This encyclopedic technical reference is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control. Packed with informative, easy-to-read tables and surprisingly diverse entries, this book will broaden the knowledge of seasoned chefs and novices alike.
Chef's Book of Formulas, Yields, and Sizes
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Book Description
Editorial Reviews
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. --This text refers to the Unknown Binding edition.
About the Author
ARNO SCHMIDT owns his own consulting business, which is primarily involved in concept development and commercial kitchen planning. During his illustrious career, he has worked at the most prestigious hotels in New York City, where he served as executive chef and food and beverage manager, and taught at such schools as The Culinary Institute of America and New York University. He has coauthored several books, including Art of Garnishing (with Inja Nam) and The Book of Hors D’Oeuvres and Canapes (with Inja Nam), both published by Wiley.
--This text refers to the
Unknown Binding
edition.
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Most Helpful Customer Reviews
3 of 3 people found the following review helpful:
2.0 out of 5 stars
Not as great as I had hoped...,
Amazon Verified Purchase(What's this?)
This review is from: Chef's Book of Formulas, Yields, and Sizes (Kindle Edition)
It has some useful information, but it seems to be hit or miss for things like serving sizes and yield percentages; then it will sometimes randomly give calorie information. I bought it because I wanted an additional reference and was being impatient about the forthcoming Book of Yields. I regret buying this and should have just waited until December or bought the current edition (I will have anyway now, since this isn't exactly what I was looking for). Live and learn! It may suit your needs just fine, but for a professional reference, it doesn't really deliver. I highly advise checking out the print version before you get the Kindle version to make sure it's what you want; the "sample" didn't help much.
14 of 19 people found the following review helpful:
5.0 out of 5 stars
Life Saver!,
By A Customer
This review is from: Chef's Book of Formulas, Yields, and Sizes (Hardcover)
This is a great book to use as a referance if you are in charge of a kitchen of any size. The information in invaluable and much easier to use than doing your own yeild testing.
3.0 out of 5 stars
Great for pros, not really for evryday,
Amazon Verified Purchase(What's this?)
This review is from: Chef's Book of Formulas, Yields, and Sizes (Hardcover)
I'm sure this is fine reference books for professional chefs, but it isn't generally relevant for everyday (home) cooks. It deals, for instance, in cheese blocks starting at 5lbs, and cases of various products and produce.
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Inside This Book
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First Sentence:
Baked item of Jewish origin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
kitchen yields, clarification meat, trimming loss, many other packs, available pitted, percent butterfat content, banquet item, top sirloin butt, trimming waste, strong chicken stock, peeling loss, peeling waste, available shelled, chuck roll, drained weight, cleaning loss, full loin, available sliced, available chopped, serving size, usable meat, master carton, available salted, strip loin, patent flour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chinese Foods, Hispanic Foods, Japanese Foods, United States, Indian Foods, Middle Eastern, New Zealand, Pecorino Romano, North African Foods, South America, Goose Neck, Vietnamese Foods, New England, Washington State, Available September, Flavor Pack, Gorgonzola Dolcelatte, Great Lakes, Japanese Bread Crumbs, Long Island, New York City, Petit Gris, Purchased Weight New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Baked item of Jewish origin. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
kitchen yields, clarification meat, trimming loss, many other packs, available pitted, percent butterfat content, banquet item, top sirloin butt, trimming waste, strong chicken stock, peeling loss, peeling waste, available shelled, chuck roll, drained weight, cleaning loss, full loin, available sliced, available chopped, serving size, usable meat, master carton, available salted, strip loin, patent flour Key Phrases - Capitalized Phrases (CAPs): (learn more)
Chinese Foods, Hispanic Foods, Japanese Foods, United States, Indian Foods, Middle Eastern, New Zealand, Pecorino Romano, North African Foods, South America, Goose Neck, Vietnamese Foods, New England, Washington State, Available September, Flavor Pack, Gorgonzola Dolcelatte, Great Lakes, Japanese Bread Crumbs, Long Island, New York City, Petit Gris, Purchased Weight New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 10
books:
See all 10 books this book cites
1
book
cites this book:
- Meat Buyers Guide: WITH Poultry Buyers Guide by NAMP North American Meat Processors Association in Front Matter, and page 201
- Meat Handbook by Albert Levie in Front Matter
- The Banquet Business by Arno Schmidt in Front Matter
- Cuisines of Mexico by Diana Kennedy in Front Matter
- Ready, Steady, Play! 10 pack: Food and Cooking by Sandy Green in Front Matter
See all 10 books this book cites
- Fundamentals of Menu Planning, 2nd Edition by Paul J. McVety on page 108, and Back Matter
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