Download Chef's book of formulas, yields, and sizes by Arno Schmidt PDF

By Arno Schmidt

The final word quick-reference price regulate source for busy kitchens

The Chef's ebook of formulation, Yields, and Sizes is a robust device for controlling foodstuff expenses in any foodservice operation. Now in an up-to-date 3rd version, this encyclopedic reference is jam-packed with valuable, sensible details, together with kitchen yields for greater than 2,000 constituents indexed via meals teams, pattern buy amounts, prompt serving sizes, counsel and tips for operating with a number of elements, and different precious instruments for buying the main out of any dimension budget.

This Third Edition broadens the information of pro cooks and newbies alike with new fabric on a hundred and fifty formerly unlisted components, besides as:

  • Coverage of constituents distinct to Indian, chinese language, Latin, and eastern cooking
  • Information on caloric counts, nutrients, and seasonal foods
  • Serving sizes authorized in such a lot effective eating places a flexible, exhaustive source, the Chef's booklet of formulation, Yields, and Sizes additionally deals many informative, easy-to-read tables for speedy entry to proof on can and bottle sizes, weights and measures, steam desk pan sizes, and desk and tablecloth sizes, in addition to greater than fifty easy, large-quantity recipes for mousses, soups, dough, brownies, and masses extra.

    The Chef's ebook of formulation, Yields, and Sizes, 3rd Edition is de facto quintessential for any foodservice specialist who needs to calculate bills for stock administration or verify particular measurements for component control.

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Extra info for Chef's book of formulas, yields, and sizes

Example text

Texture: Soft and elastic. Serving size: 3 oz (56 g) for appetizer. 4-kg) tub = 10 servings, as appetizer. Use ciliegini for receptions. SMOKED MOZZARELLA Packs: 2-lb (900-g) loaves. 7-kg) loaves, 2 per case. Needs ripening: No. Texture: Firm and elastic, suitable for grating. Serving size: 3 oz (85 g) for sandwich. COW’S MILK CHEESES Kitchen yields: 2-lb (900-g) loaf = 10 servings. Calories: Whole milk: 2 oz (56 g) = 180 calories. Part skim milk: 2 oz (56 g) = 160 calories. MUENSTER CHEESE Originally made in Alsace, France; imported and domestic products are available.

Serving size: 3 oz (85 g) on sandwiches. 4 kg) loaf = 60 servings. When purchased as wedge with rind on, the waste is about 5 percent. Loaves have little cutting waste. Calories: 3 oz (85 g) = 315 calories. KEFALOTIRI Hard, salty Greek cheese resembling Parmesan. See Parmesan. LIEDERKRANZ Old-fashioned American cheese made originally in New York State. Packs: 6-oz (170-g) packages. COW’S MILK CHEESES Needs ripening: Yes. Texture: Soft; the cheese is smelly. Serving size: 2 oz (56 g). Kitchen yields: One 6-oz (170-g) package = 3 servings; there is no waste.

Calories: 5 oz (140 g) = 140 calories. BRIE One of the most popular soft dessert cheeses. Available as a domestic product and imported from a number of countries. The cheese may be flavored, as with herbs, peppercorns and other flavorings. Imported cheese made from unpasteurized milk is available and is considered more flavorful. Brie de Meaux, named after a small village in Normandy, is the most famous of all French Brie cheeses. The fat content varies; about 60 percent is normal. 7-kg) wheels.

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