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Chef's book of formulas, yields, and sizes

Author: Arno Schmidt
Publisher: New York : J. Wiley, ©2003.
Edition/Format:   Print book : English : 3rd edView all editions and formats
Summary:
This book is 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  Read more...
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Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Arno Schmidt
ISBN: 0471227161 9780471227168
OCLC Number: 50269506
Notes: Includes index.
Description: xiv, 354 pages ; 25 cm
Contents: Baby Vegetables --
Baked Goods --
Dairy Products --
Fish, Mollusks, Shellfish, and Seafood --
Flowers --
Fruits --
Groceries --
Herbs and Spices --
International Ingredients --
Meats and Meat Products --
Recipes --
Tropical Fruits --
Vegetables.
Responsibility: Arno Schmidt.
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Abstract:

This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion  Read more...

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   schema:description "This book is 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. - Publisher."@en ;
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