Homer’s Odyssey
and Iliad; Euripides, “with his droppings of warm tears”; the Greek
epic poets, called the cyclic poets, as dealing with the cycle of story
revolving around Troy; the Greek freedman and teacher, Livius
Andronicus, who translated roughly the Odyssey; Nævius, who wrote
on the First Punic War, tracing Carthaginian hostility back to the
Æneas visit; and especially Ennius, “father of Latin literature,” who in
a great epic traced the history of Rome from Æneas down. Of Virgil’s
borrowings it were enough perhaps to say that, like our
Shakespeare, he ennobled what he borrowed, wove it into the
texture of his song—stamped it Virgilian.

The Translation
Concerning the translation itself, we should perhaps set over
against Emerson’s famous saying, “I should as soon think of
swimming across Charles River when I wish to go to Boston, as of
reading all my books in originals, when I have them rendered for me
in my mother tongue,” that other remark of a great scholar, that “the
thing for the student of language to learn is that translation is
impossible.” Exquisitely done as is this version by Professor
Conington, noble student of Virgil as he was, some faint notion of
what is lost in the process might be gained by comparing a prose
version of, say, Longfellow’s “Evangeline” with his hexameters
themselves:—
This is the forest primeval. The murmuring pines and the hemlocks
Bearded with moss, and in garments green, indistinct in the twilight,
Stand like Druids of eld, with voices sad and prophetic—
Stand like harpers hoar, with beards that rest on their bosoms.

At the very least, “the noblest measure ever moulded by the lips of
man,” Virgil’s “ocean-roll of rhythm,” is lost. That indeed is not
revived for us in Conington’s own poetical version, not in Dryden’s,
nor in Morris’s. Of Virgil also that is true which T. B. Aldrich, charming
poet that he was, wrote me anent his own early translations, “But
who could hope to decant the wine of Horace?”
Yet it may be not without interest to compare some verse
renderings of the initial lines:—
I (woll now) sing (if that I can,)
The armes and also the man,
That first came through his destinie,
Fugitive fro Troy the countrie
Into Itaile, with full much pine,
Unto the stronds of Lavine.

—Chaucer, House of Fame.

Arms, and the man I sing, who, forced by Fate,

And haughty Juno’s unrelenting hate,
Expelled and exiled, left the Trojan shore,
Long labors, both by sea and land, he bore,
And in the doubtful war, before he won
The Latian realm, and built the destined town;
His banished gods restored to rites divine,
And settled sure succession in his line,
From whence the race of Alban fathers come
And the long glories of majestic Rome.

—Dryden.

I sing of arms, I sing of him, who from the Trojan land,

Thrust forth by Fate, to Italy and that Lavinian strand
First came: all tost about was he on earth and on the deep
By heavenly might for Juno’s wrath, that had no mind to sleep:
And plenteous war he underwent ere he his town might frame,
And set his gods in Latian earth, whence is the Latin name.
And father-folk of Alba-town, and walls of mighty Rome.

—Morris.

Arms and the man I sing, who first,

By Fate of Ilian realm amerced,
To fair Italia onward bore,
And landed on Lavinium’s shore:—
Long tossing earth and ocean o’er,
By violence of heaven, to sate
Fell Juno’s unrelenting hate;
Much labored too in battle-field,
Striving his city’s walls to build,
And give his gods a home:
Thence come the hardy Latin brood,
The ancient sires of Alba’s blood,
And lofty-rampired Rome.

—Conington.

I sing of arms, and of the man who first

Came from the coasts of Troy to Italy
And the Lavinian shores, exiled by fate,
Much was he tossed about upon the lands
And in the ocean by supernal powers,
Because of cruel Juno’s sleepless wrath.
Many things also suffered he in war,
Until he built a city, and his gods
Brought into Latium; whence the Latin race,
The Alban sires and walls of lofty Rome.

—Cranch.

I sing of war, I sing the man who erst,

From off the shore of Troy fate-hunted, came
To the Lavinian coast in Italy,
Hard pressed on land and sea, the gods malign,
Fierce Juno’s hate unslaked. Much too in war
He bore while he a city built, and set
His gods in Latium. Thence the Latin race,
Our Alban sires, the walls of haughty Rome.

—Long.

Arms and the man I sing who first, from Troy

Expelled by Fate’s decree, to Italy
And the Lavinian shores, a wanderer came.
Sore travail he endured by land and sea
From adverse gods, and unrelenting rage
Of haughty Juno: harassed, too, by war,
His destined city while he strove to build
And raise new altars for his exiled gods.
The Latian race, the Alban fathers hence
Their birth derived—hence Rome’s proud fabric sprung.

—Rickards.

(In hexameters.)
Arms and the hero I sing, who of old from the borders of Troja
Came to Italia, banished by fate to Lavinia’s destined
Sea coasts: Much was he tossed on the lands and the deep by enlisted
Might of supernals, through Juno’s remembered resentment:
Much, too, he suffered in warfare, while he was founding a city,
And into Latium bearing his gods: whence issued the Latin
Race, and the Alban fathers, and walls of imperial Roma.

—Crane.

Sing I the arms and the man, who first from the shores of the Trojan,
Driven by Fate, into Italy came, to Lavinium’s borders
Much was he vexed by the power of the gods, on the land and the ocean,
Through the implacable wrath of the vengeful and pitiless Juno;
Much, too, he suffered in war, until he could found him a city,
And into Latium carry his gods; whence the race of the Latins,
Alba’s illustrious fathers, and Rome’s imperial bulwarks.

—Howland.

Chronological Table

b.c.
98. Birth of Lucretius.
87. Birth of Catullus.
70. Virgil is born.
69. Birth of Mæcenas; Cicero is ædile.
66. Cicero is prætor.
65. Horace is born.
63. Birth of Octavius (afterward Gaius Julius Cæsar Octavianus
Augustus). Cicero’s consulship and Orations against
Catiline.
60. First Triumvirate (Cæsar, Pompey, and Crassus).
58. Cicero banished. Cæsar begins conquest of Gaul.
57. Cicero recalled from exile.
55. Virgil assumes the toga virilis. Death of Lucretius, Cæsar in
Britain.
54. Virgil studies in Milan. Death of Catullus. Cicero edits
Lucretius’ On Nature, and (perhaps) Catullus’ Odes, and
begins his essay On the State.
53. Virgil goes to Rome: Horace is also taken there. Cicero is
augur. Parthians defeat Romans at Carrhæ.
52. Cicero’s Oration for Milo.
51. Cicero proconsul in Cilicia.
49. Civil War. Cæsar marches on Rome, bestowing Roman
citizenship on Italians north of the Po. Pompey leaves
Italy.
48. Battle of Pharsalia. Assassination of Pompey.
46. Battle of Thapsus. Suicide of Cato at Utica.
45. Horace goes to Athens.
44. Cæsar assassinated: Octavius, adopted in his will, assumes
his name. Cicero’s Philippics.
43. Birth of Ovid. Second Triumvirate (Octavianus, Antony, and
Lepidus). Assassination of Cicero. Civil war with Brutus
and Cassius. Horace a tribune in Brutus’ army.
42. Battles of Philippi. Death of Brutus and Cassius.
41. Confiscations by the triumvirs. Virgil introduced to Mæcenas
and Octavianus. Horace returns to Rome.
40. Virgil restored to his estate.
39. Horace introduced to Mæcenas by Virgil and Varius.
37. Virgil publishes Eclogues. Phraates king of Parthia.
36. Antony invades Parthia.
35. Horace publishes First Book of Satires.
33. Phraates attacks Armenia and Media.
31. Battle of Actium. Overthrow of Antony. Octavianus visits the
East.
30. Horace publishes Second Book of Satires and his Epodes.
29. Octavianus returns from the East and celebrates threefold
triumph. Temple of Janus closed in sign of peace. Virgil
 publishes Georgics.
27. Octavianus receives the title of Augustus.
26. Augustus in Spain corresponds with Virgil.
24. Horace (probably) publishes first Three Books of Odes.
23. Death of Marcellus. Virgil reads portions of the Æneid to
Augustus.
20. Expedition of Augustus to the East. Parthians restore
standards taken at Carrhæ.
19. Virgil journeys to Greece. Returns with Augustus. Dies at
Brundisium. Augustus directs Virgil’s friend Varius and
Tucca to edit the Æneid.
18. Horace publishes First Book of Epistles.
17. The Secular Festival. Horace writes the Secular Hymn.
13. Horace publishes Fourth Book of Odes.
8. Death of Mæcenas and Horace.

Verse Translations Recommended

Dryden; Conington (Crowell, New York); William Morris
(Roberts Brothers, Boston); Cranch; Long (Lockwood Brooks &
Co., Boston); Crane (Baker & Taylor Co., New York); Howland (D.
Appleton & Co., New York), Rickards (Books I.-VI., Blackwood &
Sons, London); Rhoades (Longmans); Billson (Edward Arnold,
London).

Books for Reference

Roman Poets of the Augustan Age, Sellar (Oxford, Clarendon
Press); Virgil, Nettleship (Appletons), and in his Lectures and Essays
(Oxford); Classical Essays, F. W. H. Myers (Macmillan); Studies in
Virgil, Glover (Edward Arnold, London); Country of Horace and Virgil,
Boissier (Putnam); Master Virgil, Tunison (Robert Clark & Co.,
Cincinnati); Vergil in the Middle Ages, Comparetti (Sonnenschein,
London); Legends of Virgil, Leland (Macmillan); Histories of Roman
Literature by Teuffel (George Bell & Sons, London), Browne (Bentley,
London), Cruttwell (Scribners, N.Y.), Simcox (Harpers, N.Y.). Æneas
as a Character Study, Miller (Latine, Vol. IV., p. 18).

Subjects for Investigation

(Miller, in Latine for January, 1886.)
(1) Virgilian Proverbs. (2) A Word Study. (3) Fatalism in Virgil. (4)
Virgil’s Pictures of Roman Customs. (5) Pen Pictures. (6) Astronomy
in Virgil. (7) Virgil’s Debt to Homer. (8) Milton’s Debt to Virgil. (9)
Virgil’s Gods and Religious Rites. (10) Omens and Oracles. (11)
Virgil’s Influence upon Literature in General. (12) Figures in Virgil.
(13) Virgilian Herbarium. (14) Detailed Account of the Wandering of
Æneas. (15) The Geography of Virgil. (16) Virgil as a Poet of Nature.
(17) Virgil’s Life as gleaned from his Works. [(18) The Manuscript
Texts of Virgil.] (19) Virgilian Translators and Commentators. (20)
Some Noted Passages—why? (21) The Platonism of the Sixth Book.
(22) Dryden’s Dictum Discussed, (23) Dante—The Later Virgil. [(24)
The Prosody of Virgil.] (25) Dido—A Psychological Study. (28)
Æneas—A Character Study. [(27) Testimonium Veterum de Vergilio.]
(28) Virgil and Theocritus. (29) Virgil’s Creations. (30) Epithets of
Æneas. (31) The Virgilian Birds. (32) Was Virgil Acquainted with the
Hebrew Scriptures? (33) Visions and Dreams—Supernatural Means
of Spirit Communication. (34) Night Scenes in Virgil. (35) Different
Names for Trojans and Greeks and their Significance. (36) The Story
of the Æneid.
VIRGIL’S ÆNEID
THE ÆNEID
 BOOK I
Arms and the man I sing,[1] who at the first from Troy’s[2]
shores the exile of destiny, won his way to Italy and her
Latian[3] coast—a man much buffeted on land and on the
deep by violence from above, to sate the unforgetting wrath
of Juno[4] the cruel—much[5] scourged too in war, as he 5
struggled to build him a city, and find his gods a home in
Latium—himself the father of the Latian people, and the
chiefs of Alba’s[6] houses, and the walls of high towering
Rome.

Bring to my mind, O Muse,[7] the causes—for what 10

treason against her godhead, or what pain received, the
queen of heaven drove a man of piety so signal to turn
the wheel of so many calamities, to bear the brunt of so
many hardships! Can heavenly natures hate[8] so fiercely
and so long? 15

Of old there was a city, its people emigrants from

Tyre,[9] Carthage, over against Italy and Tiber’s mouths,
yet far removed—rich and mighty, and formed to all
roughness by war’s[10] iron trade—a spot where Juno, it
was said, loved to dwell more than in all the world beside, 20
Samos[11] holding but the second place. Here was her
armour, here her chariot—here to fix by her royal act
the empire of the nations, could Fate be brought to assent,
was even then her aim, her cherished scheme. But she
had heard that the blood of Troy was sowing the seed of a 25
race to overturn one day those Tyrian towers—from that
seed a nation, monarch of broad realms and glorious in
war, was to bring ruin on Libya[12]—such the turning of
Fate’s[13] wheel. With these fears Saturn’s[14] daughter, and
with a lively memory of that old war which at first she
had waged at Troy for her loved Argos’[15] sake—nor indeed
had the causes of that feud and the bitter pangs
they roused yet vanished from her mind—no, stored up 5
in her soul’s depths remains the judgment of Paris,[16] and
the wrong done to her slighted beauty, and the race abhorred
from the womb, and the state enjoyed by the
ravished Ganymede.[17] With this fuel added to the fire,
the Trojans, poor remnants of Danaan[18] havoc and 10
Achilles’[19] ruthless spear, she was tossing from sea to sea,
and keeping far away from Latium; and for many long
years they were wandering, with destiny still driving
them, the whole ocean round. So vast the effort it cost
to build up the Roman nation! 15

Scarce out of sight of the land of Sicily were they spreading

their sails merrily to the deep, and scattering with
their brazen prows the briny spray, when Juno, the everlasting
wound still rankling in her heart’s core, thus communed
with herself: “And am I to give up what I have 20
taken in hand, baffled, nor have power to prevent the king
of the Teucrians[20] from reaching Italy—because, forsooth,
the Fates forbid me? What! was Pallas[21] strong enough
to burn up utterly the Grecian fleet, and whelm the crews
in the sea, for the offence of a single man, the frenzy of 25
Ajax,[22] Oïleus’ son? Aye, she with her own hand launched
from the clouds Jove’s[23] winged fire, dashed the ships apart,
and turned up the sea-floor with the wind—him, gasping
out the flame which pierced his bosom, she caught in the
blast, and impaled on a rock’s[24] point—while I, who walk 30
the sky as its queen, Jove’s sister and consort both, am
battling with a single nation these many years. And are
there any found to pray to Juno’s deity after this, or lay
on her altar a suppliant’s gift?”
With such thoughts sweeping through the solitude of 35
her enkindled breast, the goddess comes to the storm-cloud’s
birthplace, the teeming womb of fierce southern
blasts, Æolia.[25] Here, in a vast cavern,[26] King Æolus[27]
is bowing to his sway struggling winds and howling tempests,
and bridling them with bond[28] and prison. They,
in their passion, are raving at the closed doors, while the
huge rock roars responsive: Æolus is sitting aloft in his
fortress, his sceptre in his hand, soothing their moods 5
and allaying their rage; were he to fail in this, why sea
and land, and the deep of heaven, would all be forced
along by their blast, and swept through the air. But
the almighty sire has buried them in caverns dark and
deep, with this fear before his eyes, and placed over them 10
giant bulk and tall mountains, and given them a king
who, by the terms of his compact, should know how to
tighten or slacken the reins at his patron’s will. To him
it was that Juno then, in these words, made her humble
request:— 15

“Æolus—for it is to thee that the sire of gods and king

of men has given it with the winds now to calm, now to
rouse the billows—there is a race which I love not now
sailing the Tyrrhene[29] sea, carrying Ilion[30] into Italy and
Ilion’s vanquished gods; do thou lash the winds to fury, 20
sink and whelm their ships, or scatter them apart, and
strew the ocean with their corpses. Twice seven nymphs
are of my train, all of surpassing beauty; of these her whose
form is fairest, Deiopea, I will unite to thee in lasting wedlock,
and consecrate her thy own, that all her days, for a 25
service so great, she may pass with thee, and make thee
father of a goodly progeny.”

Æolus returns: “Thine, great Queen, is the task to

search out on what thou mayest fix thy heart; for me to do
thy bidding[31] is but right. Thou makest this poor realm 30
mine, mine the sceptre and Jove’s smile; thou givest me a
couch at the banquets of the gods, and makest me lord
of the storm-cloud and of the tempest.”

So soon as this was said, he turned his spear, and pushed

the hollow mountain on its side; and the winds, as though 35
in column formed, rush forth[32] where they see any outlet,
and sweep over the earth in hurricane. Heavily they
fall[33] on the sea, and from its very bottom crash down the
whole expanse—one and all, east and south, and south-west,
with his storms thronging at his back, and roll huge
billows shoreward. Hark to the shrieks of the crew, and
the creaking of the cables! In an instant the clouds
snatch sky and daylight[34] from the Teucrians’ eyes—night 5
lies on the deep, black and heavy—pole thunders to
pole; heaven flashes thick with fires, and all nature
brandishes instant death in the seaman’s face. At once
Æneas’[35] limbs are unstrung and chilled[36]—he groans
aloud, and, stretching his clasped hands to the stars, 10
fetches from his breast words like these:—“O happy,
thrice[37] and again, whose lot it was, in their fathers’ sight,
under Troy’s high walls to meet death! O thou, the bravest
of the Danaan race, Tydeus’ son,[38] why was it not mine
to lay me low on Ilion’s plains, and yield this fated life to 15
thy right hand? Aye, there it is that Hector,[39] stern as
in life, lies stretched by the spear of Æacides[40]—there
lies Sarpedon’s[41] giant bulk—there it is that Simois[42]
seizes and sweeps down her channel those many shields
and helms, and bodies of the brave!” 20

Such words as he flung wildly forth, a blast roaring from

the north strikes his sail full in front and lifts the billows
to the stars.[43] Shattered are the oars; then the prow
turns and presents the ship’s side to the waves; down
crashes in a heap a craggy mountain of water. Look! 25
these are hanging on the surge’s crest[44]—to those the