[PDF.85cp] Chef's Book of Formulas, Yields, and Sizes

Chef's Book of Formulas, Yields, and Sizes

[PDF.wc21] Chef's Book of Formulas, Yields, and Sizes

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 | #314187 in Books |  2003-03-14 | Ingredients: Example Ingredients | Original language:English | PDF # 1 |  9.30 x.90 x7.30l,1.83 | File type: PDF | 354 pages

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||2 of 2 people found the following review helpful.| A MUST FOR EVERY EXECUTIVE CHEF|By chefbrady12|had the first version, I think this is just one every chef must have. If your run your own restaurant/hotel/kitchen whatever do yourself a favour and buy this book. Tons of ordering specs, how do lemons come what size cases for example. Even goes into how much juice you get out of a lemon, fresh squeezed. Goes into how frozen l|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 ency

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 wit...

You easily download any file type for your gadget.Chef's Book of Formulas, Yields, and Sizes   |  Arno Schmidt. I really enjoyed this book and have already told so many people about it!

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