Chef's Book of Formulas, Yields, and Sizes

Schmidt, Arno

ISBN 10: 0442318359 / ISBN 13: 9780442318352

Published by John Wiley & Sons Inc, 1990

About this Item

Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00072839981

Bibliographic Details

Title: Chef's Book of Formulas, Yields, and Sizes

Publisher: John Wiley & Sons Inc

Publication Date: 1990

Binding: Hardcover

Condition: Good

About this title

Synopsis:

Partial Contents: Grades; Cuts; Uses; Cooking Time; Trim Losses, and more. For those involved in quantity food production, this is the essential professional reference tool to control waste. Appendixes.

From the Back Cover:

The ultimate quick–reference cost control resource for busy kitchens

The Chef’s Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as:

• Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking
• Information on caloric counts, nutrition, and seasonal foods
• Serving sizes accepted in most fine restaurants

A versatile, exhaustive resource, the Chef’s Book of Formulas, Yields, and Sizes also offers many informative, easy–to–read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large–quantity recipes for mousses, soups, dough, cakes, and much more.

The Chef’s Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.