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.
\
Copyright © 2003 by Arno Schmidt. All rights reserved
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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
10987654321
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
Contents | v
Index331

Preface
The third edition of this book has been
extensively updated to include new ingredi-
ents and eliminate products no longer in
demand. The book is organized in broad

product groups. Products normally stored
in a food storeroom are grouped together.
The International Ingredients section has
been expanded, and tropical fruits are listed
separately. Within the sections the listings
are alphabetical.
The food industry has managed to pro-
duce products according to fairly precise
specifications, but achieving accurate yields
in commercial kitchens is vexing. Animals
are not built to precise specifications like
machines, but are living creatures with
varying temperaments, eating habits, and
needs for exercise. Therefore, meats can have
varying muscle densities, hidden streaks of
fat not visible during grading, and different
moisture contents, all affecting yield. Two
pieces of meat with the same specifications
and weighing exactly the same and cooked
accurately at the same temperature can
yield different numbers of servings.
The same is true for vegetables and
fruits. Weather conditions, as well as care
in harvesting and shipping, can greatly
influence yields. When the merchandise has
reached the foodservice vendor, the care
taken in storing it, rotating it while in stor-
age, and issuing it also influences yields.
Finally, how the kitchen crew handles the
food is also of utmost importance. For

instance, one pantry person may trim
strawberries just a little more than others
do, and when this happens over a period of
time, yields can be considerably lower than
those achieved by another person. The
human factor in food handling and prepa-
ration is still the most important aspect in
achieving maximum yields.
The Kitchen Yields provided here are
based on experience, rather than simple
mathematical formulas that may be used
elsewhere. A computer can easily calculate
that 5 lb (2.2 kg) boneless ham will yield
twenty 4-oz (112-g) servings. In reality,
this rarely happens, because there are end
pieces and scraps that cannot be served.
Furthermore, not all 20 servings may be
served during one meal period, and thus
the leftovers diminish the yield.
The information on calories in this
book has been well researched. The nutri-
tional information provided by food manu-
facturers was compared with the USDA
table of nutritive values, and there were
some discrepancies. Therefore, samples
from different manufacturers were com-
pared to arrive at logical and reasonable
calorie counts. The portion sizes given on
labels were often unrealistically small, and
in some instances, sizes, such as ½ cup,

were too vague and had to be verified with
the actual weights.
There are two opposite trends in
today’s foodservice industry: many
Preface | vii
restaurants serve huge, oversized portions
to attract customers; at the same time, con-
sumers are encouraged to cut calorie intake
and eat smaller servings. The portion sizes
listed in this book are generally accepted
serving sizes in fine restaurants.
All quantities are listed in pounds and
in metric equivalents. By necessity, metric
quantities are rounded off. Cooking is not
an exact science conducted in laboratories;
rather, it is performed in busy kitchens,
and in the real world few people will weigh
ingredients to the last gram or milliliter.
viii | Preface
Acknowledgments
My wife Margaret deserves special thanks.
Although she was too busy in her own
career to get directly involved in this edition
of the book, she offered helpful comments
and encouragement. Thanks to her, I have
become much more aware of the beauty
and intricacies of English. Worldwide travel
and my consulting involvement in the hos-
pitality industry has strengthened my
understanding of ethnic ingredients and the

need to add as many such products as prac-
tical to this book. It was a challenge to
select the information most likely to be
useful to readers. In the Credits section, I
mention a number of my chef colleagues
who directly helped me with this book.
There are many more from whom I learned
and who made valuable comments about
yields over the years. I am indebted to all of
them. I must also give credit to the knowl-
edgeable salespeople I met, who knew their
products and freely offered advice. Unfor-
tunately, in our computer-oriented, digital,
impersonal world, they are a disappearing
group. They will be sorely missed. Credit
must also be given to Jim Harper, my
editor, and the helpful people at John Wiley
& Sons.
Acknowledgments | ix

Credits
Abigail Kirsch Culinary Productions
Alaska Seafood Marketing Institute
Amazonas Imports, Inc.
American Agri Mushroom Business
Enterprises
American Dairy Association
American Lamb Council
American Mushroom Institute
Anheuser-Busch

Anne Rutledge/Raynes
Apollo Foods, Inc.
Azar Nut Company
Batter Bake
Beatrice Hunt Wesson, Inc.
Belgian Endive Marketing Board
Berliner & Marx, Inc.
Blue Anchor Seafood
Blue Diamond Almond Growers
Bols’t Indian Condiments
Bruce Church, Inc.
Bud of California
Bush Agricultural Resources
Bush Brothers and Company
Butler, Kevin, Hilton Hotels Corporation
California Apricot Advisory Board
California Artichoke Advisory Board
California Avocado Commission
California Fresh Market Tomato Advisory
Board
California Iceberg Lettuce Commission
California Kiwi Fruit Commission
California Olive Industry
California Pistachio Commission
California Prune Board
California Raisin Advisory Board
California Strawberry Advisory Board
California Table Grape Commission
California Tree Fruit Agreement
C & F Foods, Inc.

Carr’s Classic Game
Casa Di Lisio Products
Castle and Cooke Foods
Castroville Artichoke People
Cavalo Growers
Caviateria, Inc.
Certified Angus Beef
Chefs:
Joseph Amendola, Pastry
Anthony Bartolotta
Patricia Carlin
Rene Dionne
John Doherty
Lennart Elias
Kurt Erman
Frank Friederich
John Halligan
Demetrios Haralambatos
Credits | xi
Jean Koegler
Lutz Lewerenz
George Metropolis
Jean Mizutani
Jean Nicolas
Jim Padams
Tom Lo Presto
Herman Reiner
Leslie Revsin
Willi Ritz, Pastry
Arno Schmidt, “The Illustrated

Encyclopedia of Food” CD
Arno Schmidt, Notes from the Chef’s
Desk, CBI Publishing
Arno Schmidt, The Banquet Business,
Third Edition, C.H.I.P.S. Publishing
Fritz Sonnenschmidt
Willy Spry
Albert Stökli
Joseph Tarantino, Pastry
Uwe Toedter
Joseph Trombetti
Dutta S. Tuhin
Carlos Valle, Butcher
Keith Way
Chiquita Brands, Inc.
Coco Lopez
Consolidated Wild Rice Company
Corrin Produce Sales, Inc.
Country Skillet Catfish Co.
Culinart, Inc.
Culinary Institute of America, The Profes-
sional Chef, John Wiley & Sons, Inc.
Czimer Foods, Inc.
Dahlen and Phillips, A Popular Guide to Chi-
nese Vegetables, Crown Publishing
Dairyland Inc.
D’Artagnan, Inc.
De Bragga and Spitler Meats
Del Monte Fresh Fruit Company
Divina Olives

Dutch Valley Veal
Eden Foods, Inc.
Eden Soy, Inc.
Egg Nutrition Center
Enfant Riant Escargots
Fink Baking Company
Fishery Products, Inc.
FLAV-R-PAC Frozen Foods
Florida Avocado Administrative Committee
Florida Celery Exchange
Florida Department of Citrus
Florida Lime and Avocado Committee
Florida Tomato Exchange
Food and Wines from France
Foods from Spain Promotion Center
Freshco, Inc.
Fresh Produce Food Service Directory, Vance
Publishing
Fresh Western Marketing
Frieda’s Finest Produce
Frionor Norwegian Frozen Fish, Ltd.
Gamekeeper’s Choice
General Foods Corporation
Gilroy Farms
Global Foods Industries, Inc.
Golden Dipt Company
Gourmet Fresh
Green Valley Meats
Harbor Banks Shrimp
Hazelnut Marketing Board

Idaho Potato Commission
Inca’s Food
International Apple Institute
Ixora Restaurant
Joanne Lewin-Jacus
J. R. Simplot Company
Kalustyan’s Fine Foods
Kaufco Sales
Keller’s Creamery LLC
Kellogg’s
Diane Kennedy, The Cuisines of Mexico,
Harper & Row
King and Prince Seafood Corporation
xii | Credits
Kitchen Ready Foods
Kona Coffe Council
Kotchevar, Quantity Food Purchasing, John
Wiley & Sons
Hermie Kranzdorf, Herbs and Spices of the
World, Schiffer Publishing
Kronos Gyro Products
W. Wonona, Irving B. Chang, Helene W.
and Austin H. Kutcher, An Encyclopedia of
Chinese Food and Cooking, Crown
Publishing
Lamb Weston
Landreth Wild Rice Company
Larsen Company
Albert Levie, The Meat Handbook, AVI
Publishing

Liberty Ramsey Imports
Lip On Trading Company
LLoyed Harbor Greens
Louisiana Crawfish Promotion Board
Louisiana State Fishery Commission
Mann Packing Company
Maple Leaf Farms
Maritime Select Lobster Meat
Peter and Joan Martin, Japanese Cooking,
Bobbs-Merrill Company, Inc.
Mash’s Inc., meat company
McQuail meat company
Melissa’s Produce
Michigan Apple Commission
Michigan Bean Commission
Michigan Blueberry Growers Association
Michigan Marketing Association
Michigan Plum Advisory Board
Mitsui Foods, Inc.
Muscovy Grove Duck Farm
Nabisco Brands, Inc.
National Association of Meat Purveyors,
Meat Buyers Guide
National Onion Association
National Peach Council
National Pecan Marketing Council
National Pork Producer Council
National Restaurant Association, Fresh
Fruits Technical Bulletins
National Turkey Federation

New Zealand Farm Raised Vension Council
New Zealand Fishing Industry Board
New Zealand Kiwifruit Authority
New Zealand Lamb Company
New York Times
Paul Nicaj, Director of Banquet Service
Nielsen Massey Vanillas
Guenther Noeth, Director of Banquet
Service
North American Blueberry Council
North Carolina Yam Commission
North Star Foods, Inc.
North West Cherries
Nova Scotia Food Products
Ocean Spray Cranberries, Inc.
Old El Paso Foods
Orange Bakery, Inc.
Oregon, Washington, and California Pear
Bureau
Ore-Ida Foods, Inc.
Organic Foods Incorporated
Organic Foods Ostrich Information
Oscar Mayer Foodservice
Ostrich Information
Ottman Custom Processors
Pacific International Rice Mills
Pacific Pearls Seafoods—Wakefield
Papaya Administrative Committee
Paris Gourmet/Patisfrance
Patel’s Indian Food Market

Pet Incorporated
Pidy Gourmet
Plugra Butter Products
Pollio Dairy Products
Potato Board of Colorado
Quaker Oats
RLB Food Distributers
Salmon Institute
S & H Organic Acres
Credits | xiii
Seald Sweet Grocers, Inc.
Singleton Seafood Company
Southeast Asia Food, Inc.
Klaus Steinke, Director of Catering
Sunkist Growers
Sun World International
Taishan City Daxin Food Co., Ltd.
Texas Sweet Citrus Advertising, Inc.
P. Prateep Thong
Uncle Ben’s, Inc.
Universal Frozen Foods
U.S. Department of Agriculture Food Buying
Guide
U.S. Department of Agriculture Fruits in
Family Meals
U.S. Department of Agriculture Nutrition:
Food at Work for You
U.S. Department of Agriculture Nutritive
Value of Foods
Virga’s Pizza Crust Company

Virginia Dare Extract Company
Walnut Marketing Board
Washington Asparagus Growers
Association
Washington State Apple Commission
Washington State Fruit Commission
Washington State Potato Commission
Western Growers, Inc.
Wisconsin Milk Marketing Board
Yantai Xinwei Foodstuffs Co., Inc.
Yuh Ming Enterprises Co., Ltd.
xiv | Credits
Baby
Vegetables

Baby vegetables have become popular in fine restaurants and for upscale
banquet meals because they are colorful, dainty, and easy to prepare. For
all practical purposes, they are not prepared at all but just heated. Some
baby vegetables are prematurely harvested, and others are strains specially
developed to stay tiny. Obviously, they have little flavor.
BABY ARTICHOKES
Season: March through May.
Pack: By weight. 10-lb (4.5-kg) carton
is common.
Count: 10 to 12 pieces per pound (450 g).
Serving size: 3 to 4 pieces.
Kitchen yields: One 10-lb (4.5-kg)
carton = 30 servings. Only outside
leaves are peeled off.
BABY AVOCADOS/CUKES

Seedless finger or ladies’ avocados, also
known as cocktail avocados.
Season: Available year-round.
Pack: By weight. 10-lb (4.5-kg) carton
is common.
Size: About 1 × 3 in (25 × 75 mm),
oval-shaped.
Count: One 10-lb (4.5-kg) carton = 150
to 200.
Serving size: Varies. Baby avocados are
often used as a garnish or are served
as reception food, like olives.
Kitchen yields: Fruit is seedless or has
soft pit; can be eaten whole.
BABY BEETS
Available in red and gold varieties.
Season: Available year-round.
Pack: Bunches; a 10-lb (4.5-kg) carton
is common.
Count: 16 to 18 pieces per pound (450 g).
Serving size: 2 to 3 pieces.
Kitchen yields: One 10-lb (4.5-kg)
carton = 70 servings. Discard only
the large leaves, leave the rest on,
and serve whole. Do not peel.
BABY BOK CHOY
Season: Available fall and winter.
Pack: 10-lb (4.5-kg) carton.
Count: 1½ oz (40 g) each, but sizes can
vary.

Serving size: 1 piece per person.
Kitchen yields: One 10-lb (4.5-kg)
carton = 100 servings. Vegetable is
usable as is. There is no waste.
BABY BRUSSELS SPROUTS
Season: Fall and winter.
Pack: By weight. A 10-lb (4.5-kg) carton
is common.
Count: 40 to 50 per pound (450 g).
Serving size: 4 to 5 pieces.
Kitchen yields: 10-lb (4.5-kg) carton =
100 servings. Very little waste.
Count varies greatly.
BABY CARROTS, UNPEELED, WITH
TOPS
Long and round baby carrots are avail-
able. The color can range from red to pale
white. They are very sweet.
Season: Available year-round.
Pack: 4½- to 5-lb (2- to 2.2-kg) carton.
Count: 24 bunches per case, 7 to 8 baby
carrots to a bunch.
Serving size: 3 to 4 pieces.
Kitchen yields: 24 bunches = 50
servings. Some of the green top
Baby Vegetables | 3
should be left on to increase yield
and eye appeal. Peeling is not
necessary.
BABY CAULIFLOWER

Season: Available in fall and winter.
Pack: By weight. A 10-lb (4.5-kg) carton
is common.
Count: 18 to 20 pieces per pound.
Serving size: 2 to 3 pieces.
Kitchen yields: One 10-lb (4.5-kg)
carton = 70. Use as is, little waste.
Do not trim off greens.
BABY CORN
Available white and yellow. For Canned
Baby Corn, see the Groceries section.
Season: Summer.
Pack: By weight. A 10-lb (4.5-kg) carton
is common.
Count: 12 to 13 pieces per pound (450
g), not cleaned; 37 pieces per pound,
cleaned.
Kitchen yields: One 10-lb (4.5-kg)
carton = 40 servings. Sizes vary
widely. Whole corn can be used; no
shucking is necessary.
BABY EGGPLANTS
Purple and white varieties are available.
The shapes can be either round or
elongated.
Pack: By weight. A 10-lb (4.5-kg) carton
is common.
Count: Sizes vary greatly; 5 pieces to
1 lb (450 g) is common.
Serving size: 1 piece.

Kitchen yields: One 10-lb (4.5-kg)
carton = 50 servings. The whole
vegetable can be used. Baby
eggplants are sometimes bitter.
BABY GREEN ASPARAGUS
Season: Available year-round.
Pack: 4-lb (1.8-kg) carton.
Count: 50 to 55 pieces per pound (450 g).
Serving size: 4 to 5 pieces.
Kitchen yields: One 4-lb (1.8-kg) carton
= 45 servings. No waste; use as is.
BABY LEEKS
Season: Available year-round.
Pack: By weight. A 10-lb (4.5-kg) carton
is common.
Count: 10 to 16 pieces per pound (450 g).
Serving size: 4 pieces.
Kitchen yields: One 10-lb (4.5-kg)
carton = 40 servings. There is no
waste.
BABY RADISHES
Season: Available year-round.
Pack: Bunches. A 10-lb (4.5-kg) carton
is common.
6-oz (170-g) cello packs.
Count: One 6-oz (170-g) cello pack = 12
radishes, average.
BABY SPINACH
Season: Available year-round.
Pack: 8-oz (225-g) bags. Product is very

lightweight.
Size: Leaves are about 1 to 2 in (25 to
50 mm) long.
Serving size: The tiny spinach leaves are
usually served as salad or as a
garnish. They are seldom cooked,
because the yield would be small.
Kitchen yields: There is no waste.
BABY SQUASH
Many varieties are available, such as
Baby Scallop Squash, Baby Patty Pan
Squash, and Baby Zucchini. Baby squash
is often sold with the flowers still intact,
especially Zucchini Squash. Not to be
confused with inedible ornamental
squash.
Season: Usually summer, but some
varieties are available year-round.
4 | Baby Vegetables
BABY CAULIFLOWER BABY SQUASH
Pack: By weight. A 10-lb (2.25-kg)
carton is common.
Counts:
Baby Patty Pan Squash: 20 pieces per
pound (450 g)
Baby Scallop Squash: 20 pieces per
pound (450 g).
Baby Zucchini: 15 pieces per pound
average.
Serving size: 2 to 4 pieces.

Kitchen yields: Depend on variety. The
whole vegetable can be used. There is
no cleaning waste and little
shrinkage.
SWEET GRAPE BABY TOMATOES
Very tiny red and yellow tomatoes have
come on the market. Often the stems are
still attached.
Season: Available year-round; peak
occurs in summer.
Pack: Pints (0.47 l).
Count: About 15 pieces to a pint (0.47 l),
but sizes vary.
Serving size: Varies; the tomatoes are
often used as a garnish.
Kitchen yields: There is no waste.
Baby Vegetables | 5
BABY SQUASH SWEET GRAPE BABY TOMATOES

Baked Goods