Chef's Book of Formulas, Yields, and Sizes

370 Pages·2003·3.29 MB·English

by  Arno Schmidt

Chef’s Book of
Formulas,
Yields, and Sizes
Third Edition
ARNO SCHMIDT
JOHN WILEY & SONS, INC.
Chef’s Book of
Formulas,
Yields, and Sizes

Chef’s Book of
Formulas,
Yields, and Sizes
Third Edition
ARNO SCHMIDT
JOHN WILEY & SONS, INC.
This book is printed on acid-free paper.(cid:1)
Copyright © 2003 by Arno Schmidt. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data
Schmidt, Arno, 1931–
Chef’s book of formulas, yields, and sizes / Arno Schmidt.—3rd ed.
p. cm.
Includes index.
ISBN 0-471-22716-1 (cloth : alk. paper)
1. Quantity cookery. I. Title
TX820 .S355 2002
641.5’7—dc21 2002028853
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
Contents
Preface vii
Acknowledgments ix
Credits xi
Baby Vegetables 1
Baked Goods 7
Dairy Products 15
Fish, Mollusks, Shellfish, and Seafood 43
Flowers 79
Fruits 85
Groceries 103
Herbs and Spices 161
International Ingredients 169
Meats and Meat Products 199
Recipes 251
Tropical Fruits 275
Vegetables 283
Sizes and Miscellaneous Information 315
Index331
Contents | v

Preface
The third edition of this book has been instance, one pantry person may trim
extensively updated to include new ingredi- strawberries just a little more than others
ents and eliminate products no longer in do, and when this happens over a period of
demand. The book is organized in broad time, yields can be considerably lower than
product groups. Products normally stored those achieved by another person. The
in afood storeroomare grouped together. human factor in food handling and prepa-
TheInternational Ingredientssection has ration is still the most important aspect in
been expanded, and tropical fruits are listed achieving maximum yields.
separately. Within the sections the listings TheKitchen Yieldsprovided here are
are alphabetical. based on experience, rather than simple
Thefoodindustryhasmanagedtopro- mathematical formulas that may be used
duceproductsaccordingtofairlyprecise elsewhere. A computer can easily calculate
specifications,butachievingaccurateyields that 5 lb (2.2 kg) boneless ham will yield
incommercialkitchensisvexing.Animals twenty 4-oz (112-g) servings. In reality,
arenotbuilttoprecisespecificationslike this rarely happens, because there are end
machines,butarelivingcreatureswith pieces and scraps that cannot be served.
varyingtemperaments,eatinghabits,and Furthermore, not all 20 servings may be
needsforexercise.Therefore,meatscanhave served during one meal period, and thus
varyingmuscledensities,hiddenstreaksof the leftovers diminish the yield.
fatnotvisibleduringgrading,anddifferent The information on calories in this
moisturecontents,allaffectingyield.Two book has been well researched. The nutri-
piecesofmeatwiththesamespecifications tional information provided by food manu-
andweighingexactlythesameandcooked facturers was compared with the USDA
accuratelyatthesametemperaturecan table of nutritive values, and there were
yielddifferentnumbersofservings. some discrepancies. Therefore, samples
The same is true for vegetables and from different manufacturers were com-
fruits. Weather conditions, as well as care pared to arrive at logical and reasonable
in harvesting and shipping, can greatly calorie counts. The portion sizes given on
influence yields. When the merchandise has labels were often unrealistically small, and
reached the foodservice vendor, the care in some instances, sizes, such as ½ cup,
taken in storing it, rotating it while in stor- were too vague and had to be verified with
age, and issuing it also influences yields. the actual weights.
Finally, how the kitchen crew handles the There are two opposite trends in
food is also of utmost importance. For today’s foodservice industry: many
Preface | vii
restaurants serve huge, oversized portions All quantities are listed in pounds and
to attract customers; at the same time, con- in metric equivalents. By necessity, metric
sumers are encouraged to cut calorie intake quantities are rounded off. Cooking is not
and eat smaller servings. The portion sizes an exact science conducted in laboratories;
listed in this book are generally accepted rather, it is performed in busy kitchens,
serving sizes in fine restaurants. and in the real world few people will weigh
ingredients to the last gram or milliliter.
viii | Preface