Chef's Book Of Formulas, Yields, And SizeseBook - 2003
The Chef's Book of Formulas, Yields, and Sizes is apowerful tool for controlling food costs in any foodserviceoperation. Now in an updated third edition, this encyclopedicreference is packed with helpful, practical information, includingkitchen yields for more than 2,000 ingredients listed by foodgroups, sample purchase quantities, suggested serving sizes, tipsand tricks for working with various ingredients, and other helpfultools for getting the most out of any size budget.
This Third Edition broadens the knowledge of seasonedchefs and novices alike with new material on 150 previouslyunlisted ingredients, as well as:Coverage of ingredients unique to Indian, Chinese, Latin, andJapanese cooking Information on caloric counts, nutrition, and seasonalfoods Serving sizes accepted in most fine restaurants A versatile,exhaustive resource, the Chef's Book of Formulas, Yields, andSizes also offers many informative, easy-to-read tables forquick access to facts on can and bottle sizes, weights andmeasures, steam table pan sizes, and table and tablecloth sizes, aswell 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, ThirdEdition is absolutely indispensable for any foodserviceprofessional who must calculate costs for inventory management ordetermine exact measurements for portion control.