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Chef book of formulas yields and sizes 3rd Edition by Arno Schmidt ISBN 0471476293 9780471476290

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Chef s book of formulas yields and sizes 3rd ed Edition Arno Schmidt Digital Instant Download

Author(s): Arno Schmidt
ISBN(s): 9780471476290, 0471476293
Edition: 3rd ed
File Details: PDF, 5.37 MB
Year: 2003
Language: english
SKU: EB-4098750 Categories: , Tag:

Chef book of formulas yields and sizes 3rd Edition by Arno Schmidt – Ebook PDF Instant Download/Delivery: 0471476293, 9780471476290
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Product details:

ISBN 10: 0471476293 
ISBN 13: 9780471476290
Author: Arno Schmidt

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.

Chef book of formulas yields and sizes 3rd Table of contents:

  • Basic Cooking Principles

    • Key concepts in culinary yield calculations and portion sizing.

  • Measuring Ingredients

    • Standard measurements and conversions for ingredients.
    • Weights and volume equivalents for common ingredients.

  • Recipe Scaling

    • How to scale recipes based on different portion sizes and yields.
    • Examples of scaling recipes for large and small batches.

  • Yields for Different Cooking Methods

    • Yields for roasting, grilling, boiling, frying, and baking.
    • Calculating shrinkage and loss during cooking.

  • Meat, Poultry, and Fish Yields

    • Formulas for yield of meat, poultry, and seafood.
    • Adjusting portion sizes for different cuts and preparation methods.

  • Vegetable Yields

    • Yield formulas for fresh, frozen, and canned vegetables.
    • Adjusting for prep and cooking losses.

  • Bakery and Pastry Formulas

    • Calculating yields for bread, cakes, pastries, and other baked goods.
    • Standard recipes and portioning sizes for bakery items.

  • Sauces, Soups, and Stocks

    • Yields and portioning for soups, stocks, and sauces.
    • Adjustments for different serving sizes.

  • Portion Control and Serving Sizes

    • Guidelines for controlling portion sizes in different settings (e.g., buffet, plated meals).
    • Understanding standard portion sizes for various dishes.

  • Cost Control and Budgeting

    • Using yield formulas for cost-effective purchasing and menu planning.
    • Minimizing waste and maximizing profit.

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