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 Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechani- cal, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, with- out either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clear- ance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750- 8400, fax (978) 750-4470, or on the web at www.copyright.com. Requests to the Publisher for permission should be addressed to the Per- missions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, e-mail: [email protected]. Limit of Liability/Disclaimer of Warranty: While the Publisher and author have used their best efforts in preparing this book, they make no repre- sentations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. No warranty may be created or extended by sales representatives or written sales materials. The advice and strategies contained herein may not be suitable for your situation. You should consult with a professional where appropriate. Neither the Publisher nor author shall be liable for any loss of profit or any other commercial damages, including but not limited to special, inci- dental, consequential, or other damages. For general information on our other products and services or for techni- cal support, please contact our Customer Care Department within the United States at (800) 762-2974, outside the United States at (317) 572- 3993 or fax (317) 572-4002. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. For more information about Wiley products, visit our website at www.wiley.com. 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 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 a food storeroom are grouped together. human factor in food handling and prepa- The International Ingredients section 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 The Kitchen Yields provided here are are alphabetical. based on experience, rather than simple The food industry has managed to pro- mathematical formulas that may be used duce products according to fairly precise elsewhere. A computer can easily calculate specifications, but achieving accurate yields that 5 lb (2.2 kg) boneless ham will yield in commercial kitchens is vexing. Animals twenty 4-oz (112-g) servings. In reality, are not built to precise specifications like this rarely happens, because there are end machines, but are living creatures with pieces and scraps that cannot be served. varying temperaments, eating habits, and Furthermore, not all 20 servings may be needs for exercise. Therefore, meats can have served during one meal period, and thus varying muscle densities, hidden streaks of the leftovers diminish the yield. fat not visible during grading, and different The information on calories in this moisture contents, all affecting yield. Two book has been well researched. The nutri- pieces of meat with the same specifications tional information provided by food manu- and weighing exactly the same and cooked facturers was compared with the USDA accurately at the same temperature can table of nutritive values, and there were yield different numbers of servings. 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 Acknowledgments

My wife Margaret deserves special thanks. mention a number of my chef colleagues Although she was too busy in her own who directly helped me with this book. career to get directly involved in this edition There are many more from whom I learned of the book, she offered helpful comments and who made valuable comments about and encouragement. Thanks to her, I have yields over the years. I am indebted to all of become much more aware of the beauty them. I must also give credit to the knowl- and intricacies of English. Worldwide travel edgeable salespeople I met, who knew their and my consulting involvement in the hos- products and freely offered advice. Unfor- pitality industry has strengthened my tunately, in our computer-oriented, digital, understanding of ethnic ingredients and the impersonal world, they are a disappearing need to add as many such products as prac- group. They will be sorely missed. Credit tical to this book. It was a challenge to must also be given to Jim Harper, my select the information most likely to be editor, and the helpful people at John Wiley useful to readers. In the Credits section, I & Sons.

Acknowledgments | ix

Credits

Abigail Kirsch Culinary Productions California Iceberg Lettuce Commission Alaska Seafood Marketing Institute California Kiwi Fruit Commission Amazonas Imports, Inc. California Olive Industry American Agri Mushroom Business California Pistachio Commission Enterprises California Prune Board American Dairy Association California Raisin Advisory Board American Lamb Council California Strawberry Advisory Board American Mushroom Institute California Table Grape Commission Anheuser-Busch California Tree Fruit Agreement Anne Rutledge/Raynes C & F Foods, Inc. Apollo Foods, Inc. Carr’s Classic Game Azar Nut Company Casa Di Lisio Products Batter Bake Castle and Cooke Foods Beatrice Hunt Wesson, Inc. Castroville Artichoke People Belgian Endive Marketing Board Cavalo Growers Berliner & Marx, Inc. Caviateria, Inc. Blue Anchor Seafood Certified Angus Beef Blue Diamond Almond Growers Bols’t Indian Condiments Chefs: Bruce Church, Inc. Joseph Amendola, Pastry Bud of California Anthony Bartolotta Bush Agricultural Resources Patricia Carlin Bush Brothers and Company Rene Dionne Butler, Kevin, Hilton Hotels Corporation John Doherty California Apricot Advisory Board Lennart Elias California Artichoke Advisory Board Kurt Erman California Avocado Commission Frank Friederich California Fresh Market Tomato Advisory John Halligan Board Demetrios Haralambatos

Credits | xi Jean Koegler Eden Foods, Inc. Lutz Lewerenz Eden Soy, Inc. George Metropolis Egg Nutrition Center Jean Mizutani Enfant Riant Escargots Jean Nicolas Fink Baking Company Jim Padams Fishery Products, Inc. Tom Lo Presto FLAV-R-PAC Frozen Foods Herman Reiner Florida Avocado Administrative Committee Leslie Revsin Florida Celery Exchange Willi Ritz, Pastry Florida Department of Citrus Arno Schmidt, “The Illustrated Florida Lime and Avocado Committee Encyclopedia of Food” CD Florida Tomato Exchange Arno Schmidt, Notes from the Chef’s Food and Wines from France Desk, CBI Publishing Foods from Spain Promotion Center Arno Schmidt, The Banquet Business, Freshco, Inc. Third Edition, C.H.I.P.S. Publishing Fresh Produce Food Service Directory, Vance Fritz Sonnenschmidt Publishing Willy Spry Fresh Western Marketing Albert Stökli Frieda’s Finest Produce Joseph Tarantino, Pastry Frionor Norwegian Frozen Fish, Ltd. Uwe Toedter Gamekeeper’s Choice Joseph Trombetti General Foods Corporation Dutta S. Tuhin Gilroy Farms Carlos Valle, Butcher Global Foods Industries, Inc. Keith Way Golden Dipt Company Chiquita Brands, Inc. Gourmet Fresh Coco Lopez Green Valley Meats Consolidated Wild Rice Company Harbor Banks Shrimp Corrin Produce Sales, Inc. Hazelnut Marketing Board Country Skillet Catfish Co. Idaho Potato Commission Culinart, Inc. Inca’s Food Culinary Institute of America, The Profes- International Apple Institute sional Chef, John Wiley & Sons, Inc. Ixora Restaurant Czimer Foods, Inc. Joanne Lewin-Jacus Dahlen and Phillips, A Popular Guide to Chi- J. R. Simplot Company nese Vegetables, Crown Publishing Kalustyan’s Fine Foods Dairyland Inc. Kaufco Sales D’Artagnan, Inc. Keller’s Creamery LLC De Bragga and Spitler Meats Kellogg’s Del Monte Fresh Fruit Company Diane Kennedy, The Cuisines of Mexico, Divina Olives Harper & Row Dutch Valley Veal King and Prince Seafood Corporation

xii | Credits Kitchen Ready Foods National Restaurant Association, Fresh Kona Coffe Council Fruits Technical Bulletins Kotchevar, Quantity Food Purchasing, John National Turkey Federation Wiley & Sons New Zealand Farm Raised Vension Council Hermie Kranzdorf, Herbs and Spices of the New Zealand Fishing Industry Board World, Schiffer Publishing New Zealand Kiwifruit Authority Kronos Gyro Products New Zealand Lamb Company W. Wonona, Irving B. Chang, Helene W. New York Times and Austin H. Kutcher, An Encyclopedia of Paul Nicaj, Director of Banquet Service Chinese Food and Cooking, Crown Nielsen Massey Vanillas Publishing Guenther Noeth, Director of Banquet Lamb Weston Service Landreth Wild Rice Company North American Blueberry Council Larsen Company North Carolina Yam Commission Albert Levie, The Meat Handbook, AVI North Star Foods, Inc. Publishing North West Cherries Liberty Ramsey Imports Nova Scotia Food Products Lip On Trading Company Ocean Spray Cranberries, Inc. LLoyed Harbor Greens Old El Paso Foods Louisiana Crawfish Promotion Board Orange Bakery, Inc. Louisiana State Fishery Commission Oregon, Washington, and California Pear Mann Packing Company Bureau Maple Leaf Farms Ore-Ida Foods, Inc. Maritime Select Lobster Meat Organic Foods Incorporated Peter and Joan Martin, Japanese Cooking, Organic Foods Ostrich Information Bobbs-Merrill Company, Inc. Oscar Mayer Foodservice Mash’s Inc., meat company Ostrich Information McQuail meat company Ottman Custom Processors Melissa’s Produce Pacific International Rice Mills Michigan Apple Commission Pacific Pearls Seafoods—Wakefield Michigan Bean Commission Papaya Administrative Committee Michigan Blueberry Growers Association Paris Gourmet/Patisfrance Michigan Marketing Association Patel’s Indian Food Market Michigan Plum Advisory Board Pet Incorporated Mitsui Foods, Inc. Pidy Gourmet Muscovy Grove Duck Farm Plugra Butter Products Nabisco Brands, Inc. Pollio Dairy Products National Association of Meat Purveyors, Meat Buyers Guide Potato Board of Colorado National Onion Association Quaker Oats National Peach Council RLB Food Distributers National Pecan Marketing Council Salmon Institute National Pork Producer Council S & H Organic Acres

Credits | xiii Seald Sweet Grocers, Inc. U.S. Department of Agriculture Nutritive Singleton Seafood Company Value of Foods Southeast Asia Food, Inc. Virga’s Pizza Crust Company Klaus Steinke, Director of Catering Virginia Dare Extract Company Sunkist Growers Walnut Marketing Board Sun World International Washington Asparagus Growers Taishan City Daxin Food Co., Ltd. Association Texas Sweet Citrus Advertising, Inc. Washington State Apple Commission P. Prateep Thong Washington State Fruit Commission Uncle Ben’s, Inc. Washington State Potato Commission Universal Frozen Foods Western Growers, Inc. U.S. Department of Agriculture Food Buying Wisconsin Milk Marketing Board Guide Yantai Xinwei Foodstuffs Co., Inc. U.S. Department of Agriculture Fruits in Yuh Ming Enterprises Co., Ltd. Family Meals U.S. Department of Agriculture Nutrition: Food at Work for You

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 the large leaves, leave the rest on, Season: March through May. and serve whole. Do not peel. Pack: By weight. 10-lb (4.5-kg) carton BABY BOK CHOY is common. Season: Available fall and winter. Count: 10 to 12 pieces per pound (450 g). Pack: 10-lb (4.5-kg) carton. Serving size: 3 to 4 pieces. Count: 1½ oz (40 g) each, but sizes can Kitchen yields: One 10-lb (4.5-kg) vary. carton = 30 servings. Only outside leaves are peeled off. Serving size: 1 piece per person. Kitchen yields: One 10-lb (4.5-kg) BABY AVOCADOS/CUKES carton = 100 servings. Vegetable is Seedless finger or ladies’ avocados, also usable as is. There is no waste. known as cocktail avocados. Season: Available year-round. BABY BRUSSELS SPROUTS Pack: By weight. 10-lb (4.5-kg) carton Season: Fall and winter. is common. Pack: By weight. A 10-lb (4.5-kg) carton Size: About 1 × 3 in (25 × 75 mm), is common. oval-shaped. Count: 40 to 50 per pound (450 g). Count: One 10-lb (4.5-kg) carton = 150 Serving size: 4 to 5 pieces. to 200. Kitchen yields: 10-lb (4.5-kg) carton = Serving size: Varies. Baby avocados are 100 servings. Very little waste. often used as a garnish or are served Count varies greatly. as reception food, like olives. Kitchen yields: Fruit is seedless or has BABY CARROTS, UNPEELED, WITH soft pit; can be eaten whole. TOPS Long and round baby carrots are avail- BABY BEETS able. The color can range from red to pale Available in red and gold varieties. white. They are very sweet. Season: Available year-round. Season: Available year-round. Pack: Bunches; a 10-lb (4.5-kg) carton Pack: 4½- to 5-lb (2- to 2.2-kg) carton. is common. Count: 24 bunches per case, 7 to 8 baby Count: 16 to 18 pieces per pound (450 g). carrots to a bunch. Serving size: 2 to 3 pieces. Serving size: 3 to 4 pieces. Kitchen yields: One 10-lb (4.5-kg) Kitchen yields: 24 bunches = 50 carton = 70 servings. Discard only servings. Some of the green top

Baby Vegetables | 3 BABY CAULIFLOWER BABY SQUASH

should be left on to increase yield Count: 50 to 55 pieces per pound (450 g). and eye appeal. Peeling is not Serving size: 4 to 5 pieces. necessary. Kitchen yields: One 4-lb (1.8-kg) carton BABY CAULIFLOWER = 45 servings. No waste; use as is. Season: Available in fall and winter. BABY LEEKS Pack: By weight. A 10-lb (4.5-kg) carton Season: Available year-round. is common. Pack: By weight. A 10-lb (4.5-kg) carton Count: 18 to 20 pieces per pound. is common. Serving size: 2 to 3 pieces. Count: 10 to 16 pieces per pound (450 g). Kitchen yields: One 10-lb (4.5-kg) Serving size: 4 pieces. carton = 70. Use as is, little waste. Kitchen yields: One 10-lb (4.5-kg) Do not trim off greens. carton = 40 servings. There is no waste. BABY CORN Available white and yellow. For Canned BABY RADISHES Baby Corn, see the Groceries section. Season: Available year-round. Season: Summer. Pack: Bunches. A 10-lb (4.5-kg) carton Pack: By weight. A 10-lb (4.5-kg) carton is common. is common. 6-oz (170-g) cello packs. Count: 12 to 13 pieces per pound (450 Count: One 6-oz (170-g) cello pack = 12 g), not cleaned; 37 pieces per pound, radishes, average. cleaned. Kitchen yields: One 10-lb (4.5-kg) BABY SPINACH carton = 40 servings. Sizes vary Season: Available year-round. widely. Whole corn can be used; no shucking is necessary. Pack: 8-oz (225-g) bags. Product is very lightweight. BABY EGGPLANTS Size: Leaves are about 1 to 2 in (25 to Purple and white varieties are available. 50 mm) long. The shapes can be either round or Serving size: The tiny spinach leaves are elongated. usually served as salad or as a Pack: By weight. A 10-lb (4.5-kg) carton garnish. They are seldom cooked, is common. because the yield would be small. Count: Sizes vary greatly; 5 pieces to Kitchen yields: There is no waste. 1 lb (450 g) is common. Serving size: 1 piece. BABY SQUASH Many varieties are available, such as Kitchen yields: One 10-lb (4.5-kg) Baby Scallop Squash, Baby Patty Pan carton = 50 servings. The whole Squash, and Baby Zucchini. Baby squash vegetable can be used. Baby is often sold with the flowers still intact, eggplants are sometimes bitter. especially Zucchini Squash. Not to be confused with inedible ornamental BABY GREEN ASPARAGUS squash. Season: Available year-round. Season: Usually summer, but some Pack: 4-lb (1.8-kg) carton. varieties are available year-round.

4 | Baby Vegetables BABY SQUASH SWEET GRAPE BABY TOMATOES

Pack: By weight. A 10-lb (2.25-kg) SWEET GRAPE BABY TOMATOES carton is common. Very tiny red and yellow tomatoes have Counts: come on the market. Often the stems are Baby Patty Pan Squash: 20 pieces per still attached. pound (450 g) Season: Available year-round; peak Baby Scallop Squash: 20 pieces per occurs in summer. pound (450 g). Pack: Pints (0.47 l). Baby Zucchini: 15 pieces per pound Count: About 15 pieces to a pint (0.47 l), average. but sizes vary. Serving size: 2 to 4 pieces. Serving size: Varies; the tomatoes are Kitchen yields: Depend on variety. The often used as a garnish. whole vegetable can be used. There is Kitchen yields: There is no waste. no cleaning waste and little shrinkage.

Baby Vegetables | 5

Baked Goods

BAGELS BREAD DISPLAYS Baked item of Jewish origin. There are Preserved real breads, with unlimited two basic varieties: shelf life for displays, are available in many sizes and shapes. • Water Bagels: They have a crisp crust and a chewy texture. COCKTAIL LOAVES • Egg Bagels: They have a softer Flavors available: Rye, pumpernickel, texture. and marble. Both varieties are sold in different flavors Weight: 8 oz (225 g); number of slices: and with different seed or onion 30 to 32. toppings. 12 oz (400 g); number of slices: 42. Pack: Available fresh and frozen, FRENCH BREAD normally by the dozen. Pack: Loaves in many sizes. Size: Common size is 3 in (85 mm) in Calories: 1-lb (450-g) loaf = 1,325 diameter. calories. Weight: 4 oz (112 g). Miniature bagels for receptions are ITALIAN BREAD also available fresh and frozen. Pack: Loaves in many sizes. Serving size: Bagels are often served Calories: 1-lb (450-g) loaf = 1,250 with cream cheese. calories. 2 oz (56 g) cream cheese per serving. PUMPERNICKEL Calories: One 4-oz (112-g) water bagel Usually made with rye flour, enriched = 165 calories. bread flour, and rye meal. One 4-oz (112-g) egg bagel = 165 calories. Pack: 1-lb (450-g) loaf. Calories: 1-lb (450-g) loaf = 1,115 BREADS calories. Breads are available in countless varieties and sizes. Common sizes of commercial RAISIN BREAD and noncommercial loaves are listed here. Pack: 1-lb (450-g) loaf. BOSTON BROWN BREAD Count: 18 slices average. The bread is often sold canned. Calories: 1 slice, 18 per loaf = 65 Calories: 1 slice, 1½ oz (40 g) = 95 calories. calories. RYE BREAD BREAD CRUMBS Usually made with two-thirds enriched White soft, homemade crumbs. For Dry wheat flour and one-third rye flour by Bread Crumbs, see the Groceries section. weight. Weight: 1 cup soft white = 1.6 oz (45 g). Pack: 1-lb (450-g) loaf. Kitchen yields: 1 lb (450 g) white bread, Calories: 1-lb (450-g) loaf = 1,100 crust removed = 7 cups (315 g). calories. Calories: 1 cup soft white, 1.6 oz (45 SANDWICH LOAVES g) = 120 calories. COMMERCIAL BREAD CRUMBS, JAPANESE Commercial sandwich loaves are avail- See Panko under Japanese Foods in the able sliced vertically or horizontally. International Ingredients section. Commercial loaves are classified by

Baked Goods | 9 BREADS CROISSANTS, FROZEN

weight and by the dimensions of the 100 slices = 5½ loaves. slice. One 1½-lb (450-g) loaf = 24 to 26 slices. Flavors available: White, whole One 2-lb loaf (900-g) = 28 to 30 slices, wheat, rye, and marble. ½ in (12 mm). 3 One 2-lb (900-g) loaf = 36 slices, 8 in Sizes and counts: (10 mm). #2 loaf weighs 2 lb (0.9 kg) and has 32 One 1-lb (450-g) loaf = 25 to 30 extra- slices, 3½ × 3½ in (90 × 90 mm). thin slices. #3 loaf weighs 3 lb (1.3 kg) and has 32 Fresh cubes, white bread, weight = 1 slices, 3¾ × 3¾ in (95 × 95 mm). 1 cup = 1 8 oz (30 g); #2 loaf = 12 to #4 loaf weighs 4 lb (1.8 kg) and has 32 13 cups. slices, 4¼ × 4¼ in (107 × 107 mm). Calories: 1-lb (450-g) loaf, white = Slice thickness, vertical slices: 1,225 calories. 8 Normal: 16 in (12.7 mm), 32 slices in a 1 slice = 70 calories. 2-lb (0.9-kg) loaf. 1 slice, 1.1 oz (32 g), enriched = 90 7 calories. Thin: 16 in (11 mm), 34 slices in a 2-lb (0.9-kg) loaf. 1 cup (0.12 l), about 1 oz (28 g) cubed = 36 calories. 6 Extra thin: 16 in (10 mm), 40 slices in a 1-lb (450-g) loaf, rye = 1,100 calories. 2-lb (0.9-kg) loaf. Bread sliced lengthwise for canapés or WHOLE GRAIN BREADS finger sandwiches: 2 lb (0.9 kg) = 11 to There are many breads on the market 12 slices. with varying grains; some with added Length of loaf = 18 in (450 mm). molasses. Kitchen yield: Pack: 1-lb 8-oz (670-g) loaf. One 2-lb (0.9-kg) loaf = 80 finger Counts: Usually 18 slices. sandwiches, two slices. Calories: 1 slice, 1.3 oz (37 g) = 100 to One 2-lb (0.9-kg) loaf = 160 open-face 110 calories. finger sandwiches. Commercial bread loaves: WHOLE WHEAT BREAD (WITH BRAN 1 loaf sliced vertically = 48 finger AND GERM) sandwiches. Pack: 1-lb (450-g) loaf. 1 loaf sliced horizontally = 80 finger Counts: 16 slices, soft crumb. sandwiches. 18 slices, hard crumb. 1 loaf sliced horizontally = 420 canapés. Calories: One slice, 1 oz (28 g) = 65 calories. NONCOMMERCIAL One slice, 0.7 oz (20 g) = 60 calories. Sizes: Raisin Bread: COOKIES One 1-lb (450-g) loaf = 18 slices. The typical weight for dry cookies, also One 2-lb (900-g) loaf = 36 slices. known as petits fours secs, is ½ oz (14 g) Rye Bread: each. One 1-lb (450-g) loaf = 23 slices. Banquet serving size: 10 oz (228 g) for One 1½-lb (675-g) loaf = 28 slices. one table of 10. One 2-lb (900-g) loaf = 33 slices. White Bread: CROISSANTS, FROZEN One 1-lb (450-g) loaf = 16 to 18 slices. Croissant dough, frozen croissants, and One 1¼-lb (560-g) loaf = 19 to 22 slices. ready-to-bake preproofed croissants are

10 | Baked Goods CROISSANTS, FROZEN MATZOS

available in many sizes and with various CROISSANT STICKS, FROZEN, fillings. Products are available made with UNBAKED 100 percent vegetable shortening, 100 Available for bread baskets, plain or with percent butter, and 20 percent butter. garlic. Packs: 192 per case. CROISSANT DOUGH Sizes: 1.3 oz (36 g) to 1.5 oz (41 g) each. Pack: Six 4-lb 3-oz (1.8-kg) sheets, 15 × 23 in (375 × 575 mm). DANISH PASTRY, FROZEN Available items include Danish dough, CROISSANTS, BAKED frozen pastries, preproofed pastries, and Available frozen and fresh from local fully baked products. bakeries. DANISH DOUGH Sizes: 1.35 oz (38 g) to 2.2 oz (61 g). Packs: Six 4-lb 3-oz (1.8-kg) sheets, 15 Serving Size: 1.35 oz (38 g) in bread × 23 in (375 × 575 mm), 4 × 4 in baskets for breakfast. (125 × 125 mm) squares, or one hundred eight 1.6 oz (45 g) squares. CROISSANTS, FILLED, PREPROOFED Available with many fillings ranging DANISH PASTRY, NOT BAKED from cheese and fruit combinations to Various sizes and fillings are available. plain fruits, almond paste, and chocolate. Pack: 60 to 80 per pack, depending on Packs: 108 to 56 per case. size. Sizes: From 3 oz (84 g) to 4.5 oz (125 g). Sizes: 1.85 oz (51 g) (mini) to 4 oz (112 g). DANISH PASTRY, PREPROOFED, NOT Plain, unbaked: BAKED 1.3 oz (34 g), for bread baskets. This is a popular product because it elim- 2.4 oz (70 g), for single servings. inates proofing. The product can be 3.5 oz (100 g), for entrée sandwiches. baked as soon as it is defrosted. With sweet filling: 2.8 oz (70 g) to 4 oz Pack: 48 pastries, 4.5 oz (125 g) each, (112 g). per pack. Calories: One 4.5-oz (125-g) pastry, CROISSANTS, FROZEN, PREPROOFED baked = 475 calories, depending on Available filled and unfilled, made with filling and icing. 100 percent vegetable shortening or 100 percent butter. MATZOS Thin crackers consisting of wheat flour Pack: 108 to 48 per pack, depending on and water, produced rapidly to prevent size. yeast cells from contaminating the Sizes, unfilled: 1.2 oz (34 g) to 2.7 oz dough. Matzos must be produced under (77 g). rabbinical supervision; in New York City they are not manufactured between April CROISSANTS, FROZEN, NOT BAKED and September. Packs: 200 each 1 oz = 12.5 lb case Pack: 16-oz (450-g) packages are 60 each 3.75 oz = 14 lb case. common. Sizes: 1 oz (28 g) to 3.75 oz (105 g), not Count: 14. filled; the most frequently used size Calories: 1 matzo, 1.1 oz (32 g) = 125 is 2.8 oz (78 g). calories.

Baked Goods | 11 PITA BREAD PUFF PASTE PRODUCTS

PITA BREAD Packs: 2 boxes 45 size in master carton Flat, round pocket bread of Middle Eastern or 2 boxes 24 size (bigger) in master origin. carton. Pack: 10 or 12 pieces, 24-oz (670-g) bags. KATAIFI (SHREDDED FILO DOUGH) Size: About 7 in (177 mm) across. Packs: 1-lb (450-g) cartons, 6 each or Weight: 2 oz (56 g) each. 12 each in case. Kitchen yields: 1 piece per sandwich per 5-lb (2.25-kg) cartons, 4 each. person. Kitchen yields: Depend on application. There is no waste if product is FILO PRODUCTS properly stored. FILO SHEETS (ALSO FILLO, PHYLLO READY-TO-USE FILLO SHEETS, OR STRUDEL LEAVES) New product consisting of sets of 5 Filo sheets are shipped fresh or frozen, layers, separated by oil and margarine. and when frozen should be defrosted in the refrigerator for best results. Available Pack: Case of 15-lb (6.75-kg) of 50 units as sheets and as kataifi, shredded dough. of 14 × 18 in (350 × 450 mm) 5- If not wrapped airtight, they can freeze sheet sets. together and become difficult to separate. MUFFINS Standard Size: 14 in × 8 in (350 × 100 See the Groceries section for Muffin Mixes mm). and Batters and the Recipes section for Thickness: homemade Corn Muffins. #4, thin and pliable, usually used for baklava. ENGLISH MUFFINS #5, thicker; used to wrap shrimp and A number of brands are on the market. other foods. Presplit muffins are a great time saver, #7, flexible; used for larger desserts because splitting muffins properly with a and larger appetizers. fork is time-consuming. Muffins should #10, thickest; used for strudel. be stored refrigerated. Pack: Cases of 12, 16, 24, and 30 Pack: 12-oz (340-g) packs, 24 per packages of 16 oz (450 g) each. carton. Counts: Count: Six 2-oz (56-g) muffins. #4, thinnest = 26 sheets 12 × 17 in Calories: One 2-oz (56-g) muffin, (300 × 430 mm). without butter or jam = 120 #5, medium = 22 sheets 14 × 18 in calories. (350 × 460 mm). #7, medium = 20 sheets 12 × 17 in PUFF PASTE PRODUCTS (300 × 425 mm). Also called pâte à choux. Many products #10, thickest = 18 sheets 12 × 17 in that were originally homemade are now (300 × 425 mm). available frozen from a number of manu- Kitchen yields: The number of usable facturers. For puff paste recipe, see Pâte à filo sheets per package is Choux in the Recipes section. approximate, because some will Eclairs, sizes: 2.6 in (65 mm), 5.5 in break during handling. (140 mm), and 6.3 in (150 mm). FILO SHELLS Cream Puffs, sizes, diameters: 1.8 in Fully baked filo shells are available in dif- (45 mm), 3 in (75 mm) and 3.5 in ferent sizes and flavors. (87 mm).

12 | Baked Goods PUFF PASTRY PRODUCTS YEAST

PUFF PASTRY PRODUCTS Diameters and weights: Puff pastry (pâte feuilletée in French) is 2.2 in (55 mm) = ½ oz (14 g). made by layering thin layers of dough 2.75 in (70 mm) = 0.9 oz (25 g). with butter or fat. The process is time- 3 in (75 mm) = 1.15 oz (33 g). consuming. Now available is ready-to- Pack: 8-lb 12-oz (4-kg) carton. use puff pastry dough and numerous frozen puff pastry products ready to Count: 170 pieces. 2 bake or already fully baked. Weight: 3 oz (21 g). FROZEN PRODUCTS ROLLS BLOCKS Many brands of fully baked, prebaked, Pack: 1 kg (35 oz), 4 pieces per carton. preproofed, and unbaked products are Size: 10.6 × 7 in (270 × 180 mm); 0.7 available on the market. in (18 mm) thick. Sizes, baked rolls: 1 oz (28 g) and up PATTY SHELLS, UNBAKED for soft rolls. 1.7 oz (50 g) and up for hard rolls. Pack: 144 or 135 per case. 1.4 oz (40 g) for hamburger or Sizes: 3 in diameter = 1.7 oz (47 g); the frankfurter rolls. dough is thicker than that of the 4.8 oz (135 g) for hoagie or submarine following product. rolls, 3 × 2.5 in (75 × 62 mm). 4.5 in diameter = 1.6 oz (45 g). Calories: Other sizes are available. One 1-oz (28-g) roll = 85 calories. SHEETS One 1.7-oz (50-g) roll = 155 calories. Pack: 10-lb 12-oz (4.8-kg) carton with One 1.4-oz (40-g) hamburger roll = 15 sheets. 120 calories. One 4.8-oz (135-g) hoagie roll, 3 in = Size: 11.4 × 14.6 in (290 × 370 mm); 390 calories. 0.11 in (3 mm) thick; 11.5 oz (325 g). Calories: 1 lb (450 g) = 1,700 calories. YEAST 1.5 oz (42 g) = 160 calories. Microscopic plant cultivated in warm FULLY BAKED PRODUCTS mash, available dry and fresh. A large variety of fully baked hors Kitchen yields: 1 oz (28 g) = ½ oz (14 d’oeuvre shells, dessert shells, and other g) dry yeast. items are available from a number of ½ oz (14 g) fresh yeast = 1 envelope manufacturers. Typical of these are Patty dry yeast. shells, which come in various sizes and Fresh yeast = 50 percent dry yeast by shapes: weight.

Baked Goods | 13

Dairy Products

This section lists dairy products, including eggs and cheeses.

BUTTER PRODUCTS

Butter is made from pasteurized cream. It can be purchased salted and unsalted, which is referred to as sweet butter. USDA AA and A grades are usually used in foodservice. Butter is also available mixed with margarine for pastry use and as a spread. It is advisable to store butter in a freezer.

Packs: with or without dairy products. See Mar- 1-lb (450-g) prints, 36 to a case. garine in this section. ¼-lb (112-g) sticks; 36-lb (16.2-kg) Packs: 1 lb (450 g) and up. cases with 144 sticks. Calories: 1 tb, ½ oz (14 g) = 50 calories. 5-lb (2.2-kg), 7-lb (3.1-kg), and 24-lb (10.8-kg) tubs, whipped butter. BUTTER, HIGH FAT 68-lb (30.6-kg), 64-lb (28.2-kg), and Butter with a butterfat content of 82 per- 50-lb (22.5-kg), bulk butter, cent, versus 80 percent for regular domestic. butter, is sold under various trade names 56-lb (25.2-kg) boxes, bulk butter, and is available salted or unsalted. Ren- imported. dered butter (clarified butter), with a but- Packs, reddies: terfat content of 99.8 percent, is available 12-lb (5.4-kg) and 15-lb (6.7-kg) cases. under various brand names. 30-lb (13.5-kg) cases of six 5-lb (2.2- kg) cartons. Packs: 1-lb (450-g) prints, 36 per case. Counts, reddies: 40-lb (18-kg) bulk pack. 1-lb (450-g) = 60, 72, 90, and 108 1-lb (450-g) tubs, rendered butter. pats. 8-lb (3.6-kg) cases, 90-count cups, 1.4 Calories: oz (40 g) each. Regular butter: Butter chip weights: 1 lb (450 g) or 4 sticks = 3,260 60 count = ¼ oz (7.5 g). calories. 1 72 count = 5 oz (5.6 g). 1 stick (112 g) = 815 calories. 1 90 count = 6 oz (4.6 g). 1 tb (14 g) = 100 calories. Kitchen yields: 1 pat, 90 count per lb = 36 calories. 1 lb (450 g) butter = 4 sticks or 2 cups. High-fat butter: 1 lb (450 g) whipped butter = 6 sticks 1 lb (450 g) = 3,341 calories. or 3 cups. Rendered butter: 1 lb (450 g) butter = 1¾ cups (340 g) 1 lb (450 g) = 4066 calories. melted, clear fat. Whipped butter: 2½ lb (1.1 kg) butter = 2 cups (0.47 l) 1 lb (450 g), or 6 sticks = 3,240 melted, clear fat. calories. 1 stick (75 g), or ½ cup = 540 calories. BUTTER BLENDS AND SPREADS 1 tb (9 g), or 1 stick = 65 calories. There are many spreads on the market 8 1 pat (120-count per lb) = 25 calories. that resemble butter, which are made

Dairy Products | 17 BLUE CHEESES BLUE CHEESES

CHEESE VARIETIES

Cheeses can be made with cow’s, goat’s (often referred to as chevre), and ewe’s (sheep’s) milk. A small amount of cheese is also made with camel’s milk and, in Italy, with buffalo’s milk. The cheeses in this section are listed alphabetically by milk categories, except for Blue Cheeses, which are listed together. Cheeses made with blended milks from different animal species are listed under the predominant milk category. The calories listed are based on the information provided by the manufacturers. It should be noted that many cheeses are available made from skim milk or 2 percent milk, and therefore their calorie counts can vary greatly. Because most cheeses lose moisture during storage unless they are hermetically sealed, the calorie counts may be higher by weight when the cheese is used than originally indicated. It is impossible to list all cheeses. Charles de Gaulle, former president of France, is reported to have said, “How can you govern a country that makes a thousand different cheeses?” In addition to France, practically all other countries where milk-producing animals are domesticated make cheese of some kind or other. The following categories are listed: • Blue cheeses, without regard to the kind of milk used • Cow’s milk cheeses • Ewe’s milk cheeses • Goat’s milk cheeses

BLUE CHEESES Serving size: 3 oz (85 g). Blue-veined cheeses, ranging from semi- Kitchen yields: One loaf, 8 oz (225 g) = soft and mild to crumbly and rather 3 servings. salty, are produced in many countries. Calories: N/A; refer to package Today these cheeses are inoculated with a information. penicillin-type mold.

BLEU DE BRESSE BLUE CHEESE SHROPSHIRE This cheese, one of many blue cheese English cheese resembling Stilton. varieties made in France, is crumbly and hard to cut. It is a nice cheese for cheese Pack: 16-lb (7.2-kg) wheel. platters because it is small and has a mild Needs ripening: No. flavor and no unpleasant aroma. Serving size: 3 oz (85 g). Pack: 8 oz (225 g). Kitchen yields: One 16-lb wheel = 75 to Needs ripening: No. 80 servings. There may be some

18 | Dairy Products BLUE CHEESES BLUE CHEESES

waste because the blue veins are not Kitchen yields: 5-lb (2.2-kg) wheel = 25 evenly distributed. servings. Calories: Refer to package information. Calories: 3 oz (85 g) = 300 calories. CABRALES FOURME D’AMBERT These cheeses are often made with goat’s Creamy cave-ripened cheese from France milk. See page 34. in cylindrical shape. Pack: 4.5 lb (2 kg), 2 pieces per case. CASHEL BLUE Irish cheese made in County Tipperary. Needs ripening: No. The cheese is firm and crumbly when Serving size: 3 oz (85 g). young and becomes creamy when aged. Kitchen yields: One 4.5-lb log = 22 Pack: 3 lb (1.3 kg). servings. Needs ripening: See preceding Calories: 3 oz (85 g) = 300 calories. information. GORGONZOLA Serving size: 3 oz (85 g). Famous Italian cheese made in a number Kitchen yields: One 3-lb loaf = 14 of variations and now in a number of servings countries. The original Gorgonzola, known by the name Stracchino di Gorgon- Calories: N/A; refer to package zola Dolcelatte, is sweeter, milder, and information. creamier than regular Gorgonzola. The CRUMBLED BLUE cheese will melt over low heat and is Domestic blue cheese in pieces, often used often stirred into pasta. for dressings and stuffing. Packs: Packs: 20-lb (9-kg), 25-lb (11.2-kg) and Regular Gorgonzola: 50-lb (22.5-kg) bags. 4-lb (1.8-kg) to 8-lb (3.6-kg) wheel. Other packs are available. 12-lb (5.4-kg) wheel. Needs ripening: No. Gorgonzola Dolcelatte: 13 lb (5.8 kg). Salad dressing serving: 1 oz (28 g). Smaller packs are available. Kitchen yields: There is basically no Needs ripening: No. waste. Serving size: Calories: 1 oz (28 g) = 100 calories. Regular Gorgonzola: 3 oz (85 g). DANISH BLUE Gorgonzola Dolcelatte: 3 oz (85 g) over Denmark started to produce blue-veined pasta. cheeses during the First World War when Kitchen yields: 4-lb (1.8-kg) regular imports were cut off. It is a very rich Gorgonzola = 18 to 20 servings. cheese with a high cream content. Its tex- 13-lb (5.8-kg) Gorgonzola Dolcelatte = ture is semifirm to crumbly. The cheese is 65 servings. The cheese is foil often marketed as Danablu. wrapped, and there is little waste. Packs: Calories: 3 oz (85 g) = 300 calories. 5-lb (2.2-kg) to 5½-lb (2.5-kg) wheels. Check package information for 6-lb (2.7-kg) wheel. Gorgonzola Dolcelatte. Three 7½-lb (3.4-kg) wheels. INDIVIDUALLY PACKAGED BLUE Needs ripening: No. CHEESES Serving size: 3 oz (85 g). Available domestically and imported.

Dairy Products | 19 BLUE CHEESES COW’S MILK CHEESES

Packs: From 1¼ oz (35 g). flavored with sweet port wine to soften Needs ripening: No. the tangy flavor. Serving size: Usually 2 oz (56 g) as Packs: 8-lb (3.6-kg), 12-lb (5.4-kg), and snack or in fruit baskets. 14-lb (6.3-kg) wheels. Kitchen yields: There is no waste; the Needs ripening: No. cheese is wrapped. Serving size: 3 oz (85 g). Calories: 2 oz (56 g) = 200. Kitchen yields: 12 lb (5.4 kg) = about 50 to 60 servings, depending on age. MAYTAG BLUE There is a considerable amount of This is the original American blue cheese rind, which cannot be used. developed in Iowa. It is a whole-milk cheese with a nutty flavor. Calories: 3 oz (85 g) = 300 calories. Packs: 4-lb (1.8-kg) wheel. WISCONSIN BLUE 12.5-lb (5.6-kg) bag, crumbled cheese. Good domestic blue cheese. Needs ripening: No. Pack: 6-lb (2.7-kg) wheel. Serving size: 3 oz (85 g). Needs ripening: No. Kitchen yields: 4-lb (1.8-kg) wheel = 18 Serving size: 3 oz (85 g). to 20 servings. The cheese is wrapped in foil, and there is little waste. Kitchen yields: 6-lb (2.7-kg) wheel = 30 servings. The cheese is foil wrapped, Calories: 3 oz (85 g) = 300 calories. and there is little waste. ROQUEFORT Calories: 3 oz (85 g) = 300 calories. Roquefort is a registered trademark; the texture is crumbly and the cheese can be COW’S MILK CHEESES difficult to portion. Only cheeses produced The cheeses listed here are the most in the Roquefort area in central France can widely used and readily available variet- be called Roquefort. When Roquefort dress- ies; many are obtainable as both regular ing is listed on the menu, only genuine and light cheese (low fat). The fat content Roquefort cheese can be used. of cheeses varies greatly and is also influ- Needs ripening: No. enced by changing weights as a cheese Pack: 5-lb (2.2-kg) wheel. ages and loses moisture. It is advisable to check the label information when avail- Serving size: 3 oz (85 g) as cheese able. The calorie contents given here are course. therefore approximate. Kitchen yields: One 5-lb (2.2-kg) wheel = 25 restaurant servings. AMERICAN PASTEURIZED PROCESS One 5-lb (2.2-kg) wheel = 50 dressing CHEESE servings. Available unsliced, sliced vertically, and sliced horizontally. Available yellow and Calories: 3 oz (85 g) = 270 calories. white, regular and light, in both colors. STILTON Used for hot and cold sandwiches. English blue cheese in a cylindrical shape. Packs: Older cheese can be salty and hard to cut; Six 3-lb (1.3-kg) whole loaves. it is usually scooped out, which is attrac- Six 5-lb (2.2-kg) whole loaves. tive on buffets. When cheese is old, the 10-lb (4.5-kg) whole loaf. yield is low, because the crusty rind Four 5-lb (2.2-kg) loaves, individual cannot be used. Older cheeses are often slices, wrapped.

20 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Four 5-lb (2.2-kg) loaves, ribbon 20-lb (9-kg) wheel, aged. horizontal slices. 22-lb (9.9-kg) daisies. 40-lb (18-kg) block. 24-lb (10.8-kg) wheels. Velveeta brand: Six 5-lb (2.2-kg) whole Needs ripening: No. loaves; this cheese is good for melting. Texture: Fresh and soft, semifirm, and Needs ripening: No. aged; suitable for grating. Serving size: 3 oz (85 g), 4 slices. Serving size: 3 oz (85 g) Kitchen yields: 1 oz (28 g), grated. ¾ oz (21 g) average weight of slice. Kitchen yields: One 12-lb (5.4-kg) piece One 3-lb (1.3-kg) loaf = 65 slices. = 58 restaurant servings; 115 One 5-lb (2.2-kg) loaf = 110 slices. servings grated. One 3-lb (1.3-kg) loaf = 16 servings. One 5-lb (2.2-kg) loaf = 17 servings. Calories: 3 oz (85 g) = 240 calories. 5 cups (1.1 l) = 1 lb (450 g) grated BAGNES CHEESE cheese. This cheese is made in Switzerland. It is Calories: used for the melted cheese dish Raclette, Regular cheese: which is made by melting the surface 1 slice, ¾ oz (21 g) = 60 calories. with an electric heater and scraping the 1 oz (28 g) = 80 calories. melted cheese onto plates. The cheese is 3-oz (85-g) serving = 240 calories. smelly, so Raclette should not be pre- Light cheese: pared in a dining room. 1 slice, ¾ oz (21 g) = 53 calories. Packs: 5-lb (2.2-kg) and 6-lb (2.7-kg) 1 oz (28 g) = 70 calories. loaves. 3-oz (85-g) serving = 210 calories. Needs ripening: No. AMERICAN PASTEURIZED PROCESS Texture: Semifirm. CHEESE SPREAD Serving size: 6 oz (170 g) per serving as Available in different flavors, such as main course with potatoes. wine and herbs. The texture is smooth. Kitchen yields: One 5-lb loaf = 10 to 12 Packs: 1-lb (450-g) tubs. Many other servings. There is some waste packs are available. because not all of the loaf can be Needs ripening: No. used. Texture: Soft spread. Calories: N/A. Refer to label Kitchen yields: 1 tub (450 g) = 8 servings. information. Serving size: 2 oz (56 g) as spread. BAKERS CHEESE Calories: 1 oz (28 g) = 82 calories. Cream cheese type used mostly in baking. 2 oz (56 g) = 164 calories. Packs: 3-lb (1.3-kg) loaves. ASIAGO 10-lb (4.5-kg) tubs. Available imported from Italy; also made Needs ripening: No. domestically with different flavors and Texture: Soft, resembling cream cheese. textures. Originally, Asiago cheese was made with ewe’s milk. The butterfat con- Serving size: Varies, depending on tent is 50 percent of solids. recipe. Packs: 4.5-lb (2-kg) wheel, aged 9 Kitchen yields: There is no waste. months. Calories: N/A; cheese is always used as 12-lb (5.4-kg) half moons. recipe component.

Dairy Products | 21 COW’S MILK CHEESES COW’S MILK CHEESES

BEL PAESE Texture: Semisoft, waxy. Trade name of a popular Italian table Serving size: 5 oz (140 g), for cheese available from domestic sources receptions. and imported. It is a good cheese for cheese platters and banquets because it Kitchen yields: One 10-lb (4.5-kg) block has no offensive smell. Closely related = 30 servings. cheeses are Fleurs des Alpes, Bella Alpina, Calories: 5 oz (140 g) = 140 calories. and Butter Käse, among others. Pack: 5-lb (2.2-kg) and 6-lb (2.4-kg) BRIE wheels. One of the most popular soft dessert 1-oz (28-g) medallions, 288 per case. cheeses. Available as a domestic product and imported from a number of coun- Needs ripening: No. tries. The cheese may be flavored, as with Texture: Semisoft. herbs, peppercorns and other flavorings. Kitchen yields: One 5-lb wheel = 20 Imported cheese made from unpasteur- servings. The cheese is coated with ized milk is available and is considered an inedible wax, which should be more flavorful. Brie de Meaux, named removed before service. after a small village in Normandy, is the most famous of all French Brie cheeses. Serving size: The fat content varies; about 60 percent Restaurant: 3½-oz (100-g) portion. 1 is normal. wheel, 5-lb (2.2-kg) = 20 servings. 1 Packs, typical sizes: 8-oz (300-g), 2-lb Banquet service: 3 wheel for table of 10 covers. (900-g), 2.2-lb (1-kg), 4.4-lb (2-kg), and 6-lb (2.7-kg) wheels. Calories: 3½ oz (100 g) portion = 210 calories. Needs ripening: Yes. Texture: Firm when unripe, soft and BOURSIN runny when ripe. Fresh, rich, delicate French cheese with high fat content; available plain and with Serving size: 1 a variety of flavor components added. 8 of a 2.2-lb (950-g) imported wheel, 1 about 4 3 oz (125 g). Pack: 5-oz (140-g) packages, 12 to a 1 8 of a 2-lb (900-g) domestic wheel, case. about 4 oz (112 g). Needs ripening: No; shelf life is about 1 2½ oz (70 g) per person for sandwiches. month. Kitchen yields: Texture: Soft, resembling cream cheese. One 4.4-lb (2-kg) wheel = 20 banquet Serving size: 2.5 oz (70 g). covers. One 2-lb (900-g) wheel = 12 sandwich Kitchen yields: 1 case = 24 servings. servings. The cheese is foil wrapped, and there is One 4.4-lb (2-kg) wheel = about 200 little waste. canapés. Calories: 2.5 oz (70 g) = 300 calories. 1 Calories: 4 3 oz (125 g) restaurant BRICK portion = 320 calories. Calories vary Inexpensive cheese, suitable for cutting in according to fat content. cubes for buffets. CACCIOCAVALLO Packs: 5-lb (2.2-kg), 10-lb (4.5-kg), and Cheese resembling provolone; often made 40-lb (18-kg) blocks. with skim milk. It is a plastic-curd cheese Needs ripening: No. and can be used for grating when aged.

22 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Pack: 5-lb (2.2-kg) balls, 6 to a case. CARRÉ Needs ripening: No; the cheese stores Fresh cheese with about 60 percent fat well. content, also known as double crème Carré. Texture: Soft when young and suitable Packs: 4 oz (112 g). 10 oz (280 g). as a table cheese. The cheese will melt. Needs ripening: No. Serving size: 1 oz (28 g) for grating. Texture: Soft and spreadable. Kitchen yields: 5-lb (2.2-kg) ball = 75 Serving size: 2 oz (56 g). servings Kitchen yields: 4 oz (112 g) = 2 servings. Calories: 1 oz (28 g) = 80 calories. Calories: 2 oz (56 g) = 200 calories. CAMEMBERT CHEDDAR Camembert became popular in 1836 Popular cheese named after the village of when the French emperor Napoleon III Cheddar in England. The cheeses are often praised it. Camembert is available as a covered with colored wax, and numerous domestic product and is also imported varieties are made all over the world. This from many countries. The cheese origi- is a hard, often crumbly cheese and can be nated in Normandy, France. white or yellow (colored with annatto). The moisture content varies greatly, Packs: 8-oz (225-g) wheels, 12 to a case. depending on age and brand, and this Individual packs in many sizes. influences yield and slicing characteristics. Needs ripening: Yes. The flavor can range from sharp to mild. Texture: Firm when unripe, soft and runny Packs: when ripe. Overripe Camembert can Cylindrical, longhorn: 13 lb (5.8 kg). develop an unpleasant ammoniacal Rectangular: 5 lb (2.2 kg), 10 lb (4.5 kg), taste. and 40 lb (18 kg). 1 Serving size: 1 wedge, 1 3 oz (37 g). Wheels: 12 lb (5.4 kg), 22 lb (9.9 kg), and Kitchen yields: One 8-oz (225-g) wheel 75 lb (33.8 kg). = 6 wedges. 4-lb (1.8-kg) pieces, 6 to a case. 1 5.5 lb (2.5 kg), 2 to a case. Calories: 1 wedge, 1 3 oz (37 g) = 115 calories. 2 oz (56 g) = 180 calories. Shredded: 5-lb (2.2-kg) bags, 6 to a case. Aged, sharp, New York State: 10-lb (4.5-kg) CANTAL loaf. French cheese with an ancient history; a Colored prints: 10-lb (4.5-kg) loaves, 4 to good cheese for cheese boards. Cantal, a a case. distant relative of Cheddar, is also known as Fourme. Colored: 40-lb (18.0-kg) block. Farm House: 14-oz (400-g) pieces, 6 to a Packs: 40-lb (18-kg) to 120-lb (54-kg) case. wheels. Cabot white: 10-lb (4.5-kg) loaf. Needs ripening: No. Needs ripening: No. Texture: Hard textured. Texture: Semisoft to hard. Serving size: 3 oz (85 g). Serving size: 3 oz (85 g); 1½ oz (42 g) Kitchen yields: One 40-lb (18-kg) wheel with apple pie. = 200 servings. The rind is inedible. Kitchen yields: 10-lb (4.5-kg) loaf = 50 Calories: Refer to package information. servings

Dairy Products | 23 COW’S MILK CHEESES COW’S MILK CHEESES

Pack: 1 cup shredded = 4 oz (112 g) on curds to rather hard and dry for average. large curds. Calories: 3 oz (85 g) = 345 calories. Serving size: 1 scoop #6, approximately 5 1 cube 1 × 1 × 1 in, 8 oz (17 g) = 70 5 oz (140 g) for fruit salad. calories. Kitchen yields: One 5-lb (2.2-kg) tub = 1 cup, shredded = 460 calories. 15 servings. COLBY Calories: Type of Cheddar cheese with softer body Creamed: 1 cup, 8 oz (300 g), and therefore containing more moisture. 4 percent fat = 235 calories. It is sold in the same sizes as Cheddar. 2 percent fat = 205 calories. Texture: Semisoft to hard. 1 percent fat = 165 calories. 1 Serving size: 3 oz (85 g). Dry Curd: 1 cup, 5 8 oz (145 g), Kitchen yields: See Cheddar, although ½ percent fat = 125 calories. portions may have to be slightly increased. This cheese is good for COULOMMIERS shredding. Soft French cheese resembling Brie. Calories: 3 oz (85 g) = 345 calories. Packs: 1 lb (450 g) in wooden boxes. Needs ripening: Should be used fresh. COLDPACK CHEESE SPREADS Spreads are available in a number of fla- Texture: The cheese is soft. vors. These are soft, spreadable, and ver- Serving size: 3 oz (85 g). satile products for making canapés and sandwiches. There is no waste. Kitchen yields: 1 lb (450 g) = 5 servings. Packs: 5-lb (2.2-kg) tube. 10-lb (4.5-kg) tube. Calories: 3 oz (85 g) = 220 calories. 30-lb (13.5-kg) tube. Calorie contents vary, refer to 1-lb (450-g) ceramic jars. package information. Needs ripening: No. CREAM CHEESE Texture: Soft and spreadable. Cream cheese can be made with whole Serving size: 2 oz (56 g) as spread. milk, skim milk, or light or heavy cream. Kitchen yields: One 5-lb (2.2-kg) tube = Packs: ¾-oz (21-g) individual packs, 40 servings. 100 to a case. One 1-lb (450-g) jar = 8 servings. 1-oz (28-g) individual packs, 100 to a case. Calories: 2 oz (56 g) = 164 calories. 3-oz (85-g) individual packs. COTTAGE CHEESE. 8-oz (225-g) individual packs. Fresh cheese, available creamed and with 3-lb (1.3-kg) loaves, 6 or 10 to a case. different-sized curds. Fat content also 18-lb (8.1-kg) carton. varies. 30-lb (13-kg) bulk. Packs: 5-lb (2.2-kg) tubs. Cream cheese, Philadelphia: 3-lb (1.3-kg) 8-oz (225-g) individual servings. loaves, 6 to a case. Many other sizes are also available. Cream cheese, whipped: 3-lb (1.3-kg) Needs ripening: No. tubes, 6 to a case. Texture: Curd sizes vary greatly, and Needs ripening: No. texture can range from wet for small Texture: The cheese is soft.

24 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Serving size: 2 oz (56 g) with smoked Texture: Firm. salmon. Serving size: 3 oz (85 g). Kitchen yields: There is no waste. Kitchen yields: One 4-lb (1.8-kg) ball = Calories: 2 oz (56 g), regular = 300 20 servings. calories. Calories: 3 oz (85 g) = 180 calories. 2 oz (56 g), whipped = 200 calories. EMMENTHAL CRÈME FRAÎCHE German name for genuine Swiss cheese. Usually used as a recipe component. See page 31. Packs: 10-oz (280-g) containers, 12 to a case. EPOISSE 3-lb (1.3-kg) tubs. Fresh cheese made in Burgundy, France. 5-lb (2.2-kg) tubs. Pack: 8.8-oz (250-g) piece, 6 pieces to a Needs ripening: No; product should be case. used when delivered. Needs ripening: Should be used fresh. Texture: Soft, creamy. Texture: Soft, creamy. Serving size: Varies according to recipe. Serving size: 3 oz (85 g). Calories: 1 oz (28 g) = 100 calories. Kitchen yields: 8.8 oz (250 g) piece = 3 servings. There is no waste. DOUX DE MONTAGNE Cheese made in the Pyrenees; a yellow, Calories: 3 oz (85 g) = 220 calories. firm cheese, occasionally made with Calorie contents vary, refer to ewe’s milk. package information. Pack: 8-lb (3.6-kg) wheel. EXPLORATEUR Needs ripening: No, product should be French Triple Crème; soft, velvety, buttery used when delivered. fresh cheese. Texture: Semisoft; cheese can be cubed. Pack: 8-oz (225-g) pieces, 6 pieces to a case. Serving size: 3 oz (85 g). Needs ripening: Should be used fresh. Kitchen yields: 8 lb (3.6 kg) = 40 servings. Texture: Soft, creamy. Calories: 3 oz (85 g) = 180 calories. Serving size: 2½ oz (70 g). Kitchen yields: 8-oz (225-g) piece = 3 EDAM CHEESE servings. There is no waste. Round or oval-shaped cheese, most often covered with red or yellow wax. The Calories: 2½ oz (70 g) = 250 calories. cheese is named after a Dutch town, but FONTINA it is made in many countries. This is an Originally from the Italian Alps, this attractive cheese for platters; it can be cheese is now made domestically, as well hollowed out and filled with cubed cheese as imported from many countries. It is a for display. good cheese for cheese boards, or for fruit Packs: 4-oz (112-g) individual packs. baskets sent to guest rooms as an ame- 2-lb (900-g) balls. nity, because there is little smell. 4-lb (1.8-kg) balls. Packs: 7-lb (3.15-kg) wheel, 2 per case. Needs ripening: No. This cheese has a 11-lb (5-kg) wheel. good shelf life because it is protected 13-lb (5.8-kg) wheel. with wax. 18-lb (8.1-kg) wheel.

Dairy Products | 25 COW’S MILK CHEESES COW’S MILK CHEESES

Needs ripening: No. Kitchen yields: 4 lb (1.8 kg) = 20 Texture: Semisoft and buttery. servings. Serving size: 3 oz (85 g). Calories: 3 oz (85 g) = 225 calories. Kitchen yields: One 11-lb (5-kg) wheel GRATED CHEESE = 50 to 52 servings. Grated cheese is available made from Calories: 3 oz (85 g) = 180 calories. both imported and domestic cheeses. It is often a blend of various cheeses. The FROMAGE BLANC most common cheese varieties used are French name for unripened fresh cream Parmesan and Pecorino Romano, because cheese. they do not melt when exposed to heat. Pack: 8-oz (225-g) individual packs, 8 (See also Parmesan.) Pecorino, listed under to a case. Goat Cheeses, can be grated. It is best to get a number of samples from different Serving size: 2 oz (56 g). purveyors and select the best cheese Needs ripening: No. suited for the operation. The least expen- Texture: Creamy. sive cheese may not provide good yield Kitchen yields: 8 oz (225 g) = 4 and flavor. servings. Packs: 1 lb (450 g). 20 lb (9 kg) and larger. GOUDA Cheese resembling Edam cheese. Available Needs ripening: No. Fresh cheese should as a domestic product and imported, be kept refrigerated because it can smoked and plain. The cheese is suitable get moldy. for buffet displays. Baby Gouda is some- Texture: Dry. times covered with red wax, like Edam Serving size: 1 oz (28 g) over pasta. cheese. Uses vary greatly. Packs: 8 oz (225 g), 12 per case. Kitchen yields: 1 lb (450 g) = 16 servings. 2-lb (900-g) balls. 1 cup = 4 oz (112 g). 5-lb (2.2-kg) loaf. 1 oz (28 g) = 5½ tb. 8-lb (3.6-kg). Calories: 1 oz (28 g) = 112 calories. 11-lb (4.9-kg) wheel. 1 cup = 4 oz (112 g) = 455 calories. Needs ripening: No. The calorie counts vary because Texture: Firm to hard. much cheese is produced with skim Serving size: 3 oz (85 g). milk. Refer to package information when available. Kitchen yields: 8 oz (225 g) = 2½ servings. GRUYÈRE Calories: 3 oz (85 g) = 210 calories. Version of Swiss cheese originally made in the village of Gruyère in Switzerland. GRAPE CHEESE Available imported from Switzerland and Made in France. The outside is covered France; also domestically made. with the seeds and skins of black grapes. Packs: 6-lb (2.7-kg) loaf without rind. Pack: 4 lb (1.8 kg). 40-lb (18-kg) wheel with rind. Needs ripening: No. Needs ripening: No; the cheese has a Texture: White and buttery. Rind should long shelf life. be served, but is not really edible. Texture: Firm. Serving size: 3 oz (85 g). Serving size: 3 oz (85 g) on sandwiches.

26 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Kitchen yields: 6-lb (2.7-kg) loaf = 30 Needs ripening: Yes. servings. When purchased as wedge Texture: Soft; the cheese is smelly. with rind on, the waste is about 5 percent. Loaves have little cutting Serving size: 2 oz (56 g). waste. Kitchen yields: One 6-oz (170-g) Calories: 3 oz (85 g) = 315 calories. package = 3 servings; there is no waste. HAVARTI Calories: N/A; refer to package Mild cheese, often imported from Den- information. mark and available with added flavor components such as caraway seeds, LIVAROT jalapeña peppers, dill, and others. The Fresh cheese from Normandy. cheese is not smelly and is suitable for Pack: 8.8-oz (250-g) packages, 6 per cheese platters. case. Pack: 9-lb (4-kg) loaf. Needs ripening: The cheese should be Needs ripening: No. used fresh, as it will become smelly when aged too long. Texture: Semifirm. Texture: Creamy. Serving size: 3 oz (85 g). Serving size: 2 oz (56 g). Kitchen yields: 9-lb (4-kg) loaf = 45 servings. Kitchen yields: One 8.8-oz (250-g) package = 4 servings. Calories: 3 oz (85 g) = 180 calories. Calories: N/A; refer to package JARSLBERG information. Firm cheese resembling Swiss Emmenthal cheese, originally made in Norway. MASCARPONE Very rich cream cheese of Italian origin. Packs: 12-lb (5.4-kg) slicing loaf Available imported from Italy and without rind. domestically made. The fat content can 20-lb (9-kg) wheel. be as high as 70 percent. The fresh cheese Needs ripening: No; the cheese has a is often used in Italian desserts. long shelf life. Packs: 8-oz (225-g) containers, 12 per Texture: Firm. case. Serving size: 3 oz (85 g) on sandwiches. 4-oz (112-g) cylinders, slightly aged. Kitchen yields: 12 lb (5.4 kg) loaf = 60 1.1-lb (1-kg) tubs. servings. When purchased as wedge Needs ripening: No; use fresh. with rind on, the waste is about 5 Texture: Creamy and soft. percent. Loaves have little cutting Serving size: 2 oz (56 g) for aged cheese. waste. Kitchen yields: There is no waste. Calories: 3 oz (85 g) = 315 calories. Calories: 2 oz (56 g) = 220 calories. KEFALOTIRI Hard, salty Greek cheese resembling Par- MONTEREY JACK mesan. See Parmesan. Cheddar-type cheese, often used in Mexi- can cooking. Both mild and sharp variet- LIEDERKRANZ ies are available. Old-fashioned American cheese made Packs: 40-lb (18-kg) block. originally in New York State. 13-lb (5.8-kg) longhorn cylinders. Packs: 6-oz (170-g) packages. 10-lb (4.5-kg) prints, 4 per case.

Dairy Products | 27 COW’S MILK CHEESES COW’S MILK CHEESES

5-lb (2.2-kg) prints. 10 to 12 oz (280 to 335 g) for one 12- 5-lb (2.2-kg) bags shredded, 6 per case. in medium pizza. Needs ripening: No. Kitchen yields: 5-lb (2.2-kg) bag Texture: Ranges from semisoft to hard; shredded = five 16-in large pizzas. suitable for grating. 5-lb (2.2-kg) bag shredded = seven 12- in medium pizzas. Serving size: 3 oz (85 g) for aged cheese. 40-lb (18-kg) block, shredded = forty Kitchen yields: 10-lb (4.5-kg) print = 16-in large pizzas. 50 servings. This cheese has only a 40-lb (18-kg) block, shredded = sixty thin rind; there is little waste. 12-in medium pizzas. Calories: 2 oz (56 g), whole milk = 180 MORBIER calories. French cheese with a horizontal layer of 2 oz (56 g), part skim milk = 160 decorative edible ash. This cheese looks calories. interesting on cheese platters. Pack: 15-lb (6.7-kg) wheel. FEATHERED MOZZARELLA Shaved mozzarella cheese, which is Needs ripening: No. lighter than regular grated mozzarella Texture: Semisoft. cheese. As little as 5 oz (140 g) can cover Serving size: 3 oz (85 g). one 16-in pie. Kitchen yields: One 15-lb (6.7-kg) FRESH MOZZARELLA wheel = 75 servings. The rind cannot Fresh mozzarella is usually packed in be served. brine; it is available in individual balls, as listed here. Calories: 3 oz (85 g) = 315 calories. Packs: 3-lb (1.4-kg) tub with one 1 MOZZARELLA hundred forty-four 3-oz (9-g) Italian cheese of the filata type. Mozza- ciliegini (small balls). rella di bufala is made from buffalo milk. 3-lb (1.4-kg) tub with thirty-two 1.5- The fresh cheese is soft and becomes hard oz (42-g) bocconcini (medium balls). when cured. 6-lb (2.7-kg) tub with six 16-oz (450- g) balls. CURED MOZZARELLA 6-lb (2.7-kg) pieces, fresh loaf, 8 per Cheese mostly used for pizza, but also for case. sandwiches. Needs ripening: No. Packs: 40-lb (18-kg) block. 20-lb (9-kg) loaves. Texture: Soft and elastic. 12-lb (5.4-kg) sausage shape. Serving size: 3 oz (56 g) for appetizer. 5-lb (2.2-kg) to 6 lb (2.7 kg) loaves. Kitchen yields: 3-lb (1.4-kg) tub = 10 5-lb (2.2-kg) bags, shredded, 6 per case. servings, as appetizer. Use ciliegini Needs ripening: No. for receptions. Texture: Firm and elastic, suitable for SMOKED MOZZARELLA grating. Packs: 2-lb (900-g) loaves. Serving size: 3 oz (85 g) for sandwich. 6-lb (2.7-kg) loaves, 2 per case. Pizza Serving Size: Needs ripening: No. 1 lb (450 g) for one 16-in pizza or 8 servings. This is a generous serving; Texture: Firm and elastic, suitable for many pizza operations use 12 oz grating. (335 g). Serving size: 3 oz (85 g) for sandwich.

28 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Kitchen yields: 2-lb (900-g) loaf = 10 PARMESAN servings. Famous Italian cheese, with rather hard texture. It can be eaten as a dessert Calories: Whole milk: 2 oz (56 g) = 180 cheese, but most is used for grating. This calories. cheese is also made domestically and in Part skim milk: 2 oz (56 g) = 160 many other countries. The grated cheese calories. labeled “imported” is not necessarily Ital- MUENSTER CHEESE ian. Parmigiano Reggiano is made in a specific region around the city of Parma; Originally made in Alsace, France; Parmigiano Padamo is made in other imported and domestic products are areas of Italy. Parmigiano Reggiano is available. The imported cheese has a usually more expensive. much more pungent aroma than the domestic cheese, which is often bland. Packs: 80-lb (36-kg) wheel. 40-lb (18-kg) ½ wheel. Packs: 5-lb (2.2-kg) loaves, 6 per case, 20-lb (9-kg) ¼ wheel. imported. 1 10-lb (4.5-kg) 8 wheel. 2-lb (900-g) loaves, imported. 5-lb (2.2-kg) bag, grated. 4.3-oz (120-g) pieces, 10 loaves per 1-lb (450-g) bag, grated. case. 10- to 11-lb (4.5- to 4.9-kg) longhorn Needs ripening: No. cylinder, domestic. Texture: Hard. 5-lb (2.2-kg) rectangular, domestic. Serving size: 1 oz (28 g), grated over 5-lb (2.2-kg) wheel, domestic. pasta. 2 oz (56 g), as dessert cheese. 10-lb (4.5-kg) rectangular, domestic. 40-lb (18-kg) rectangular, domestic. Kitchen yields: 1 10-lb (4.5-kg), 8 wheel = 150 Needs ripening: No. servings, over pasta. 1 Texture: Good cheese for sandwiches. 10-lb (4.5-kg), 8 wheel = 75 servings, Slices well on machine. Rind is very as cheese course. thin and edible; do not remove. Parmesan cheese is hard to cut. When buying cheese for grating, buy it cut Serving size: 3 oz (85 g) for sandwich. in chunks. Kitchen yields: 5-lb (2.2-kg) loaf = 25 20-lb (9-kg) ¼ wheel = 75 cups grated servings. cheese. Calories: 3 oz (85 g) = 240 calories. 1 cup = 4 oz (100 g) grated cheese. Calories: 1 oz (28 g) = 112 calories. OKA 1 cup = 4 oz (112 g) = 455 calories. Originally Canadian mild monastery cheese; no longer produced by monks. PONT L’EVÊQUE Cheese with a long history, imported Packs: 5-lb (2.2-kg) loaves, 6 per case. from France in square wooden boxes. 2 lb (900 g). Packs: 10-oz (280-g) square boxes. Needs ripening: No. Needs ripening: Yes. Texture: Semisoft. Texture: Creamy, soft. There is no waste. Serving size: 3 oz (85 g) for sandwich. Serving size: 2.5 oz (70 g). Kitchen yields: 5-lb (2.2-kg) loaf = 25 Kitchen yields: 10 oz (280 g) = 5 servings. servings. Calories: 3 oz (85 g) = 240 calories. Calories: 2.5 oz (70 g) = 250 calories.

Dairy Products | 29 COW’S MILK CHEESES COW’S MILK CHEESES

PORT DU SALUT REBLOCHON Cheese originally from France, now fabri- Soft, ripening French cheese. cated in many countries. Good cheese for Packs: 20-oz (560-g) wheels, 6 per case. buffet and platters. 1-lb (450-g) round loaves. Packs: 3½ lb (1.5 kg) to 4 lb (1.8 kg). Needs ripening: Yes. Needs ripening: No. Texture: Creamy, soft. There is no waste. Texture: Elastic, firm to semifirm. Serving size: 2.5 oz (70 g). 1 Serving size: 16 wedge of one wheel, Kitchen yields: One 20-oz (560-g) wheel about 4 oz (112 g). = 8 servings. Kitchen yields: One 3½- to 4-lb (1.5- to Calories: 2.5 oz (70 g) = 250 calories. 1.8-kg) loaf = 16 servings. The rind is thin, and there is little waste. RICOTTA CHEESE Calories: 4 oz (112 g) = 280 calories. Soft cheese, resembling cream cheese. Products made with skim milk, with PROVOLONE whole milk, and from whey left over Cheese related to Caccio Cavallo, made from making different cheeses, are with whole milk. Imported and domestic available. products are available. Good cheese to use Packs: 3-lb (1.3-kg) tubes, 6 per case. for sandwiches and buffets, easy to slice 5-lb (2.2-kg) tubes. on a machine. 10-lb (4.5-kg) tubes. Packs: 20-lb (9-kg), 40-lb (18-kg), and 20-lb (9-kg) boxes. 50-lb (22.5-kg) rectangular blocks. 30-lb (13.5-kg) bags. 15-lb (6.7-kg) loaf. Needs ripening: No; use as fresh as 12-lb (5.4-kg) ball. possible. 12-lb (5.4-kg), 25-lb (11.25-kg), and Texture: Soft. Excellent cheese for 50-lb (22.5-kg) sausage-shaped baking. Good with fruit salad. pieces. 6-lb (2.7-kg) half-moon-shaped pieces. Serving size: According to use. Needs ripening: No. Kitchen yields: There is no waste. Texture: Firm, dense, and smooth. Calories: 1 cup [8 oz (225 g)] whole milk = 428 calories. Serving size: 3 oz (85 g) for sandwich. 1 cup [8 oz (225 g)] skim milk: = 340 Kitchen yields: One 12-lb (5.4-kg) loaf calories. = 60 sandwiches. The cheese has a thin golden-to-brownish rind that RICOTTA SALATA CHEESE must be discarded. Ricotta, whose name means recooked, is made from whey left over from making Calories: 3 oz (85 g) = 300 calories. various cheeses. This version, imported QUESO BLANCO from Italy, is more solid than the soft ricotta sold in tubes. The aged cheese can Spanish name for white cheese. The be used for grating. cheeses differ greatly from country to country and can range from fresh to Pack: 6-lb (2.7-kg) wheel. aged and dry. The dry version is often Needs ripening: No; use when delivered. rather salty and is served with guayabate. See Hispanic Foods in the Texture: Dry and crumbly. International Ingredients section. Serving size: 1 oz (28 g) grated.

30 | Dairy Products COW’S MILK CHEESES COW’S MILK CHEESES

Kitchen yields: 6-lb (2.7-kg) wheel = 90 Packs: servings, grated. 6-lb (2.7-kg) to 8-lb (3.6-kg), 4 × 4 in Calories: N/A, refer to package (101 × 101 mm), sandwich loaves. information. 9-lb (4-kg) to 15-lb (6.7-kg), 4 × 8 in (101 × 202 mm), blocks. SAINT ANDRÉ 90-lb (40-kg) blocks. Mild, rich triple-crème cheese with 70 100-lb (45-kg) blocks. percent butterfat content. 175-lb (18.7-kg) wheels with rind. 3-lb (1.3-kg) to 5-lb (2.2-kg) Baby Packs: 4-lb (1.8-kg) wheel. Swiss wheels. 7-oz (200-g) pieces, 6 per case. Needs ripening: No. Needs ripening: Yes, if too hard when delivered. Texture: Firm; the cheese slices well on a slicing machine. Texture: Creamy, rich, and silky. Serving size: 3 oz (85 g) for sandwich. Serving size: 2.3 oz (65 g). Kitchen yields: One 8-lb (3.6-kg) loaf, 4 Kitchen yields: One 7-oz (200-g) piece in × 4 in = 40 sandwiches. Cheese = 3 servings. purchased in loaves has no rind, and 4-lb (1.8-kg) wheel = 25 servings. therefore very little waste. Cheese Calories: 2.3-oz (65-g) serving = 250 purchased in wheels has about 5 calories. percent trimming waste.

STRING CHEESE Calories: 3 oz (85 g) = 315 calories. Mozzarella cheese kneaded to form sticks IMPORTED SWISS CHEESES and twists. Genuine Swiss cheese was originally Packs: 1-oz (28-g) individually wrapped manufactured only in the Emmenthal sticks. valley in Switzerland, but today it is also 6-oz (170-g) to 10-oz (280-g) made in other parts of Switzerland as individually wrapped twists. well. To distinguish Swiss-made cheese from other cheeses it is now stamped, in Needs ripening: No. red, “Switzerland Swiss.” Swiss cheese is Texture: Stringy. also imported from many other coun- tries, especially Austria and Finland. Serving size: As needed. Battelmatt is a cheese made in the Canton Kitchen yields: Individual portions are (State) of Tessin, Switzerland, when there handy for cheese baskets. There is no is not enough milk to make large wheels waste. of Emmenthal cheese. The eyes of Battelmatt cheese are smaller, and the Calories: Whole milk: 2 oz (56 g) = 180 shape is cylindrical. The cheese has a 45 calories. Part skim milk: 2 oz (56 g) percent dry matter fat content. = 160 calories. Packs: 16-lb (7.2-kg) loaf without rind. SWISS CHEESE 10- to 14-lb (4.5- to 6.3-kg). DOMESTIC SWISS CHEESE Up to 177-lb (80-kg) wheels. Domestic Swiss cheese is available in Needs ripening: No; the cheese has a many sizes and shapes. Low-salt and long shelf life. low-calorie cheeses are on the market. Texture: Firm. The cheese will become stringy when melted. Serving size: 3 oz (85 g) on sandwich.

Dairy Products | 31 EWE’S (SHEEP’S) MILK CHEESES EWE’S (SHEEP’S) MILK CHEESES

Kitchen yields: 10-lb (4.5-kg) loaf, 4 in Needs ripening: No; cheese should be × 4 in = 50 sandwiches. When used when delivered. purchased as wedge with rind on, the Serving size: 3 oz (85 g). waste is about 5 percent. Loaves have little cutting waste. Kitchen yields: One 2-lb (950-g) piece = 10 servings. Calories: 3 oz (85 g) = 315 calories. Calories: N/A; refer to package TALEGGIO information. Soft, ripened cheese imported from Italy. CACIO FIORE Pack: 5-lb (2.2-kg) loaf. Other sizes are Also called caciotta. This Italian cheese available. resembles Bel Paese (see page 22) and is Needs ripening: Yes, but the cheese will flavored with saffron. Instead of an become sharper as it ages. animal-based rennet, artichoke-flower- Texture: Creamy, rich, and silky. based rennet is used to curdle the milk, Serving size: 2 oz (56 g). making this cheese potentially kosher. Note that Cacciocavallo is made with Kitchen yields: One 5-lb (2.2-kg) loaf = cow’s milk (see page 22). 35 servings. The thin rind cannot be served when the cheese is overaged. Pack: 2-lb (900-g) and 4.5-lb (2-kg) rectangular or round loaves. Calories: 2 oz (56 g)= 160 calories. Needs ripening: No; cheese should be TOMME DE SAVOIE used when delivered. Mild, low-fat French cheese. Serving size: 3 oz (85 g). Pack: 4-lb (1.8-kg) wheel. Kitchen yields: One 2-lb (900-g) loaf = Needs ripening: No. 10 servings. Texture: Firm. Calories: 3 oz (85 g) = 120 calories. Serving size: 3 oz (85 g). CACIO DI FOSSA Kitchen yields: One 4-lb (1.8-kg) wheel Aged sharp cheese, usable for grating. = 19 to 20 servings. The cheese has little smell and can be used on cheese Pack: 3.5-lb (1.5-kg) loaves. boards. Needs ripening: No. Calories: 3 oz (85 g) = 240 calories. Serving size: 2 oz (56 g) grated over pasta. EWE’S (SHEEP’S) MILK CHEESES Kitchen yields: One 3.5-lb (1.5-kg) loaf The fat content of ewe’s milk cheeses = 25 servings. varies greatly and is also influenced by changing weights as these cheeses age Calories: 2 oz (56 g) = 80 calories. and lose moisture; the information on FETA calories given here is therefore approxi- Originally Greek white cheese, made with mate. It is advisable to check the label goat’s or ewe’s milk, sometimes blended information when available. The Italian with cow’s milk. The cheese is an integral name for ewe’s milk cheeses, picaroon, is ingredient in Greek Salad and is also pop- frequently used. ular in cooking. It is slightly salty and BRINATE DE MUGELLO crumbly and is shipped in brine. Soft, ripened, fresh Italian cheese resem- Packs: 8-lb (3.6-kg) tubes, net. bling Brie cheese, high in butterfat. 28-lb (12.6-kg) tubes, net. Pack: 2-lb (950-g) pieces, 2 each per case. Needs ripening: No.

32 | Dairy Products EWE’S (SHEEP’S) MILK CHEESES GOAT CHEESES (CHEVRE)

Serving size: 3 oz (85 g) for Greek Salad. Needs ripening: No. Kitchen yields: One 8-lb (3.6-kg) tube, Serving size: 3 oz (85 g). 1 oz (28 g) for net = 40 servings. One 28-lb (12.6- grating. kg) tube, net = 150 servings. There Kitchen yields: is no rind and little waste. One 2.2-lb (1-kg) piece Pecorino Calories: 3 oz (85 g) = 180 calories. Scodelatto = 33 servings. One 4.4-lb (2-kg) piece Pecorino Oro = LOCATELLI ROMANA 64 servings. Tart cheese usable for grating. One 10-lb (4.5-kg) wheel Pecorino Pack: 60-lb (27-kg) wheel. Romano = 150 servings, grated. Needs ripening: No. One 15-lb (6.7-kg) wedge Pecorino Romano = 225 servings, grated Serving size: 2 oz (56 g) grated over pasta. Calories: Calorie count varies greatly; refer to package label. Kitchen yields: One 60-lb (27-kg) wheel = 460 servings. PECORINO ROMANO, GRATED Calories: 2 oz (56 g) = 120 calories. Pack: 5-lb (2.2-kg) tub. MANCHEGO Needs ripening: No. Famous Spanish cheese, available from Serving size: 1 oz (28 g). various producers and in a number of Kitchen yields: One 5-lb (2.2-kg) tub = versions, including a soft cheese pre- 80 servings. There is no waste. served in olive oil. The basic Manchego is a rich semisoft cheese. Calories: 1 oz (28g) = 70 calories. Packs: 6-lb (2.7-kg) wheel. 1½ oz (42 g) for dressing = 105 7.5-lb (3.3-kg) wheels, 4 to a case. calories. Needs ripening: No. GOAT CHEESES (CHEVRE) Serving size: 3 oz (85 g). The fat content of goat cheeses varies Kitchen yields: One 6-lb (2.7-kg) wheel greatly and is also influenced by chang- = 28 to 30 servings. ing weights as the cheeses age and lose moisture. It is advisable to check the label Calories: 3 oz (85 g) = 240 calories. information when available. Excellent PECORINO goat cheeses are made domestically. There are numerous versions of Pecorino; BANON DE CHALAISE the best known is Pecorino Romano, a Small cheese from Provence aged in eau- hard grating cheese. The cheeses range de-vie and wrapped in chestnut leaves. from fresh Scodelatto, aged only 20 days, to Pecorino Romano, aged 1 year. Pecor- Pack: Twelve 4-oz (112-g) packages per ino cheeses made in Sardinia are called case. Sardo. Needs ripening: Cheese should be used Packs: within 1 month. Pecorino Scodelatto: 2.2-lb (1-kg) Serving size: 2 oz (56 g). pieces, 3 pieces per case. Pecorino Oro: 4.4-lb (2-kg) pieces, 2 Kitchen yields: 1 package = 2 servings. pieces per case. 1 case = 24 servings. Pecorino Romano: 10-lb (4.5-kg) wheel. Calories: N/A; refer to package Pecorino Romano: 15-lb (6.7-kg) wedge. information.

Dairy Products | 33 GOAT CHEESES (CHEVRE) GOAT CHEESES (CHEVRE)

BUCHERON CHEESE LOG Needs ripening: No; cheese should be Aged French goat cheese with white, used when delivered. downy rind, soft exterior, and firm Serving size: 2 oz (56 g) or 2.5 oz (70 g). center. Kitchen yields: 1 box = 12 servings. Packs: 3-lb 12-oz (1.6-kg) logs. 2-lb 6-oz (1.0-kg) logs. Calories: N/A; refer to package information. Needs ripening: Little; cheese should be used within 1 month. GOUDA GOAT CHEESE Firm white cheese, usable for grating and Serving size: 2 oz (56 g). melting. Kitchen yields: One 3-lb 12-oz (1.6-kg) Pack: 10-lb (4.5-kg) piece. log = 30 servings. Needs ripening: No; cheese is already Calories: N/A; refer to package aged. information. Serving size: 2 oz (56 g) for grating. CABRALES Kitchen yields: 10 lb = 75 servings. French cheeses made with a blend of Calories: N/A; refer to package cow’s, ewe’s, and goat’s milk. Pasty tex- information. ture with blue veins; high acidity and intensity. HALLOUMI Pack: 5.5-lb (2.5-kg) pieces, 2 per From Cyprus, semihard sheep and/or carton. goat milk cheese flavored lightly with mint. It is served grilled and will not Needs ripening: No. melt. Serving size: 2 oz (56 g). Pack: 9-oz (250-g) bricks. Kitchen yields: 1 piece = 40 servings. Serving size: 3 oz (85 g). Calories: N/A; refer to package Kitchen yields: One 9-oz (250-g) brick information. = 3 servings. There is no waste. CHEVRE BLUE Calories: N/A; refer to package Domestic goat cheese. information. Packs: Many sizes, often 8 oz (225 g). MIZITHRA Needs ripening: Cheese should be used Greek soft cheese rembling cottage within 1 month. cheese. See Cottage Cheese. Serving size: 2 oz (56 g). MONTRACHET Calories: N/A; refer to package Ash-covered logs with soft creamy cen- information. ters, originally from Burgundy. Pack: 11-oz (300-g) log. CROTTIN DE CHAVIGNOL Needs ripening: No; cheese is already Well-known French cheese, available aged. Use when received. aged and fresh. The aged cheese has a darker rind. Serving size: 2.75 oz (77 g), ¼ log. Pack: 2.5-oz (70-g) pieces aged Crottin, Kitchen yields: One 11-oz (300-g) log = 12 to a box. 4 servings. 2-oz (56-g) pieces fresh Crottin, 12 to a Calories: N/A; refer to package box. information.

34 | Dairy Products DEHYDRATED EGGS FROZEN SHELLED EGGS

CREAM

See Milk and Milk Products in this section.

EGG PRODUCTS

Freshness, grade, and size are important considerations when using shell eggs. Eggs are graded by the U.S. Department of Agriculture (USDA) or by the states. Almost all foodservice facilities use grade A eggs. Brown eggs are not more nutritious than white eggs. It is prudent to weigh egg cases occasionally, upon delivery. Smaller eggs or even filler can inadvertently be used to fill the cases. Eggs may carry salmonella, and many foodservice operations use whole or shelled pasteurized eggs for scrambled eggs and for egg sauces. Natural hard-boiled eggs, chopped boiled eggs, and hard- boiled eggs in roll shape are convenient products. Bantam eggs are about half the size of a large egg and come from bantam (dwarf) breeds of chick- ens. In flavor, they cannot be distinguished from other eggs.

DEHYDRATED EGGS Weight conversions: Powdered whole eggs are usually of Whole eggs: lesser importance to the average One 30-lb (13.5-kg) can = 300 eggs, or foodservice operator. The ratio is nor- 25 dozen. mally: 12 oz (340 g) dried sifted whole One 15-lb (6.7-kg) can = 150 eggs. powder + 1 qt (0.94 l) water = 24 large eggs. Powdered egg whites are often used Yolks only: in pastry shops. One 30-lb (13.5-kg) can = 675 yolks. One 15-lb (6.7-kg) can = 338 yolks. Packs: By weight. Kitchen Yield: Use the preceding Egg whites only: formula. One 30-lb (13.5-kg) can = 540 egg whites. FROZEN SHELLED EGGS One 15-lb (6.7-kg) = 270 egg whites. Whole eggs, yolks only, egg whites only, Frozen egg yolks mixed with sugar: and whole eggs with extra yolks, are One 30-lb can (13.5-kg) = 608 yolks available. Frozen egg yolks are mixed and 3 lb (1.35 kg) sugar. with sugar. One 15-lb can (6.7-kg) = 304 yolks Packs: 30-lb (13.5-kg) cans. and 1.5 lb (675 g) sugar. 15-lb (6.75-kg) cans. One cup, 8 oz (0.24-l) = 10 yolks and 2 1-qt (0.47-l) cartons, 12 per case. 3 oz (22 g) sugar.

Dairy Products | 35 SHELL EGGS FRESH QUAIL EGGS

SHELL EGGS 1 qt = 32 oz 0.94 l) = 46 to 48 yolks, or 4 dozen. Weight by 1 gal = 126 oz (3.8 l) = 190 yolks, or Size Dozen Weight per Case 16 dozen. Jumbo 30 oz (840 g) 56 lb (25.2 kg) Large Egg Whites: 1 cup = 8 oz (0.24 l) = 7½ egg whites. Extra large 27 oz (750 g) 50½ lb (22.7 kg). 1 pint = 16 oz (0.47 l) = 15 egg Large 24 oz (670 g) 45 lb (20.2 kg). whites. Medium 21 oz (590 g) 39½ lb (17.8 kg) 1 qt = 32 oz (0.94 l) = 30 egg whites. 1 gal = 126 oz (3.8 l) = 120 egg Small 18 oz (500 g) 34 lb (15.3 kg) whites, or about 11 dozen. Pee Wee 15 oz (420 g) 28 lb (12.6 kg). Calories (based on large eggs): 1 egg, raw, 2 oz (56 g) = 80 calories. Packs: 1 case = 30 dozen, 360 eggs. 1 egg yolk = 65 calories. One half case= 15 dozen, 180 eggs. 1 egg white = 15 calories. One layer = 2½ dozen, 30 eggs. 1 egg, fried in butter = 85 calories. Serving sizes: EGG SUBSTITUTES 3 eggs per person, scrambled eggs or Ready-to-use cholesterol-free products omelette, individual servings. made with egg whites and additives are 2½ eggs per person, banquet service. available. Products can be used for Kitchen yields: omelettes and scrambled eggs. 1 case eggs = 120 individual servings. 2 layers broken eggs = 20 individual Packs: 2-lb (900-g) cartons, 12 per case. portions. 1-lb (450-g) cartons, 24 per case. 1 case eggs = 144 servings for banquets. ½-pint (0.24-l) cartons, 48 per case. 2 layers eggs = 24 servings for banquets. Kitchen yields: ¼ cup, 2 oz (56 g) = 1 1 cup (0.24 l) = 4 large chopped, boiled egg. One cup, 8 oz (225 g)= 4 eggs. eggs. Calories: ½ cup, 4 oz (112 g) = 60. 1 large egg = 6 slices. Egg whites will about double in volume EGGS, VEGETARIAN when whipped. Eggs produced by chickens that were fed Volume conversions: all-vegetarian natural feed are available. Large Whole Eggs: Sizes and weights are the same as for 1 cup = 8 oz (0.24 l) = 5 eggs. other eggs. 1 pint = 16 oz (0.47 l) =10 eggs. 1 gal = 126 oz (3.8 l) = 80 eggs or 2 FRESH QUAIL EGGS layers plus 20 eggs. For Canned Quail Eggs, see the Groceries Large Egg Yolks: section. 1 cup = 8 oz (0.24 l) = 11 to 12 yolks. Packs: 30 eggs per flat, 18 flats per case, 1 pint = 16 oz (0.47 l) = 24 yolks, or 2 540 eggs per case. dozen. 6 flats per case, 180 eggs per case.

36 | Dairy Products ICE CREAM AND SHERBETS ICE CREAM AND SHERBETS

ICE CREAM AND SHERBETS

The quality of regular ice cream is mea- 3-gal (11.4-l) tub = 18-lb (8.1-kg) sured by butterfat content, weight (over- high-quality ice cream. run), and flavor. Overrun is the amount 1-gal (3.8-l) = 4½ lb (2 kg) minimum of expansion that occurs during the freez- weight. ing process; it is normal and necessary for 1-gal (3.8-l) = 6 lbs (2.7 kg) highest- smooth texture, but whipping additional quality, with 50 percent overrun. air into the product to increase volume Kitchen yields, Scooped Ice Cream: can decrease flavor. Ice cream with high Scoops are classified by the number overrun is weak in flavor and light, and of scoops in 1 qt (0.47 l). For has a limited shelf life. Occasionally, ice instance, there are twelve #12 scoops cream should be weighed when received. in 1 qt of ice cream. Measurements Ice cream will shrink during storage and are approximate, as they depend on handling. Sherbets are made with milk how well the portions are dipped, and fruit flavors. Low-calorie ice cream, and on the overrun of the product. ice milk, and frozen yogurt have gained in High-overrun ice cream will shrink popularity. in storage. Butterfat content is measured in per- centages, based on weight: Portion weights: Depend on the overrun. One #8 scoop of high- • 16 to 18 percent, deluxe quality. quality ice cream weighs about 3½ • 14 to 16 percent, high quality. oz (100 g). Scoop sizes are listed in • 12 percent minimum for vanilla ice the Sizes and Miscellaneous cream. Information section. • 10 percent minimum for ice cream. Banquet Serving Size: 1 qt (0.9 l) = 10 with added solids, such as chocolate covers when served in a ring mold or nuts. with fruit sauce. Overrun is expressed in percentages in relation to weight: Calories: • 100 percent overrun is high. 3½ oz (100 g) hardened ice cream, 11 • 80 percent overrun is normal. percent butterfat = 200 calories. 3½ oz (100 g) ice cream, 16 percent • 50 percent overrun means a dense butterfat = 236 calories. product. One cup, 6 oz (0.24 l), soft-serve ice Packs: 2½-gal (9.5-l) tubs. cream = 375 calories. 3-gal (11.4-l) tubs, standard in many One cup, 4.6 oz (130 g) , ice milk, 4.3 locations. percent fat = 185 calories. Smaller packs for specialty ice cream. One cup, 6.25 oz (175 g), ice milk, soft Weights: 2½-gal (9.5-l) tub = 11¼-lb serve, 2.6 percent = 225 calories. (5-kg) minimum weight. One cup, 6.8 oz (193 g), sherbet, 2 2½-gal (9.5-l) tub = 15-lb (6.7-kg) percent fat = 270 calories. high-quality ice cream. 3-gal (11.4-l) tub = 13½-lb (6-kg) minimum weight.

Dairy Products | 37 CREAM HEAVY CREAM

MARGARINE

Margarine is available salted, sweet, 4 oz (112 g), regular margarine, = 815 whipped, and mixed with butter. Spe- calories. 1 cialty margarine for baking is also 1 tb, 8 stick (14 g), regular margarine available. = 100 calories. Packs: 1-lb (45-g) prints, 30 per case. 1 pat, 90-count (5-g), regular 50-lb (22.5-kg) boxes. margarine = 35 calories. 4-lb (1.8-kg) tubs whipped margarine, One 8-oz (225-g) container, soft spread 6 per case. = 1,635 calories. Pats are the same counts as butter; see ½ cup (76 g) whipped margarine = page 17. 545 calories. 1 tb, 1 stick (9 g), whipped margarine Kitchen yields: Basically the same as for 8 = 70 calories. butter. Calories: 1 lb (450 g), regular margarine = 3,260 calories.

MILK AND MILK PRODUCTS

CREAM CRÈME FRAÎCHE Cream must contain at least 18 percent Thick, slightly sour cream of French butterfat to be called cream. origin. Minimum fat contents: Pack: 10-oz (280-g) containers, 12 per • Coffee cream: 18 to 30 percent case. butterfat content. 3-lb (1.3-kg) tubs. • Half-and-half: 11½ percent butterfat 5-lb (2.2-kg) tubs. content. Kitchen yields: Vary according to recipe. • Sour cream: 18 percent or more butterfat. IMITATION CREAM • Whipping cream, light: 30 to 35 Products are based on vegetable fats. percent butterfat content. • Whipping cream, heavy: 36 to 40 Calories: 1 cup (0.24 l), frozen = 335 percent butterfat content. calories. 1 cup (0.24 l), powdered = 515 calories. COFFEE OR LIGHT CREAM HEAVY CREAM Packs: Pints (0.47 l), quarts (0.94 l), and 5-gal (3.8 l) containers. Heavy cream, with a butterfat content of Individual packs. 36 percent, is commonly used in the industry. There is a whipping cream with Serving size: ¾ oz (22 ml) to 1 oz (29 30 percent butterfat content on the mml) per person with coffee. market, but it is usually too light for Calories: 1 cup (0.24 l) light cream, 18 making whipped cream for commercial percent fat = 470 calories. applications. There is also a heavy cream 1-oz (29-ml) serving = 60 calories. with a butterfat content of 40 percent on

38 | Dairy Products HEAVY CREAM CONCENTRATED MILK

the market; it is used by some chefs in à Specifications: la carte cooking. Buttermilk: At least 8¼ percent nonfat Packs: ½ pints (0.24 l). milk solids Quarts (0.47 l). Condensed milk: 8½ percent butterfat Larger packs are available. content, 28 percent milk solids, 45 Kitchen yields: Cream doubles in percent sugar volume when whipped. Evaporated milk: 7.9 percent butterfat 1 cup (0.24 l) = 1 pint (0.47 l) whipped. content minimum, 25 percent milk 1 qt (0.94 l) = 2 qt, ½ gal (1.9 l) solids whipped. Dried milk, nonfat: 1¼ percent fat 2 qt (1.9 l) = 1 gal (3.8 l) whipped. content Calories: 1 oz (28 g), heavy = 100 Dried milk, whole: 2.6 percent butterfat calories. content 1 cup (0.24 l), heavy, not whipped = Fresh milk, fat free: Less than 0.1 percent 820 calories. butterfat content 1 oz (28 g), light = 70 calories. Fresh milk, skim: Less than 3¼ percent 1 cup (0.24 l), not whipped = 700 light. butterfat content IMITATION SOUR CREAM Fresh milk, whole: 8¼ percent milk solids, 3¼ percent butterfat content Calories: 1 cup (0.24 l) = 640 calories. Case milk conversion: 1 case of 72 half- SOUR CREAM pints (0.23 l) = 18 qt (16.9 l). 1 case of 24 qt (0.94 l) = 96 half-pints. Packs: 5-qt (4.7-l) tubs. 1 5-gal (18.8-l) container = 80 half- Other packs are available. pints. Serving size: 3 oz (85 g), with baked potato. BUTTERMILK Kitchen yields: One 5-qt tub = 50 Available with varying fat content. servings. Packs: ½ pints (0.24 l), 48 per case. Calories: 1 cup (0.24 l) = 495 calories. 1 qt (0.47 l), 12 per case. One 3 oz (85 g) serving = 185 calories. ½ gal (1.9 l). Calories: ½ pint (0.24 l), low fat = 100 WHIPPED TOPPING calories. Pressurized products are available, made 1 cup (0.24 l), buttermilk light, 1.5 with either real cream or nondairy percent = 120 calories. products. CHOCOLATE MILK Calories: 1 cup (0.24 l) = 155 calories. Packs: ½ pints (0.24 l), 48 per case. 1 cup (0.24 l), made with vegetable fats 1 qt (0.94 l), 24 per case. = 240 calories. Calories: MILK PRODUCTS 1 cup (0.24 l), regular = 210 calories. Milk is available condensed, evaporated, 1 cup (0.24 l), low fat, 2 percent = 180 dehydrated, and fresh. Milk products calories. from animals other than cows have a 1 cup (0.24 l), low fat, 1 percent = 160 limited market and are not listed here. calories. Milk not requiring refrigeration until it is opened is listed in the Groceries section CONCENTRATED MILK under the trade name Parmalat. Packs: 6-oz (0.17-l) cans.

Dairy Products | 39 CONCENTRATED MILK MALTED MILK POWDER

#10 33.8 fl. oz (3-l) cans, 6 per case. Kitchen yields: 1 cup evaporated milk + Other packs are available. 1 cup water = 2 cups (0.47 l) milk. Kitchen yields: 1 #10 can + 14 cups One #10 can = 7 qt (6.6 l) milk. water = 7 qt (6.5 l) whole milk. Calories: 1 cup (0.24 l) whole milk = 340 calories. 1 cup (0.24 l) skim milk CONDENSED MILK = 200 calories. Evaporated, sweetened milk that has a higher milk solids and fat content than FRESH MILK evaporated milk. Sugar content is equiva- Fresh milk is available in numerous packs lent to 19 to 20 lb (8.5 to 9 kg) to every and sizes, with varying fat contents, 100 lb (45 kg) fresh milk. flavor, and nutritional additives. Of inter- Packs: 6-oz (0.17-l) cans. est to the foodservice operator are the 104 fl oz (3 l) #10 cans, 6 per case. packs listed here: Other packs are available. Packs: ½ cup (0.12 l), ½ pint (0.24 l), 1 Kitchen yields: One 6-oz (0.17-l) can + qt (0.47 l), 1 gal (3.8 l) and 5-gal 10 oz (0.81 l) water = 2 cups (0.49 l) (19-l) dispenser packs. milk. Calories: 1 cup (0.24 l) regular, 4 Calories: 1 cup (0.24 l) = 980 calories. percent fat = 150 calories. 1 cup (0.24 l) low fat, 2 percent fat = DRY CRYSTAL MILK 120 calories. Pack: By weight. 1 cup (0.24 l) low fat, 1 percent fat = 100 calories. Weight: 1 lb (450 g) = 6½ cups. 1 cup (0.24 l) skim milk = 85 calories. Kitchen yields: 1½ cups powder + 2½ cups (0.85 l) water = 1 qt (0.94 l) HALF-AND-HALF milk. Milk and cream blend, often served with coffee. DRY MILK Available as Whole Milk and as Skim Milk. Packs: 1-qt (0.94-l) containers. Individual creamers. Pack: By weight. Other packs are available. Kitchen yields: 1 cup powder + 2 3 3 Calories, 12 percent fat: 1 cup (0.24 l) cups water = 1 cup (0.24 l). = 315 calories. Calories: 1 cup (0.24 l), nonfat = 325 1 tb = (0.015 l) = 20 calories. calories. MALTED MILK EGGNOG See Fresh Milk for packs; 5-gal (19-l) Packs: Quarts (0.47 l). packs are usually not available. Calories: 1 cup (0.24 l), without alcohol = 340 calories. MALTED MILK POWDER Made with whole milk and malt powder. EVAPORATED MILK Packs: 1-lb (450-g) containers. Available as whole milk and skim milk. Weights: 4 heaping tsp = 1 oz (28 g). Pack: #10 cans, 6 per case. 2 Other sizes are available. Kitchen yields: 1 cup water (0.24 l) + 3 Can Content: One #10 can = 14 cups oz (18 g) powder = 1 cup (0.24 l). dry powder. Calories: 1 cup (0.24 l) = 235 calories.

40 | Dairy Products PARAMALAT YOGURT

PARAMALAT Packs: 8-oz (225-g) packages. See the Groceries section. 16-oz (450-g) packages. Other packs are available. SOY MILK Serving size: 8 oz (225 g). Foodservice For Soy Products, see the Groceries operators should purchase only section. individual servings and serve them in the original containers. YOGURT Calories: 8 oz (225 g) plain, low fat = Fermented milk product, available with 145 calories. varying fat contents and with different 8 oz (225 g) plain, fruit flavored = 230 fruit flavors. calories.

Dairy Products | 41

Fish, Mollusks, Shellfish, and Seafood

This section lists canned, fresh, frozen, and processed fish, seafood, and related products. Fresh and frozen fish can be purchased with the following specifications: • Round: Not eviscerated. Seldom marketed. • Drawn: Also called gutted. Entrails removed. • Dressed: Scaled, eviscerated, head and fins removed. • Steaks: Cut across fish, including bones and skin. • Fillets: Meat cut away lengthwise from spine bone of fish. Fillets, both fresh and frozen, are marketed with skin or with skin removed. Sometimes, some bones are still attached. The buyer should inquire about how the fillets are dressed when comparing prices. Crustaceans are aquatic animals covered with a hard shell, like lobsters and shrimp. Mollusk is the generic name for water animals with a hard outer shell. They are classified as follows: • Univalves, having one shell, such as snails and conch. • Bivalves, having two shells, such as abalone, clams, mussels, and oysters.

ABALONE 1-lb (450-g) can = 4 servings for 1 Large mussel with beautiful shell, har- appetizer or 2 3 servings for main vested in the Pacific Ocean. Big producers course. are Alaska and Mexico. California law pro- DRIED ABALONE hibits shipping fresh or processed abalone Available mostly in oriental markets. harvested in California to other states. Available canned, dried, fresh in season, Packs: By weight. frozen whole in shell, and vacuum-packed Serving size: 1 oz (28 g). meat. Calories: 1 oz (28 g) = 30 calories. CANNED ABALONE FRESH ABALONE Imported from a number of countries. Most fresh abalone available is imported Available as steaks and minced. from Mexico or from the Orient. Pack: Packed in water in various-sized Packs: By piece. cans. Serving size: 4 oz (112 g). Pound thin and 1-lb (450-g) can is common. sauté quickly; serve immediately. Serving size: 3 oz (85 g) drained meat for 6 oz (170 g) as main course. appetizer. Kitchen yields: Shell sizes range from 11 6 oz (170 g) for main course. in (270 mm) for red abalone to about Kitchen yields: 1-lb (450-g) can = 13 oz 3 to 5 in (70 to 120 mm) across for (365 g) to 14 oz (400 g) drained flat abalone. weight. Calories: N/A.

Fish, Mollusks, Shellfish, and Seafood | 45 ABALONE BASS VARIETIES

FROZEN ABALONE life is less than 48 hours. The fish is nor- Imported from Mexico and other tropical mally deep-fried whole. countries. Abalone in shells is occasionally Season: Year-round, but more likely available and used in Oriental cooking. winter because the fish spoils rapidly. Packs: Packs: By weight. 3-lb (1.3-kg) boxes, each with twelve 4- oz (112-g) pieces. Count: 1 lb (450 g) = 12 to 18 fish. Other packs and sizes are available. Kitchen yields: There is no waste. Serving size: 4 oz (112 g) as appetizer. 6 oz (170 g) as main course. BASS VARIETIES Calories: N/A. BLACK SEA BASS Harvested along the Atlantic coast. ALLIGATOR Season: Available year-round; peak occurs See the Meat and Meat Products section. in Spring. Average size: 24 oz (680 g). ANCHOVIES Kitchen yields: Waste is about 50 percent. CANNED ANCHOVIES Purchase in fillets because spines are Available packed in oil as flat fillets or as very sharp. rolled fillets with caper in center. Also STRIPED BASS available salted and as anchovy paste. Nearly extinct on the Atlantic coast, this Practically all products are imported. once quite popular fish is presently avail- Anchovies packed in olive oil are more able only in very limited quantities. Farm- expensive than those packed in other oils. raised striped bass has come on the market Packs: to fill the void. Louisiana is a large pro- 28-oz (785-g) flat fillets, 24 per case. ducer, and much is imported from Chile. 13-oz (365-g) flat fillets, 24 per case. Note: Purchase whole fish to be assured of 2-oz (56-g) flat fillets, 48 per case. freshness. Bones make excellent stock. A 2-oz (56-g) rolled fillets, 48 per case. number of environmentally concerned Drained weight: About 20 percent of a chefs boycott Chilean bass, actually can of anchovies is oil. Patagonian toothfish. Sizes: Fillets are approximately the same Season: Available year-round; peaks occur size in all larger cans, slightly smaller in late fall and early spring. in the smaller cans. Sizes: 1 lb (450 g) to 1¼ lb (560 g) dressed, SALT-PACKED ANCHOVIES farm raised. Sold by weight. 1 lb (450 g) to 3 lb (1.3 kg) dressed, farm Kitchen yields: Salt-packed anchovies can raised. be rinsed and then packed in oil, 4 lb (1.8 kg) to 6 lb (2.7 kg). thereby reducing cost. 6 lb (2.7 kg) to 8 lb (3.6 kg). Best size for filleting: 6 lb (2.7 kg) to 8 lb Calories: 1 oz (28 g), 6 fillets = 25 (3.6 kg) whole fish. calories. Best size for buffet: 8 lb (3.6 kg) to 10 lb FRESH ANCHOVIES (4.5 kg). Small quantities of fresh anchovies are Serving size: available from the Mediterranean and the 3-oz (85-g) fillet for appetizer. Pacific. They are very perishable; their shelf 7-oz (200-g) fillet for main course.

46 | Fish, Mollusks, Shellfish, and Seafood BASS VARIETIES CATFISH AND CATFISH PRODUCTS

Kitchen yields: Waste is about 40 percent, BRILL starting with dressed fish. Imported flatfish resembling flounder; One 7-lb (3.2-kg) fish = 4-lb (1.8-kg) fillet. sometimes imported whole. Also called One 4-lb (1.8-kg) fillet = 20 servings, barbue. appetizer = 8 servings, main course. Packs: 10-kg (22.2-lb ) crates. One 8- to 10-lb (3.6- to 4.5-kg) whole fish = 35 servings when served with Sizes: 2-lb (0.9-kg ) to 4-lb (1.8-kg) whole other items. fish. Kitchen yields: Purchase large fish when WHITE BASS possible. One 4-lb (1.8-kg) fish = four Fine eating fish resembling weakfish, also 8-oz (225-g) fillets. called corvina. The fish is not a true bass. Available whole and as fillets. BUTTERFISH Season: Summer. Small, thin fish of little commercial distri- bution. Available on the Atlantic and Gulf Average sizes: 10 lb (4.5 kg). coasts. Much production is exported to Kitchen yields: Purchase fillets. Japan. BLUEFISH Season: Available year-round. Popular and abundant Atlantic coast com- Sizes: 4 oz (112 g) to 12 oz (340 g). mercial and sport fish. Available whole and Kitchen yields: Use whole fish for pan- in fillets. Large fish can be oily and tough. frying. Season: Summer. CARP Sizes: 2 lb (900 g) to 6 lb (2.7 kg). Bony freshwater fish with little commercial Serving sizes: 8 oz (225 g). importance in the United States. Used in Kitchen yields: One 2-lb (900-g) dressed making gefilte fish, a Jewish fish dumpling fish = 2 servings. popular in central Europe. Large fish can taste muddy. The flesh is dark red and Calories: 8 oz (225 g), baked with butter bony. Most harvested is the common carp, = 360 calories. but smaller amounts of grass carp have BLOWFISH reached the market. Some species have Harvested in the Atlantic, this fish is also scales, others do not. All have large heads called chicken of the seas. Only the tails are and large belly cavities. used. Season: Winter and early spring: common Season: Summer. carp. Summer: grass carp. Average sizes: 4-oz (112-g) to 8-oz (225- Sizes: 2 lb (900 g) to 25 lb (11.25 kg), g) skinned tail pieces. common carp. Kitchen yields: Purchase skinned tail 6 lb (2.7 kg) to 50 lb (22.5 kg). pieces only. Cook whole. Kitchen yields: Purchase fillets with scales removed. BONITO Fish resembling tuna. Most of the catch is Waste factor: Whole fish = 60 percent. canned. Fresh fish should be soaked in brine Fillets = 20 percent because extensive and acidulated water to remove the strong trimming is still needed. taste. The fish has a bloody red flesh and is quite oily. Also known as little tunny. CATFISH AND CATFISH PRODUCTS Catfish are freshwater fish. The most pop- Season: Year-round. ular commercial species is the channel cat- Sizes: 5 lb (1.2 kg) to 20 lb ( 9 kg). fish, available wild and farmed in southern

Fish, Mollusks, Shellfish, and Seafood | 47 CATFISH AND CATFISH PRODUCTS CAVIAR VARIETIES

states. Blue catfish and flathead catfish are largest eggs, which are considered the most harvested wild only. Catfish is normally expensive caviar. Overfishing has severely sold in fillets. Other catfish varieties are decimated the catch. Sturgeon caviar is now caught and discarded because there is no produced in the United States, China, and market. The sea catfish is harvested from other countries, but is not the beluga size. the ocean. The word malossol, often found on caviar Seasons: Spring and summer for wild fish. tins, means lightly salted in Russian. Caviar Farmed fish is available year-round. is available fresh and pasteurized. Iranian caviar is again permitted into the United Sizes: 1 lb (450 g) to 5 lb (2.25 kg), States. Caviar should be weighed each time farmed catfish. before use to ensure exact portion sizes. 1 lb (450 g) to 50 lb (22.5 kg), wild catfish. Season: Fresh and pasteurized caviar is available year-round. Serving size: 5 oz (140 g) to 7 oz (200 g), breaded fillet. Packs: Fresh caviar is imported in original 7 oz (200 g) to 9 oz (250 g), blackened. tins. The product is then repacked. Original Russian pack=4lb4oz(900 g). Packs: Iranian pack = 3 lb14 oz (1.7 kg). IQF fillets: 5 oz (140 g) to 7 oz (200 g). Other packs range from 1 oz (28 g) up. 7 oz (200 g) to 9 oz (250 g). Smaller packs are often pasteurized. 9 oz (250 g) to 11 oz (310 g). Serving size: 1 oz (28 g) = 1 heaping tb. Nuggets: 1 oz (28 g) = 3 canapés. 3 oz (85 g) to 5 oz (140 g). Kitchen yields: 10 oz (280 g) = 30 Individually quick frozen (IQF) fillet strips canapés. and steaks are available in various sizes. Kitchen yields: Purchase fillets, nuggets, BOWFIN CAVIAR or steaks. There is no waste. The fish is harvested in Louisiana, and the flesh has little commercial importance. The BLACKENED CATFISH roe are black and processed into an accept- Fully seasoned blackened catfish fillets, able-quality caviar. frozen, are available ready to bake. LUMPFISH CAVIAR Packs: 10-lb (4.5-kg) cartons. Less expensive caviar, often dyed black or Size: 6-oz (170-g) and 8-oz (225-g) fillets. red. It is usually sold pasteurized. Count: Twenty-seven 6-oz (170-g) fillets Packs: 2-oz (56-g) jars, 36 each to a case. per case. 3½-oz (100-g) jars, 24 each to a case. Twenty 8-oz (225-g) fillets per case. 7-oz (200-g) jars, 12 each to a case. 12-oz (240-g) jars, 12 each to a case. CAVIAR VARIETIES Only sturgeon roe can be called caviar. OSETRA CAVIAR Unless the species from which it came is Produced from medium-sized osetra stur- identified, fish roe cannot be labeled caviar. geon. The eggs are medium sized. Pack For example, sturgeon caviar is named and use are the same as for beluga caviar. after the species. PRESSED CAVIAR BELUGA CAVIAR Imported sturgeon caviar of lesser quality, Beluga is the largest species of sturgeon, which has been pressed before shipment. and almost all beluga are caught in the The flavor is very concentrated and much Caspian Sea, which is bordered by Russia acclaimed by connoisseurs. Seldom exported. and Iran. Beluga sturgeon produce the Packs: By weight.

48 | Fish, Mollusks, Shellfish, and Seafood CAVIAR VARIETIES CLAMS AND CLAM PRODUCTS

SALMON CAVIAR Kitchen yields: One 5-lb (2.2-kg) can = Salmon caviar is also known as keta. 38-oz (1.1-kg) drained clams. Available in various qualities and egg sizes, One 51-oz (1.4-kg) can = 24-oz (680-g) ranging in color from dark red to golden drained clams. yellow. It is advisable to store the product Calories: 3 oz (85 g) solids and liquid = in a refrigerator even when it is 45 calories. pasteurized. Packs: 2-oz (56-g), 4-oz (112-g), 7-oz CHERRYSTONES (200-g), and 12-oz (240-g) jars. Cherrystones are medium-sized clams, Serving size: 1 oz (56 g). normally served raw on the half shell or baked. SEVRUGA CAVIAR Season: Available year-round. Scarce Caviar produced from a small sevruga when inclement weather makes sturgeon, harvested in the United States fishing difficult. and in some other countries. The eggs are Packs: small, but can be of excellent quality. Pack Bushels or cartons. varies; use is the same as for beluga caviar. Count: 275 to 300 per bushel. Sometimes size and count vary. Many operators VEGETARIAN CAVIAR purchase clams by the piece. A caviar substitute marketed as Serving size: CAVI*ART has become available to cater Normal portion is 6 clams to vegetarian customers. It is made from on the half shell. seaweed and looks like caviar. Kitchen yields: One bushel = 40 to 45 Packs: 18-oz (500-g) jars, 4 jars to a servings. There are always broken or case. The product does not need open clams that cannot be used. refrigeration until opened. CHOWDER CLAMS Kitchen yields: Use product as is. There SHUCKED is no waste. Available freshly shucked with juice, whole WHITEFISH CAVIAR or chopped. Domestic or imported caviar consisting of Packs: 1-gal (3.8-l) container. small eggs. Kitchen yields: No waste. Use 1 gal (3.8 l) Packs: Jars of various sizes. for 5 gal (19 l) clam chowder. CLAMS AND CLAM PRODUCTS Calories: 3 oz (85 g) raw meat = 65 calories. ATLANTIC HARD-SHELL CLAMS WHOLE Available canned, fresh in shell, shucked Some operations still buy large clams for fresh, and shucked frozen. Also known by chowder. the name quahogs. The clams are classified by size. Season: Available year-round. Scarce when winter is severe. CANNED CLAMS Packs: Bushels or cartons. The clam variety used for canning are called skimmer clams, also known as beach Count: 150 to 175 per bushel. clams, giant clams, or sea clams. They are Kitchen yields: Use 1 bushel for 4 gal normally available chopped. (15.2 l) of clam chowder. Packs: 5-lb (2.2-kg) cans, 12 per case. Calories: 3 oz (85 g) raw meat = 65 51-oz (1.4-kg) cans, 12 or 24 per case. calories.

Fish, Mollusks, Shellfish, and Seafood | 49 CLAMS AND CLAM PRODUCTS CLAMS AND CLAM PRODUCTS

CLAM JUICE PACIFIC HARD-SHELL CLAMS Available plain or mixed with tomato, BUTTER CLAMS called clamato juice. Packs: By weight, often 80-lb (36-kg) Packs: 46-oz (1.3-l) cans, 12 to a carton. sacks. 16-oz (0.47-l) bottles, 12 to a carton. 8-oz (0.24-l) bottles, 12 to a carton. Kitchen yields: Clams are seldom sorted by size, although minimum sizes are Serving size: 4 oz (0.12 l). established by the state. Kitchen yields: Twelve 16-oz (0.47-l) bottles = 48 servings. PACIFIC HARD-SHELL GEODUCK CLAMS Very large clams harvested along the Calories: Very low. Pacific Coast, especially in Puget Sound. LITTLENECKS The meat is often breaded and fried, or The smallest-sized quahogs. grilled. Geoduck clams are a popular selec- tion in sushi bars. Geoduck clams are avail- Packs: Bushels or cartons. able canned, fresh, frozen, and smoked. Count: 500 to 550. Season: November to May. Serving size: Normally, 9 clams on the Packs: 40-lb (22.5-kg) box. half shell. Size: 3 lb (1.3 kg) average, up to 5 lb (2.25 Kitchen yields: 1 bushel = 50 to 55 kg). servings. There are always some broken clams. Kitchen yields: Good yield; only the fragile shell and viscera are inedible. ATLANTIC SOFT-SHELL CLAMS MANILA CLAMS Also called steamers or piss clams, they are Also known as Japanese littlenecks. steamed and served whole with clam broth and melted butter. The shells are soft and Packs: 10-lb (4.5-kg) bags or 25-lb easily crushed. The clams are often sandy. (11.25-kg) bushel. Season: Available year-round, but can be Count: 15 to 20 pieces per pound (450 g). scarce during a severe winter. PACIFIC HARD-SHELL LITTLENECK CLAMS Packs: 42-lb (18.9-kg) to 46-lb (20.7-kg) Packs: By weight; often 80-lb (36-kg) bushel basket or carton. sacks. 1½-lb (0.675-kg) netted grit-free packs. Kitchen yields: Clams are seldom sorted Sizes: Small, medium, and large, but by size, although minimum sizes are seldom graded. Medium size 2 to 4 in established by the state. (50 to 100 mm) in length. PACIFIC HARD-SHELL PISMO CLAMS Count: 550 to 600; varies according to Large clams, used for chowders. size. Packs: By weight; often 80-lb (36-kg) Serving size: 14 to 18 clams, about 15 oz sacks. (420 g). Kitchen yields: Clams are seldom sorted Kitchen yields: About 20 percent loss by size, although minimum sizes are because of crushed clams. established by the state. 1 bushel = 35 to 38 servings. SOFT-SHELL CLAMS, FROZEN, BREADED PACIFIC SOFT-SHELL CLAMS Pacific soft-shell clams are Atlantic soft- Pack: 2-lb (900-g) boxes, 12 per carton. shell clams that have been transplanted. Serving size: 8 oz (225 g), raw. Packs: By weight; often 50-lb (22.5-kg) Kitchen yields: 4 servings per box. sacks.

50 | Fish, Mollusks, Shellfish, and Seafood CLAMS AND CLAM PRODUCTS CRAB VARIETIES

Kitchen yields: Clams are seldom sorted Kitchen yields: 50 percent waste when by size, although minimum sizes are dressed fish is cut in fillets. established by the state. One 5-lb (2.2-kg) market cod = 2½-lb (1.1-kg) fillet. CONCH Large tropical clams, normally sold shucked 2½-lb (1.1-kg) fillet = 5 servings. fresh, frozen raw, or frozen cooked. COD CHEEKS Packs: 5-lb (2.2-kg), raw frozen, cartons. New England specialty, available frozen; usually served breaded and fried. Kitchen yields: About 30 percent trimming waste from raw product. Packs: By weight. Cooked product also has some cleaning Size: Little nuggets, about 1 oz (28 g) each. waste, unless purchased chopped. 3½- Kitchen yields: No waste; use as sold. lb (1.5-kg) cleaned conch = 3 gal (11.4 l) chowder. COD TONGUES New England specialty; available frozen. PACIFIC SOFT-SHELL RAZOR CLAMS Packs: By weight. Size: 3½ in to 4 in (87 to 100 mm) long. Size: Varies, about 1½ (40 g) to 2 oz (56 g). COD VARIETIES AND PRODUCTS Kitchen yields: No waste; use as sold. Popular fish, without scales, harvested in SALTED COD both the Atlantic and the Pacific Oceans. Also called bacalao or stockfish, this is Atlantic and Pacific cod are closely related salted and boned dried fish, sold split or in species and little difference is made on the fillets. Most is imported from Europe or market. Most cod is processed into fish Canada. Available with skin on or off. products and frozen fillets. Scrod is a small cod. Overfishing has decimated the stock, Packs: Sold by weight. and severe fishing restrictions are in place. Serving size: 3 oz (85 g), dried product. Fillets with skin on are better for broiling, Kitchen yields: Soak overnight. Size will because crisp skin is a delicacy and the fish about double. holds together better. When buying frozen fillets, make sure they are IQF or layer- SCROD packed. Term for immature cod, haddock, or Season: Year-round; peak occurs from pollock. March to September. Season: Available year-round; peak occurs in late fall and winter. Sizes: Up to 20 lb (9.1 kg). Sizes: Trade sizes: Boston scrod, New York market: 1½ lb (675 g) Scrod: 1½ lb (675 g) to 2 lb (900 g), 2 lb to 2 lb (900 g). (900 g) to 4 lb (1.8 kg). Boston market: 2 lb (900 g) to 4 lb (1.8 kg). Market: 2½ lb (1.1 kg) to 8 lb (3.6 kg). Kitchen yields: Same as cod. Large: 8 kg (3.6) to 20 lb (9 kg). Frozen fillets: 4 oz (112 g), 5 oz (140 g), CRAB VARIETIES 6 oz (170 g), 7 oz (200 g), and 8 oz ALASKAN CRAB MEAT SUBSTITUTES (225 g). Products based on surimi (Japanese fish Serving sizes: 5-oz (140-g) fillet as main cakes) technology. They are available in course in institutions. many shapes resembling lobster tails, crab 7-oz (200-g) fillet in restaurants. claws, and shrimp. The most popular

Fish, Mollusks, Shellfish, and Seafood | 51 CRAB VARIETIES CRAB VARIETIES

products resemble king crab meat. A 40 to 50 percent white shoulder meat. number of brand names are used. Some 10 percent or less shreds. products are shipped frozen, others Split legs in shell: 12-oz (340-g) bags, 12 refrigerated. per case. Packs, frozen: 5-lb (2.2-kg) IQF packs, 6 Fancy legs and claws: 25-lb (11.25-kg) per case: carton, layer packed. Whole leg: 5 in (127 mm) length, 64 pieces. Minimum leg length: 16 in (406 mm). Bite size: ¾ in (19 mm) length, 384 pieces. Minimum leg weight: 8 oz (225 g). Number of legs per carton: 32 to 45. Random chunks: ¼ to ½ in (6.3 to 12.7 Number of claws per carton: 25 to 30. mm). 3-lb (1.4-kg) IQF packs, 6 per case. Standard legs and claws: 20-lb (9-kg) Imitation shrimp: 16 pieces per pound. carton, loose pack. Minimum leg length: 16 in (406 mm). Imitation lobster tail: 3 oz (85 g) each, 16 Minimum leg weight: 7 oz (200 g). tails to a box. Number of legs per carton: 24 to 36. Split legs: 2 oz (56 g) each, 24 to a box. Number of claws per carton: 30/35. 2.5-lb (1.1-kg) boxes, 12 per case. Chunky leg and flaky body-style meat. Crab claws with arms: 25-lb (11.25-kg) carton. Packs, refrigerated: 8-oz (225-g) Extra large: 35 to 50 per carton. packages, 12 per case. Whole leg meat, Weight: 8 oz (225 g) to 10 oz (280 g) chunks (cut legs), flakes each. Serving size: 5-oz (140-g) random chunks Large: 50 to 80 per carton. for cocktail. Weight: 5 oz (140 g) to 8 oz (225 g) each. Kitchen yields: 5-lb (2.25-kg) box = 15 Small claws: 75 to 125 per 25-lb (11.25- servings. kg) carton. Calories: 5 oz (140 g) = 150 calories. Weight: 3 oz (85 g) to 5 oz (140 g) each. Serving sizes: 4 oz (112 g), cocktail. ALASKAN KING CRABS 6½ oz (180 g), hot main course or salad. King crabs are caught in the Bering Sea and off the coast of Alaska and are always Kitchen yields: One 5-lb (2.2-kg) frozen marketed cooked. King crabs are available block = 4½ lb (2 kg) thawed and canned and frozen. The foodservice indus- drained. try uses primarily frozen king crab meat. One 5-lb (2.2-kg) block = 18 servings, Only male crabs are processed, and they cocktail. can weigh up to 12 lb (5.4 kg). One 5 lb (2.2 kg) block = 11 servings, main course. Season: Available year-round. The actual fishing season is from September to Calories: 4 oz (112 g) = 60 calories. December. ALASKAN SNOW CRAB Packs: Available cooked frozen in blocks and Whole king crab: For buffet displays, sold canned. Foodservices use mostly frozen by weight. products. Leg meat: 5-lb (2.2-kg) whole leg meat, 6 Packs: per case. Fancy snow crab meat: 5-lb (2.2-kg) Fancy meat: 5-lb (2.2-kg) blocks, 6 per blocks consisting of: case, consisting of: 45 percent red meat. 25 to 35 percent leg meat 34 percent to 45 percent white meat. 20 to 25 percent broken leg and claw meat. 10 percent to 20 percent shreds.

52 | Fish, Mollusks, Shellfish, and Seafood CRAB VARIETIES CRAB VARIETIES

Fancy crab meat, frozen tin pack: 5-lb (2.2- for molting crabs is prohibited on the kg) cans, consisting of: Pacific coast. Louisiana is a major producer 30 percent whole leg meat. of blue crabs. Soft-shell crabs are available 70 percent broken leg and shoulder live, frozen, and frozen breaded. Smaller meat. crabs are considered superior and com- Whole leg meat, frozen tin pack: 5-lb (2.2- mand a higher price. Peelers are crabs that kg) cans, consisting of: did not shed their shells completely and 75 percent red meat. had to be peeled by hand. Usually, they are 25 percent white meat. missing legs and claws. Cocktail claws with shell removed below the Season: March to November; peak occurs pincers: 2-lb (900-g) bags. in April, depending on weather. Sizes: 7 to 12 per lb (450 g). Packs: Sold by the dozen live, in flats lined 12 to 16 per lb (450 g). with seaweed. 16 to 20 per lb (450 g). Sizes: Kitchen yields: 5-lb (2.2-kg) frozen block Hotel Prime: 3 to 3½ in (76 to 89 mm) = 4½ lb (2 kg) of thawed meat. across. BLUE CRABS Large Medium: 3½ to 4 in (89 to 100 mm). BLUE CRAB MEAT Prime: 4½ to 5 in (112 to 127 mm). Available canned, pasteurized fresh, and Large Prime: 5 to 5½ in (127 to 140 mm). frozen pasteurized. The size of the pieces is Jumbo: Over 5½ (140 mm). important in judging quality. The meat should be reasonably free of shells and Serving sizes: 4 small pieces, Hotel Prime, should contain little roe. Cans should be as main course. opened as they are used, and the meat 3 pieces, Prime, as main course. should not be handled because it will break 2 pieces, Large Prime, as main course. easily. Foodservices frequently buy canned Kitchen yields: Soft-shell crabs are small pasteurized crab meat. Also available are when the season starts. claws and claw fingers. Fresh crab meat is very perishable. WHOLE BLUE CRABS Common crab harvested along the Eastern Packs: 1-lb (450-g) tin, lump crab meat, seaboard from Maine to Texas. When the fresh. crabs molt and the new shell is soft, they 1-lb (450-g) tin, lump crab meat, are marketed as soft-shell crabs. Available pasteurized. live in hard shell, cooked and frozen, raw, 1-lb (450-g) tin, lump crab meat, frozen: and cooked. Good-quality crab meat should be wrapped in paper inside the can. Season: Year-round; peak occurs May to October. Kitchen yields: 1-lb (450-g) tin = 14 oz (400 g) drained. Sizes: 5-in (125-mm) to 8-in (200-mm) 1-lb (450-g) tin = 2 servings, salad. point-to-point carapace. 1-lb (450-g) tin = 2½ to 3 servings. #1 crabs 6½ in (160 mm) and larger. Serving size: 7 oz (200 g) for main course Packs: Live, by weight, and canned. salad. 5 oz (140 g) for cocktail. DUNGENESS CRABS SOFT-SHELL CRABS Dungeness crabs are fished from Alaska to Blue crabs, harvested in the Chesapeake southern California. Only male crabs of a Bay and along the Atlantic seacoast when specific size can be taken. Dungeness crabs molting and the shells are still soft. Fishing are available fresh whole, frozen whole,

Fish, Mollusks, Shellfish, and Seafood | 53 CRAB VARIETIES CRAYFISH PRODUCTS

and as picked crab meat, frozen and crayfish fat is greenish. The larger the canned. crayfish, the smaller the tail meat percent- Season: From May to September in Alaska age. Available live, frozen whole, fresh tail and the Pacific Northwest. meat, and frozen tail meat. Sizes: 22 lb (9.9 kg) to 24 lb (10.8 kg) per CRAYFISH TAILS, FRESH AND FROZEN dozen, cooked whole. Available shelled, with fat on or washed. Packs: Whole, average weight 2 lb (900 g) The flavor is better with fat on. Shelf life to 2¼ lb ( 1 kg). with fat on is about 2 weeks; washed, 1 Clusters, half crabs. month. Single cut legs. Packs: 8-oz (225-g) plastic bags. Cocktail claws. 1-lb (450-g) plastic bags. Meat, 5-lb (2.2-kg) boxes. Counts: 120 to 180 per lb (450 g). Kitchen yields: According to application. Serving size: 10 tails for appetizer with Calories: 3½ oz (100 g) meat = 100 pasta. calories. 25 tails for main course with pasta. OYSTER CRABS Calories: 8 oz (225 g), washed = 105 Tiny crabs, normally served dusted with calories. flour and deep fried. Available frozen. Kitchen yields: There is no waste. Packs: 14-oz (400-g) tins. SOFT-SHELL CRAYFISH Serving size: 5 oz (140 g) to 6 oz (170 g) Specialty item with little commercial dis- for main course. tribution. The crayfish are harvested Kitchen yields: Oyster crabs are often while molting. served combined with fried whitebaits. WHOLE LIVE AND BOILED FROZEN RED CRABS CRAYFISH Deep-sea crabs fished off the coast of New Live crayfish are shipped from Louisiana. England. This is an underutilized species. They easily suffocate in warm surround- Most of the harvest is canned. ings and when packed tightly together. Size: 1-lb (450-g) to 2-lb (900-g) whole They must have room to crawl around and crab. should be kept refrigerated, securely cov- ered with a moist towel. They will try to STONE CRABS climb out of containers. Boiled Swedish Harvested off the coasts of Florida and pack consists of frozen whole crayfish Louisiana. Only the claws are eaten. Fresh boiled with dill weeds and seeds. and frozen boiled claws are available. Season: From early spring to early Seasons: February to March, September to summer. December. Packs: Sold live by weight, often in 30-lb Sizes: Large: 3-in (75-mm) claws. (13.6-kg) boxes. Medium: 2-in (50-mm) to 3-in (75-mm) Count: 1 lb (450 g) = about 12 to 15 claws. crayfish. CRAYFISH PRODUCTS Sizes: Large=5orless per lb (450 g). Crayfish, also called crawfish, can be farm Medium = 16 to 20 per lb (450 g). raised or harvested wild. The industry dis- Small = 21 or more per lb (450 g). tinguishes between red crayfish and white Kitchen yields: Some loss can be expected, crayfish. Red crayfish fat is orange; white depending on storage condition.

54 | Fish, Mollusks, Shellfish, and Seafood CROAKER EEL VARIETIES

CROAKER drum puppies are more expensive than Small Atlantic coast pan fish, member of the bulls. the drum–redfish family. Pack: By weight. Season: March to October. Sizes: 2-lb (900-g) to 6-lb (2.7-kg) Sizes: 8 oz (225 g) to 2 lb (900 g). puppies. Serving size: 8-oz (225-g) fillet as main 6-lb (2.7-kg) to 10-lb (4.5-kg) bulls. course. Kitchen yields: Purchase fillets. Kitchen yields: Purchase 2-lb (900-g) fish GASPERGOU to fillet. 1 fish = 2 servings. Freshwater drum with firm meat. CUSK Season: Available year-round; peak occurs Also known as deep-sea whitefish, this is a in early summer. deep-water flatfish, harvested along the Sizes: Up to 12 lb (5.4 kg). Under 6 lb (2.7 New England coast. The fish has a delicate kg) is the most popular size. white flesh. Kitchen yields: Fillets are sold skinless and Season: February to July. can be grilled. Sizes: Scrod: 1½ lb (675 g) to 3 lb (1.3 kg). RED DRUM Medium: 3 lb (1.3 kg) to 7 lb (3.15 kg). Also known as red fish, this fish is farm Large: 7 lb (3.15 kg) to 15 lb (6.75 kg). raised to protect the wild population. Jumbo: 15 lb (6.75 kg) and up. Sizes: 4 lb (1.8 kg) to 6 lb (2.7 kg). Kitchen yields: About 60 percent waste when cut into fillets. Kitchen yields: Purchase fillets.

DAB (PLAICE) EEL VARIETIES Flatfish, harvested in both the Atlantic and Elongated, almost snakelike fatty fish that the Pacific Oceans. lives in fresh and salt water. Most products are smoked. Not to be confused with salt- Season: Available year-round. water eels such as the moray, conger, or Sizes: Small: Under 2 lb (900 g). snake eel. Large: 2 lb (900 g) and up. Season: Available year-round; peak occurs Kitchen yields: Fish is used mostly for in November and December. pan-frying whole. Sizes: 1 lb (450 g) to 3 lb (1.4 kg) up, Serving size: 1 lb (450 g) whole fish per skinned and head removed. person. Kitchen yields: When cut for fillets, the waste is only 15 percent. DOLPHIN See Mahi Mahi, in this section. BABY EEL Baby eel is a specialty of northern Spain DRUM VARIETIES and is available frozen year-round. The fish There are a number of species, including are tiny; they are fried in olive oil and eaten black drum, red drum, and the freshwater whole. Called angulas in Spanish. gaspergou. Season: Early spring. Available frozen year-round. BLACK DRUM The fish can have intramuscular parasites, Packs: 7-oz (200-g) individual packs. which have no ill effect on humans and Kitchen yields: Product is usually used disappear when the fish is cooked. Black in conjunction with other seafood or

Fish, Mollusks, Shellfish, and Seafood | 55 EEL VARIETIES GROUPER VARIETIES

as a garnish on salads. The FLOUNDER traditional method is to stir-fry See Sole and Flounder Varieties in this angulas with garlic. Used whole, there section. is no waste. FROGS SMOKED EEL Usually, only the legs are sold, although Available whole, with head on or off. Skin oriental markets sell whole frogs live. Legs is normally left on. Fillets are also available are sold fresh or frozen, fully cleaned, nor- canned, skinless. mally in pairs. Some shippers do not trim Sizes: 3 lb (1.3 kg) and up. the spine close to the legs, thereby inflating weight and reducing yield. Most products Kitchen yields: Buy 4- to 5-lb (1.8- to are imported, and quality varies greatly. 2.2-kg) fish. Larger eels are fatty. Waste is about 25 percent when fish is Season: Year-round, except in April and purchased with head on. One 4-lb May when frogs spawn. (1.8-kg) whole eel = 12 servings. Sizes: Serving size: 4 oz (112 g) as appetizer. Live: Up to 2½ lb (1.2 kg). Legs: 6 to 8 pairs per lb (450 g). FISHBURGERS 8 to 10 pairs per lb (450 g). Available as hamburger substitute and 10 to 12 pairs per lb (450 g). often made with salmon and tuna. Some companies claim that their products are Kitchen yields: Large frogs’ legs can be 98 percent fat free. Available frozen, tough and dry. ready to use. Serving size: 8 oz (225 g), untrimmed. For receptions, buy the 12 pieces per pound SALMON AND TUNA BURGERS size. Sizes: 3.2 oz (90 g), 4 oz (112 g). GAR, ALLIGATOR FISH Packs: Fish with heavy, bony scales, sometimes 3.2-oz (90-g) case pack, 50 patties, 5 to used in jewelry. The flesh of large fish is 10 patty bags. tough. 4-oz (112-g) case pack, 40 patties, 4 to 10 patty bags. Season: Year-round. Calories: 3.2 oz (91 g) = 100 calories. Sizes: 10 lb (4.5 kg) to 80 lb ( 36 kg). 4 oz (112 g) = 130 calories. GEFILTE FISH FISH STICKS Jewish fish dumpling, normally made with Fish portions, usually made with cod, had- carp. Available in jars in its own jellied dock, or pollock. Available breaded or broth. batter dipped, raw or precooked, in differ- Packs: 1-qt (0.94-l) jars, 6 per case. ent shapes and sizes. Fish sticks must con- Serving size: 2 pieces as appetizer. tain at least 60 percent fish. Kitchen yields: About 6 to 7 pieces per qt. Packs: 2½-lb (1.1-kg) boxes. Sizes: 1½ oz (42 g) to 5 oz (140 g). GROUPER VARIETIES Serving sizes: 4 oz (112 g) to 6 oz (170 g). Groupers belong to the large family of sea bass. Groupers of various species are har- Kitchen yields: There is no waste. vested in the Atlantic Ocean from Brazil to Calories: 4 oz (112 g) = 200 calories. Virginia. All have flaky, tasty meat.

56 | Fish, Mollusks, Shellfish, and Seafood GROUPER VARIETIES HALIBUT

Varieties: Gag, marbled grouper, red Packs: Often sold in 15-lb (6.8-kg) cases. grouper, rock hind grouper, scamp, Serving sizes: 4 oz (112 g) for breakfast. snowy grouper, yellowedge grouper, 6 oz (170 g) for luncheon dishes. and warshaw grouper. Kitchen yields: Trimming waste is about Season: Available year-round; peak occurs 5 percent or less. in April to December. Sizes: 4 lb (1.8 kg) to 100 lb (45 kg), HAKE depending on species. Bottom fish resembling cod, harvested in Kitchen yields: Purchase fillets only from both the Atlantic and the Pacific Oceans. smaller fish. Most products are processed. The meat is white and lean. HADDOCK AND HADDOCK PRODUCTS Season: June to September. Bottom fish with no scales, harvested in the North Atlantic Ocean. Most of the catch Sizes: 1 lb (450 g) to 6 lb (2.7 kg). is filleted and frozen. A large volume is Kitchen yields: Buy fresh fillets only. processed into frozen fish sticks and related products. Haddock and cod are related, but HALIBUT distinct species. However, the names are Large flatfish with lean, white meat, har- often used interchangeably. vested in both the Atlantic Ocean and the Season: Available year-round. Pacific Ocean. Halibut is graded by size. Whole halibut is shipped with head Pack IQF fillets: 5-lb (2.2-kg) cartons. removed and dressed. Smoked halibut is Sizes: available whole and sliced. Whole fish: 1½-lb (0.6-kg) to 6-lb (2.7-kg) Season: Available year-round; peak occurs whole fish. from March to August. Fillet: 6 oz (170 g), 8 oz ( 225 g), and 10 oz Sizes: (280 g). Chicken: 5 lb (2.2 kg) to 10 lb (4.5 kg). Serving sizes: 6 oz (170 g) to 7 oz (200 g) Medium: 10 lb (4.5 kg) to 60 lb (27 kg). for broiling. Large: 60 lb ( 27 kg) to 80 lb (36 kg). 4 oz (112 g) to 5 oz (140 g) breaded for Whales: 80 lb (36 kg) up to 200 lb (90 kg). frying. Boneless fillets are called fletches and are Kitchen yields: 5-lb (2.2-kg) to 6-lb (2.7 kg) available fresh or frozen, in many sizes. whole fish. Steaks: Normally sold bone in, with skin One 5½-lb (2.5-kg) whole fish = 2-lb 7- on. Trade names for steaks are: oz (1.1-kg) fillet. Full moon = crosscut. 2-lb 7-oz (1.1-kg) fillet = 6 servings for Half moon = half crosscut. broiling. Loin cut = almost boneless cut. 2-lb 7-oz (1.1-kg) fillet = 8 servings for Regular cut = cut from full moon cut. frying. Roast = tail cut, has most bones per Calories: 5 oz (140 g) breaded, fried = weight. 230 calories. Packs: 5 lb (22.5 kg), 10 lb (4.5 kg). FINNAN HADDIE 15-lb (6.8-kg) cartons. Smoked haddock, available in fillets fresh Sizes for fillets and steaks: 4 oz (112 g) or frozen. Some product is only cured and to 6 oz (170 g). colored, not smoked, and therefore has an 6 oz (170 g) to 8 oz (225 g). inferior flavor. Poach in milk/water mix- 8 oz (225 g) to 10 oz (280 g). ture to reduce saltiness. Large fletches by weight.

Fish, Mollusks, Shellfish, and Seafood | 57 HALIBUT LOBSTER PRODUCTS AND VARIETIES

Kitchen yields: Waste factor for fresh fish • Rollmops: Herring fillets rolled up = 40 percent when cut into fillets, skin with a pickle or sauerkraut center, removed. marinated with sliced onions. Waste factor for frozen fish = 50 percent • Schmalz herring: Fatty herring fillets. because fish is glazed with ice. • Sill: Swedish name for various herring Calories: 7-oz (200-g) fletch = 200 species. calories. • Sprat: Small herring that can be either smoked or just pickled. HERRING, CANNED, CURED, AND Packs: Most products are packed in 1-qt FRESH (0.94-l) or 1-gal ( 3.8-l) glass jars or Herring is a small fish, abundant in both plastic buckets. the Atlantic and the Pacific Oceans. Fresh herring is seldom marketed; almost all of a Sizes and counts: Vary greatly according catch is canned or pickled. Herring roe is a to product. delicacy in Japan and is exported fresh Kitchen yields: There is no waste from Washington State during a limited because the products are ready to eat. season. Most herring on the market is canned, cured, pickled, or smoked. Herring JACK VARIETIES is kosher, because the fish has scales. A number of species with usually dark Principal varieties include the following: and fatty flesh. Of commercial interest are • Bismarck herring: Large herring, amberjack, almaco jack, and crevalle jack. pickled with vinegar and also with Sizes: Up to 75 lb (33.7 kg) for some sour cream. species. • Bloater: Hot smoked herring. Kitchen yields: Purchase fillets only. • Brathering: The fish is dredged in flour, pan-fried, and then pickled. JOHN DORY Usually sold canned. Also called Saint Pierre or St. Peter Fish. See • Bückling: German name for smoked page 72. whole herring, ready to eat. • Digby chick: Smoked fillets. LOBSTER PRODUCTS AND VARIETIES • Herring in sour cream: Available in fillets The Atlantic lobster, also called Maine lob- and bite size. Specify boneless pieces. ster, is fished in the waters off New Eng- The most popular commercial land and the Canadian coast. Lobster preparation of herring fillets or farming is successful in some places, tidbits is marinated with onions in although lobsters in such situations are vinegar and sour cream. cannibalistic. Large amounts of live lobsters • Kippered herring: Split smoked herring, are shipped by air throughout the world. served grilled, usually with scrambled Raw lobsters, whole or split, are available eggs. Demand is usually low; purchase frozen. Tomalley is the green liver, pasty canned product. when cooked, which is considered a deli- • Marinated herring, also called pickled cacy. Coral is the undeveloped egg mass, herring; the fish is marinated with which turns solid and red when cooked; it spices and vinegar. too is considered a delicacy. Lobsters are • Matjes herring: Dutch term for a available canned, fresh (live), and frozen. young herring that has not yet ATLANTIC LOBSTER MEAT reproduced. Cured by a natural enzyme. It is eaten fresh during the CANNED summer season. Available packed in brine, often shipped frozen.

58 | Fish, Mollusks, Shellfish, and Seafood LOBSTER PRODUCTS AND VARIETIES LOBSTER PRODUCTS AND VARIETIES

Packs: 12-oz (340-g) cans. Five 1-lb (450-g) lobsters = 1¼ lb (560 Drained weight: 9 oz (250 g). g) shelled meat. Kitchen yields: Typical pack contains 2 Serving sizes, shelled meat: 3½ oz (100 small tails and shredded meat. g), appetizer. 6 oz (170 g), main course with sauce. FRESH 5 oz (140 g) for buffet service, hot. Fresh shelled lobster meat is available by 4½ oz (130 g) for salad. weight. Serving sizes, meat in shell: ½ lobster, Pack: 1-gal (3.8-l) can. cold, appetizer, 1½ lb (670 g). Kitchen yields: 1-gallon (3.8-l) can=8lb ½ lobster, cold main course, 2 lb (900 g). (3.6 kg) net of mixed meat. Calories: 3½ oz (100 g) = 100 calories. FROZEN Available as all tail, regular, and broken SPINY LOBSTER (ROCK LOBSTER) meat. Clawless lobster harvested in both tropical and cold waters, related to crabs and Packs: 2-lb (900-g) cooked lobster meat shrimp. Available in Florida live; seldom pouches. shipped whole out of state. Known by the Serving size: 3.5 oz (100 g). name langouste in Europe, the spiny lobster Kitchen yield: Use as is. makes an attractive buffet centerpiece. It is sold as lobster in Caribbean resorts and in Calories: 3.5 oz (100 g) = 90 calories. South America. ATLANTIC LOBSTERS, LIVE Season: December to May. Live lobsters should be stored loose, refrig- Sizes: 2 lb (900 g) to 5 lb (2.2 kg). erated, and covered with wet material such as seaweed or paper. They should not be SPINY LOBSTER (ROCK LOBSTER) TAILS covered with ice. Most products are imported. Available as Season: Available year-round; peak occurs cold-water lobster tails and as warm water in summer. lobster tails. Cold-water tails are better Packs: Purchased by piece and weight. than warm water tails. Formerly, lobster tails were a popular and inexpensive res- Whole lobster popular restaurant taurant staple, but prices have risen signifi- weight: 2½ lb (1.1 kg). cantly. Larger tails command a higher Sizes: price. Tails are shipped in the shell. Culls: 1 lb (450 g) and under, live but Packs: 10-lb (4.5-kg) boxes, 5 per carton. damaged, normally one claw missing. 30-lb (13.5-kg) IQF mini-tails. Chicken: 1 lb (450 g). Sizes: 5 oz (140 g) to 6 oz (170 g). Regular: 1½ lb (670 g). 8 oz (225 g) to 10 oz (280 g). 1¾ lb (780 g) to 2 lb (900 g). Other sizes are available. 2 lb (900 g) to 2½ lb (1.1 kg). Kitchen yields: Lobster tails are ready to 2½ lb (1.1 kg) to 3¼ lb (1.45 kg). use. Best use is broiled to order. When Over 3½ lb (1.6 kg). meat is boiled, it tends to be dry. Kitchen yields: The yield depends much on freshness, because live lobsters, Serving sizes: Two 5-oz (140-g) to 6-oz when stored, sustain themselves by (170-g) tails as main course. using their own body juices. One 8-oz ( 225-g) tail for Surf and Turf. 1 lb (450 g) live after cooking = 3½ oz Calories: 4½-oz (127-g) meat from 8-oz (100 g) to 4 oz (112 g) clean meat. tail = 130 calories.

Fish, Mollusks, Shellfish, and Seafood | 59 LOTTE MUSSELS

LOTTE MAHI MAHI French name for Monkfish; see facing The food fish dolphin is not related to the column. dolphin mammal of the same name. Most is harvested in the Pacific and sold as MACKEREL AND MACKEREL Hawaiian mahi mahi. Available fresh or PRODUCTS frozen. Fish with dark, oily flesh related to the Season: Year-round. tuna and harvested along the Atlantic and Pacific coasts. The wahoo has white flesh. Sizes: 2 lb (900 g) up to 50 lb (22.5 kg). Four commercial varieties are important. Pack: Sold whole or as fillet, skin on. Season: Spanish mackerel, March to Kitchen yields: Fish must be skinned. November. Waste is about 10 percent by weight if Chub mackerel, available year-round. purchased as fillet. King mackerel, July and August. Wahoo, Year-round; peak occurs in MONKFISH summer. Also called angler fish and often included in Sizes: elegant menus under the French name Chub mackerel: ½ lb (225 g) to 1½ lb lotte. Harvested in the Atlantic. (670 g). Season: Year-round. Spanish mackerel: 1 lb (450 g) to 4 lb Sizes: 1-lb (450-g) to 2-lb (900-g) fillets. (1.8 kg). Serving size: 6 oz (170 g), as main course. King mackerel: 6 lb (2.7 kg) to 50 lb 2 lb (900 g) = 5 servings. (22.5 kg). Kitchen yields: Trimming waste when Wahoo: 15 lb (6.75 kg) to 90 lb ( 40.5 kg). fillets are purchased is 10 percent. Kitchen yields: About 50 percent waste when cut into fillets. MULLET 1¼-lb (560-g) fish = 2 servings for Popular fish in the South, harvested in the broiling or sautéing. Atlantic and off the southern California coast. Also known as southern kingfish, CANNED MACKEREL this fish is in the drum family. Available as Available whole or as fillet, smoked or whole fresh fish and as fresh and frozen plain, packed in oil. fillets. Packs: 15-oz (425-g) cans. Season: Available year-round; peak occurs Other sizes are available. in September. Serving size: 4 oz (112 g), as appetizer. Sizes: Small: 1 lb (450 g) to 2 lb (900 g). Kitchen yields: One 15-oz (425-g) can = Medium: 2 lb (900 g) to 3 lb (1.3 kg). 12½ oz (355 g) drained. Large: Over 3 lb (1.3 kg). One 15-oz (425-g) can = 3 servings. Kitchen yields: About 40 percent waste SMOKED MACKEREL when cut into fillets. Purchase fillets Smoked mackerel is available whole, in fil- when possible. Fillets have some bones lets, and canned. left in. Packs: Vary. MUSSELS Sizes: 8 oz (225 g) to 10 oz (280 g) whole. Available canned, fresh, and frozen. Fresh 4 oz (112 g) to 5 oz (140 g), 2 fillets per mussels are sold cultivated and wild. Culti- pack. vated mussels are free of grits and can be Kitchen yields: Serve as is. very large. New Zealand is an exporter of

60 | Fish, Mollusks, Shellfish, and Seafood MUSSELS OYSTER PRODUCTS AND VARIETIES

cultivated green mussels. Live mussels Kitchen yields: Fillets are good buys for should be stored refrigerated, covered with buffets and inexpensive meals. moist material but not iced. OCTOPUS CANNED MUSSELS Raw octopus is a popular ingredient in Available smoked and plain. Japanese sashimi. Packs: Vary. Pack: 10-lb (4.5-kg) box. FRESH MUSSELS Count: 3 per 10-lb (4.5-kg) box. Season: Year-round. Kitchen yields: Fresh product is sold gutted with the eyes removed. Yield Pack: Normally sold by weight. depends on application. Counts: 1 lb (450 g): Small = 11 to 14 pieces. BABY OCTOPUS Medium=8to11pieces. Available fresh and frozen. Large=5to8pieces. Packs: By weight. Extra large=3to5pieces. Counts: 40 to 60 pieces per lb. Kitchen yields: Mussels must be scraped and checked for open or broken shells. ORANGE ROUGHY The yield varies, depending on Fish with firm, white flesh, imported as fil- freshness and care taken during lets from the subantarctic waters around harvesting, delivery, and storage. New Zealand. Cultivated mussels are often sold netted and are completely clean and Packs: 22-lb (10-kg) box of frozen fillets. free of broken shells. 35-lb (15.7-kg) box of fresh fillets. Serving size: 1 lb (450 g), any size, for Sizes, fillets: 2 oz (60 g) to 4 oz (112 g). steamed mussels. 6 oz (170 g) to 8 oz (225 g). Best size for receptions is medium. 8 oz (225 g) and up. Kitchen yields: Use as is; there is no FROZEN MUSSELS waste. Available shucked meat only IQF, and on the half shell. Calories: 6 oz (170 g) = 270 calories. Packs: Vary. OYSTER CRABS Kitchen yields: There is no waste. See Crabs.

SMOKED MUSSELS OYSTER PRODUCTS AND VARIETIES Novelty item. The product is ready to use, Many varieties of oysters are available and there is no waste. from both the Atlantic and Pacific Oceans. Pack: By weight. Atlantic oysters represent about 85 percent of all domestic production. Imports from OCEAN PERCH Canada, Asia, and Europe are also avail- Atlantic Ocean food fish, available mostly able. Oysters are successfully cultivated. in fillets. Imported frozen fillets are avail- Oysters are sold live in the shell, shucked able. The fish is small. fresh and frozen. Fresh oysters should be stored in a cool, dark place, covered with Sizes: Whole fish: from ½ lb (225 g) to 2 wet towels. Oysters are saltwater crea- lb (900 g). Fillets: from 3 oz (85 g) up. tures, and fresh water and ice will kill Season: Early summer. them. Oysters are also available canned,

Fish, Mollusks, Shellfish, and Seafood | 61 OYSTER PRODUCTS AND VARIETIES OYSTER PRODUCTS AND VARIETIES

plain and smoked. Oysters on the half shell Delaware oyster are available frozen. Available in winter. Count: 300 per bushel. LIVE OYSTERS: BASIC INFORMATION Packs: Oysters are packed in burlap sacks, Gardiners Bay oyster bushels, or cartons. Long Island. Available year-round. Counts: Graded oysters are sold by count Count: 250 per bushel. for a specific container. Inquire as to what container is used and verify the Great South Bay oyster count. Available in winter. Season: Oysters spawn during the Count: 250 per bushel. summer and in many places are not Lynhaven oyster harvested at this time. Oysters are at Available year-round. the peak of plumpness from November Count: 125 per bushel. to May. Shipping live oysters during the summer when refrigeration was Malpeque oyster not possible was risky, and therefore it Wild Canadian oyster. was common practice to avoid eating Available September to January and late oysters in months without an r. For spring. some oyster varieties, there are specific Count: 225 per bushel. seasons when they are shipped. Pocomoke Sound oyster Serving size: Usually 6 pieces on the half Maryland oyster. shell. Available in winter. Kitchen yields: A loss of about 10 percent Count: 300 per bushel. to 15 percent can be expected, Prince Edward Island oyster depending on storage and season. Canadian oyster. ATLANTIC OYSTERS Available September to January. Many communities produce oysters, which Count: 225 per bushel. are usually marketed under the site name. Wellfleet oyster The following is a list of the major market Available in winter. varieties. Count: 150 per bushel. Belon oyster European oyster, grown now in Maine. Whitestable oyster Count: 144 per case. Imported oyster, from the Thames estuary. Available September to February. Bluepoint oyster Primarily harvested off Long Island. Count: 259 per bushel. Count per bushel: 220 to 230 medium. PACIFIC OYSTERS Cape Breton oyster Kuomomoto oyster Available September to January. Count: 180 per bushel. Count: 425 per bushel. Cape Cod oyster Olympia oyster Available year-round. Also called Western Oyster. The oyster is Count: 150 per bushel. very tiny. Available year-round. Chincoteague oyster Count: 400 per bushel. Also called Virginia oyster Available in winter. Pacific Golden oyster Count: 240 to 250 per bushel. Count: 240 per bushel.

62 | Fish, Mollusks, Shellfish, and Seafood OYSTER PRODUCTS AND VARIETIES ROCKFISH

OYSTERS, FROZEN PROCESSED POLLOCK Breaded oysters are available frozen from a Harvested off the coast of Alaska and in the number of manufacturers. Atlantic, pollock is also known as Boston Packs: 3-lb (1.4-kg) boxes. bluefish or Alaska snow cod. The fish resem- bles haddock in taste and texture, with Sizes: 1 oz (28 g) to 11 oz (36 g). 3 meatier and firmer flesh. Serving size: 8 oysters, average. Season: Available year-round; peak is in Kitchen yields: One 3-lb (1.4-kg) box = 5 late fall. servings. Sizes: 1 lb (450 g) to 12 lb (5.4 kg). OYSTERS, SHUCKED 3 oz (85 g) to 10 oz (280 g), frozen Shucked oysters are available fresh, frozen, fillets. and processed. Calories: 3½ oz (100 g) = 78 calories. Sizes: Extra Selects: 160 to 210 per gal (3.8 l). POMPANO Selects: 210 to 300 per gal (3.8 l). Very delicate fish harvested off the Florida Standards: 300 to 500 per gal (3.8 l). coast. Some imports are available. Mar- Size, Olympia oysters: 500 to 600 per gal keted whole, as fresh fillet, and as frozen (3.8 l). fillet. Pompano is marketed in three size classes. Fish over 2 lb (900 g) demand twice Packs: Gal (3.8 l). the price of smaller ones. Half gal (1.9 l). Qt (0.95 l). Sizes: Under 1½ lb ( 670 g). Other packs are available. 1½ lb ( 670 g) to 2 lb (900 g). Frozen oysters are often sold by weight. Over 2 lb (900 g). Kitchen yields: About 15 percent liquid Season: Year-round; peak occurs in can be expected. August to October. Calories: 1 cup (0.24 l) shucked, about 16 Sizes: Whole from 12 oz (330 g) to 4 lb Selects = 240. (1.8 kg). Fillets from 6 oz (170 g) to 1¾ lb (800 g). OYSTERS, SMOKED AND CANNED Serving size: 6 oz (170 g) to 7 oz (200 g). Packs: Forty-eight 3.66-oz (103-g) cans. Kitchen yields: Fish is expensive. When Count: Varies; approximately 14 to 16 cut into fillets, best size is 1¾ lb (800 g). pieces. One 1¾ lb (800 g) fish = 2 fillets, 6 oz (170 g) each. PIKE (NORTHERN PIKE OR MUSKELLUNGE) Fine freshwater fish, but of little commer- PRAWNS cial importance. See Shrimp. Season: Summer. ROCKFISH Sizes: 1 lb (450 g) to 2 lb (900 g) and Harvested along the Pacific coast in many larger, whole fish. varieties. Mostly available as fresh or Kitchen yields: Fish has scales and is frozen fillet. The most important commer- bony. Pike is excellent in fish mousse. cial varieties are: Buy fillets. Bocaccio. Up to 40 in (1 meter) long. Red rockfish. This fish resembles red PLAICE snapper and is often sold as such, See Dab. although not related to the genuine

Fish, Mollusks, Shellfish, and Seafood | 63 ROCKFISH SALMON AND SALMON PRODUCTS

Atlantic red snapper. Up to 3 ft Pink salmon: Pale color, less expensive than (900 mm) long. red sockeye. Orange rockfish. Up to 30 in (760 mm) King or chinook salmon: Color ranges from long. deep red to white; rich in oils, excellent Yellowtail rockfish. Up to 26 in (660 mm) for salads. long. Chum or keta salmon: Pale-colored, coarse- Kitchen yields: Buy 3-lb (1.4-kg) to 4-lb textured, the least expensive variety. (1.8-kg) fillets. Packs: 3¾-oz (105-g) cans, 48 per case. SABLEFISH 7¾-oz (220-g) cans, 48 per case. Also known by the name of black cod, but 15½-oz (440-g) cans, 24 per case. not related to the Atlantic cod. Sablefish is 4-lb (1.8-kg) cans, 6 per case. harvested along the Pacific Coast from Drained weights: Good-quality salmon is Alaska to California. A large amount of solid-packed. Drained weights are sablefish is smoked. about 10 percent less than net weights. FRESH SABLEFISH Serving sizes: For individual servings, use Size: 8 lb (3.6 kg) and 30 in (0.76 m) long. 3¾-oz (106-g) cans. Season: Late summer and fall. Salmon salad=4oz(112 g) fish per serving. For salads, use red sockeye Calories: 7 oz (200 g) = 380 calories. salmon in the larger cans. SMOKED SABLEFISH Kitchen yields: One 15½-oz (440-g) can Fatty Pacific fish with scales. The fish is = 3½ servings of salad. considered kosher. Sold in fillets cured, One 4-lb (1.8-kg) can = 14 servings of smoked, and sprinkled with paprika. salad. Packs: By weight. Calories: 3¾ oz (105 g) king salmon = Size: Best size is 2-lb (900-g) to 3-lb (1.4- 188 calories. kg) fillets. 2 oz (56 g) water-packed pink salmon = 90 calories. Serving size: 3 oz (85 g), as appetizer. Kitchen yields: Little waste; skin only FRESH OR FROZEN SALMON must be discarded. About 5 percent Most fresh salmon is harvested in Alaska trimming waste. and the Pacific Northwest. Canada is a big producer of Atlantic salmon, but most of its SALMON AND SALMON PRODUCTS production is smoked. Because salmon is successfully raised in ponds, it is now avail- CANNED SALMON able year-round. Fresh pond-raised salmon Most canned salmon is produced in Alaska. is imported from Chile, Norway, and other There are five species of Alaskan salmon, countries. Feed and species determine flesh all varying in color, texture, and cost. Most color. Line caught fresh salmon is available canned salmon is packed in brine. There are from Oregon and Washington State. some specialty packs of smoked or flavored Salmon species and sizes: salmon, packed in oil, available, but they have little commercial distribution. King or chinook salmon: Fish with high oil content and normally very red flesh. Varieties: Often smoked. White king salmon Red sockeye salmon: Deep red firm flesh, has pale flesh and is often kippered. used in salads. Weight is up to 20 lb (9.1 kg).

64 | Fish, Mollusks, Shellfish, and Seafood SALMON AND SALMON PRODUCTS SALMON AND SALMON PRODUCTS

Sockeye salmon: Fish with very red flesh. One 7-lb (3.1-kg) fish, head on = 5½-lb Excellent for broiling. Weight ranges (2.4-kg) fillet, skin on. from 4 lb (1.8 kg) to 12 lb (5.4 kg). One 10-lb (4.5-kg) fish, head off = 9-lb Silver or coho salmon: Fish with orange- (4-kg) fillet, skin on. red flesh, often smoked. Weight is Serving sizes: Boneless fillet, skin on, for about 6 lb (2.7 kg). broiling=5oz(140 g) to 7 oz (200 g). Pink salmon: Most abundant Alaska Boneless fillet served cold , skin removed salmon; most production is canned. after poaching=7oz(200 g). Weight ranges from about 2 lb (900 Boneless fillet to be poached and served g) to 3 lb (1.4 kg). with a sauce=5oz(140 g). Chum or keta salmon: Lightest in color and Calories: 5-oz (140-g) boneless fillet: leanest salmon. Most production is King or chinook = 270 calories. canned. Weight ranges from 4 lb (1.8 Sockeye = 230 calories. kg) to 13 lb (5.9 kg). Silver or coho = 190 calories. Mini-salmon: Hatchery-raised fish, Pink = 172 calories. normally sold frozen, boneless, head Chum or keta = 171 calories. on. GRAVELAX Season: Farm-raised salmon is available Swedish pickled salmon, most often made year-round. There are distinct seasons on the premises. See the Recipes section for for fresh wild salmon. Gravelax formula. Available with different King salmon: May to October. flavor combinations, presliced and whole. Sockeye salmon: June and July. Silver or coho salmon: June to September. Sizes: Vary greatly. Pink salmon: June to November. Serving size: Appetizer = 2½ oz (70 g). Chum or keta salmon: August to October. Buffet=1oz(28g). Atlantic salmon: June to September. Kitchen yields: One 4-lb (1.8-kg) side, Packs: fully trimmed, skin on = 20 to 22 Whole salmon, headless, dressed: 6 lb (2.7 servings appetizer for 40 to 50 buffet kg) to 8 lb (3.6 kg). servings. When purchased sliced, there 8 lb (3.6 kg) to 10 lb (4.5 kg). is no waste. When purchased as whole Fillets, boneless, skin on, imported from side, refer to the yields for smoked Norway: salmon. 2½-lb (1.2-kg) sides. LOX 22-lb (9.9-kg) to 26-lb (12-kg) cartons. Cured salmon from large, fatty fish. The Loins, skinless, boneless pieces, individually name lox is sometimes used erroneously wrapped: Sizes vary. for smoked salmon. Sold sliced or whole. Steaks, crosscut, bone in and skin on: Sliced lox is often frozen or canned. 8 oz (225 g) and other sizes. Packs: Four 3-lb (1.4-kg) trays of sliced Mini-salmon: 8 oz (225 g) to 10 oz (280 g) fish. boneless, head and tail on: Size: 5-lb (2.2-kg) boxes, 10 fish per box. About ½-oz (14-g) slices. 30-lb (13.5-kg) master with 60 fish. SMOKED SALMON Kitchen yields: About 20 percent waste Smoked salmon is available in many sizes, when whole fish is purchased with quality levels, and packs. Some products head on. are imported. There is a dazzling array of About 10 percent waste when whole added flavors, derived from brandy, corian- fish is purchased headless. der seeds, honey, peppercorns in many

Fish, Mollusks, Shellfish, and Seafood | 65 SALMON AND SALMON PRODUCTS SARDINES

colors, and many other spices and herbs. percent. Leave skin on for broiling or Smoked salmon is available whole, skin on, pan-frying. Remove skin for presliced with and without skin, and whole poaching. sides, as well as individual portion packs. Average sizes: SARDINES Canadian nova, sides: 3½ lb (1.5 kg). CANNED SARDINES Canadian nova, presliced: 2 lb ( 0.9 kg) to 3 Most sardines are packed in oil, but spe- lb (1.3 kg). cialty packs such as sardines in tomato or mustard sauce are available. The quality of Gaspé nova, sides: 4 lb (1.8 kg) to 8 lb (3.6 oil is important; better sardines are packed kg). in olive oil. Distinction is made between Irish salmon, sides: 3 lb (1.3 kg) to 3½ lb skin-on sardines and skinless or boneless (1.5 kg). sardines. The bone structure is very soft, Norwegian presliced: 3 lb (1.3 kg) to 2.2 lb and all canned sardines can be completely (1 kg). eaten. Much product is imported from Por- Pacific nova, sides: 4 lb (1.8 kg) to 10 lb tugal, and to a lesser degree, from other (4.5 kg). countries. There is some domestic produc- tion. Brisling, also called silt or small sar- Scotch salmon, sides: 2¼ (1 kg) to 3 lb (1.3 dines, are normally imported from Norway kg). and are packed in oil. Scotch salmon, presliced: 1½ lb (675 g). Packs: 15-oz (425-g) oval cans, mostly Serving sizes: 3 oz (85 g) for appetizer or packed in California, 24 per case. sandwich. 12-oz (340-g) cans, mostly from Maine, 2 oz (56 g) for buffet with other foods. 48 per case. 1 3 oz (10 g) for each canapé. 7-oz (200-g) cans, 100 per case. Kitchen yields: Trimming waste from 3¾-oz (100-g) cans, 100 per case. whole sides is about 15 percent. Skin Many other small packs are available. weight is about 5 percent, not included Drained weights: 15 oz (425 g) = 11½ oz in trimming waste estimate. (326 g). Usable scraps, such as end pieces, are 5 12 oz (340 g) = 10¾ oz (305 g). percent after slicing. Count: Varies greatly. Brisling number Larger sides have better yield. about 8 fish in a 3¾-oz (100-g) can. One 8-lb (3.6-kg) side as purchased: 30 servings appetizer. Serving size: 2 oz, as appetizer or on 45 servings buffet. sandwich. Servings size is most often 260 pieces canapés. by the piece, or one 3¾-oz (100-g) can as main course. SALMON TROUT (LAKE TROUT) Calories: 1 oz (28 g) canned, packed in oil Freshwater fish, with pale pink to gray- = 50 calories. colored flesh, harvested in the Great Lakes. FRESH SARDINES Season: Peak is in summer. Small catch is Maine sardines belong to the herring available in winter. family. Relatively little production is sold Sizes: 2 lb (900 g) to 8 lb (3.6 kg). fresh; most is canned. Trade sizes: 2 lb (900 g) to 4 lb (1.8 kg). Pack: By weight. 4 lb (1.8 kg) to 8 lb (3.6 kg). Sizes: 3 in (75 mm) to 4 in (100 mm) long. Kitchen yields: Delicate fish; buy whole 6 to 9 pieces per lb (450 g). and cut fillets. Waste is about 50 Season: Winter.

66 | Fish, Mollusks, Shellfish, and Seafood SARDINES SCALLOP VARIETIES AND PRODUCTS

Serving size: 4 pieces, bones removed and Scallops must be cooked to order and fried whole. served immediately because they will Kitchen yields: 5 lb (2.2 kg) = 9 servings. shed water, shrink, and become tough quickly. SCALLOP VARIETIES AND PRODUCTS BREADED SCALLOPS, FROZEN Scallops are available fresh, frozen, and Available in two sizes: bay scallop size and processed and are classified as follows: sea scallop size. The breading is about 45 • Bay scallops, which have edible muscles percent by weight. about ½ in (12.7 mm) across. Packs: 3-lb (1.4-kg) trays. • Sea scallops, which can develop muscles 4 trays to a box of 12 lb (5.4 kg). up to 2 in across. Serving size: 6 oz uncooked. • Calico bay scallops, a southern variety Kitchen yields: One 3-lb (1.4-kg) tray = that are larger than the genuine 8 servings. northern bay scallops. Calories: 4¼ oz (120 g) cooked = 240 Bay scallops are harvested in the estuaries calories. along the Atlantic coast as far south as Florida. Sea scallops are produced mostly in SEA SCALLOPS, FRESH the North Atlantic. Important sources of Chefs once scorned these scallops because Sea scallops are also the waters around they are large. Many restaurants have Alaska and along the Pacific coast as far served broiled scallops, always under- south as Oregon. Domestic scallops are cooked, in many versions as appetizers and almost always fully cleaned and white. main courses. Sea scallops are almost Imported scallops are occasionally shipped always sold shucked. with the edible pink roe still attached. Scal- Packs: Sold in 1-gal (3.8-l) container. lops in their shells shipped with roe are a Net weight about 7 lb 12 oz (3.5 kg). novelty item and seldom available. Diver scallops, supposedly hand-harvested by Count: Varies, about 140 to to 200. Larger divers, have appeared on menus. Con- scallops are often preferred. sidering the amount sold and the limited Serving size: 5 oz (140 g) for main number of divers, the designation diver course, or about 6 to 7 pieces. scallops should be regarded with some Kitchen yields: There is no waste. skepticism. SEA SCALLOPS, FROZEN BAY SCALLOPS, FRESH Available loose (IQF) and as frozen block. Bay scallops are normally sold shucked. Packs: Season: Available year-round, with peak season in the summer. Block scallops 5-lb (2.2-kg) boxes. 1 case = 50 lb ( 22.5 kg). Packs: 1-gal (3.8-l) cans. Net weight about 8 lb (3.6 kg). IQF Scallops: 3-lb (1.4-kg) boxes. 1 case = 30 lb (13.5 kg). Count: 450 to 480 per gal (3.8 l). Counts per pound (450 g): Under 20, 20 Serving sizes: 7 oz (200 g), about 1 cup, to 30, 30 to 40, 40 to 50. as main course. 7 oz (200 g) scallops = 4½ oz (127 g) Kitchen yields: Frozen scallops will shrink cooked. more than fresh scallops. Kitchen yields: 1 gal (3.8 l) = 16 SMOKED SCALLOPS portions, 7-oz (200-g) servings. Novelty item available ready to serve.

Fish, Mollusks, Shellfish, and Seafood | 67 SHEEPSHEAD SHARK

SHEEPSHEAD Shad roe, pairs: 6 oz (170 g) to 8 oz (225 g). Fish in the Porgy family with lean, white 8 oz (225 g) to 10 oz (280 g). meat popular in Louisiana restaurants. 12 oz (340 g) to 14 oz (400 g). Season: Year-round; peak occurs in Serving sizes: Shad fillet only: winter. 7 oz (200 g) to 8 oz (225 g). Sizes: 1½ lb(670 g) to 8 lb (3.6 kg). Shad and roe: 5 oz (140 g) Shad, 4 oz Kitchen yields: The yield is lower than (112 g) Roe. that of most other fish varieties. Roe only, one pair: 8 to 10 oz (225 to 280 g). Purchase fillets. The customer is normally given a choice of ordering shad fillet only, shad and roe SEA TROUT combination, or roe only. Also called weakfish. Harvested along the coast of the Gulf states. The spotted sea Kitchen yields: It is strongly recommended trout is harvested under a strict quota to purchase boned fillets. system; sand sea trout is more common. One pair 16-oz (450-g) to 20-oz (570-g) shad fillets = 4 servings when served Season: Spotted sea trout available with roe. November to April; sand sea trout, One pair roe = 2 servings, shad and roe September to April. combination. Sizes: 1 lb (450 g) to 5 lb (2.2 kg). = 1 serving when served alone without Kitchen yields: Lean and delicate fish; fillet. spoils rapidly. Purchase fillets or SMOKED SHAD largest size available, whole fish and cut fillets. About 45 percent waste. Smoked shad fillets are a spring specialty. Packs: By weight. SEA URCHIN Sizes: About 8 oz (225 g) each fillet. Novelty item with limited commercial application. The roe, called uni, is a spe- Serving size: 4 oz (112 g). cialty item. See Japanese Foods in the Inter- Kitchen yields: Although fillets are national Ingredients section. boneless, there is some trimming Season: Summer. waste.

SHAD SHARK Fatty fish remotely related to herring, har- There are many different species of shark, vested on both the Atlantic and Pacific but only a few reach the commercial coasts. The fish return to spawn to the market. The fish is harvested in both the freshwater stream where they were Atlantic and the Pacific Oceans. Marko hatched. Shad have an erratic bone struc- shark is a well-recognized food fish. Shark ture, which is difficult to remove, and for flesh can retain urea and develop an off- this reason shad is marketed as boneless fil- smell, which can be removed by soaking. lets. The fillets are sold as two fillets wrapped in paper. Shad roe are marketed Season: Year-round; peak occurs in July. by the pair. Sizes: 20 lb (9 kg) to100 lb (45 kg). Season: Early spring until mid June, Packs: Dressed and filleted. Dressed sharks depending on weather. have their heads, fins, and belly flaps Sizes: removed. Shad fillets, pairs: 16 oz (450 g) to 20 oz Kitchen yields: Shark skin is very tough (570 g). and leathery and must be removed

68 | Fish, Mollusks, Shellfish, and Seafood SHARK SHRIMP VARIETIES AND PRODUCTS

before cooking. Bones are very soft. the tails are left unbreaded on hand- Purchase fillets only. breaded shrimp. Most machine-breaded shrimp have a breaded tail, but some SHARK FINS machine-breaded shrimp brands are avail- See Chinese Foods in the International able with unbreaded tails. Breaded shrimp Ingredients section. are very popular, and therefore many brands, breading flavors, and shapes are SHRIMP VARIETIES AND PRODUCTS available. Shrimp are fished in most parts of the oceans and are farmed as well. They are Packs: 3-lb (1.4-kg) boxes, 8 per case. available in many sizes and quality levels. 8-oz (225-g) bags. Also available are river shrimp, harvested 6-oz (170-g) bags. in the Mississippi River. Shrimp are shipped Kitchen yields: The counts for breaded fresh and frozen. The term green in regard shrimp are basically the same as for to shrimp does not refer to color, but green headless shrimp. The count means that the shrimp were not processed. indicated on the box is the actual Principal varieties: count. By government regulation, Brown shrimp weight of breading cannot exceed 50 Pink shrimp percent. If breading exceeds 50 percent, Rock shrimp the product must be labeled Imitation Roughneck Shrimp. Royal red shrimp COOKED COCKTAIL SHRIMP, FROZEN Tiger shrimp Fully cooked and peeled shrimp are avail- White shrimp able. Most brands have the tails still Large shrimp are often called prawns. Price attached for eye appeal. IQF shrimp should is dependent on size. Pink-colored shrimp be purchased, because the glazing protects are considered the most desirable in the product. foodservice. Many species are pink-colored. Packs: 2½-lb (1.1-kg) boxes. Product forms: Many other packs are available. Fresh head on, fresh headless. Serving size: 5 pieces 31/35-count size Frozen headless and head on. shrimp cocktail. [Note: If the count is, Pieces large, medium, and small. for example, 31 to 35 to a pound, the Frozen peeled, deveined and undeveined. size is given as “31/35.”] Frozen cooked, peeled, deveined and undeveined. Kitchen yields: 1 lb (450 g) green headless Canned; dried and breaded. shrimp=½lb(225 g) peeled cooked shrimp. The number of cooked shrimp Counts per lb (450 g): Under 10 and up corresponds roughly with the count of to 100 for head-on and headless green headless shrimp. varieties. One 2½-lb (1.1-kg) box = 18 servings. 1 lb (450 g) shrimp, head on, will yield about 12 oz (340 g) headless. Calories: 6 oz (170 g), about 6 pieces, medium = 70 calories. Seasons: Spring and summer for most varieties. COOKED SHRIMP, CANNED Packs: 2.5-lb (1.2-kg) boxes for frozen Packs: #10 cans, 6 per case. shrimp. 4½-oz (125-g) cans, 12 per case. BREADED SHRIMP Kitchen yields: Product is fully cooked and Breaded shrimp are classified as hand- ready to serve. Drained weight varies. breaded and machine-breaded. Generally, Calories: 3 oz (85 g) = 100 calories.

Fish, Mollusks, Shellfish, and Seafood | 69 SHRIMP VARIETIES AND PRODUCTS SHRIMP VARIETIES AND PRODUCTS

COOKED TINY SHRIMP, FROZEN Kitchen yields: Peeling and deveining loss Ready-to-eat small shrimp for salads and is about 25 percent by weight. cocktails. Alaska is the largest producer. Cooking loss is 25 percent by weight. Packs: 5-lb (2.2-kg) blocks or bags of IQF Total loss = 50 percent by weight. shrimp. Other packs are available. 5-lb (2.2-kg) under-8 size = 9 servings Broiled Stuffed Shrimp. Drained weight: One 5-lb (2.2-kg) block 5-lb (2.2-kg) 16/20 size = 22 to 24 = 4 lb 13 oz (2.15 kg). portions Shrimp Cocktail. Counts: 350 to 500 per pound (450 g), 5-lb (2.2-kg) 2½5 size = 13 servings. regular. Calories: 5 oz (142 g) = 166 calories. 250 to 350 per pound (450 g), medium. Serving size: 6 oz (170 g) for shrimp P & D SHRIMP, RAW, FROZEN cocktail. P & D (peeled and deveined) shrimp are Kitchen yields: One 5-lb (2.2-kg) block = normally shipped as individually quick- 13 servings. frozen shrimp, also referred to as IQF.To prevent freezer burns, they are coated, or Calories: 6 oz (170 g) = 200 calories. glazed with water.P&Dshrimp are avail- GREEN HEADLESS SHRIMP able by count per pound and as broken Green headless shrimp are shrimp in the pieces, sold by weight. Broken pieces are shell, with the head removed. They are sold usable for salads and shrimp dishes with on the basis of count per pound (450 g). sauce. Pack: 5 lb (2.2 kg) per box, frozen in a Packs: 3-lb (1.4-kg) boxes, 5 per case. solid block. 12½-lb (5.6-kg) bulk pack. Other packs are available. Counts: Count comparison between green Per 1 lb (450 g) Per 5-lb (2.2-kg) Box headless andP&Dshrimp: Under 8 36 to 38 Green P & D per 3-lb Under 10 42 to 48 Headless P & D (1.4-kg) Box 10 to 15 60 to 75 10 to 15 18 54 16 to 20 90 to 95 16 to 20 23 69 21 to 25 110 to 120 21 to 25 28 84 26 to 30 135 to 145 26 to 30 32 96 31 to 35 160 to 170 31 to 35 38 112 36 to 42 185 to 195 36 to 42 44 132 40 to 50 215 to 260 40 to 50 53 159 50 to 60 270 to 280 50 to 60 63 190 The most popular restaurant count is Kitchen yields: There is no peeling loss. 16/20 (16 to 20) per pound. Cooking loss is about 30 percent, Serving sizes: Broiled stuffed shrimp, because of glazing, which increases the served as main course: 4 shrimp, weight of the product. under-8 size. Shrimp cocktail: 4 shrimp, 16/20 size. SMOKED SHRIMP Shrimp salad course: 9 to 10 each, 21/25 Novelty item, usually large sizes available, size. freshly smoked and frozen. Packs vary.

70 | Fish, Mollusks, Shellfish, and Seafood SKATE SOLE AND FLOUNDER VARIETIES

SKATE Fillets: 3½ oz (100 g) and larger. Also called ray, this fish renders excellent Serving size: 6 oz (170 g), for broiling, meat. Only the wings are used. skin on. Season: Year-round. One 1¾ lb (790 g) whole fish yields 2 Sizes: 1 lb (900 g) to 25 lb (11.2 kg). servings. Serving size: 6 oz (170 g) to 8 oz (225 g). Kitchen yields: About 55 percent waste, Kitchen yields: Wings are available because head is very large. skinned and with skin. There is also a Buy 6-lb (2.7-kg) to 8-lb (3.6-kg) fish for center bone that must be removed. cutting fillets. About 30 percent waste factor for One 7-lb (3.2-kg) fish = two 3-lb 3-oz skin-on wings. (1.5-kg) fillets. Two 3-lb 3-oz (1.5-kg) fillets = 8 servings. SMELTS Larger fish gives slightly better yield, but Small fish, related to salmon, capable of can be dry and tough. living in both fresh and salt water. Smelts are harvested in the Atlantic and SOLE AND FLOUNDER VARIETIES Pacific Oceans and in many lakes, includ- Flatfish, considered the best eating fish. ing the Great Lakes. They are usually Sole is harvested on both the Atlantic and served deep-fried. Pacific coasts. The names sole and flounder Season: Late winter and early spring. are often used interchangeably, but they Pack: By weight. cover a number of distinct but closely related species. Most production is sold as Sizes: 1½ oz (40 g) to 1¾ oz (50 g). fresh or frozen fillets. 7 to 8 in (175 to 200 mm) long. Atlantic sole species: Grey sole and lemon Serving size: 4 to 5 pieces. sole, also called winter flounder or Kitchen yields: 1 lb (450 g) = 2 servings. blackback when weighing under 3½ lb (1.5 kg). SNAPPER VARIETIES Pacific sole species: Petrale sole, brill sole, Snapper is a popular fish, harvested in the and English sole. English sole is often Gulf of Mexico and in other tropical called lemon sole, but it is a different waters. Available whole or in fillets, fresh species than the Atlantic lemon sole. or frozen. Fillets are often frozen and (See English or Dover sole.) imported. Purchase only fillets with skin Season: Available year-round. on to avoid substitutions. The most popu- lar variety is red snapper. The major spe- Sizes: cies are grey snapper, lane snapper, red Whole fish: 1 lb (450 g) to 6 lb (to 2.7 kg). snapper, queen snapper, and vermillion Fillets: 4 oz (112 g) to 6 oz (170 g). snapper. The fish differ in size and skin 6 oz (170 g) to 8 oz (225 g). color but are basically as desirable as the 8 oz (225 g) to 10 oz (280 g). popular red snapper. Serving sizes: 4-oz (112-g) appetizer for Season: Available year-round; peaks are banquets. in spring and fall. 7-oz (200-g) to 9-oz (250-g) fillet as Sizes: main course. Whole small: Under 2 lb (900 g), the most Kitchen yields: About 50 percent waste expensive size. when fillets are cut from whole fish. Whole medium: 2 lb (900 g) to 4 lb (1.8 kg). Buy 5-lb (2.2-kg) to 6-lb (2.7-kg) fish Whole large: 4 lb (1.8 kg) to 8 lb (3.6 kg). when cutting into fillets.

Fish, Mollusks, Shellfish, and Seafood | 71 SOLE AND FLOUNDER VARIETIES ST. PETER FISH

One 5½-lb (2.5-kg) whole fish = 2-lb texture and flavor between the various spe- 14-oz (1.3-kg) fillets. cies, but the market often does not indicate 2-lb 14-oz (1.3-kg) fillets=6to7 which species is used. There is much confu- portions. sion regarding names. Large amounts of fillet of sole are imported. ENGLISH OR DOVER SOLE Atlantic coast species: Blackback or winter Imported flatfish of excellent quality, avail- flounder, also called lemon sole; fluke or able fresh or frozen. It is normally summer flounder, yellowtail flounder. imported whole, with skin, head, and fins Pacific coast species: Rex, petrale sole, Eng- still attached. In Ireland Dover sole is called lish sole; Dover, sand, and rock sole. slip sole. Genuine Dover sole is a luxury item. Flatfish of lesser quality is harvested Season: Year-round, but there is a larger under the name English sole in the Pacific. supply in summer. Sizes for whole fish: Sizes: ½ lb (225 g) to 6 lb (2.7 kg). 10 oz (280 g) to 12 oz (340 g). 3 oz (85 g) and up for fillets. 12 oz (340 g) to 16 oz (450 g). Serving sizes: ¾ lb (335 g) to 1 lb (450 g) 16 oz (450 g) to 20 oz (570 g). for pan-frying whole fish. 20 oz (570 g) to 24 oz (680 g). 4-oz (112-g) appetizer for banquets. 24 oz (680 g) to 28 oz (800 g). 7-oz (200-g) to 9-oz (250-g) fillet per 28 oz (800 g) and up. person for main course. Packs: 25-lb (11.25-kg) cases, fresh fish. Kitchen yields: Buy 5-lb (2.2-kg) to 6-lb 50-lb ( 22.5-kg) cases, frozen fish. (2.7-kg) whole fish for filleting. Serving sizes: 16 oz (450 g) to 20 oz (570 When cut into fillets, there is 50 percent g) in fine restaurants. waste from gutted fish. Fish is normally served whole, one fish per serving. STUFFED FLOUNDER 20 oz (570 g) to 24 oz (680 g) for 2 One of the most popular convenience res- servings. taurant items, available with many variet- ies of stuffing and in many sizes. Kitchen yields: Waste is about 30 percent when head, fins, and skin are Packs: Vary. removed. Sizes: 6 oz (170 g) to 10 oz (280 g). Fish gives best yield when filleted after Kitchen yields: The amount and cooking. composition of stuffing is important If fish is filleted raw, buy very large fish; when comparing prices. yield is very low, approximately only 30 percent. ST. PETER FISH Fish with firm meat, harvested in the FLOUNDER Atlantic, around New Zealand, and in the Both winter flounder and summer floun- Mediterranean. It is a classic ingredient in der, also called fluke, belong to the large bouillabaisse. Most fish is imported. Also family of flatfish. There are a number of known as John Dory. distinct subspecies, marketed under many Season: Year-round. local names. The fish is harvested on both the Atlantic and the Pacific coasts. The Sizes: 20 oz (560 g) to 24 oz (670 g) name sole is often used interchangeably gutted, whole. with flounder. Most fish is purchased as Kitchen yields: The fish has a big head; fresh or frozen fillets under the name fillet thus, yield is less than 50 percent of sole. There are noticeable differences in fillets.

72 | Fish, Mollusks, Shellfish, and Seafood SQUID AND SQUID PRODUCTS SWORDFISH

SQUID AND SQUID PRODUCTS SMOKED STURGEON Elegant fish, considered kosher. SQUID, FRESH AND FROZEN Packs: Fillets by weight. Squid is normally sold fully cleaned, with the exception of the center cartilage. Also Average Weight: 3 lb (1.4 kg) to 5 lb (2.2 referred to as calamari. kg). Packs: Fresh squid by weight. Serving size: 3 oz (85 g) for appetizer. 5-lb (2.2-kg) boxes frozen squid. Kitchen yields: Order #1, center cut. The Season: Available year-round. pieces should be without cartilage. Skin is often left on. Some pieces have Kitchen yields: Waste about 5 percent by belly flap left on, thereby reducing weight. yield. Trimming waste is about 10 percent. Slice on machine; smoked PROCESSED SQUID sturgeon is not available presliced in Frozen breaded squid sections are available commercial quantities. from specialty purveyors. One 4-lb (1.8-kg) piece = 18 appetizer Packs: 2½-lb (1.1-kg) boxes, 12 per case. servings. Kitchen yields: Use as is. There is no VESIGA waste. Gelatinous sturgeon marrow, available dried and frozen. It must be soaked over- SURIMI night and then boiled. It will become a See Alaskan Crab Meat Substitutes. gelatinous mass. Pack: By weight. STURGEON VARIETIES Kitchen yields: Use in soups and in Harvested in both the Atlantic and Pacific coulibiac (baked salmon loaf). Oceans, the fish lives in salt water and 3 oz (85 g) dried vesiga = 15 oz (425 g) spawns in freshwater rivers. Lake sturgeon cooked vesiga. live in fresh waters only. Sturgeon is esteemed primarily as a producer of caviar WHITE STURGEON, FARM RAISED and as an excellent smoked fish. Much Also sold under the name belusa. sturgeon is frozen and imported for smok- ing from caviar-producing countries and Packs: By weight; often 100-lb (45-kg) from Canada. Sturgeon species are distin- boxes. guished in the caviar trade, but little dis- Size: 11-lb (5-kg) to 14-lb (6.3-kg) Bullets, tinction is made when purchasing sturgeon gutted, headless fish, fins and tail off. meat. Kitchen yields: Each fish yields two 4-lb Season: Spring and summer. (1.8-kg) to 5-lb (2.25-kg) fillets. Sizes: 5 lb (2.2 kg ) to 500 lb (225 kg). SWORDFISH Kitchen yields: Waste is about 30 percent Large fish harvested in both the Atlantic when buying whole fish. Sturgeon has and the Pacific Oceans. Available fresh in no bones, only soft cartilage, but its pieces and frozen in steaks. Harvesting is skin is tough and must be removed. regulated by quotas. One period begins The spine marrow, called vesiga, can be January 1, and another June 1. used in fish soups and coulibiac. Buy 8-lb (3.6-kg) to 10-lb (4.5-kg) fish, Season: Year-round; imports available head removed, or 8-lb (3.6-kg) to 10- year-round. lb (4.5-kg) sturgeon saddle. Sizes: 30 lb (13.5 kg) to 400 lb (180 kg).

Fish, Mollusks, Shellfish, and Seafood | 73 SWORDFISH TROUT

Quota sizes for headed and gutted fish: TROUT 34 lb (15.3 kg) to 49 lb (22 kg). 50 lb (22.5 kg) to 99 lb (44.5 kg). FRESHWATER TROUT, FRESH AND FROZEN 100 lb (47 kg) and over. The best-known species is the rainbow Larger fish have become scarce. trout. Most commercial production is Packs: Sold by weight, bone in. hatchery-grown. Fresh trout are available Serving sizes: 3 oz (85 g) for appetizer. in many states. The fish is normally sold 8 oz (225 g) to 10 oz (280 g) for thick gutted, with head and tail attached. It is steak. available boned butterfly-style and as fil- lets. Live trout are available in selected Kitchen yields: Purchase by weight and markets, and the fish can be kept alive in a cut in kitchen. Specify center cut, fish tank. They need clean, cold, fresh oxy- without belly flap, because flap can genated water without chlorine. reduce yield by as much as 25 percent. Skin is usually left on. Tail pieces have Season: Available year-round; peak is in high ratio of bones to meat. Heavy summer. pieces give better yield. One 20-lb (9- Frozen trout is readily available at all kg) center cut, no belly flaps = 17 lb times. (7.65 kg) usable meat. Sizes: 5 oz (140 g) up, gutted, head on. Serving sizes: 5 oz (140 g) stuffed, as SWORDFISH STEAKS, FROZEN appetizer. Available in many different sizes. They are 7 oz (200 g) to 9 oz (250 g) whole fish, usually dry. as main course. 9 oz (250 g) to 11 oz (300 g) whole fish, TILAPIA as main course. Fish with white meat, farm-raised in tem- 20 oz (570 g), large fish for 2 servings. perate climates. A winter-hardy tilapia has Kitchen yields: The waste factor in been developed. Wild tilapia are harvested filleting is about 45 percent. in Florida and are also imported. For filleting, buy 28-oz (800-g) or larger Season: Year-round, peak occurs in fish. summer. Most product is shipped Calories: 8-oz (225-g) whole trout, frozen. broiled = 450 calories. Packs: Available as plain fillets, breaded fillets, and marinated fillets. LAKE TROUT See Salmon Trout. Fillet sizes: 2 oz (56 g) to 3 oz (85 g) 3 oz (85 g) to 5 oz (140 g) SEA TROUT 4 oz (112 g) to 6 oz (170 g) Listed separately under this name. 5 oz (140 g) to 7 oz (200 g) 7 oz (200 g) to 9 oz (250 g) SMOKED TROUT Available whole, with head on, and in TILEFISH boneless fillets. Product is sometimes Atlantic coast fish with firm, lean flesh and frozen. good flavor. Packs: Sold by piece. 2-oz (56-g) or larger fillets. Tray pack is available. Season: Summer. Sizes: 6 oz (170 g) to 8 oz (225 g), whole Sizes: 2 lb (900 g) to 25 lb (11.25 kg). fish, head on. Kitchen yields: Purchase fillets. Best size is 8 oz (225 g) to 10 oz (280 g), whole fish, 1½ lb (675 g). head on.

74 | Fish, Mollusks, Shellfish, and Seafood TROUT TUNA AND TUNA PRODUCTS

Serving size: ½ trout, for appetizer, or Mediterranean countries. For salads mixed two 2-oz (56-g) fillets. with mayonnaise, buy tuna packed in Kitchen yields: Whole trout must be water. For Chunk Tuna Salad Plate, use boned, heads and small bones only tuna packed in oil. removed. The fillets break easily, Product varieties: especially if the fish has previously Prime fillets, solid pack or fancy packs: been frozen. Meat from the loin and should be used for cold plates. TURTLES Chunk style: Mixture of pieces, up to 50 FRESHWATER TURTLES percent can be less than ½ in (12 mm) in A number of freshwater turtle varieties size. This pack should be used for salads. can be legally harvested. The demand is Flaked tuna: Mixture of small pieces. Can primarily in ethnic markets. Body and leg be used as salad, especially for meat are red; neck meat is white. sandwiches. Varieties: Grated tuna: Almost granular, but not Alligator or loggerhead turtle, 20 lb pasty. Can be used as sandwich (9 kg) to 150 kg (33 kg). filling. Red-eared turtle, 2 lb (900 g) to 5 lb Pack: 3½-oz (100-g) cans, 48 per case. (2.2 kg). 6-oz (170-g) or 7-oz (200-g) cans, 48 Snapping turtle, 10 lb (9 kg) to 35 lb per case. (7.7 kg). 8-oz (225-g) cans, 48 per case. Available products: Live, boneless, and 13-oz (370-g) cans. bone-in meat. 42-oz (1.2-kg) cans, 12 per case, Packs: 1-lb (450-g) to 5-lb (2.2-kg) foodservice size. pouches of vacuum-packed meat. 66½-oz (1.9-kg) cans, 6 per case, foodservice size. TERRAPIN Serving sizes: One 3½-oz (100-g) can for Small saltwater turtle. The diamond back is single salad plate. the best species. Sold live. 3 oz (85 g) for tuna salad sandwich, Season: Summer and fall. mixed with celery and mayonnaise. Sizes: 2 lb (900 g) to 4 lb (1.8 kg). Kitchen yields: One 66½-oz (1.8-kg) can Packs: Live by the piece. = 60 oz (1.7kg) drained weight. 7 oz (200 g)=6oz(185 g) drained Kitchen yields: Average, 4 appetizer weight. servings. One 66½ oz (1.9 kg) can = 20 servings, TUNA AND TUNA PRODUCTS sandwich. Calories: 3½-oz (100-g) can, water pack CANNED TUNA = 105 calories. Available packed in oil or in water. The 3½-oz (100-g) can, in oil and drained = cans are labeled light meat, dark meat, or 190 calories. mixed meat. Canned tuna is manufactured 1 cup, 7-oz (205-g), tuna salad made from a number of different species. Alba- with celery and mayonnaise = 350 core tuna has the lightest meat. Bonito is calories. not considered tuna and cannot be labeled as such. Canned tuna, usually packed in FRESH TUNA water, is imported from Asia. High-quality Fresh tuna has become widely accepted as tuna packed in olive oil is imported from fresh-food fish in fine restaurants. It is

Fish, Mollusks, Shellfish, and Seafood | 75 TUNA AND TUNA PRODUCTS WHITEFISH

often cooked rare like a steak. Fresh tuna is TURBOT one of the most important fish varieties North Sea turbot from Europe is an elegant used in sushi bars. The flesh of all species is flatfish, not to be confounded with the dark and will lighten after cooking. lesser-quality Pacific turbot. The fish is Varieties: available frozen, but is occasionally freshly flown in for the luxury market. Available Albacore: Fish with light-colored flesh. whole. Weight range from 30 lb (13.5 kg) to 90 lb (40.5 kg). Packs: 22.2-lb (10-kg) to 40-lb (18-kg) cases with whole fish. Bigeye tuna: Weight ranges from 60 lb (27 Sizes, head on: kg) to 160 lb (72 kg). 6 lb (2.7 kg) to 9 lb (4 kg). Blackfin: Weight range 10 lb (4.5 kg) to 35 9 lb (4 kg) to 12 lb (5.4 kg). lb (15.75 kg). 12 lb (5.4 kg) to 15 lb (6.7 kg). Bluefin: Weight ranges from 200 lb (90 15 lb (6.7 kg) and larger. kg) to 600 lb (270 kg). The much- Best size to buy: 9 lb (4 kg) to 12 lb sought-after fatty belly meat is called (5.4 kg). toro in Japanese. Kitchen yields: The fish is normally sold Skipjack: The smallest of the four tuna eviscerated, head on. It has a very species. Weights range from 4 lb (1.8 large head and heavy bones. Waste kg) to 24 lb (10.8 kg). when cut into steaks, skin on and bone Yellowfin: Fish with light-colored flesh. in, is 40 percent. Waste when cut into Weights range from 40 lb (18 kg) to boneless fillets, skin off, is 60 percent. 150 lb (67.5 kg). One 10-lb (4.5-kg) fish = 4-lb (1.8-kg) fillet. Season: Albacore: August to December. WHITEBAIT Bigeye: Winter. Tiny fish, served dusted with flour and fried. Available fresh or frozen IQF or in Blackfin: Year-round. frozen blocks. Bluefin: December to March, some supply Packs: By weight. in summer. Skipjack: Year-round. Serving size: 5 oz (140 g) to 6 oz (170 g). Yellowfin: Year-round with peak in Kitchen yields: Serve whole. About 10 to summer. 15 percent loss caused by sorting out impurities. Serving size: 5 oz (140 g), main course cooked to order rare. WHITEFISH Kitchen yields: Fillets are generally the Fish popular fresh around the Great Lakes best buy. Make sure to specify loin and smoked in large amounts. Also known fillets. Because tuna should be as cisco or tullibee in Canada. undercooked, the portion size may be small. CHUBS The term chub is applied to small smoked Calories: 5 oz (140 g) = 350 calories. The whitefish. Chubs are usually sold whole, calorie count of fatty belly meat can be although they can also be sold fresh. considerably higher. Sizes: Whole fish: 4 oz (112 g) to 6 oz SMOKED TUNA (170 g). Novelty item available as fillets. Kitchen yield: There is considerable waste.

76 | Fish, Mollusks, Shellfish, and Seafood WHITEFISH WHITING

WHITEFISH, FRESH Serving size: 6 oz, cleaned, boneless fish Very perishable fish, and therefore seldom for salad plate, main course. shipped beyond the Great Lakes area. Kitchen yields: Fish must be boned, head Sizes: 2 lb (900 g) to 3 lb (1.3 kg). and skin removed. Waste is about 50 Season: Little fresh supply is avilable in percent. winter. One 2-lb (900-g) fish = 2½ servings. Kitchen yields: 50 percent waste. WHITING Inexpensive fish with limited application in WHITEFISH, SMOKED the hospitality industry. Harvested off the Available whole, head on. The fish is con- coast of New England. sidered kosher. Season: Summer. Pack: By weight. Sizes: 1 lb (450 g) to 4 lb (1.8 kg). Sizes: 1½ lb (0.67kg) to 2½ lb (1.25 kg). Other sizes are available.

Fish, Mollusks, Shellfish, and Seafood | 77

Flowers

Flowers can be potentially toxic or may cause allergic reactions. Thus, the inclusion of this section is not to be seen as a recommendation of the culinary use of the plants and flowers listed here. Their seasons vary greatly according to location, but almost all of these flowers are now available throughout the year, shipped from many locations around the world.

ACACIA BLOSSOMS DAISY Kitchen use: Dip acacia blossoms in Kitchen use: The flowers can be used as batter and fry as dessert. a garnish in beverages.

BANANA BLOSSOMS DANDELION See Thai/Vietnamese Foods in the Inter- national Ingredients section. Kitchen use: The blossoms can be fermented for wine. See Dandelion BORAGE Greens in the Vegetables section for Tiny blue stars that taste like cucumbers. salad greens. Kitchen use: Leaves are used as bitter DAY LILIES salad components, and flowers are candied. Kitchen use: The flowers can be pickled, and the roots can be boiled as a CARNATIONS vegetable. Kitchen use: Buds are pickled, and blossoms are sprinkled over salads. ELDER See the Fruit section. CHAMOMILE GERANIUM Kitchen use: Fresh or dried blossoms and leaves are used as tea. Kitchen use: Geranium leaves are used in beverages. CHRYSANTHEMUM Shungiku is the Japanese name for an GLADIOLUS Asian variety of edible chrysanthemum. Kitchen use: The petals can be added to Kitchen use: Use in hot dishes as a salads. garnish, or in salads. HEATHER CLOVER BLOSSOMS Kitchen use: Clover blossoms can be Kitchen use: The blossoms are used to used in salads, teas, and compound flavor fermented beverages. butters. HIBISCUS COSTMARY Kitchen use: Tea made with hibiscus is Kitchen use: The pepperish lemony popular in Hispanic countries; often leaves can be used in beverages. referred to as Jamaica.

Flowers | 81 HYSSOP SQUASH BLOSSOMS

HYSSOP sprinkled over salads. The buds can Kitchen use: The flowers can be be pickled. sprinkled over salads or used in beverages. ORANGE Kitchen use: The essence of the orange JASMINE flower may be used in ice cream and Kitchen use: The flower essence is used other desserts. in desserts, and the blossoms are used in tea blends. ORCHIDS Kitchen use: Wanda orchids are popular LAVENDER in salads, desserts, and as a drink Kitchen use: Lavender flowers are garnish. pickled or preserved in sugar. PANSIES LEMON BALM Kitchen use: These flowers, of beautiful Kitchen use: The leaves have a lemon colors, can be used as a garnish or scent and are used in salads and candied. marinades. PEONY LEMON BLOSSOMS Kitchen use: Peony flowers are used as a Kitchen use: The flowers are used as beverage flavoring. flavoring in desserts. ROSELLE (JELLY OKRA) LEMON VERBENA Kitchen use: The leaves can be used to Kitchen use: These red flowers are used substitute for lemon rind. in jellies.

LILAC ROSE HIPS Kitchen use: Lilacs are used to make Kitchen use: Rose fruits, called hips, can candied flowers and water ice. be made into jelly; also used as tea.

LIME ROSES Kitchen use: Lime flowers are used in Kitchen use: Rose petals can be candied tea. and used for jelly and flavored water. Candied rose petals are commercially LINDEN available and used as cake garnish. Kitchen use: Linden flowers are used in Rose water is used in sherbets and in tea. almond confections.

MARIGOLD SAGE Kitchen use: The petals of the flower are Kitchen use: The blue flowers can be used as flavoring and coloring agents used in cold beverages or sprinkled in meat dishes and desserts. over meat dishes.

NASTURTIUM SQUASH BLOSSOMS Kitchen use: The flowers and leaves Kitchen use: Squash blossoms are used have a peppery taste and can be in salads and fritters.

82 | Flowers VIOLETS WOODRUFF

VIOLETS WOODRUFF Kitchen use: Violets are used in making Kitchen use: Woodruff is used as a candied petals, flavored water, water flavoring agent in German May wine ice, and syrup. and in tea.

Flowers | 83

Fruits

In addition to whole fresh fruit, some companies also offer precut, ready- to-use fruits. Organically grown fruits and vegetables are reaching the market in increasing amounts. The packs, sizes, and yields do not always correspond with the products listed here. Canned, dehydrated, and frozen fruits and juices are listed in the Groceries section.

APPLES Packs: Loose cartons of 38 lb (17 kg) to Apples are generally classified as eating 42 lb (18.9 kg). apples, cooking apples, and all-purpose Bushels of 42 lb (18.9 kg) to to 52 lb apples. (23.4 kg). Tray pack cartons of 40 lb (18 kg) to Seasons: Apples are available year- 45 lb (20.2 kg). round. Specific apple varieties have Cell pack cartons of 37 lb (16.6 kg) to different seasons and kitchen uses. 43 lb (19.3 kg). Many apple varieties are stored refrigerated, ripened with ethylene Counts, tray packs: 48, 56, 64, 72, 80, gas, and released when needed. 88, 100, 113, 125, 138, 150, 163, 175, and 198. Varieties: Counts, cell packs: 64, 80, 96, 100, Cortland: Good for baking, salads, sauce, 120, 140, 160, 200, and 216. and freezing; September to February. Popular fancy foodservice sizes: For Gala: Good for eating; a New Zealand baking apples, 48-, 56-, or 64-count variety with rose stripings and thin tray pack. For eating apples, 80- or skins; winter. 88-count tray pack. Golden Delicious: Good for salads, pies, Sizes: 1 lb (450 g) = four small, three baking, sauce, and freezing; year- medium-sized, or two large apples; round. sizes vary greatly. Granny Smith: Green apples, good for all Diameters for tray packs apples: uses; November to July. 72’s = 3½ in (88.9 mm). Jonathan: Good for all uses except 88’s = 3¼ in (82 mm). 1 baking; September to January. 100’s = 3 8 in (80 mm). McIntosh: Good for salads and good in 112’s = 3 in (76 mm). 7 everything else; October to April. 125’s = 2 8 in (73 mm). Newton Pippin: An all-purpose apple, 138’s = 2¾ in (70 mm). good for pie, sauce, and freezing; 163’s = 2½ in (63 mm). September to June. Diameters for bushel apples: 90’s = 3¼ in (83 mm) to 3½ in (89 mm). Red Delicious: Bright red apple, excellent 100/110’s = 2¾ in (70 mm) to 3 in in salads, fair for all-purpose use; (76 mm). year-round. 135/145’s = 2¼ in (57 mm) to 2¾ in Rome Beauty: Excellent for baking, fair (70 mm). for all-purpose use; October to June. 5 150’s = 2 8 in (67 mm). Winesap: Excellent in salads and for all- 85/195’s = 2¼ in (57 to 2½ in (63 mm). purpose use; October to July. 250’s = 2¼ in (57 mm). Note: Golden Delicious apples oxidize Kitchen yields: 1 medium apple, 5½ oz least. Cut apples can be kept in acidic = 1 cup diced apple. 1 lb (450 g) water to prevent oxidation. apples = 3 cups diced apple.

Fruits | 87 APPLES BANANAS

Apple pie: 2½ lb (1.8 kg) yield = 1 pie Serving sizes: ½ cup, 4 oz (112 g), (9 in across). sliced. 1 bushel apples yields about 10 pies. Kitchen yields: 8 to 10 large fruits = 3 Sauce: 1 bushel apples makes = 16 qt cups sliced. 3 large fruits = 1 cup (15.04 l) to 20 qt (18.80 l) sauce. sliced. Calories: 1 apple, medium, unpeeled, Calories: 3 large apricots, 4 oz (112 g) = 5.3 oz (150 g), 2¾ in diameter = 90 55 calories. calories. 1 apple, medium, unpeeled, 8 oz (225 g), ASIAN PEAR/APPLE 3¼ in diameter =135 calories. Subtropical fruit with a thin, edible skin. It is lightly sweet, and its aftertaste is per- LADY APPLES ceived by some people to have an almost Gold-colored fruits, the size of apricots, salty quality. There are two varieties, one with a distinctive flavor; often used for resembling apples and the other pears. The fruit baskets. fruit is also known as aka nashi, apple Season: Winter. pear, ottahitia apple, oriental apple, Japa- nese pear, Japanese twentieth-century pear, Pack: 20-lb (9-kg) lugs. new century pear, and sand pear. APRICOTS Season: Fall and early winter. Apricots are difficult to ship when per- Packs: 17-lb (7.6-kg) and 20-lb (9-kg) fectly ripe and are often sold hard and tray packs. relatively flavorless. For canned, dried, Size: About 8 oz (225 g). and frozen apricots, see the Groceries section. Kitchen yields: Unlike all other pears, these fruits are tree-ripened. They Season: June through August. Imports remain crisp for a month when are available during the rest of the refrigerated, or for 1 week at room year. temperature. Packs: 24-lb (10.8-kg) lugs. 12-lb (5.4-kg) tills. BANANAS 6-lb (2.7-kg) baskets. Bananas are shipped green and are rip- Counts and sizes: The size is determined ened with ethylene gas. US #1 bananas by the number of fruits arranged in are normally purchased for foodservice. layers. The count on the lowest layer There are many other varieties and sizes is usually less than that on the top available in ethnic food markets. For layers. dried Banana Chips and Processed Pulp, 6-lb (2.7-kg) baskets = 44 pieces 4 × 4. see the Groceries section. or = 55 pieces 4 × 5. Season: Available year-round. or = 65 pieces 5 × 5. 24-lb (10.8-kg) lug = 176 pieces 4 × 4. Packs: 40-lb (18-kg) cartons, A bunch of or = 220 pieces 4 × 5. bananas is referred to as a “hand.” or = 260 pieces 5 × 5. Sizes: 100 to 150 count. The average Sizes per lb (450 g): count is 115 bananas per carton. Extra Extra Jumbo: 6 or 8. A 150-count banana is called petites. Jumbo: 10. Kitchen yields: 1 lb (450 g) = 12 oz Large: 12. (340 g) peeled. 1 medium banana = Medium: 14. 1 cup sliced, 4½ oz (125 g).

88 | Fruits BANANAS CAPE GOOSEBERRY

Calories: One medium banana, 4½ oz, blueberries is white. Huckleberries resem- peeled = 100 calories. ble blueberries, but have purple-colored juice. Blueberries are available imported FINGER BANANAS (MANZANITA during the off-season. For Canned and BANANAS) Frozen Blueberries, see the Groceries Small bananas are often called finger section. bananas. Season: June to September; peak occurs Season: Year-round; peak is in summer. in summer. Packs: By weight. Packs: 1-pint (0.47-l) cartons, flats of Weights of one hand: 12 oz (340 g) to 12 pints. 14 oz (400 g). 1-qt (0.9-l) cartons, flats of 8 quarts. Count of one hand: 10 to 12 bananas. 5-lb (2.2-kg) bulk cartons (rare). RED BANANAS Weights: 1 cup (0.24 l) blueberries = 5½ A banana variety that can be eaten fresh oz (150 g). but can also be cooked. The flesh is Counts: 1 cup (0.24 l) = Extra Large 90, white. Large 90 to 129, Medium 130 to 189, Small 190 to 250. BLACKBERRIES Serving sizes: ½ cup (0.12 l), breakfast Blackberries are the fruits of a small ram- or as dessert. bling bush growing wild in temperate cli- mates; also widely cultivated. The berries Kitchen yields: There is basically no have a shiny surface that becomes duller cleaning waste. as they ripen. Boysenberries and loganber- 1 pint = 4 servings. ries are members of the blackberry family, One flat of 12 pints = 48 servings. but have a somewhat waxier appearance. One flat of 8 qt = 64 servings. They are actually a cross between the For Blueberry Pie: One 9 in pie requires blackberry and raspberry. Dewberries are 3½ cups blueberries. related, but trail on the ground and ripen One flat of 12 pints = 7 pies. earlier than blackberries. The commercial For blueberry muffins: For 80 oz (2.3 l) availability is limited. batter, add 3½ cups blueberries. Season: Late spring to fall for domestic The batter yields 48 muffins with the production; imports available in use of a 2-oz (#16) scoop. winter. Calories: 1 cup, 5 oz (0.24 l) = 90 Packs: 12 half-pints (0.24 l) in flats or calories. trays. BOYSENBERRIES Serving sizes: 1 cup, 5 oz (0.24 l), for See Blackberries. breakfast or as dessert. Kitchen yields: One flat = 12 servings BREADFRUIT for breakfast or as dessert. See the Vegetables section. One flat = 36 servings as garnish with desserts. CALMYRNA FIGS Calories: 1 cup, 5 oz (0.24 l) = 85 See Figs. calories. CAPE GOOSEBERRY BLUEBERRIES Cherry-sized fruit encased in a natural Most blueberries sold on the commercial papery husk, resembling a Chinese lan- market are cultivated. The juice of tern. Bitter and green when unripe, it

Fruits | 89 CAPE GOOSEBERRY CRAB APPLES

ripens to a mustard-gold color, with an Rainiers: Light-colored, cream to golden. aromatic smell and medium-sweet flavor. Black Republican: Very dark, medium These fruits come from South Africa, sized. thus the name. Tomatillos are related. Royal Ann: Light yellow with pink blush. Season: Winter. Once off the tree, cherries do not con- Pack: Sold by weight, often in pint tinue to ripen, but decay. Cherries should containers. be stored in a refrigerator. Sizes: 1½ in (45 mm) to 2 in (50 mm) Season: May to July; imports are across. available in winter. Kitchen yields: The fruit can be eaten Packs: 12-lb (5.4-kg) flats. raw and is used with the pod as 18-lb (8.2-kg) California lugs. exotic garnish on fruit displays. 20-lb (9-kg) lugs. CHAMPAGNE GRAPES Counts: Depend on weather and on Tiny red grapes in small bunches, grown variety. to be used for garnishes. For other infor- 1 lb (450 g) Bing cherries = 60 to 150. mation on grapes, see Grapes. 1 lb (450 g) other varieties = 280 to 290. Packs: 5-lb (2.2-kg) lugs. Serving sizes: ½ cup (0.12 l) heaping Season: Late summer; there is little cherries, with pit. supply during the rest of the year. Kitchen yields: 1 lb (450 g) = 5 servings. Serving sizes: 2-oz (56-g) bunches. The 3½ oz (100 g) = 15 medium cherries. sizes of the bunches vary. 3½ oz (100 g) = 10 to 12 large Kitchen yields: One 5-lb (2.2-kg) lug = cherries. 35 servings. 1 qt (0.9 l) whole cherries = 1 lb (450 g) pitted fruit. CHERRIES Calories: 3½ oz (100 g) = 70 calories. See the Groceries section for Canned, Dried, and Frozen Cherries. CHESTNUTS, FRESH SOUR OR TART CHERRIES Improperly stored or old fresh chestnuts Principal varieties are Montmorency, can be moldy or empty; check before Early Richmond, and English Morello. accepting delivery. For Canned and Dried Sour cherries are marketed primarily Chestnuts and other Chestnut Products, canned, frozen, or as pie filling. See the see the Groceries section. Groceries section for Canned and Dried Season: Winter. Cherries. Packs: By weight. Season: July. Kitchen yields: Peeling loss = 50 percent Packs: By weight. of raw weight. Kitchen yields: 1 lb (450 g) = 2½ cups (0.6 l). CRAB APPLES Crab apples are small ornamental apples, SWEET CHERRIES available both fresh and canned. For Varieties: Canned Crab Apples, see the Groceries Bing: Dark red, large, firm, and juicy. section. Lambert: Dark red, heart-shaped, slightly Season: Fall. smaller than Bing. Kitchen yield: Use as decoration.

90 | Fruits CRANBERRIES GINGER ROOT

CRANBERRIES Season: Blossoms in spring, berries in Season: Late fall and winter. fall. Packs: 1-lb (450-g) cello packs, 24 per Kitchen yields: Blossoms can be dipped case. in batter and deep-fried. The berries Bulk packs are available. can be used to make excellent stewed fruit and pie filling and can be Kitchen yields: 10 lb (4.5 kg) = 10 qt fermented into wine. The color is (9.4 l) whole sauce. strong; it will stain other fruits and 10 lb (4.5 kg) = 7½ qt (7 l) strained is often used to enhance color in sauce. manufactured products.

CURRANTS FIGS There are three varieties of currants: Rounded fruits, pointed at the stem end black, red, and white. White currants are and growing on trees in temperate cli- seldom available on the commercial mates. Ripe figs vary in color from bright market. green to deep purple, depending on the variety. The important varieties are BLACK CURRANTS Calmyrna, a green fig when ripe, and Black, aromatic berries growing in clus- Black Mission. Fresh figs are highly per- ters, available in late summer, but ishable. For Canned Figs and Dried Figs, seldom available fresh because most of see the Groceries section. the harvest is processed. Black currants are the basic ingredient in cassis. Season: June to October. Packs: 1-pint (0.47-l) containers. Pack: 3-lb (1.7-kg) flats, with 30 count. 5-lb (2.2-kg) flats, with 56 count. Kitchen yields: Currants are sold in Weight: 1½ oz (42 g) or more. small clusters, which can be used whole as a garnish on fruit plates. Kitchen yields: Calmyrna figs are often peeled for service. The peeling loss is RED CURRANTS about 20 percent. Red berries growing in clusters; tart Calories: 3 fruits, about 4 oz (112 g) = when not completely ripe. Available in 230 calories. summer but rare, because most of the harvest is used in jelly. FRAISE DES BOIS Packs: 1-pint (0.47-l) containers. French name for wild strawberries. There is very little commercial production. DATES, FRESH The date industry is centered in Indio, GALAX LEAVES California. A number of varieties are Round, tough leaves about 2½ in grown. Medjool dates are extra-large (63 mm) across, green or reddish dates. For Dried Dates, see the Groceries brown, used for garnishing fruit section. baskets. Order from a florist. Season: September, but the supply is Packs: Bunches of 24 leaves each. limited. Kitchen yields: Leaves keep well when refrigerated. ELDERBERRIES, ELDER BLOSSOMS The elderberry shrub has clusters of fra- GINGER ROOT grant blossoms, which mature into Brown fibrous root, used in Asian cook- rather acidic purple berries. ing, as flavoring in baking and in

Fruits | 91 GINGER ROOT GRAPEFRUIT

beverages. Available year-round. For California and Arizona: other Ginger Products, see the Groceries Packs: 38-lb (17.1-kg) to 42-lb (18.9-kg) section. carton. Packs: 5-lb (2.2-kg), 10-lb (4.5-kg), and Counts: 23, 27, 32, 36, 40, 48, 56 and 30-lb (13.6-kg) cartons. 64. Sizes: Average sizes vary. Sizes: Kitchen yields: Peeling loss is about 20 #23 = 5 in (125 mm) 9 percent. Because the product is #27 = 4 16 in (118 mm). fibrous, the loss can be greater. #32 = 4½ in (112 mm). Calories: 3½ oz (100 g) = 50 calories. #36 = 4¼ in (107 mm). 5 #40 = 4 8 in (103 mm). 5 GOOSEBERRIES, FRESH #48 = 3 8 in (98 mm). For Canned Gooseberries and Frozen 1 fruit, medium = about 18 oz (500 g) Gooseberries, see the Groceries section. Common hotel sizes: 23’s Season: Summer. Kitchen yields: 1 fruit = 10 to 12 Packs: 1-pint (0.47-l) containers. sections. Other packs are available. 1 fruit medium, about 18 oz (500 g) = 10 oz (280 g) sections. Kitchen yields: There is little cleaning 1 fruit medium, about 18 oz (500 g) = necessary. 1 cup juice. 1½ medium fruits = 1 cup diced fruit. GRAPEFRUIT The main varieties of grapefruit are Calories: ½ fruit, 8½ oz (240 g), pink or Marsh Seedless White and Ruby, with red = 50 calories. pinkish flesh. Duncan grapefruit has FRESH GRAPEFRUIT JUICE most seeds. Florida and Texas grapefruits Blends of grapefruit juice and other fruit are generally juicier than California- and juices, too numerous to list, have come Arizona-grown fruits. Indian River and on the market. For Canned and Frozen Rio counties in Texas are known for pro- Juices, see the Groceries section. ducing quality grapefruits. Grapefruits are picked when ripe and do not ripen Packs: 1-qt (0.9-l) cartons, 24 per case. any further once off the tree. 2-qt (1.9-l) cartons, 12 per case. Season: Winter grapefruit is produced in Serving sizes: 6 oz (0.17 l). Florida, California, and Texas. Kitchen yields: One 2-qt carton = 10 Summer fruit is produced in Arizona servings. and California. Calories: 6 oz (0.17 l) =75 calories. Red Grapefruit is in season from October to May. FRESH GRAPEFRUIT SECTIONS Florida: Popular banquet item. The industry dis- Packs: 40-lb (18-kg) to 50-lb (22.5-kg) tinguishes between hot-peeled and cold- carton = 4 of a bushel. peeled sections; the latter considered are 5 better quality. Counts: 23, 27, 32, 36, 40, 48, 56, and 64. Packs: 1-gal (3.8-l) jars, 4 per case. Texas: Packs: 38-lb (17.1-kg) to 42-lb (18.9-kg) Drained weight: 6 lb (2.7 kg). 7 carton = 10 of a bushel. Serving sizes: ½ cup (0.12 l) with juice. Counts: 18, 23, 27, 32, 36, 40, 48 or 56, Kitchen yields: 1-gal (3.8-l) jar = 28 to 76, and 84. 30 servings.

92 | Fruits GRAPES KIWIFRUIT

GRAPES Kitchen yields: Grapes are classified as seedless or seeded Seedless grapes: 1 lb (450 g) as purchased and by color. The shades of color vary = 15 oz (420 g) stemmed grapes. widely and can range from light to dark One 20-lb (9-kg) lug yields 50 cups green and from purple to dark blue. For (11.6 l) stemmed grapes. foodservice use, seedless grapes are pre- Grapes with seeds: 1 lb (450 g) as ferred. Both red and green grapes can be purchased = 14½ oz (400 g) seedless. For Canned Grapes, Frozen stemmed grapes. Grape Juice and Raisins, see the Groceries One 23-lb (10.3-kg) lug = 55 cups section. (12.7 l) stemmed grapes. Major Grape Varieties and Their Seasons One 23 lb lug = one hundred ten 3-oz (85-g) servings. Almeria, seeded, green October through 10 lb (4.5 kg) are needed for 100 February servings. Calmeria, seeded, green October through February Calories: Cardinal, seeded, red Mid-May to Seedless: 1 cup, 5¾ oz (163 g) = 107 mid-August calories. Concord, seeded, blue September to Seeded: 1 cup, 6 oz (170 g) =102 calories. November Emperor, seeded, red September through HUCKLEBERRIES March Huckleberries, a European variety of Exotic, seeded, red June through August blueberries, have dark purple juice and Flame Seedless, red Mid-June through are seldom available commercially. The September juice of cultivated blueberries is white. Golden Muscat, green September to December Season: Mid to late summer. Italia, seeded, green August through Calories: 1 cup, 5 oz (0.24 l) = 90 September calories. Perlette, seedless, green Mid-May to mid-July Queen, seeded, red August and September KIWIFRUIT Ribier, seeded, red August through Also called Chinese Gooseberries, kiwifruit mid-February are green fruits with thin, fuzzy skin. Ruby, seedless, red Mid-August through The fruits are ripe when they give January slightly under light pressure. To ripen Thompson, seedless, June to November kiwifruit quickly, store at room tempera- green ture in a plastic bag along with apples or Tokay, seeded, red July through bananas. Kiwiberries are grape-sized November fruits with smooth skin. Some varieties Packs: 23-lb (10.3-kg) lugs. are red inside rather than green. 17-lb (7.6-kg) boxes. Season: California-grown fruit is 12-lb (5.4-kg) boxes. available from October until May; Sizes, preportioned bunches: 2 oz (56 imported fruits are available year- g), 3 oz (85 g), 4 oz (112 g), and 8 oz round. (225 g). Packs: 7-lb (3.1-kg) flats on average. Sizes: Vary greatly. Typically, there are 20-lb (9-kg) cartons. 35 to 45 grapes in 1 cup. Counts: In 7 lb flats: 25, 28, 30, 33, 36, Serving size: ½ cup, 3 oz (85 g) 39, 42, and 45.

Fruits | 93 KIWIFRUIT MELON VARIETIES

Weight range: 2 oz ( 56 g) to 5 .5 oz 1 flat 63 count = 120 halves or 250 (150 g). pieces. 2½ oz (70 g) to 3 oz (85 g) is average. 1 lb (450 g) fruit = ¾ cup (0.17 l) Kitchen yields: One 2½ oz (70 g) fruit = juice. 5 to 6 slices. Calories: 1 cup, 8.7 oz (0.24 l) = 65 1 cup, 6 oz (170 g) diced large fruit = calories. 2½ fruits. 1 flat #39 = 16 cups diced fruit. KEY WEST LIMES (SWEET LIMES) Calories: 4 oz (100 g) = 39 calories. Yellow, thin-skinned fruits with a pleas- ant taste. They are no longer grown LEMONS commercially in Key West, but some supply comes from the Caribbean Islands Season: Available year-round; peak and Mexico. occurs in May, June, and July. Season: August and September, Packs: 37-lb (16.6-kg) to 40-lb (18-kg) domestically grown; imports, early cartons. spring. Counts: 63, 75, 95, 115, 140, 165, 200, and 235 per case. Most common LOGANBERRIES counts are from 115 to 165. Berries growing wild, and being culti- Kitchen yields: When buying for juice, vated as well, resembling blackberries in the lowest price per pound is the best shape and raspberries in color, but not buy, because the yield is approximately directly related to either plant. They are the same regardless of price. very tart unless picked ripe. Commercial 8 medium lemons = 1 cup juice. production is in the Pacific Northwest. 1 lb (450 g) = 4 lemons, #165. Season: June through August, generally 1 case #165 = 300 halves or 660 best in July. quarter wedges or 990 one-sixth wedges. Packs: ½-pint (0.24-l) containers, 12 in 1 lemon = 7 to 10 slices when sliced on a flat. machine. Kitchen yields: Used primarily for jams 10 lemons = 1¾ oz (50 g) grated and jelly. lemon rind. Calories: 1 cup, 8.7 oz (0.24 l), fresh MELON VARIETIES juice = 60 calories. CANARY MELON LIMES Also called Juan canary melon. Almost all limes sold commercially are acidic limes, often referred to as Persian Season: Summer. limes. The Florida Key West lime is the Packs: 26-lb (11.7-kg) to 27-lb only sweet lime variety with any com- (12.1-kg) cases. mercial importance. See the Groceries sec- 29-lb (13-kg) to 30-lb (13.5-kg) tion for Bottled Lime Juice. cartons. Season: Available all year; peak occurs Counts: 6, 7, 8, or 10 for 26-lb in spring. (11.7-kg) case. Packs: Flats with counts of 63 and 72. 4, 5, or 6 for 29-lb (13-kg) carton. Kitchen yields: Most common hotel size Weight range: 2¼ lb (1 kg) to 4½ lb is 63 count. (2 kg).

94 | Fruits MELON VARIETIES MELON VARIETIES

CANTALOUPE CHRISTMAS MELON Cantaloupe melons belong to the broad See Santa Claus Melon. group of muskmelons. They are widely available and well sized. Much of the CRANSHAW (CRENSHAW) MELON market supply is domestically grown, and This dependable melon stores well and there are imports in the off-season. The has a rich, sweet flavor. The flesh is melons will ripen somewhat at room tem- bright salmon color. perature but lose flavor in cold storage. A Season: Summer, fall, and winter. clean cavity at the stem end indicates that Packs: 26-lb (11.7-kg) to 27-lb (12.1-kg) the melon was harvested when ripe. case. Season: Available year-round; peak 29-lb (13-kg) to 30-lb (13.5-kg) carton. occurs in June to August. Counts: 6, 7, 8, or 10 for 26-lb (11.7-kg) Packs: 75-lb (33.7-kg) to 85-lb (38.2-kg) carton. standard crate. 4, 5, or 6 for 29-lb (13-kg) carton. 53-lb (23.7-kg) to 55-lb (24.7-kg) two- Weight range: 4 lb (1.8 kg) to 6 lb thirds crate. (2.7 kg). 38-lb (17.1-kg) to 41-lb (18.4-kg) half- Kitchen yields: Small melons = 4 size crate. servings. Large melons = 6 servings. Counts: 18, 23, 27, 36, or 45, standard HAND MELON crate. A sweet, juicy, and expensive melon, cul- 12, 13, 18, 24, or 30, two-thirds crate. tivated at the Hand Farm in Greenwich, 12, 15, and 18, half-size crate. New York, and identifiable by a red hand Most common sizes: 45 or 36 pieces in decal. The season is very short, and the 85-lb (38.2-kg) crate. melons are shipped only at the peak of Serving sizes: One-half 45-size melon ripeness, primarily to the upscale New for breakfast. York City market. One-half 36-size melon as main course. Season: August. Kitchen yields: One 45-size melon yields Pack: 40-lb (22.5-kg) carton. 7 25 melon balls, 8 in (22 mm) across. Count: 16 melons. 100 melon balls weigh 2¼ lb (1 kg). Average weight: 3 lb (1.3 kg) or less. 1 CASABA MELON Serving sizes: 3 melon for appetizer or Late-variety melon with soft, white, juicy dessert. flesh. Because the melon is normally vine Kitchen yields: One 40-lb (22.5-kg) ripened, it is very sweet. carton = 120 servings. Season: Late summer and early winter. HONEYDEW MELON Packs: 26-lb (11.7-kg) to 27-lb (12.1-kg) A melon with light green, sweet, and del- case. icate flesh. 29-lb (13-kg) to 30-lb (13.5-kg) carton. Season: July to October for domestic Counts: 6, 7, 8, or 10 for 26-lb (11.7-kg) products; winter to spring for imports. carton. Packs: 26-lb (11.7-kg) to 27-lb (12.1-kg) 4, 5, or 6 for 29-lb (13-kg) carton. case. Weight range: 4 lb (1.8 kg) to 6 lb 29-lb (13-kg) to 30-lb (13.5-kg) carton. (2.7 kg). Counts: 6, 7, 8, or 10 for 26-lb (11.7-kg) Kitchen yields: Small melons = 4 carton. servings. Large melons = 6 servings. 4, 5, or 6 for 29-lb (13-kg) carton.

Fruits | 95 MELON VARIETIES NECTARINES

Weight range: 4 lb (1.8 kg) to 6 lb Kitchen yields: Small melons = 4 (2.7 kg). servings. Large melons = 6 servings. Serving sizes: One quarter of a 6- or 8- WATERMELON size melon. A very large melon. Also available is a One sixth of a 5-size melon. smaller, seedless variety with a red or Kitchen yields: One 5-size melon = 35 green interior. melon balls. Season: Mid-April to mid-December; 100 melon balls = 2¼ lb (1 kg). peak occurs in late summer. PERSIAN MELON Packs: 70-lb (31.5-kg) to 85-lb (36-kg) carton. Season: Summer and fall. Counts: 2, 3, 4, or 5 melons. Packs: 42-lb (18.9-kg) half-crates, 6 melons in each. Weight range: 15 lb (6.7 kg) to 40 lb Average size: 7 lb (3.1 kg). (18 kg). Larger sizes are available. Serving size: 2-lb (0.9-kg) slice with SANTA CLAUS MELON rind. Also called Christmas melon, this fruit Kitchen yields: For buffet display, resembles watermelon on the outside, but purchase 30-lb (13.5-kg) melon. the interior is green. One 22-lb (9.9-kg) melon = 22 cups, Season: Late summer; peak occurs in bite-size pieces. winter. One 32-lb (14.4-kg) melon = 16 servings. Packs: 26-lb (11.7-kg) to 27-lb (12.1-kg) Calories: 2-lb (0.9-kg) slice = 110 calories. case. 29-lb (13-kg) to 30-lb (13.5-kg) carton. NECTARINES Counts: 6, 7, 8, or 10 for 26-lb (11.7-kg) Juicy fruit related to peaches. Each fruit carton. has one large pit. Freestone varieties 4, 5, or 6 for 29-lb (13-kg) carton. should be purchased for foodservice. There is substantial domestic production; Weight range: 4 to 6 lb (1.8 to 2.7 kg). imports are available in off-season, but Kitchen yields: Small melons = 4 are shipped unripe. Late-season fruits can servings. Large melons = 6 servings. show wooliness, or the flesh may have a brown discoloration. SPANISH MELON Season: May to September; peak occurs This melon is hard-skinned, with a green in July and August. to deep yellow exterior and sweet, orange-colored flesh. Packs: 19-lb (8.5-kg) to 23-lb (10.3-kg) two-layer lugs. Season: Winter. 25-lb (11.2-kg) and 35-lb (15.7-kg) Season: Late summer; peak occurs in loose-fill cartons. winter. Counts: 48, 56, 64, 72, 80, and 84 for Packs: 26-lb (11.7-kg) to 27-lb (12.1-kg) two-layer lugs. case. Weight: One 64-size fruit = 5 oz (140 g) 29-lb (13-kg) to 30-lb (13.5-kg) carton. average. Counts: 6, 7, 8, or 10 for 26-lb (11.7-kg) Kitchen yields: 1 lb (450 g) = 3 medium carton. fruits, 2 cups (0.48 l) sliced. 4, 5, or 6 for 29-lb (13-kg) carton. One 22-lb (9.9-kg) case = 2¾ gal (10.4 l) Weight range: 4 lb (1.8 kg) to 6 lb sliced fruit. (2.7 kg). Calories: 1 cup sliced fruit = 75 calories.

96 | Fruits ORANGE VARIETIES ORANGE VARIETIES

3 ORANGE VARIETIES 64 size = 16-in (81-mm) diameter. Oranges are produced in Florida, Califor- Weights: nia, Texas, and Arizona. Marketing 48’s, very large, 12 to 14 oz (360 g). season is year-round, with a general peak 88’s, medium, 7½ oz (200 g). from December through May. Oranges 163’s, small, 4 oz (112 g). are harvested when fully ripe and do not mature further off the tree. Ripe oranges Common hotel sizes for fruit baskets: can develop a green tint. 56, 64, or 72 sizes, Navel or Valencia, are recommended. Varieties: Valencia: Good juice orange, good eating. Kitchen yields: One large Navel orange, Navel: Large, seedless, sections easily. 13 oz (365 g) = 8 oz (116 g) peeled fruit. Hamlin: Seedless, thin peel. 3 to 4 medium oranges = 1 cup, 8.8 oz Pineapple: Has seeds, juicy. (0.24 l), juice. Temple: Few seeds, peels easily. 1 medium orange = 4 tsp grated peel. Valencia is a summer orange, the Navel Calories: One 6.5 oz (180 g) orange = a winter orange. 65 calories. Seasons: BLOOD ORANGES Florida: Blood oranges are esteemed for their juice, Hamlin: October to January. which has a tart, sprightly flavor. The Navel: November to January. pulp ranges in color from blush, to light Pineapple: December to February. orange flecked with ruby, to purplish red. Temple: January to March. Now grown in southern California. Valencia: March to July. Season: Summer. California and Arizona: Navel: November to June. FRESH ORANGE JUICE Valencia: March to January. Canned, Frozen, and Dehydrated Juices Temple: November to February. are listed in the Groceries section. Texas: Packs: 1-qt (0.9-l) cartons or bottles. Valencia: February to June. ½-gal (1.8-l) cartons or bottles. Temple: February to June. Other packs are available. Packs: Vary by growing areas: Serving sizes: 6 oz (0.17 l). Florida: 37 lb (16.6 kg) to 45 lb (20.2 kg) Kitchen yields: One qt (0.9 l) = 5 4 or 5 bushel. servings. ½ gal (1.8 l) = 10 servings. COUNTS: 64, 80, 100, or 125 and 32, 36,40, 48, or 56 for Navels. Calories: 6 oz (0.17 l), unsweetened = 90 calories. California and Arizona: 37-lb (16.6-kg) to 45-lb (20.2-kg) carton. JUICE ORANGES COUNTS: 48, 56,72, 88, 112, 138, or 168. Florida oranges have a higher juice con- Texas: 38-lb (17.1-kg) to 44-lb (19.8-kg) tent than California oranges. The three carton. best juice oranges are Valencia, Hamlin, COUNTS: 56, 64, 80, 100, 125, 163, and Pineapple. The best yield is the 200, 252, or 288. lowest price per carton, regardless of size. Florida sizes, based on number of Seasons: oranges in a 40-lb (18-kg) carton: Florida : 125 size = 2½-in (63-mm) diameter. Valencia: March to July. 1 100 size = 2 16-in (68-mm) diameter. Hamlin: October to January. 5 80 size = 2 8-in (75-mm) diameter. Pineapple: December to February.

Fruits | 97 ORANGE VARIETIES PEACHES

California: Valencia: March to January. Kitchen yields: Three 3-in (75-mm) Packs: fruits or four 2½-in (62-mm) fruits = 1 cup juice. Florida: 125 count. California: 112 or 138 count. Calories: 1 lb (450 g) 2½-in (62-mm) fruits = 135 calories. Kitchen yields: The season, climate, count, and the type of juicing SEVILLE ORANGES machine used influence the yield. Bitter oranges cultivated for marmalade. Juicing machines must be adjusted to One variety, grown on the island of conform to the sizes of the oranges Curaçao, is used in the production of the to get the best possible yield. Higher- cordial of the same name. Bitter orange count oranges give slightly better used in Mexican cooking is called naranja yields. Storage oranges are available agria. from July to October, but the juice yield is lower. One case #125 = 2¼ Season: February and March. gal (8.5 l) to 2½ gal (9.5 l). TANGELOS MANDARIN ORANGES A tangerine-grapefruit hybrid with thin Mandarin oranges are small, sweet skin, easily separated sections, and many hybrid citrus fruits related to oranges, seeds. though with a distinctive flavor and a Season: From October to May. loose skin that usually peels away easily 4 from the flesh. Mandarins and tangerines Packs: 45 lb (20.2 kg) = 5-bushel are considered to be similar, and the carton, Florida packs. names and varieties are used inter- 27-lb (12.1-kg) to 32-lb (14.4-kg) changeably. There are a number of vari- cartons. eties such as Clementine, Satsuma, Counts: Wilkins/Wilkings, and Kinnow. Temple oranges are a cross between mandarins Florida : 40, 48, 56, 64, 80, 100, and 125. and sweet oranges, and tangelos are a California: 42, 54, 72, 84, 90, 100, 105, cross between mandarins and grapefruit. 135, and 165. There are other varieties on the market, with seeds and sections that are hard to PEACHES separate. The boxes are covered with Stone fruit or drupe in the rose family, orange-colored netting, which makes it with velvety skin, sweet flesh, and one difficult to detect spoilage. Note that in large pit. There are hundreds of varieties, the fall of 2001, mandarin oranges but peaches can be basically divided imported from Spain were taken off the between clingstone, in which the pit shelves in western states because they clings to the flesh, and freestone, in could harbor fruit flies. For Canned Man- which the pit can easily be removed. darin Sections, see the Groceries section. Tree-ripened peaches are much better Season: November to March. than those that must be picked early for Packs: 5-lb (2.3-kg) and 10-lb (4.6-kg) shipment. There are yellow and white cartons. peaches. A ripe yellow peach is of a deep, rich yellow color, and a ripe white peach Count: One 5-lb (2.3-kg) carton = 24 is creamy gold. Peaches ripen at room oranges. temperature; refrigerating delays ripen- Sizes: 3 in (75 mm) = 2 per pound, 2½ ing. Early-season peaches are cling and in (62 mm) = 3 per pound, 2¼ in semi-cling (the pit clinging to the flesh) (55 mm) = 3 per pound varieties. All late-season peaches are

98 | Fruits PEACHES PINEAPPLE

freestone. For Canned, Dehydrated, and Nelis October to Fresh and Frozen Peaches, see the Groceries section. April cooking Season: Late May until September, Red Bartlett August to Fresh and peaking in July and August. Imports December cooking are available during the winter. Seckel August to Fresh Packs: 19-lb (8.6-kg) to 23-lb (10.3-kg) January two-layer lugs. Packs: 44-lb (20-kg) to 46-lb (21.1-kg) 17-lb (7.7-kg) to 18-lb (8.2-kg) boxes. layer-packed boxes. 38-lb (17-kg) boxes, loose fruit. 36-lb cartons, tight fill. 45-lb (20.2-kg) to 48-lb (21.6-kg) Counts: 70, 80, 90, 100, 110, 120, bushel basket. 135, 150, or 165 in layered boxes. Counts: 50, 56, 60, 64, 72, or 80 in 56, 64, 72, 80, 90, 96, 108, 120, or two-layer lugs. 125 in cartons. 40, 45, 50, 55, 60, or 65 in boxes. Sizes: Large pear = 90 to 110 count. Sizes: 2-in (50-mm), 2¼ in (57-mm) Medium pear = 135 count. and 2½-in (63-mm) diameter in Small pear = 165 count. bushel baskets. Not all varieties are available in all Kitchen yields: Common hotel size = counts. 60-count lug. Weights: 90’s = 8 oz (225 g). 1 lb (450 g) = 3 to 4 medium fruits. 135’s = 5½ oz (155 g). 1 lb (450 g) = 2 cups (0.47 l) sliced 165’s = 4½ oz (126 g). peaches. Kitchen yields: 1 cup (0.24 l) = 5½ oz Calories: 1 cup, 6 oz (170 g) sliced (155 g) sliced pear without skin. peaches = 65 calories. 3 medium pears = 2 cups sliced pears without skins. PEARS There are numerous varieties of pears on Calories: One Bartlett pear, 6 oz (170 g) the market and certain seasons when = 100 calories. they are most plentiful. Many pear vari- One Bosc pear, 5 oz (140 g) = 85 eties are available year-round. Pears do calories. not ripen well on trees and are picked One d’Anjou pear, 7 oz (200 g) = 120 when mature but still hard. They keep calories. well refrigerated and ripen from the inside out in a warm spot. For Canned PINEAPPLE Pears, see the Groceries section. Pineapples should be harvested as ripe as possible, which can be problematic Name of Variety Season Uses because the overripe fruit will ferment Anjou October to Fresh and rapidly. The ripeness of the fruit is not May salads easy to judge. Domestic products and Bartlett August to Fresh and imports come to the market at various December cooking times. Baby Pineapples, about 2½ to 3 Bosc September to Fresh and in (63 to 76 mm) tall, are available May cooking from Hawaii. They are used primarily Comice October to Fresh for decorative purposes. For Canned March and Processed Pineapple, see the Gro- Forelle October to Fresh ceries section. February Season: Available year-round; peak occurs in April and May.

Fruits | 99 PINEAPPLE RASPBERRIES (BUSHBERRIES)

Packs: 20-lb (9.1-kg) half cartons. Small plums = 8 to 10 per lb (450 g). 40-lb (18.2-kg) full cartons. Kitchen yields: 5 to 6 medium plums = Counts: 4, 5, 6, or 7 for half cartons. 2½ cups sliced. 8, 9, 10, 12, 14, 15, 16, or 18 for full Calories: 4 oz (112 g) pitted plums = 50 cartons. calories. Common sizes: 5’s for salads. 14’s for appetizer baskets. QUINCE Weights: 1 medium pineapple = 4 lb Quinces resemble yellow apples. These (1.8 kg). 1 cup = 5.5 oz (160 g). are acidic fruits with high pectin content, Kitchen yields: 1 medium pineapple = used primarily to thicken jams. There is a 5½ cups diced pineapple. limited market for fresh quince in One pineapple #5 = 22 oz (610 g) foodservice. clean meat. Season: September to December. = 17 slices when sliced with machine Packs: 20-lb (9.1-kg) lugs. The fruit is at #34 setting. often sold in units of 1 dozen. Juice yield: One # 5 pineapple = 2½ Average weight: 10 oz (280 g) to 12 oz cups (0.6 l) juice. (340 g). Calories: 1 cup, 5.5 oz (160 g), raw, Kitchen yields: Peeling and coring loss is diced pineapple = 80 calories. about 25 percent. One lug = 15 lb = (6.7 kg) peeled fruit. PLUMS Quince jam proportion: 1 lb (450 g) There are two major varieties of plums, peeled and cored fruit blended with clingstone and freestone. Those of the 12 oz (340 g) sugar. clingstone variety are marketed for eating fresh, and those of the freestone variety RASPBERRIES (BUSHBERRIES) are marketed as fresh prunes. However, For Canned and Frozen Raspberries, see there is much confusion about names. the Groceries section. Japanese varieties are yellow to red. Season: June until November for Types according to color: domestically grown raspberries. Purple: Italian, French Plum, Damson Imports are available during the rest Plum of the year. Red: Clayman, Climax, Hungarian, Packs: Flats of 12 half-pints (0.24 l). Santa Rosa, Beauty Kitchen yields: There is basically no Yellow or green: Yellow Egg, Wickson, waste when the fruit is fresh. Kelsey, Green Gage Serving sizes: 1 half-pint = 11 servings, Season: Domestic supplies peak during 3 breakfast or dessert. the summer and early fall. Italian 1 flat = 16 servings. plums, late August to October. 1 half-pint = 3 servings, garnish with Imports are available year-round. desserts and ice cream. Packs: 28-lb (12.7-kg) cartons or lugs. 1 flat = 32 servings. Counts: Vary according to variety. 1 flat = 60 to 70 servings with ice Yellow Egg plums can be as large as cream for a banquet. 2 in (50 mm) across, Damson plums There are about 60 to 75 berries in as small as cherries. each half-pint. Weights: Large plums = 4 to 5 per lb Calories: 1 cup, 5½ oz (150 g) = 55 (450 g). calories.

100 | Fruits RHUBARB UGLY FRUIT

RHUBARB Canned and Frozen Strawberries, see the Although technically a vegetable, rhu- Groceries section. barb is usually referred to as fruit. For Season: Available year-round. Peak Frozen Rhubarb, see the Groceries section. occurs from March through June. Season: Spring to early summer and late Worst quality is in December. fall. Hothouse rhubarb is often Imported strawberries come on the available from January to April. market in the winter. Packs: 5-lb (2.2-kg) cartons, hothouse Packs: 1-pint (0.47-l) baskets, 12 per tray. rhubarb. 1-qt (0.9-l) baskets. 15-lb (6.7-kg) and 20-lb (9-kg) Loose packs are also on the market. cartons, regular. Weights: 1 pint = 14 oz (400 g). Serving size: ½ cup, 5 oz (140 g), 1 tray = 10 lb (4.5 kg) of fruit. cooked with sugar. 1 qt = 1¾ lb (780 g) of fruit. Sugar ratio: 1 lb (450 g) cleaned Counts: 1 pint (0.47 l) = 12 to 14 large rhubarb to 8 oz (225 g) sugar. berries or 20 to 25 smaller berries. Normally, the larger berries are Kitchen yields: Cleaning waste is 10 packed on top. percent by weight. Hothouse-grown 1 tray = 6 qt (5.6 l), about 150 large rhubarb may have slightly less waste. or 240 to 300 small berries. 5 lb (2.2 kg) as purchased = 17 servings. Note: Cooked weight is the same as raw Kitchen yields: Cleaning loss is 10 weight because of the added sugar. percent by weight; percentage varies by season and size of berries. Calories: ½ cup, 5 oz (140 g), cooked 1 cup = 5 oz whole berries, cleaned. with sugar = 190 calories. Calories: 1 cup, 5.3 oz (150 g) = 55 SHAMOUTI calories. Also known as Jaffa orange, shamouti is EXTRA-LARGE STRAWBERRIES WITH now grown in limited quantities in the STEMS United States. Sometimes called Marshall strawberries, Season: Domestic production in fall; suitable for dipping in sugar or chocolate. imports in winter. Season: Available by special order. Difficult to get in late fall and early winter. SHARON FRUIT Packs: 1-pint (0.47-l) baskets, 12 per tray. This fruit, which resembles a persimmon, is imported from Israel. It is seedless and Count: 1 pint = about 8 large berries. can be eaten raw. See Persimmons in the Tropical Fruits section. UGLY FRUIT Juicy citrus hybrid with spotted, loose- Season: Winter. looking skin; it should be orange-colored when mature. STRAWBERRIES Season: Winter. Domestic strawberries are available year- round. Size and shape do not determine Packs: By count. sweetness. Fraise des bois is the French Kitchen yields: This fruit is slightly name for imported or domestic wild smaller than grapefruit, with a thick strawberries. The production is small and skin. seldom reaches the wholesale market. For

Fruits | 101

Groceries

Listed in this section are items usually stored in the dry storeroom in a foodservice establishment. Frozen products are also listed because they too are customarily stored in and issued from the storeroom. For preserved fish, see the Fish, Mollusks, Shellfish, and Seafood section.

AGAR AGAR Chopped pieces, skin on available in 3 Edible red seaweed in the gelidium family, sizes processed into a vegetable gelatin. Also Blanched, fine dice called Japanese gelatin, it is a natural Blanched, slivered in 2 sizes thickening agent used in jams and ice Mission: 20 to 40 kernels per oz (28 g) cream. Agar agar is normally sold in Whole, skin on thin, brittle sticks or in powder form. It Whole and broken, skin on will dissolve when boiled. Pieces, skin on Slices, skin on in 3 sizes Packs: 1-lb (450-g) packages. Powder, all white 2.2-lb (1-kg) flakes. Nonpareil: 20 to 40 kernels per oz (28 g) Size: ¼-oz (7-g) sticks. Whole, skin on Whole, blanched Kitchen yields: Thickening power is Blanched, whole and broken about 5 times greater than that of Blanched splits plain gelatin. It will set at room Blanched sliced temperature and is not affected by Blanched slivers and diced, available in acidity to the same extent as gelatin. 2 sizes Agar agar thickening power: ½ oz (14 g) Packs: 5-lb (2.2-kg) cans. for 20 cups, or 5 qt (4.7 l). 10-lb (4.5-kg) cartons. 25-lb (11.2-kg) cartons of listed ALMOND PRODUCTS varieties. Almonds used in foodservice are nor- 30-lb (13.5-kg) case of granulated, mally purchased shelled. They are avail- bleached, or natural almonds. able with skin on, blanched (skin Kitchen yields: 4½ oz (126 g) = 1 cup removed), and as flour. The major variet- chopped almonds. ies are California, Carmel, Nonpareil, and 4 oz (112 g) = 1 cup slivered almonds. Mission. Almonds are also available 1 lb (450 g) in shell = 2 cups nut meat. 2 salted and with smoke flavor added. 1 lb (450 g) nut meat = 3 3 cups. Sizes and trade terms: Calories: 1 cup (0.24 l), 4.6 oz, (130 g), California: 18 to 40 kernels per oz (28 g) chopped = 775 calories. Whole, skin on 1 cup (0.24 l) 4 oz, (112 g), slivered = Crosscut, skin on 690 calories. Halves, skin on Splits, skin on ALMOND PASTE Cube cuts, skin on Almond paste is available with either 60 Diced, skin on, available in 2 sizes percent almond, with skin or with 60 Diced, buttered and roasted, skin on percent blanched almonds; the rest is Carmel: 18 to 40 kernels per oz (28 g) sugar. Almond paste made with blanched Whole, skin on almonds is whiter than that made with Diced, skin on unblanched almonds. Sweet almond

Groceries | 105 ALMOND PRODUCTS APPLE PRODUCTS

paste, called marzipan in German, is section. For Anise Seeds and Fennel Seeds, 2 1 made with 3 blanched almonds and 3 see the Herbs and Spices section. sugar. Marzipan must be heated during Packs: 28-oz (800-g) cans, 12 cans per fabrication, which distinguishes it from case. almond paste. The fat content must be at least 28 percent. Drained weight: 15 oz (425 g). Packs: #10 cans = 104 oz (2.9 kg) each, Serving size: One-half heart, 3½ oz per case. (100 g). Kitchen yields: One 28-oz (800-g) can = Weight: Six #10 cans = 39 lb (17.5 kg). 4 servings. Kitchen yields: Depend on use. Calories: 1 oz (28 g) marzipan = 45 APPLE PRODUCTS calories. For Fresh Apple Varieties, see the Fruits section. ALMONDS, SALTED Snack item available in packs of many APPLE BUTTER different sizes; plain, salted, and smoked. Concentrated dark brown fruit spread. Packs: Case of 200 ½-oz (14-g) packets. Pack: 17-oz (475-g) jars, 12 per case. 5-lb (2.2-kg) cans. APPLE CIDER Other packs are available. Apple cider can be classified as follows: Calories: ½ oz (14 g) = 84 calories. Fresh, sweet apple cider: Cloudy, and with a limited shelf life. AMARANTH, GRAINS Pasteurized apple cider: Clear or slightly Amaranth is a South American annual cloudy, with long shelf life if herb seed plant historically linked to unopened. It is almost ancient civilizations. It grows in temper- undistinguishable from apple juice. ate climates. The seeds have a slightly Pasteurized apple cider is often peppery flavor and a gelatinous consis- substituted for apple juice. tency. Amaranth is high in protein but Fermented sweet cider: Can contain up low in gluten. The flour can be combined to 3 percent alcohol. with other flours and used in baking. For Hard cider: Fully fermented, an Amaranth Greens, see the Vegetables alcoholic beverage with 3 to 7 section. percent alcohol. It can be distilled Pack: By weight. into apple brandy. Kitchen yields: 1 cup grains simmered Packs: Qt, 32 fl oz (0.9 l). with 3 cups, 24 oz (0.72 l) water = Half-gal, 64 fl oz (1.9 l). 2.5 cups (0.6 l) cooked. Gal, 128 fl oz (3.8 l). amaranth flour, ½ cup (0.12 l) = 1.1 oz Serving size: 6 fl oz (0.17 l) or 8 fl oz (30 g). (0.24 l). Calories: ½ cup (0.12 l) Amaranth Flour Kitchen yields: 1 gal, 128 fl oz (3.8 l) = = 110 calories. 21 servings of 6 fl oz each 1 gal, 128 fl oz (3.8 l) = 16 servings of ANISE 8 fl oz each Bulb-shaped vegetable with fine, bushy Calories: 1 cup (0.24 l) = 88 calories. leaves. Anise has a slight licorice flavor. It is sometimes confused with the vegetable APPLE JUICE fennel, but fennel does not form a bulb. Ready to serve; available canned, in glass For Fresh Anise, see the Vegetables bottles, and frozen concentrated.

106 | Groceries APPLE PRODUCTS APPLE PRODUCTS

Packs: 5½-fl oz (0.16-l) cans, 48 per case. Calories: ½ cup (117 g), unsweetened = 10-fl oz (0.29-l) glass bottles, 24 per 50 calories. case. ½ cup (112 g), sweetened = 115 46-fl oz (1.3-l) cans, 12 per case. calories. 1-qt, 32-fl oz (0.9-l) glass bottles, 12 per case. BAKED APPLES 64-fl oz (1.85-l) bottles, 6 per case. Canned Baked Apples 1-gal, 132-fl oz (3.8-l) glass or plastic Pack: #10 cans, six to a carton. bottles, 4 per case. Weight: One #10 can = 96 oz (2.6 kg). Serving size: 6 fl oz (0.17 l) is common. Count: One #10 can contains 20 Kitchen yields: One 46-fl oz (1.3-l) can medium-sized apples. Other counts = 7½ servings, 6 fl oz each. are available. 1-qt, 32-fl oz (0.9-l) glass bottle = 5.3 servings, 6 fl oz each. Kitchen yields: There is no waste. One 64-fl oz (1.8-l) bottle = 10½ FROZEN BAKED APPLES servings, 6 fl oz each. Frozen baked apples are available ready 1-gal, 128-fl oz (3.8-l) jug = 21 to heat. servings, 6 fl oz each. Packs: 6-lb (2.7-kg) boxes, 4 per case. Calories: 6 fl oz (0.17 l) = 66 calories. Size: 3¾ in (95 mm) across. APPLE JUICE, FROZEN CONCENTRATE Weight: 8 oz (225 g) each. Other sizes Packs: 32-fl oz (0.9-l) cans, 12 per case. are available. 46-fl oz (1.3-l) cans, 6 per case. Kitchen yields: 1 box, 6 lb (2.7 kg) = 12 Serving size: 6 fl.oz (0.17 l). count. Kitchen yields: Mix 1 part frozen juice 1 case = 48 servings. with 3 parts water. CANNED APPLE PIECES One 32-fl oz (0.9-l) can = 1 gal (3.8 l) Apple pieces are often used for pie and juice. are also served in health care facilities. 1-gal (3.8-l) = 21 servings, 6 fl oz Apple pieces are available frozen as well. each. One 46-fl oz (1.3-l) can = 184 fl oz Pack: #10 cans, six to a case. (5.3 l) juice. Drained weights: One #10 can = 96 oz 184-fl oz (5.3-l) juice = thirty 6 fl oz (2.6 kg) drained weight. (0.17 l) servings. 1 case = 34.8 lb (15.7 kg) drained weight. APPLE SAUCE Apple sauce is available sweetened or CANNED APPLE SLICES unsweetened, coarse or strained. Packs: #10 cans, 6 per case. Packs: #10 cans, 6 to a case. #2½ cans, 24 to a case. #303 cans, 24 to a case. Drained weights: One #10 can = 96 oz Net weights: One #10 can = 104 oz (2.6 kg). (2.9 kg). 1 case = 36 lb (16.2 kg). One #303 can = 15 oz (430 g). One #2½ can = 18 oz (500 g). Serving size: ½ cup, 4 oz (112 g). 1 case = 27 lb (12 kg). Kitchen yields: One #10 can = 25 CANNED SPICED APPLE RINGS servings. Apple rings are usually dyed dark red One #303 can = 3½ servings. and will stain anything with which they

Groceries | 107 APPLE PRODUCTS APRICOT PRODUCTS

come in contact. They are popular as dec- and Frozen Apricots. Fresh Apricots are orations on buffets and as a garnish with listed in the Fruits section. spare ribs. APRICOT GLAZE Packs: #10 cans, six to a carton. Baking glaze used for Danish pastry and Count: One #10 can contains 85 to 90 other products. rings. Packs: #10 cans, six to a carton. Kitchen yields: There is no waste. Kitchen yields: One #10 can will glaze 300 large Danish pastries, brushed CRAB APPLES, WHOLE SPICED, on. CANNED For Fresh Crab Apples, see the Fruits APRICOT NECTAR section. Sweetened canned apricot juice. Packs: #10 cans, six to a carton. Packs: 5½-fl oz (0.17-l) cans, 48 per case. Kitchen yields: One #10 can contains 46 fl-oz (1.3-l) cans, 12 per case. 60 to 70 apples. Serving size: 5½ fl oz (0.17 l). DEHYDRATED APPLES Kitchen yields: One 46-fl oz (1.3-l) can Available as rings, wedges, and pie pieces. = 8 servings. Packs: By weight. Various packs are Calories: 5½ fl oz (0.17 l) = 100 available. calories. Serving size: ½ cup (0.12 l) cooked. CANNED APRICOTS 1 Kitchen yields: 1 lb (450 g) = 4 3 lb (1.9 Available in many can sizes and counts. kg) when cooked. The most common institutional counts 1 lb (450 g) = 14 servings cooked. are listed here. Apricots are available whole (with pits) and in halves, in light FROZEN APPLE PIECES and in heavy syrup. Peeled and sliced apples are available as Packs: #10 cans, 6 per case. Straight Pack and as Flavor Pack. Flavor Pack apples are mixed with sugar in the Drained weights: One #10 can = 62 oz ratio of 7 parts apples to 1 part sugar (by (1.7 kg). weight). Frozen apples are frequently Counts per #10 can: Whole peeled, light used for pie. syrup, 45 to 55. Packs: 40-lb (18.1-kg) can Straight Halves, light syrup, 86 to 130. Pack. Halves, heavy syrup, 86 to 108. 30-lb (13.5-kg) can Flavor Pack. Halves, heavy syrup, 108 to 130. Halves heavy syrup, 150 to 175. Serving size: ½ cup (0.12 l) stewed apples as dessert. Serving size: 1 cup (0.24 l). Calories: 1 cup (0.24 l) halves in heavy Kitchen yields: One 40-lb (18.1-kg) can syrup = 220 calories. Straight Pack = 32 pies, 9 in (225 1 cup (0.24 l) halves in light syrup = mm) across. 160 calories. One 30-lb (13.5-kg) can Flavor Pack = 110 servings as dessert. DRIED APRICOTS Apricot halves are normally purchased APRICOT PRODUCTS for foodservice; chopped pieces are avail- Listed here are Apricot Glaze, Apricot able for baking. Apricot halves are often Nectar, Canned Apricots, Dried Apricots, served cooked as a breakfast item for

108 | Groceries APRICOT PRODUCTS ARTICHOKE PRODUCTS

buffets. Fancy grades are usually artichokes, also called globe artichokes, imported from the Middle East. which are ready to use. For Fresh Arti- Packs: 1-lb (450-g) boxes, 24 to a case. chokes, see the Vegetables section. 25-lb (11.2-kg) bags. ARTICHOKE HEARTS, MARINATED 3 Sizes: #1 Jumbo, 1 8-in diameter. Ready-to-serve product, available 13 #6 Standard, 16-in diameter. imported and from domestic producers. Counts: 1 lb (450 g) = 75 to 90 Jumbo Packs: ½-gal (1.9-l) jars, 6 jars per case. halves. 1-gal (3.8-l) jars, 4 jars per case. 1 lb (450 g) = 96 Standard halves. Many other packs are also available. Serving size: 1 cup (0.24 l) cooked fruit. Count: One ½-gal (1.9-l) jar = 85 to 105 Kitchen yields: One 1-lb (450-g) box = pieces. 10 servings. Serving size: 4 to 5 pieces as appetizer Calories: 1 cup (0.24 l) cooked portion. unsweetened fruit and liquid = 215 Kitchen yields: One ½-gal (1.9 l) jar = calories. 20 to 22 servings. 1 oz (28 g) not cooked = 60 calories. One 1-gal (3.8-l) jar = 40 to 45 servings. FROZEN APRICOTS Apricot halves packed in sugar are avail- CANNED ARTICHOKES able. They are used as stewed fruits, in Available are bottoms, hearts, and pieces pie, or as Danish pastry filling. in brine. Packs: 6½-lb (2.9-kg) cans, 6 per case. Packs: 25-lb (11.2-kg) cans. Bottoms: 14-oz (400-g) cans, 24 per 30-lb (13.5-kg) cans. carton. Serving size: 1 cup (0.24 l), cooked. Hearts: 14-oz (400-g) cans, 24 per carton. Kitchen yields: One 30-lb (13.5-kg) can Hearts: 6.6-lb (3-kg) cans, 6 per carton. = 100 servings cooked fruit. Pieces: Six #10 cans, 6 cans per carton. One 30-lb (13.5-kg) can = eighteen 9- Other packs are available. in pies. Counts: Calories: 1 cup (0.24 l), cooked = 220 Bottoms: One 14-oz (400-g) can yields calories. 5 to 7 or 6 to 9 or 8 to 10. Hearts: One 14-oz (400-g) can yields 8 ARROWROOT to 10 or 14 to 16. Arrowroot, a starch derived from a tuber, One 6.6-lb (3-kg) can yields 30 to 40. is used as a thickener for sauces and as a One #10 can yields 90 to 100 or 110 to baking ingredient. Sauces thickened with 120. arrowroot are more transparent than Pieces: One #10 can yields 180 to 200. those thickened with cornstarch. Serving sizes: 1 filled bottom as garnish. Pack: 18-oz (500-g) boxes. 4 to 5 pieces (120-count) of hearts as Kitchen yields: Arrowroot has slightly appetizer. more thickening power than Kitchen yields: One #10 can of 120- cornstarch. count hearts = 24 to 26 servings. ARTICHOKE PRODUCTS FROZEN ARTICHOKES Canned and frozen artichokes are avail- Frozen artichokes are available as hearts able, as well as marinated bulb and quarters.

Groceries | 109 ARTICHOKE PRODUCTS AVOCADO PRODUCTS

Packs: 2-lb (900-g) boxes, 12 boxes per Serving size: 4 pieces, 40 to 60 count as case. appetizer. Sizes: Vary; there is no count. Other serving sizes depend on operational needs. Serving size: 3 to 4 pieces as vegetable garnish. Kitchen yields: One 64½-oz can, 40 to 60 count = 12 to 15 appetizer Kitchen yields: Product is fully cooked, servings. and there is no waste. Calories: 4 pieces, 40 to 60 size = 15 ASPARAGUS PRODUCTS calories. For Fresh Asparagus, see the Vegetables section. FROZEN ASPARAGUS Frozen asparagus is available as a frozen CANNED ASPARAGUS block or IQF, as spears in various sizes Green asparagus and white asparagus are and as cut pieces. available in stalks, cuts, and bottom cuts. Canned green asparagus has lost impor- Packs: 2½-lb (1.1-kg) boxes, 12 per tance in foodservice because fresh and case. frozen asparagus are readily available. 30-lb (13.50-kg) bulk pack. Inexpensive white asparagus is imported Other packs are also available. from Asia. Jumbo-size white asparagus, Counts: One 2½-lb box contains 51 imported from Europe, is considered a Jumbo spears. luxury item. One 2½-lb box contains 80 Medium CANNED GREEN ASPARAGUS spears, randomly packed. One 2½-lb box contains 1 in long, Packs: #303 cans, 24 per case. randomly packed pieces; about 18 #2 cans, 24 per case. percent are tips. #10 cans, 6 per case. Serving sizes as side order: Drained weights: #303 can = 9 oz 3 spears Jumbo size. (250 g) to 10 oz (280 g). 4 spears Medium size. #2 can = 11½ oz (320 g) to 13½ oz (380 g). Kitchen yields: One 2½-lb (1.1-kg) box, #10 can = 60 oz (1.7 kg) to 64 oz Jumbo spears = 14 to 16 servings. (1.8 kg). One 2½-lb (1.1-kg) box, Medium spears = 18 servings. Serving size: 4 spears, 3 oz (85 g). One 2½-lb (1.1-kg) box, pieces = 12 Kitchen yields: One #303 can = 2½ servings. servings. One #2 can = 3 servings. Calories: 4 spears, Medium size = 15 One #10 can = 16 servings. calories. Calories: 4 spears, 3 oz (85 g) = 17 Frozen Asparagus Equivalent to Fresh calories. Asparagus: One 2½-lb (1.1-kg) box frozen = 5 lb (2.2 kg) to 5½ lb (2.4 CANNED WHITE ASPARAGUS, INEXPENSIVE kg) fresh asparagus as purchased. Good product, frequently used in buffets or as garnish. AVOCADO PRODUCTS Packs: 64½-oz (1.80-kg) cans, 6 per For Fresh Avocados, see the Vegetables case. section. Frozen processed avocado is Counts: 40 to 60, or 60 to 80, or 80 to available in many forms and flavors, 100 counts. such as plain, dip, sauce, guacamole,

110 | Groceries AVOCADO PRODUCTS BANANA PRODUCTS

hot’n spicy guacamole, and Western- BALSAMIC VINEGAR style guacamole. See Vinegars in this section. Packs: 1-lb (450-g) cans, 12 per case. #10 cans, six per case. BAMBOO SHOOTS, CANNED 25-lb (11.2-kg) tubs. Fresh bamboo shoots are occasionally 1-oz (28-g) guacamole packets, usually available at ethnic markets. The canned 100 per carton. product is marketed in slices and whole. ½-gal (1.8-l) pack avocado sauce, 8 per Dried bamboo shoots are available in case. Asian ethnic markets. Weight: One #10 can = 104 oz (2.9 kg) Packs: 15-oz (425-g) cans, 48 per case. net weight. 19-oz (540-g) cans, 48 per case. #2½ cans, 24 per case. Serving sizes: 2 oz (56 g) per sandwich #10 cans, 6 per case. or as topping. 4 oz (112 g) as dip. Drained weights: One 15-oz can = 8.5 oz (240 g). Kitchen yields: One 1-lb (450-g) can = One 19-oz (540-g) can = 10.5 oz (300 g). 8 portions topping or 4 servings dip. One #2½ can = 18 oz (500 g). One #10 can = 50 portions topping or One #10 can = 65 oz (1.8 kg). 24 servings dip. Kitchen yields: One #2½ can = about 3 Calories: Sauce, 2 oz (56 g) = 80 cups, sliced. calories. One #10 can = about 11 cups, sliced. Pulp, 2 oz (56 g) = 100 calories. Guacamole, 4 oz (112 g) = 240 BANANA PRODUCTS calories. For Fresh Bananas, see the Fruits section.

BAKING POWDER BANANA CHIPS Leavening agent consisting of bicarbonate Available as toasted chips with various of soda (baking soda) and an acid that flavors for snacks. activates the bicarbonate of soda and Packs: By weight. generates carbon dioxide gas, which then Kitchen yields: There is no waste. leavens the baked product. Kitchen yields depend on applications. BANANAS, PROCESSED PULP Pack: By weight. Available in polyester bags, cans, and drums. Banana pulp is used in baking BAKING SODA (BICARBONATE OF and in ice cream. SODA) Packs: #10 cans, 6 per case. White powder with the chemical formula 5-gal (19-l) bags.

NaHCO3. It neutralizes acidity and is an 55-gal (208-l) drums. ingredient in baking powder. It is used as Kitchen yields: One #10 can = 13 cups leavening agent in cakes and batters with (3 l). a high acid content, such as gingerbread One #10 can = 6½ lb (3 kg). and fruit cakes. One #10 can = pulp of 24 medium- Packs: 8-oz (225-g) packages. sized bananas. 1-lb (450-g) packages. One case #10 cans = 39 lb (17.5 kg) medium bananas. Kitchen yields: Use as directed.. One case #10 cans = the pulp of 144 Calories: None. medium bananas.

Groceries | 111 BANANA PRODUCTS BEANS

One 5-gal (19-l) bag = 40 lb (18.1 kg), or CANNELLINI the pulp of 145 bananas. Italian-type white kidney beans. Calories: 4 oz (112 g) = 100 calories. Packs: 15-oz (420-g) cans, 24 to a case. Serving size: ½ cup (0.12 l). BARLEY Dried barley is used in soups and stews. Kitchen yields: One 15-oz (420-g) can = It is best purchased in 1-lb (450-g) boxes. 4 servings. Packs: 1-lb (450-g) boxes, 24 per case. FLAGEOLET BEANS Larger packs are available. Canned flageolets are available imported Weight: 1 cup, uncooked = 7 oz (200 g). from Europe; they resemble small lima beans. They are green when picked Serving size: Varies; barley is usually a immature, and white when mature. recipe component. Kitchen yields: 1 cup, uncooked = Packs: 15-oz (420-g) cans, 24 to a case. garnish for 1¼ gal (4.7 l) soup. Serving size: ½ cup (0.12 l). Calories: 1 cup, 7 oz (200 g), uncooked Kitchen yields: One 15-oz (420-g) can = = 700 calories. 4 servings. BEANS GARBANZO BEANS Listed here are canned beans, dried beans, Also called chick peas or ceci. Garbanzos and frozen beans. For Fresh Beans, see the are often classified as peas. They are a Vegetables section. popular component of salad bars and the main ingredient of the Middle Eastern dip CANNED BEANS hummus. The calorie count of plain cooked beans Packs: #10 cans, 6 per carton. of any kind, for ½ cup (0.12 l), is about 19-oz (540-g) cans. 110. Drained weights: One #10 can = 72 oz ADUKI BEANS (2 kg). See Japanese Foods in the International Ingredients section. Serving size: ½ cup (0.12 l). BLACK BEANS Kitchen yields: One #10 can = 22 servings. Packs: 15-oz (420-g) cans, 24 to a case. Serving size: ½ cup (0.12 l). Calories: ½ cup = 110 calories. Kitchen yields: One 15-oz (420-g) can = GREEN BEANS 4 servings. The most suitable variety for canning is Blue Lake. Canned beans are available BLACK-EYED PEAS whole, cut across, and cut lengthwise, Packs: 15-oz (420-g) cans, 24 to a case. referred to as French-style. Green bean Serving size: ½ cup (0.12 l). purée is also available. Kitchen yields: One 15-oz (420-g) can = Packs: #10 cans for most varieties, 6 4 servings. per case. #303 (15.6-oz) cans, green bean purée, BLACK SOY BEANS 24 to a carton. Packs: 15-oz (420-g) cans, 24 to a case. Sizes: Extra Large, Large, Medium, and Serving size: ½ cup (0.12 l). Small for both whole and cut beans. Kitchen yields: One 15-oz (420-g) can = French-style beans are not graded by 4 servings. size.

112 | Groceries BEANS BEANS

Drained weights: One #10 can = 61 oz because they can easily be cooked in- (1.7 kg) to 66 oz (1.8 kg). house. Serving size: ½ cups (0.12 l). Packs: #10 cans, 6 per carton. Kitchen yields: One #10 can = 25 Other packs are available. servings. Drained weights: One #10 can = 70 oz Calories: ½ cup (0.12 l) = 15 calories. (2 kg) drained. Serving size: ½ cup (0.12 l). KIDNEY BEANS Red kidney beans are often identified Kitchen yields: One #10 can = 20 with Mexican dishes and with chili con servings. carne. They are also used in salads. Light Calories: ½ cup (0.12 l), plain = 130 and dark red beans are available. A mix- calories. ture of three types of beans as salad is ½ cup (0.12 l), baked with meat and also available. Pinto beans belong to the sweet sauce = 200 calories. broad group of kidney beans. ½ cup, baked with pork and tomato Packs: #10 cans, 6 per carton. sauce =155 calories. Other packs are available. PINTO BEANS Drained weights: One #10 can = about Packs: #10 cans, 6 per carton. 80 oz (2.2 kg). Other packs are available. Serving size: ½ cup (0.12 l). Serving size: ½ cup (0.12 l). Kitchen yields: One #10 can = 17 Kitchen yields: One #10 can = 20 servings. servings. Calories: ½ cup (0.12 l) = 115 calories. Calories: ½ cup = 130 calories. KIDNEY BEANS, REFRIED (FRIJOLES WAX BEANS REFRITOS) Wax beans are popular in salad bars See Hispanic Foods in the International because they do not discolor when Ingredients section. blended with dressings. They are avail- LIMA BEANS able whole and cut. Packs: #10 cans, 6 per carton. Packs: #10 cans, 6 per case. Other packs available. Drained weights: One #10 can = 62 oz (1.7 kg). Sizes: Tiny, Small, Medium, and Large. Serving size: ½ cup (0.12 l). Drained weights: One #10 can = 70 oz (2 kg), drained. Kitchen yields: One #10 can = 25 servings. Serving size: ½ cup (0.12 l). Calories: ½ cup (0.12 l), without dressing Kitchen yields: One #10 can = 20 = 15 calories. servings. Calories: ½ cup = 130 calories. DRIED BEANS NAVY BEANS BLACK TURTLE BEANS Small white beans, available “baked” Black turtle beans are a staple in South with meat such as pork or frankfurters, America and Cuba, often served together or without meat. The flavor choices are with rice. The popular Black Bean Soup is molasses and tomato sauce. Plain navy made with black turtle beans. beans, flavored only with salt, are also Packs: 1-lb (450-g) boxes, 24 per case. available. They are seldom purchased 25-lb (11.2-kg) bags.

Groceries | 113 BEANS BEANS

Serving size: ½ cup (0.12 l) cooked beans. 1 cup, 7 oz (200 g), dried beans = 2½ 1 cups (0.5 l) cooked. Kitchen yields: 1 lb = 2 3 cups, dry. 1 cup, 7 oz (200 g) dried beans = 2½ 1 lb (450 g) = 10 servings. cups (0.5 l) cooked. Calories: 1 cup cooked, drained, plain = 1 lb (450 g) = 20 servings. 225 calories. Calories: ½ cup (0.12 l) = 105 calories. 1 cup with pork and tomato sauce = 310 calories. FAVA BEANS Large flat, light brown, or green beans, PINTO BEANS good in salads and in stews. See Black Related to the pink beans of Arizona and Turtle Beans for average yield information. New Mexico. Pinto beans are also used in Mexican cooking for refried beans, GARBANZO BEANS although red kidney beans are more Also called chick peas or ceci. Garbanzos common. are often classified as peas. They are a popular component of salad bars and the Packs: 1-lb (450-g) boxes, 24 per main ingredient of the Middle Eastern dip carton. hummus. See other Dried Beans for 25-lb (11.2-kg) bags. information. Serving size: ½ cup (0.12 l), as side dish. 1 KIDNEY BEANS Kitchen yields: 1 lb = 2 3 cups, dry. Popular in bean salads and in other 1 cup, 7 oz (200 g), dried beans = 2½ dishes. In Mexican cooking, the beans are cups (0.5 l) cooked. used as refried beans, called Frijoles 1 lb (450 g) = 20 servings. refritos. See other Dried Beans for Calories: ½ cup (0.12 l) = 105 calories. information. FROZEN BEANS KIDNEY BEANS, REFRIED (FRIJOLES REFRITOS, DRY MIX) BUTTER BEANS See Hispanic Foods in the International Packs: 2½-lb (1.1-kg) boxes, 12 per Ingredients section. case. LIMA BEANS Serving size: ½ cup (0.12 l). Mature lima beans are white, kidney- Kitchen yields: One 2½-lb box = 13 shaped beans. See other Dried Beans for servings. information. One 30-lb (13.5-kg) case = 120 servings. MUNG BEANS Calories: ½ cup (0.12 l) = 130 calories. See Indian Foods in the International Ingredients section for information. For GARBANZO BEANS (CHIC PEAS/CECI) Fresh Bean Sprouts, see the Vegetables Packs: 2½-lb (1.1-kg) boxes, 12 per section. case. NAVY BEANS Serving size: ½ cup (0.12 l). Small white beans, often called Boston Kitchen yields: One 2½-lb box = 13 beans. They are the traditional beans for servings. Boston Baked Beans. One 30-lb (13.5-kg) case = 120 servings. Packs: 1-lb (450-g) boxes, 24 boxes per Calories: ½ cup (0.12 l) = 100 calories. carton. 25-lb (11.2-kg) bags. GREEN BEANS (SNAP BEANS) The Blue Lake variety is preferred for Serving size: 1 cup (0.24 l) baked beans. freezing. Most varieties are available 1 Kitchen yields: 1 lb = 2 3 cups, dry. frozen in block and IQF.

114 | Groceries BEANS BISCUIT MIXES

Frozen beans are available as: Packs: #10 cans, 6 to a carton. Regular cut. Kitchen yields: 58 oz (1.6 kg) drained French cut (julienne). weight. Whole in various sizes. 1 cup = 4 oz (112 g). Packs: 2½-lb (1.1-kg) boxes, 12 per case. Calories: 1 cup, 4 oz (112 g) = 35 30-lb (13.5-kg) IQF, loose pack. calories. Serving size: ½ cup (0.12 l), about 4 oz cooked. BEETS, CANNED Kitchen yields: One 2½-lb (1.1-kg) box Canned beets are available whole, diced, = 10 servings. sliced, and shoestring-shaped in various One 30-lb (13.5-kg) case = 120 sizes. For Fresh Beets, see the Vegetables servings. section. Calories: ½ cup (0.12 l), cooked = 18 Packs: #10 cans for all varieties, 6 per calories. carton. Serving size: ½ cup (0.12 l) diced or LIMA BEANS sliced beets. Baby lima beans are small, have thin 4 to 5 small whole beets. skins, and are bright green. Fordhook lima beans are larger and plumper, with Counts, whole beets: One #10 can = a thicker skin, and have about one-fifth 250 to 300 very tiny. fewer calories than baby lima beans. = 175 to 250 tiny. = 174 to 125 small. Packs: 2½-lb (1.1-kg) boxes, 12 per = 75 to 124 medium. case. = fewer than 74 large. Serving size: ½ cup, 3 oz (0.12 l) cup, Counts vary slightly. cooked. Kitchen yields: One #10 can = 23 Kitchen yields: One 2½-lb box servings diced beets. Fordhooks = 13 servings. One #10 can = 22 servings sliced beets. One 2½-lb box baby limas = 12 One #10 can = 30 to 35 servings servings. whole beets. Calories: ½ cup, 3 oz (0.12 l), cooked Calories, drained: ½ cup (0.12 l) whole, baby limas = 105 calories. small beets = 30 calories. ½ cup, 3 oz (0.12 l), cooked Fordhooks ½ cup (0.12 l) diced or sliced beets = = 85 calories. 35 calories. WAX BEANS (CUT) BELGIAN ENDIVE, CANNED Packs: 2½-lb (1.1-kg) boxes, 12 per The product is usually imported from case. Europe. The vegetable is fully cooked and Serving size: ½ cup (0.12 l), about 4 oz can be pan-fried, served with a suitable cooked. meat sauce, or sprinkled with Parmesan Kitchen yields: One 2½-lb (1.1-kg) box cheese and baked. = 10 servings. Packs: 15-oz (425-g) net weight can, 24 One 30-lb (13.5-kg) case = 120 servings. cans per carton. Calories: ½ cup (0.12 l), cooked = 18 Serving size: 1 piece as hot vegetable. calories. Kitchen yields: 1 can = 3 to 4 servings. BEAN SPROUTS, CANNED Grown from mung beans. For Fresh BISCUIT MIXES Sprouts, see the Vegetables section. See Pancake Mixes.

Groceries | 115 BLUEBERRIES BRUSSELS SPROUTS

BLUEBERRIES become moldy. Dry crumbs are made Listed here are canned, dried, and IQF from dried white rolls or other white blueberries. For Fresh Blueberries, see the bread. The crust is usually not removed. Fruits section. Dry bread crumbs are available with dif- ferent flavor components added. Their CANNED BLUEBERRIES weights are basically the same as those of Packs: #10 cans, six to a carton. dry bread crumbs. The yield is according #300 cans, 13.5 fl. oz (0.4 l), 24 cans to use. For Japanese Bread Crumbs, see per carton. Panko under Japanese Foods in the Inter- Other packs are available. national Ingredients section. Serving size: ½ cup (0.12 l) fruit and Packs: By weight. juice. Weight: 1 cup (0.24 l) = 3½ oz (100 g) Kitchen yields: 1 #10 can = 8 cups dry bread crumbs. drained fruit. 1 cup (0.24 l) = 1.6 oz (45 g) soft 1 #10 can = 22 servings fruit and bread crumbs. juice. Calories: 1 cup, 3½ oz (100 g), dry = DRIED BLUEBERRIES 390 calories. Pack: By weight. 1 cup, 1.6 oz (45 g), soft = 120 calories. FROZEN BLUEBERRIES Frozen blueberries are available IQF (indi- BROCCOLI, FROZEN vidually quick-frozen) and can be sprin- Frozen broccoli is available as spears or kled over fruit salads and fruit cups. as cut and chopped pieces. For Fresh Packs: 1-lb (450-g) polybags, 12 to a Broccoli, see the Vegetables section. case. 3-lb (1.4-kg) polybags, 6 to a case. Packs: 2½-lb (1.1-kg) boxes, 12 per 25-lb (11.2-kg) can. case. 30-lb (13.5-kg) carton. 30-lb (13.5-kg) case, loose. Serving size: ½ cup (0.12 l). Serving size: ½ cup (0.12 l) cooked chopped pieces. Kitchen yields: 1 lb (450 g) = 3½ servings. Kitchen yields: One 2½-lb (1.1-kg) box 25-lb (11.2-kg) can = 90 servings. = 10 servings. One case = 120 servings. BRAZIL NUTS, SHELLED Calories: ½ cup, 2.6 oz (90 g), chopped Packs: By weight, often 5-lb (2.2-kg) pieces = 50 calories. cans. 1 stalk, 1 oz (28 g) = 9 calories. Kitchen yields: 1 lb (450 g) = 3¼ cups (0.75 l). BROWN RICE Calories: 1 oz (28 g), 6 to 8 large kernels See Rice. = 185 calories. BRUSSELS SPROUTS BREAD CRUMBS Canned brussels sprouts are seldom used Bread crumbs can be classified as soft in foodservice and are not listed here. crumbs and dry crumbs. Soft crumbs are Frozen brussels sprouts are graded by usually made in-house from white sand- size. The smaller sprouts are more expen- wich loaves, crusts removed. They must sive. Fresh Brussels Sprouts are listed in be stored refrigerated because they can the Vegetables section.

116 | Groceries BRUSSELS SPROUTS CARROTS

Packs: 2-lb (900-g) packages, 12 per CAPER BERRIES case. The fruits of the capparis plant. When the 2½-lb (1.1-kg) packages, 12 per case. buds blossom, the pistils develop into a 30-lb (13.5-kg) IQF case. berry the size and color of a small green olive. Picked with the stems on, the fruits Conversion: 3½ pints fresh brussels are pickled and served at tapas bars in sprouts = 2 lb (900 g) frozen Spain. Like capers, they do not stay fresh sprouts. long, so they must be processed as soon Sizes: Medium = 60 to 80 pieces per as they are picked and are often packed pound (450 g). in brine before further processing. Small = 100+ pieces per pound (450 g). Packs: 32-oz (900-g) jars. Serving size: ½ cup (0.12 l). Other packs are available. Kitchen yields: One 2½-lb (1.1-kg) Kitchen yields: There is no waste. package = 13 servings. One 2-lb (900-g) package = 10 CAPERS servings. Capers are the buds of the capparis plant, One 30-lb (13.5-kg) IQF case = 150 a shrub growing in Mediterranean servings. regions, usually wild, in full sun and poor soil. They are available pickled in Calories: ½ cup: 3 oz (85 g), cooked, vinegar or preserved with salt. Capers are drained = 25 calories. graded by size; the smallest are most expensive. Nonpareils (nonparelles in Ital- BULGUR (BULGHUR) ian) are small and the preferred variety. Wheat preserved by an ancient method, All products are imported. dating from the time of Assyria. The wheat is cleaned and sieved, boiled, and Packs: 1-gal (3.8-l) jars, 4 each to a then dried. Bulgur is ready to eat after carton. soaking. 32-oz (900-g) jars. Other packs are available. Packs: 1-lb (450-g) boxes and larger Kitchen yields: There is no waste. packs. Weight: 2½ oz (70 g), dry = ½ cup CARROTS (0.12 l). CANNED CARROTS Serving size: ½ cup (0.12 l). Canned carrots are available whole, diced, sliced, and shoestring-style in various Kitchen yields: Bulgur will expand little, sizes; they may also be mixed with peas. because it is precooked. Carrot purée is available as well. Whole Calories: ½ cup (0.12 l) = 125 calories. carrots are often imported. Packs: #10 cans of whole, diced, or CABBAGE, RED, CANNED sliced carrots; domestic product. For Fresh Red Cabbage, see the Vegetables 5-lb 10-oz (3-kg) cans, imported whole section. carrots. Pack: #10 cans, 6 per carton. #303 cans, 15.6-oz (440-g), carrot purée, 24 per carton. Serving size: ½ cup (0.12 l), 75 g. Counts: Kitchen yields: 1 #10 can = 28 Domestic whole carrots: servings. Small = 180 to 225. Calories: ½ cup (0.12 l), 75 g, cooked, Tiny = 260 to 320. drained, without fat = 15 calories. Extra = 350 to 425.

Groceries | 117 CARROTS CELERY

Imported whole carrots: Cashew trees are copious in the Brazilian Small = 180 to 220. rain forests. Tiny = 250 to 310. Pack: By weight. Extra = 320 to 400. Calories: 1 cup (0.24 l), about 5 oz Common foodservice count: 260 to 320. (140 g) = 785 calories. Drained weights: One #10 can = 69 oz (1.9 kg) domestic whole carrots. CAULIFLOWER, FROZEN One can, 5 lb 10 oz = 62 oz (1.7 kg) For Fresh Cauliflower, see the Vegetables imported whole carrots. section. Available in block and IQF as One #10 can = 72 oz (2 kg) diced or small florets, about 1 in (25 mm) to 2½ sliced carrots. in (63 mm) in length. Serving sizes: 2 oz (56 g), about 6 Packs: 2-lb (900-g) package blocks, 12 whole small carrots. per carton. ½ cup (0.12 l) diced or sliced carrots. 2-lb (900-g) bags IQF, 12 per carton. Kitchen yields: One #10 can = 30 30-lb (13.5-kg) boxes IQF. servings, whole carrots. Serving size: ½ cup (0.12 l), 2 oz (56 g). One case = 180 servings, whole carrots. Kitchen yields: One 2-lb (900-g) One #10 can = 25 servings, diced or package = 5 lb (2.2 kg) to 6 lb (2.7 sliced carrots. kg) fresh cauliflower. Calories: ½ cup (0.12 l) diced or sliced Calories: ½ cup (0.12 l), 2 oz (56 g) = carrots, drained = 25 calories. 15 calories. CARROT PURÉE CELERIAC (KNOB CELERY) Pack: #303 cans, 15½ oz, or 2 cups (0.47 l). Large, round roots with white flesh. Serving size: ½ cup (0.12 l). Celeraic can be used raw in salads or Kitchen yields: One #303 can = 4 cooked as a vegetable. The imported servings. canned vegetable is available in slices and shoestring-style. For Fresh Celeriac, see Calories: ½ cup (0.12 l) = 40 calories. the Vegetables section. FROZEN CARROTS Pack: 9-lb (4-kg) cans. Available whole, petite whole, diced, Other packs are available. sliced, and shoestring-style in various Serving size: Varies. sizes. Whole carrots are IQF. Drained weight: One 9-lb (4-kg) can = Packs: 2-lb (900-g) packages, 12 per case. 4 lb 13 oz (2.1 kg) fresh. 20-lb (9.1-kg) carton. Serving size: ½ cup (0.12 l), 2¾ oz (77 g). CELERY Kitchen yields: 4 lb (1.8 kg) fresh For Fresh Celery, see the Vegetables section. carrots = 1 package frozen carrots. CANNED CELERY One 2-lb (900-g) package = 10 servings. Canned celery is available in stalks or as Calories: ½ cup (0.12 l), 2¾ oz (77 g) = hearts. 40 calories. Packs: 28-oz (800-g) cans, 12 cans per case. CASHEW NUTS Heart-shaped tropical fruits with a single Drained weight: 15 oz (425 g). protruding kernel beneath each fruit. The Serving size: One-half heart, 3½ oz nuts should be eaten only when roasted. (100 g).

118 | Groceries CELERY CHERRY PRODUCTS AND VARIETIES

Kitchen yields: One 28-oz (800-g) can = CREAM OF WHEAT (FARINA) 4 servings. Serving size: 1 cup (0.24 l), cooked. FROZEN CELERY Ratio: 1 lb (0.47 kg) requires about 4 qt, 2 cups (5 l) milk. Available diced. Kitchen yields: 1 lb (0.47 kg) = 18 Pack: 20-lb (9.1-kg) boxes diced celery. servings. Kitchen yields: Use like precooked fresh Calories: 1 cup (0.24 l), enriched, cooked celery. There is no waste. with milk = 120 calories.

CEREAL PRODUCTS HOMINY, CORN GRITS Many brands of dry cereals are available. Serving size: 1 cup (0.24 l), cooked. Most cereals are available in both self- Calories: 1 cup (0.24 l), cooked, enriched serve bowls and regular boxes. Bulk = 125 calories. packs are also available for dispenser and kitchen use. OATS, ROLLED Packs: Cases of 70 and 96 individual Serving size: 1 cup (0.24 l), cooked. boxes each. Weights vary by Calories: 1 cup (0.24 l), cooked = 130 product. calories. Cases of 4 bags. Weight varies by product. CHERRY PRODUCTS AND VARIETIES There is a distinct difference between Kitchen yields: Milk per serving = ½ sweet cherries and sour cherries. For pint (0.24 l). Fresh Cherries, see the Fruits section. 100 servings = 6 gal and 1 qt (23.5 l). Calories: Bran flakes, sugar added, 1 CANDIED CHERRIES cup, 1.25 oz (35 g) = 105 calories. Candied cherries are a component of Bran flakes, raisins and sugar added, 1 mixed dried fruits used in baking. cup, 2 oz (56 g) = 145 calories. Packs: 5-lb (2.3-kg) boxes. Corn flakes, sugar added, 1 cup, 1 oz Kitchen yields: Depending on recipe. (28 g) = 95 calories. Corn flakes, sugar-coated, 1 cup, 1½ MARASCHINO CHERRIES oz (42 g) = 155 calories. Preserved cherries, used as garnish in Oats, puffed, sugar added, 1 cup, 1 oz cocktails, available red and green, with (28 g) = 100 calories. and without stems. Maraschino cherries Rice, puffed, sugar added, 1 cup, 1 oz are always pitted. Their popularity as (28 g) = 115 calories. cake decoration has faded. Wheat, puffed, sugar added, 1 cup, 1½ Packs: 1-gal (3.8-l) jars, 4 per case. oz (42 g) = 140 calories. ½-gal (1.8-l) jars, 4 per case. Note: Calorie counts vary according to 1-qt (0.47-l) jars, 6 per case. product and serving size. Generally, Counts per gallon: there are between 40 and 110 calories Without stems: Medium 600, Large 500, per serving in an individual box or Extra Large 400. bowl. Refer to labels for information. With stems: Medium 450, Large 350, CORN FLAKE CRUMBS Extra Large 200. Product is often used as filler in meat loaf SOUR OR TART CHERRIES or as breading. Canned and frozen sour cherries are mar- Pack: Six 5-lb (2.2-kg) boxes per case. keted primarily as pie filling. Principal

Groceries | 119 CHERRY PRODUCTS AND VARIETIES CHESTNUT PRODUCTS

varieties are Montmorency, Early Rich- Drained weights: One #10 can, 64 oz mond, and English Morello. (1.8 kg) to 70 oz (2 kg). One #2½ can, 18 oz (500 g). CANNED SOUR CHERRIES Available pitted and with pit, generally One #2 can, 12½ oz (350 g). used for pie filling. Packed in syrup, in Counts: #10 can: 210 to 235, 240 to water, or as ready-made pie filling. 260, 290 to 335, 335 to 390, and Packs: #10 cans, 6 per case. 480 to 540. #10 cans pie filling, 6 per case. #2½ can: 36 to 39, 80 to 90, 90 to 103, and 130 to 135. Kitchen yields: One #10 can pie filling #2 can: 35 to 40, 54 to 64, 64 to 75, = five 9-in (225-mm) pies. and 90 to 95. Calories: ½ cup (0.12 l) fruit, pitted, Serving sizes: ½ cup (0.12 l) fruit and including juice, water pack = 55 juice as dessert. calories. 2 oz (56 g) for dessert sauce. DRIED SOUR CHERRIES Kitchen yields: One #10 can = 18 Available pitted and with pits. The prod- servings fruit and juice as dessert. uct is used in baking, in cereals, and as a One #10 can = 36 servings for dessert snack. sauce. Packs: 1-lb (450-g) boxes. Calories: ½ cup (0.12 l) fruit and juice as 1 dessert, medium syrup = 105 Serving size: 3 cup (45 g). calories. Kitchen yields: One 1-lb (450-g) box = 10 servings. FROZEN SWEET CHERRIES Available pitted, IQF, and solid-pack Calories: 1 cup (45 g), unpitted = 160 3 vacuum pack. They are often used in calories. baking but can also be used in fruit FROZEN SOUR CHERRIES salads or as stewed fruits. Available pitted, mixed with sugar at a Packs: 40-lb (18.1-kg) pitted, IQF ratio of 5 lb (2.2 kg) sugar to 25-lb cherries, in box. (11.2-kg) cherries. 37-lb (16.6-kg) vacuum pack, solid Pack: 30-lb (13.5-kg) cans. block. Serving size: ½ cup (0.12 l). Kitchen yields: One 40-lb (18.1-kg) box Kitchen yields: One 30-lb can = 110 = twenty-four 9-in (225-mm) pies. servings. One 30-lb can = 18 fillings for 9-in CHESTNUT PRODUCTS (225-mm) pies. For Fresh Chestnuts, see the Fruits section. SWEET CHERRIES CANNED CHESTNUTS Available whole and as purée. Chestnut CANNED SWEET CHERRIES Purée can be either sweetened or natural. Canned sweet cherries are available pitted and with pits. There are two major vari- Pack: eties: Royal Anne cherries are light- Whole chestnuts in brine: 15½-oz (440-g) colored, Bing cherries are dark-colored. cans, 24 per case. Available in various syrup densities. 1-lb 15-oz (870-g) cans, 12 per case. Packs: #10 cans, 6 per carton. Unsweetened purée: 15½-oz (440-g) cans, #2½ cans, 24 per carton. 24 per case. #2 cans, 24 per carton. 1-lb 15-oz (870-g) cans, 12 per case.

120 | Groceries CHESTNUT PRODUCTS COCONUT PRODUCTS

Sweetened purée: 17-oz (470-g) cans, 24 Cocoa butter: the natural white fat in per case. cocoa beans. Roasted: 18-oz (500-g) cans. Cocoa powder: the dry residue after the fat is removed. Kitchen yields: 15½-oz (440-g) can = Couverture: French term for coating 10 oz (283 g) drained weight, whole. chocolate with high fat content. 1-lb 15-oz (880-g) can = 20½ oz (580 g) Dark chocolate: blend of chocolate drained weight, whole. liquor with sugar, cocoa butter, and CHESTNUT FLOUR flavoring. Excellent product for making soups. Milk chocolate: blend of chocolate liquor with sugar, cocoa butter, and Pack: By weight. milk solids. DRIED WHOLE CHESTNUTS BITTER CHOCOLATE (BAKING Peeled chestnuts ready to use. Soaking CHOCOLATE) will increase yield. Packs: 5-lb (2.2-kg) and 10-lb (4.5-kg) Packs: 25-lb (11.2-kg) bags. blocks. Kitchen yields: Dried whole chestnuts Calories: 1 oz (28 g) = 140 calories. will double in weight after soaking and boiling. COCOA BUTTER Packs: 5-lb (2.2-kg) and 10-lb (4.5-kg) GLAZED CHESTNUTS blocks. Whole candied chestnuts, often called marrons glacés. Use as candy or as gar- Calories: 1 oz (28 g) = 180 calories. nish on desserts. SWEET CHOCOLATE Packs: 5-oz (140-g) cans. Packs: 5-lb (2.2-kg) and 10-lb (4.5-kg) 7¾-oz (220-g) cans. blocks. 14-oz (400-g) cans. Calories: 1 oz (28 g) = 145 calories. Counts: 5-oz (140-g) can = 7 count. 7¾-oz (220-g) can = 11 count. COCONUT PRODUCTS 14-oz (400-g) can = 20 count. Coconuts are the fruit of the coconut Kitchen yields: There is no waste. palm native to the tropics. Consistent with their name, coconuts are actually CHICKEN STOCK, CANNED nuts, but because of their size, they are Canned product frequently used in rarely classified with nuts. Processed foodservice, 99 percent fat free. Available coconut products can become rancid. For regular and with low sodium. Fresh Coconuts, see the Tropical Fruits section. Packs: 46-oz (1.3-l) cans. Calories: One 46-oz (1.3-l) can = 86 COCONUT JUICE, CANNED calories. Homogenized coconut liquid, with sugar 1 cup (0.24 l) = 15 calories. added for kitchen and bar use. Packs: 11.8-oz (0.35-l) bottles, 24 per CHOCOLATE PRODUCTS case. Basic terms: 15-oz (0.4-l) cans, 24 per case. Baking chocolate: pure unsweetened 32-oz (0.9-l) bottles, 12 per case. chocolate. 57.5-oz (1.6-l) cans, 12 per case. Chocolate liquor: the basic paste after Calories: 11.8 oz (0.35 l) bottle = 135 the cocoa beans have been ground. calories.

Groceries | 121 COCONUT PRODUCTS COFFEE

COCONUT MILK, CANNED individually packaged single-portion, Used in dessert sauces, custards, curries, ready-to-use coffee pods. Some opera- and in baking. tions purchase whole beans and grind Pack: 13.5-oz (0.40-l) cans, 24 per case. them fresh for each serving. The grinding machines can become rancid unless fre- Calories: 2 oz (0.58 l) = 90 calories. quently cleaned and sharpened. Contrary COCONUT, SHREDDED, DRIED to general perception, espresso coffee has Dried coconut shreds are available in less caffeine than regular brewed coffee. short and medium lengths and as angel hair, usually sweetened. Unsweetened Packs: 1-lb (450-g) bags. shredded coconut is also available. Many other packs are available. Packs: 10-lb (4.5-kg), 25-lb (11.2-kg), Serving size: 3-oz (87-ml) cup and and 50-lb (22.5-kg) bags. 1-lb (450-g) smaller. boxes. Kitchen yields: 1 lb (450 g) = 30 to 35 Calories: 1 oz (28 g), sweetened = 145 cups. calories. FLAVORED COFFEES COFFEE After the roasting process the coffee All coffees are blends, even when a spe- beans are flavored with artificial flavors cific country or region is noted on the such as vanilla, almond, and many label. The proportion of coffees harvested others. from different farms, and from the years FROZEN COFFEE CONCENTRATE when the coffee was picked, is not speci- Concentrated coffee slurry for use in spe- fied. Because the information available to cial dispensers. The coffee is blended with the foodservice operator is incomplete, hot water when dispensed. the integrity and experience of the pur- veyor is the only guarantee of receiving Packs: Vary according to dispensers, consistent quality. The expected strength often in 1-gal (3.8-l) bags. and flavor of coffee varies from region to region in the country. Coffee companies INSTANT COFFEE adjust their products according to market Brewed coffee that has been dried and preferences. The flavor differences depend will dissolve instantly. The popularity of on the types of beans used in the blend, instant coffee has diminished, as custom- the degree of roasting, and the fineness of ers have become more quality conscious. the grind. All coffees are available in the Instant coffee is often used in pastry form of whole beans or ground to differ- shops as a flavor enhancer. A famous ent degrees of fineness. The various pieces brand is Sanka. of coffee-making equipment require par- Packs: 4 trays of 100 single-service ticular grinds. packets. 1,000-piece random packs. DECAFFEINATED COFFEE Other packs are available. Available naturally decaffeinated by the water wash method, also called the Swiss REGULAR COFFEE method, or chemically decaffeinated. Ground coffee is available in vacuum- Packs: Same as regular coffee. sealed packages, premeasured for use Kitchen yields: Same as regular coffee. with specific equipment. ESPRESSO COFFEE Packs: 1-lb (450-g) packs. Dark-roasted and very finely ground Many other packs are available. coffee. Many coffee companies sell Serving size: 6-oz (0.17-l) cup.

122 | Groceries COFFEE CORN AND CORN PRODUCTS

Kitchen yields: 1 lb (450 g) coffee + 2¼ Kitchen yields: One 3-lb (1.3-kg) box = gal (8.5 l) water = 2 gal (7.6 l) 12 servings. coffee. Calories: ½ cup drained vegetable, 2 gal = 40 cups. without added fat. = 25 calories. Small coffeemaker capacity = 2 qt (1.8 l) = 8 to 10 cups. COOKIE DOUGH, FROZEN Coffee needed = 2 oz (56 g) for weak Frozen cookie dough is available from coffee. many manufacturers. = 3 oz (85 g) for strong coffee. Packs: Four 6-lb (2.7-kg) buckets to a SPECIALTY COFFEES carton. Many other packs are Many specialty coffees have become available. available, commanding a much higher Serving size: 1 oz (28 g), uncooked. price than regular coffee. Shade-grown Kitchen yields: One 6-lb (2.7-kg) bucket coffee, produced on small farms with = 96 cookies. hand labor, is considered to be of better quality and to have social and environ- CORN AND CORN PRODUCTS mental benefits. Listed here are canned, frozen, and BLUE MOUNTAIN COFFEE vacuum-packed corn, corn starch, corn Grown in Jamaica. Production is limited, meal, and polenta. For Fresh Corn, see the and the price is high. Vegetables section. KONA COFFEE CANNED CORN Grown in Hawaii. Production is limited, Available as cut corn (whole corn), and the price is high. creamed corn, and whole baby corn. Also available as vacuum-packed cut corn. COLLARD GREENS Packs: For Fresh Collard Greens, see the Vegeta- Cut or creamed corn: #10 cans, 6 per case. bles section. 17-oz (480-g) cans, 24 per case. CANNED COLLARD GREENS Whole baby corn: #10 cans, 6 per case. Other packs are also available. Available chopped. Weights: One #10 can cut or creamed Packs: #10 cans, 6 per case. corn =105 oz (2.9 kg). Drained weights: One #10 can = 62 oz One #10 can whole baby corn =105 oz (1.7 kg). (2.9 kg). Serving size: ½ cup (0.12 l) drained Counts: One #10 can whole baby corn = vegetable. 300 pieces. Counts vary. Kitchen yields: One #10 can = 20 Serving sizes: ½ cup, 4 oz (112 g) cut servings. corn. ½ cup, 4½ oz (130 g) creamed corn. Calories: ½ cup drained vegetable, 6 pieces = 1 oz (28 g) whole baby corn. without added fat = 25 calories. Kitchen yields: One #10 can cut corn = FROZEN COLLARD GREENS 70 oz (2 kg) drained weight. Available chopped. One #10 can whole baby corn = 53 oz (1.5 kg) drained weight. Packs: 3-lb (1.3-kg) boxes, 12 per case. One 17-oz (480-g) can = 10½ oz (300 g) Serving size: ½ cup (0.12 l) drained drained weight. vegetable. One #10 can cut corn = 17 servings.

Groceries | 123 CORN AND CORN PRODUCTS CRANBERRY PRODUCTS

Calories: ½ cup, 4 oz (112 g) cut corn = Calories: 1 Ear 5 in (125 mm), 8 oz 70 calories. (255 g) = 120 calories. ½ cup creamed corn = 105 calories. CORN STARCH CORN KERNELS, FROZEN Pack: 1-lb (450-g) boxes, 24 per case. Pack: 2½-lb (1.1-kg) boxes cut corn, 12 Kitchen yields: Thickening power per case. equivalent: 1 cup corn starch = 2 20-lb (9.1-kg) carton. cups flour by weight. 4-lb (1.8-kg) boxes cream-style corn, 12 per case. CORN, VACUUM PACKED Serving sizes: ½ cup, 3 oz (85 g) cut Pack: 1-lb (450-g) bags and larger. corn. Serving size: ½ cup (0.12 l), 3¾ oz ½ cup, 4½ oz (128 g) cream-style corn. (100 g). Kitchen yields: One 2½-lb (1.1-kg) box Calories: ½ cup (0.12 l), 3¾ oz, (100 g) cut corn = 12 servings. = 70 calories. 1 case cut corn = 150 servings. One 4-lb (1.8-kg) box cream-style corn POLENTA = 14 servings. Ready-to-use polenta is available roll- 1 case cream-style corn = 165 shaped, frozen. servings. Pack: By weight. Calories: ½ cup, 3 oz (85 g) cut corn = Serving size: 3 oz (85 g). 65 calories. ½ cup, 4½ oz (127 g) cream-style corn Kitchen yields: There is no waste. The = 110 calories. slices needed are cut off and pan- fried. CORN MEAL, WHITE AND YELLOW Available coarse and fine ground. Stone- POPCORN ground corn meal is considered a better Pack: By weight; varies greatly. product because the stone-grinding pro- Kitchen yields: 3½ oz (100 g) = 3 cups cess generates less heat than steel roller (0.7 l) popped. grinding and retains more nutrients. Calories: 3 cups (0.7 l), popped, Packs: By weight. including fat = 120 calories. Weights: 1 lb (450 g) = 3 cups (0.7 l). SUCCOTASH (CORN KERNELS WITH Serving size: ½ cup (0.12 l). RED AND GREEN PEPPERS), FROZEN Kitchen yields: 1 cup (0.28 l) corn meal Pack: 2½-lb (1.1-kg) boxes, 12 per case. boiled with 1 qt (0.9 l) liquid. Serving size: ½ cup (0.6 l), 3 oz (85 g). Calories: 1 cup (0.28 l) dry = 122 calories. Kitchen yields: One 2½-lb (1.1-kg) ½ cup cooked in water = 60 calories. package = 12 servings. CORN ON THE COB, FROZEN COUSCOUS Available IQF, fully cooked. See Middle East and North African Foods Packs: 30-lb (13.5-kg) cases or slightly in the International Ingredients section. smaller. CRANBERRY PRODUCTS Counts: 48 whole or 96 half ears. Listed here are canned, dried, and frozen Kitchen yields: Product is fully cooked cranberries and cranberry juice. For Fresh and ready to use. Cranberries, see the Fruits section.

124 | Groceries CRANBERRY PRODUCTS ESCARGOTS

CRANBERRIES, DRIED Pack: 34-fl oz (1-l) bottles. Used as a snack and as a baking ingredient. RED CURRANT JELLY Pack: By weight. Pack: A variety of packs are available. CRANBERRY JUICE Calories: 1 tb, 2 oz (20 g) = 50 calories. Available plain and mixed with other 3 fruit juices. White cranberry juice, made DATE PRODUCTS with immature cranberries, has come on Domestic and imports are available. For the market. Fresh Dates, see the Fruits section. Packs: 6-oz (0.17-l) individual packs, 48 per case. DATES, DRIED 1-qt (0.9-l) glass jars, 12 per case. Available as: 1-gal (3.8-l) jugs, 4 per case. Whole dates, pitted and unpitted. Serving size: 6 oz (0.17 l). Pieces without pits. Macerated dates, which are ground, Kitchen yields: 1 qt (0.9 l) = 5 servings. chopped, and broken. 1 gal (3.8 l) = 21 servings. Slab dates, which are ground pieces in Calories: 6 oz (0.17 l) sweetened juice = slab form. 120 calories. Packs: CRANBERRY SAUCE, CANNED 15-lb (6.7-kg) carton, whole pitted. Available strained and with whole ber- 30-lb (13.4-kg) carton, pieces. ries, plain or with different flavors added. 40-lb (18.1-kg) carton, macerated dates. Packs: #10 cans for all varieties, 6 per 50-lb (22.5-kg) carton, slab-ground case. Smaller packs are available. dates. Serving size: 5 oz (140 g) average Sizes with pits: serving with turkey. Jumbo: 16 to 19 per pound. Kitchen yields: One #10 can = 20 to 22 Large: 20 to 23 per pound. servings. Fancy: minor blemishes, moist, possible Four #10 cans = 100 servings for skin separations. banquets. Choice: some dryness, some skin Calories: 5 oz (140 g), sweetened, separations. strained = 200 calories. Kitchen yields: 2½ cups whole dates = 1 lb (450 g). CURRANT PRODUCTS 1 cup chopped dates = 6½ oz (175 g). Currants are aromatic berries, available in 10 pitted dates = 3 oz (85 g). late summer, but seldom available fresh Calories: 1 cup chopped dates = 178 because most of the harvest is processed. calories. They are a basic ingredient in cassis. For 2 oz (56 g) pitted, about 6 to 7 dates = Fresh Currants, see the Fruits section. 120 calories. BAR-LE-DUC Black currant preserves, a specialty of the ESCARGOTS Department Meuse in France. Available mostly canned and imported. A small amount of escargots are available CASSIS frozen. Much of the product is imported Black currant syrup, often with 10 per- from Asia and is sometimes repacked in cent or more alcohol content, used as an France. Large snails are of the Asian ingredient in bar drinks. Achatina variety; small snails are of the

Groceries | 125 ESCARGOTS FILBERTS (HAZELNUTS)

Petit Gris variety. Petit Gris are cultivated Packs: #10 cans, 6 per case. in California. Clean, empty shells are sold #2½ cans, 24 per case. separately. #2 cans, 24 per case. Packs: #303 cans, 24 per case. Giant snails: 4½-oz (126-g) cans, with Drained weights: 12 snails each. #10 can = 63 oz (1.8 kg). 18-oz (500-g) cans, with 60 snails #2½ can = 18 oz (500 g). each. #2 can = 12½ oz (350 g). Extra large: 4½-oz (126-g) cans, with 18 #303 = 10 oz (280 g). snails each. Counts: One #10 can = 70 to 90 whole 9-oz (250-g) cans, with 36 snails each. figs. 18-oz (500-g) cans, with 72 snails One #2½ can = 20 to 24 whole figs. each. Serving size: 4 fruits. Very large: 4½-oz (126-g) cans, with 24 Kitchen yields: One #10 can = 18 to 20 snails each. servings. 9-oz (250-g) cans, with 48 snails each. 18-oz (500-g) cans, with 96 snails Calories: 4 fruits (130 g) with syrup = each. 100 calories. Petit Gris: 7½-oz (212-g) cans, with 36 DRIED FIGS snails each. A number of varieties are on the market. Shells, extra large: 2 cartons with 864 Adriatic, Calmyrna, and Kadota figs are each = 1,728 case. light to dark brown; Mission figs are Shells, very large: 2 cartons with 1,152 dark purple to black. Turkish figs are each = 2,304 case. often of the Smyrna variety. Dried figs Other packs are available. are frequently sold on strings tied into wreaths. FARINA Packs: By weight; available whole, See Cereal Products in this section. loose, and chopped for baking. Count: 1 lb (450 g) = 30 figs, average size. FIDDLEHEADS For Fresh Fiddleheads, see the Vegetables Kitchen yields: 1 lb (450 g) dried figs = section. 2¼ lb (1 kg) cooked. Calories: 1 oz (28 g), about 2 figs = 70 CANNED FIDDLEHEADS calories. The supply is small; available mostly in retail packs. FILBERTS (HAZELNUTS) FROZEN FIDDLEHEADS The name hazelnuts is often used inter- There is only a small supply in retail changeably with filberts, although there packs. There is no waste. is a botanical difference; available shelled and in the shell. Filberts are almost FIG PRODUCTS always purchased shelled. The nuts are For Fresh Figs, see the Fruits section. available in the following forms: Bleached (whole kernels, skins removed) CANNED FIGS Roasted whole kernels Available whole, whole and split, and Chopped or diced kernels broken in syrup of various densities. Ground kernels Kadota is the variety most often used for Hazelnut flour canning. Salted whole kernels

126 | Groceries FILBERTS (HAZELNUTS) FOIE GRAS, CANNED

Packs: By weight, often in 5-lb (2.2-kg) Rye flours: Flour with low gluten, cans. available in different shades of color. Kitchen yields: 4 oz (112 g) chopped, or Rye flour blends: Flour blended with about 80 kernels = 1 cup. high-gluten flour for making rye 1 1 lb (450 g) in shell = 1 3 cup nut meat. bread. 1 lb (450 g) nut meat= 3¾ cups. All-purpose flour: Blend of wheat flours. Calories: 1 cup, 4 oz (112 g) = 730 Self-rising flour: Flour blended with calories. baking powder. FILO DOUGH PRODUCTS Measure: Ready-to-bake and prebaked items are All-purpose flour: 1 cup, sifted = about available. Typical products include: 4½ oz (125 g). spanakopita (spinach and cheese pie), Buckwheat flour: 1 cup, sifted = about tyropyta (blended cheese pie), baklava 3½ oz (100 g). (honey and nut dessert), kataifi (walnut Calories for 1 cup, sifted: and spice nest). For ready-to-use Filo All-purpose flour = 420 calories. Dough, see North African Foods in the Buckwheat flour = 340 calories. International Ingredients section. Cake flour = 350 calories. Packs: Usually 1-lb (450-g) boxes. Self-rising flour= 440 calories. Whole wheat flour = 400 calories. FLOUR VARIETIES All flour is sold by weight, ranging from GRAHAM FLOUR 1-lb (450-g) bags to 50-lb (22.5-kg) Coarse whole wheat flour. bags. For large food operations it is Pack: By weight. advantageous to purchase flour in 50-lb bags for the pastry shop and in smaller Kitchen yields: 4.5 oz (126 g) = 1 cup. bags for kitchen use; this eliminates the Calories: 1 cup, 4.5 oz (126 g) = 470 need to store large amounts in a hot calories. kitchen. There is considerable weight dif- ference between sifted flour and unsifted FOIE GRAS, CANNED flour. In baking, flour should always be Foie gras is the French name for goose or used by weight. duckling liver. There are a number of Types of Flour: products on the market with distinct Buckwheat: See also Kasha, cracked quality and price differences. For Fresh buckwheat. Foie Gras, see Duck Liver in the Meats and Meat Products section. Hard wheat flours: Straight or strong flour for hard rolls Terminology: and pizza. Terrine: Whole liver poached in a Patent flour, also referred to as bread ceramic container and studded with flour, for bread. truffles. Available in the decorated First clear flour has high gluten container in which the product was content, used in rye bread. cooked, or canned. Terrines are Bran flour, used in muffins and considered the top-of-the-line specialty breads. products. The 1.5-oz (43-g) terrine is Whole wheat flour, used in specialty popular as individual servings in breads. restaurants. There is no waste, no Soft wheat flours: Cake flour for cakes handling, and shelf life under and biscuits. Pastry flour. refrigeration is unlimited.

Groceries | 127 FOIE GRAS, CANNED FRUIT PRESERVES, JAMS, AND JELLIES

Whole liver: Canned whole liver in lemon, lime, orange, pineapple, rasp- natural shape, without truffle center. berry, and strawberry. Block: Whole liver with truffle center, Pack: 1-lb 2-oz (500-g) bags. mostly in tunnel-shaped cans. Parfait: Puréed liver, often with truffle FRUIT JAM, BAKEPROOF center, mostly in tunnel-shaped cans. Apricot, Strawberry, and other fruit jams are usually available. Prune Paste is listed Paté: Large chunks of liver baked in separately. crust and filled with aspic jelly. The name is also often used for products Pack: 29-lb 5-oz (16.7-kg) tubs. without crust. FRUIT PRESERVES, JAMS, AND Purée or Mousse: Liver product to which JELLIES binders, such as eggs and gelatin, There are numerous brands and package have been added. sizes on the market. The average calorie Roulade: Purée or mousse in round cans, counts for the basic brands are given in often with truffle center. the following list. Fruit jelly is made from strained fruit juice, fruit preserves Liver paté: Canned liver product made of contain fruit particles, and fruit jams pork and other livers, to which a contain fruit purée. Products can be made small percentage of foie gras has from a single fruit or from a blend of dif- been added. ferent fruits. Inexpensive products have Packs: There are many packs, ranging low fruit content and high sugar and from portion sizes to foodservice pectin content. packs: Calories: Preserves, 1 tb (20 g) = 50 Terrine: Packed in ceramic containers, calories. in many sizes, with net weights Jams, 1 tb (20 g) = 50 calories. ranging from 7 oz (200 g) to 1.5 oz Preserves, low sugar, 1 tb (20 g) = 20 (43 g). calories. Whole Liver: 1 lb 12 oz, or 28 oz (800 Jams, low sugar, 1 tb (20 g) = 20 g) net. calories. Block: Packed in tunnel-shaped can, 10 7 3 8 oz (309 g) net, 7 8 oz (200 g) net, FRUIT PURÉES 15 oz (640 g) net, and 5 oz (140 g) Frozen fruit purées, imported from net. Europe, can be used to make fruit ices, 7 Purée:10 8 oz (300 g) net. sherbets, and cake fillings. Most are Roulade: Packed in tall, round tin, 11¼ imported from France and are often oz (320 g) net in tall, round tin. labeled in French. Usually available with- Liver paté: 34½ oz (980 g) net, 14 oz out added sugar or with 10 percent sugar (400 g) net, or 7 oz (200 g) net. added. Available products include the Serving size: 1½ oz (43 g) (2 slices). following: French English Kitchen yields: 15-oz (640-g) can = 20 Abricot Apricot to 22 large slices. Ananas Pineapple 5-oz (140-g) can = 6 to 7 large slices. Banane Banana Cassis Black currant FRUIT POWDERS Citron jaune Lemon Natural fruit powders can be used to Citron vert Lime intensify flavor. The following flavors are Figue Fig on the market: apple, blueberry, cherry, Fraise Strawberry

128 | Groceries FRUIT PRESERVES, JAMS, AND JELLIES GINGER PRODUCTS

Fraise des bois Wild strawberry acid. In hot weather, gelatin amounts Framboise Raspberry should be increased by about 25 percent. Fruit de la passion Passion fruit It is always advisable to make a small Goyave Guava sample to check firmness of product. Griotte Morello cherry Packs: 1-lb (450-g) containers of Groseille Red currant granulated gelatin. Kiwi avec pépins Kiwi with seeds Envelopes of ¼ oz (7 g) each. Lichi Lychee 17½-oz (500-g), gelatin sheets, often Mandarin Mandarin imported. Mangue Alphonso Mango Mirabelle Mirabelle plum Weights: 1 cup = 5½ oz (154 g). Melon Melon Kitchen yields: Unflavored gelatin Mûre sauvage Wild blackberry thickening power: 1 oz (28 g) (4 Myrtille sauvage Wild blueberry/ envelopes) to 4 cups liquid. Strength huckleberry is influenced by acidity; highly acidic Noix de coco Coconut liquids require more gelatin. Orange Orange Calories: 1 oz (28 g) = 100 calories. Orange sanguine Blood orange Pamplemousse Grapefruit FRUIT-FLAVORED GELATIN Papaye Papaya Fruit-flavored gelatin desserts are avail- Pêche blanche White peach able in regular, sweetened with sugar, Pêche jaune Yellow peach and diet versions. Jell-O is a registered Pêche de vigne Vineyard peach trademark of the General Foods Corpora- Poire William William pear tion. Follow package instructions. Rhubarb Rhubarb Serving size: 1 cup (0.24 l). Packs: 35-oz (1-kg), containers, 6 per pack. Calories: 1 cup (0.24 l) regular = 140 2.1-lb (1-kg) containers, 5 per case. calories. 44-lb (20-kg) buckets. MEAT-FLAVORED GELATIN GARLIC, DEHYDRATED Often referred to as aspic powder, meat- See the Herbs and Spices section. flavored gelatin powder is blended with hot water to produce a clear meat-fla- GARNISHING PASTE vored jelly. The package carries precise The once-popular solid, edible paste is instructions. For homemade aspic, see the made of eggs, starch, and other ingredi- Recipes section. ents to resemble truffles in looks, but not in taste. Available black and white. GINGER PRODUCTS Packs: 7¾ oz (220-g) cans. For Fresh Ginger Root, see the Fruits section. Kitchen yields: Depend on application. Paste is solid at room temperature GINGER BEER and can be sliced very thin on a Alcohol-free beverage with stronger slicing machine. flavor than ginger ale. GELATIN PRODUCTS Pack: 12-oz (0.3-l) bottles. Plain gelatin is available granulated and in sheets. The thickening power of gelatin GINGER CHEWS is influenced by acidity; therefore, more Chewy candy. gelatin must be used when the liquid is Pack: By weight.

Groceries | 129 GINGER PRODUCTS GRAPEFRUIT PRODUCTS

GINGER, CRUSHED GRAPEFRUIT PRODUCTS Puréed ginger. For Fresh Grapefruit and Fresh Grapefruit Pack: 8.4-oz (235-g) jars. Juice, see the Fruits section. GRAPEFRUIT JUICE GINGER, CRYSTALLIZED Available canned, dehydrated, and as Available diced for baking, slices for gar- frozen concentrate. nish, and as chips. GRAPEFRUIT JUICE, CANNED Packs: By weight. Canned juice is available sweetened and unsweetened, pink, red, or white. GINGER HICKORY SAUCE Packs: 46-oz (1.35-l) cans, 12 per case. Pack: 12.7-oz (470-g) jars. 6-oz (0.17-l) cans, 48 per case. 1-qt (0.47-l) glass jars. GINGER IN SYRUP 2-qt (0.9-l) containers. Available as small dice, as pulp, and in nugget size. Serving size: 6 oz (0.17 l). Pack: By weight. Kitchen yields: One 46-oz (1.3-l) can = 7½ servings. GINGER JUICE Calories: 6 oz (0.17 l), unsweetened = Naturally pressed juice that can be added 70 calories. to marinades. 6 oz (0.17 l), sweetened = 94 calories. Packs: 12.5-oz (0.36-l) bottles. GRAPEFRUIT JUICE, DEHYDRATED 1-gal (3.8-l) bottles. CRYSTALS Pack: By weight. GINGER MARMALADE Serving size: 6 oz (0.17 l). Pack: 16.9-oz (470-g) jars. Kitchen yields: 1 lb (450 g) = 1 gal (3.9 l). GINGER, MINCED Calories: 6 oz (0.17 l) =.70 calories. Pack: 8.4-oz (235-g) jars. GRAPEFRUIT JUICE, FROZEN Pack: 6-oz (330-g) cans, unsweetened, GINGER, PICKLED FOR SUSHI 48 per case. Pack: 9.1-oz (250-g) jars. 46-oz (1.3-l) cans, 6 per case. 2.2-lb (1-kg) jars. Kitchen yields: Dilute with 3 parts water by volume. GOOSEBERRIES, CANNED Calories: 6 oz (0.17 l) = 70 calories. Green or red, sometimes slightly fuzzy, often tart, berries. Frozen gooseberries GRAPEFRUIT SECTIONS, CANNED, are occasionally available IQF. The WITH SYRUP canned product is usually imported. Packs: #3 cylinder cans, 46 fl. oz (1.3 l), Packed in light syrup or water. For Fresh 12 per carton. Gooseberries, see the Fruits section. #300 cans, 13.5 fl oz (0.4 l), 24, 36 or Packs: 12½-oz (355-g) cans or jars, 12 48 per carton. per case. Serving size: ½ cup, 4½ oz (130 g). #10 cans, 6 per case (difficult to get). Kitchen yields: One #300 can = 3 Drained weights: One 12½-oz can=9oz servings. (255 g). One #3 cylinder can = 10 servings One #10 can = 75 oz (2.1 kg). with syrup.

130 | Groceries GRAPEFRUIT PRODUCTS HEMP PRODUCTS

Calories: ½ cup, 4½ oz (130 g) = 91 GRAPE LEAVES calories. See Middle Eastern/North African Foods in the International Ingredients section. GRAPEFRUIT SECTIONS, FRESH Popular banquet item. The industry dis- HEARTS OF PALM, CANNED tinguishes between hot-peeled and cold- For Fresh Hearts of Palm, see Hispanic peeled; the latter is considered better Foods in the International Ingredients quality. section. Packs: 1-gal (3.8-l) jars, 4 per case. Packs: 28-oz (800-g) cans, 24 per case Drained weight: 6 lb (2.7 kg). 14-oz (400-g) cans, 24 per case Serving size: ½ cup (0.12 l) with juice. Drained weights: 28-oz (800-g) can = Kitchen yields: 1-gal (3.8-l) jar = 28 to 17¼ oz (490 g). 30 servings. 14-oz (400-g) can = 7¼ oz (205 g). Serving size: 2 stalks for salad. GRAPE PRODUCTS Kitchen yields: One 28-oz (800-g) can = For Fresh Grapes, see the Fruits section. 8 to 9 stalks. CANNED GRAPES One 14-oz (400-g) can = 5 to 6 stalks. Available in light and heavy syrup. HEMP PRODUCTS Packs: #10 cans, 6 per case. Hemp products imported legally from #2½, 29 oz (0.84 l) cans, 24 per case. Canada are available. Drained weights: 1 #10 can = 8 cups (1.8 l) drained fruit. HEMP COFFEE 1 #2½ can = 2 cups (0.47 l) drained Blend of coffee beans and toasted hemp fruit. seeds. Kitchen yields: Yield depends on Packs: 8-oz (225-g) and 16-oz (450-g) application; grapes are often used as packs. a garnish on dishes. HEMP FLOUR GRAPE JUICE, CANNED Gluten-free flour used as a baking Packs: 24-oz (0.7-l) cans, 12 per case. ingredient. Other packs are available. Pack: 5-lb (2.2-kg) pack. Serving size: 6 oz (0.17 l). HEMP SEED OIL Kitchen yields: One 24-oz (0.7-l) can = Cold-pressed hemp seed oil with more 4 servings. than 90 percent unsaturated fats, used as Calories: 6 oz (0.17 l) = 90 calories. salad and flavoring oil. It should not be heated over 350°F. GRAPE JUICE, FROZEN Pack: 17-fl.oz (0.5-l) containers. CONCENTRATED 1-gal (3.8-l) containers. Packs: 42-oz (1.2-l) cans concentrate, 6 Calories: 1 oz (28 g) = 200 calories. per case. Serving size: 6 oz (0.17 l). HEMP SEEDS, TOASTED Kitchen yields: 1 part concentrate + 3 Used as snacks. parts water. Packs: 2-oz (56-g) and 4-oz (112-g) One 42-oz (1.2-1) can = 126 oz (3.6 l) packages. juice = 20 servings. Calories: 2 oz (56 g) = 285 calories.

Groceries | 131 HOMINY, CANNED KALE PRODUCTS

HOMINY, CANNED ICE FOR CARVING White Hominy is available fully cooked. Standard size block (other sizes are also Packs: #10 cans, 6 per case. available): Serving size: 1 cup, 8½ oz (240 g), for Weight: 300 lb (135 kg). breakfast. Size: 40 × 20 × 10 in (100 × 50 × 25 Drained weights: 1 #10 can = 75 oz cm). (2.1 kg). Melting rate: 1½ in (38 mm) per hour Kitchen yields: 1 #10 can = 9 servings. at room temperature. Calories: 1 cup, 8½ oz (240 g) = 200 ICES, ITALIAN WATER calories. Frozen fruit juices or fruit purées, some- times referred to as granité. HOMINY GRITS, DRY See Cereal Products in this section. ICING See the Recipes section for Royal Icing. HONEY Fondant is a boiled icing and is usually The types of flowers on which bees feed purchased ready to use. influence the flavor and quality of the honey they produce. Therefore, the Packs: 5-lb (2.25-kg) tubs. market offers honey in a variety of fla- Calories: ½ cup (3.5 oz), fondant = 300 vors. In reality, even honey labeled as calories. gathered from specific flowers is not 1 cup (8.7 oz), fudge = 830 calories. pure. Bees cannot be controlled while 1 cup (10 oz), butter cream (depending they gather the nectar. In foodservice on recipe) = 1000 calories. blended honeys, without the sources identified, are normally used. IQF Packs: 1-kg (36-oz), 500-g (18-oz), and Abbreviation for Individually quick frozen. 200-g (7-oz) jars. The products are frozen loose and are 40-g (1.4-oz) portion packs. therefore easier to use than products Many other sizes are available. frozen in solid blocks. To prevent freezer burn, the products are sprayed with Serving size: 40-g (1.4-oz) portion pack. water during the freezing process, which Kitchen yields: Honey is hard to handle; is called glazing in the trade. use only portion packs. Kitchen yields: About 10 to 15 percent Calories: 40-g (1.4-oz) portion pack = lower yield per unit weight, on 123 calories. account of glazing, as compared 1 tb (21 g) = 65 calories. with block-frozen products. The weight loss varies greatly, depending ICE CREAM on the product. For information on Ice Cream and Sher- bets, see the Dairy Products section. KALE PRODUCTS Kale is a green winter vegetable, a hardy ICE PRODUCTS member of the cabbage family; there are The production and storage capacity of many varieties, both crinkly and smooth ice machines is rated in pounds. leaved. Collard greens are closely related. ICE CUBES For Fresh Kale, see the Vegetables section. Kitchen yields: 1 lb (450 g) of cubes will CANNED KALE ice 3 to 4 water glasses, banquet service. Available chopped.

132 | Groceries KALE PRODUCTS LITCHI (LYCHEE)

Packs: #10 cans, 6 per case. Kitchen yields: 1 qt (0.47 l) = juice of Drained weight: 62 oz (1.7 kg). 32 fresh lemons. Serving size: ½ cup, 2 oz (55 g). LIME JUICE Kitchen yields: One can = 30 servings. Bottled lime juice is available unsweet- Calories: ½ cup, 2 oz (55 g) = 25 ened and sweetened with sugar. Sweet calories. Key West lime juice is available, but the supply is very limited. FROZEN KALE Packs: 12-oz (0.35-l) bottles, 12 per Available chopped. case. Packs: 2-lb (900-g) boxes, 12 per case. 25-oz (0.75-l) bottles, 12 per case. Serving size: ½ cup, 2 oz (55 g). Kitchen yields: Use unsweetened juice Kitchen yields: One 2-lb (900-g) box = like fresh juice. Sweetened juice is 12 to 14 servings. used for cocktails. Calories: ½ cup, 2 oz (55 g) = 25 Calories: 1 cup (0.24 l), unsweetened = calories. 65 calories.

KASHA LINGONBERRIES Cracked buckwheat, used as cereal in A variety of cranberries harvested in Jewish and Russian cooking. Europe, smaller than the American cran- Packs: 1-lb (450-g) packages, 24 per berry, tart and acidic. Whortleberries are case. a related wild species harvested in North Larger packs are available. America. Serving size: ½ (0.12 l) cup, cooked. Packs: 14-oz (400-g) cans, 12 per case. #10 cans, 6 per case. Kitchen yields: 1 lb (450 g) kasha = 2¼ Other packs are available. cups dry. Liquid ratio = 1 cup dry to 3 cups liquid. Serving size: 1½ oz (42 g) as condiment. 1 lb (450 g) kasha = 6 servings. Kitchen yields: One #10 can = 50 to 55 servings. KELP Calories: 1½ oz (42 g) = 75 calories. See Japanese Foods in the International Ingredients section. LIQUID SMOKE A number of products are on the market. PRESERVED KUMQUATS Refer to label instructions. Small orange-type fruits, seldom eaten raw; preserved in light or heavy syrup. Diluting proportions: 1 part liquid For Fresh Kumquats, see the Tropical smoke to 2 parts cold water for Fruits section. meat. 1 part liquid smoke to 3 parts cold Packs: 4 each 1-gal (3.8-l) jars. water for fish. Kitchen yields: There is no waste; use as is. Marinating time: 20 minutes for chops, ribs, and chicken. LEMON JUICE 2 hours for larger pieces of meat, such Available in bottles. For Fresh Lemons, see as briskets. the Fruits section. Packs: 10-oz (0.29-l) bottles, 24 per LITCHI (LYCHEE) case. Tropical fruits of the soapberry tree, 1-qt (0.9-l) bottles, 12 per case. available canned, dried, and fresh. For

Groceries | 133 LITCHI (LYCHEE) MAYONNAISE

Fresh Litchi, see the Tropical Fruits CANNED MANDARIN SECTIONS section. Available packed in light and heavy syrup. CANNED LITCHI Packs: #10 cans, 6 per case. Packs: 20-oz (560-g) cans, 12 or 24 per Drained weights: One #10 can = 74 oz case. (2 kg). Drained weight: 20-oz (560-g) can = Kitchen yields: For garnish. 12½ oz (350 g). Count: 35 to 40 pieces. MANGOES Intensely flavored, succulent tropical Serving size: ½ cup (0.12 l) with syrup. fruits, with a slightly acidic sweet taste. Kitchen yields: One 20-oz (560-g) can = Mangoes are available canned, dehy- 5 servings. drated as powder, and as slices. Much of their production is used in the manufac- DRIED LITCHI (LITCHI NUTS) ture of chutney. For Fresh Mangoes, see The whole fruit is dried, and it separates the Tropical Fruits section. from its shell. As it shrivels around the seed, it acquires a different flavor. The DRIED MANGO POWDER shells become paper thin and brittle. The See Amchour under Indian Foods in the shells and seeds are not edible. International Ingredients section. Packs: By weight. MANGO CHUTNEY Count: 1 lb (450 g) = about 70 to 80 See Indian Foods in the International pieces. Ingredients section. 1 oz (28 g) = 4 to 5 pieces. MARRONS GLACÉS MACADAMIA NUTS See Chestnut Products in this section. Soft, round nuts, the seeds of a tropical tree. Most nuts are harvested in Hawaii; MARZIPAN there is a small production in Guatemala. See Almond Products. There is a formula The nuts contain no cholesterol, but most for Almond-Marzipan Paste for Modeling are roasted in coconut oil, a saturated in the Recipes section. fat. Also known as Queensland nuts. MATZO MEAL Packs: 5-lb (2.2-kg) carton, shelled. Finely ground baked matzo; it is used in Other packs are available. Mostly matzo balls, in kugel, and as a soup packed in jars. thickener. It cannot be used as baking Season: Nuts are harvested from August flour. to March. Packs: 1 lb (450 g) and up, in boxes and Kitchen yields: 1 oz (28 g) = ½ cup. bags. Calories: 1 oz (28 g) = 220 calories. Kitchen yields: 1 cup = 4 oz (112 g). Calories: 1 oz (28 g), without any MANDARIN ORANGES additional ingredients = 110 calories. Small, sweet hybrid citrus fruits, related to oranges. Mandarins and tangerines are MAYONNAISE considered to be similar, and the names Mayonnaise is available as regular, light, and varieties are used interchangeably. and low-calorie mayonnaise. There are For fresh Mandarin Oranges and their great differences in quality between varieties, see the Fruits section. brands of commercial mayonnaise. A

134 | Groceries MAYONNAISE MUSHROOMS, CANNED, DRIED, AND FROZEN

formula for Homemade Mayonnaise is Kitchen yields: 1 case of 5-lb (2.2-kg) included in the Recipes section. buckets = 100 muffins, 3.2 oz (90 g). Packs: 1-gal (3.8-l) jars, 4 per case. 1 case of 5-lb (2.2-kg) buckets = 212 5-gal (19-l) tubs. muffins, 1½ oz (45 g). Other packs, including portion packs, One 30-lb (13.5-kg) bucket = 150 are available. muffins, 3.2 oz (90 g). One 30-lb (13.5-kg) bucket = 320 Kitchen yields: Ratios of main muffins, 1½ oz (45 g). ingredient and mayonnaise in salads: 10 lb (4.5 kg) cooked meat, chicken, or seafood + 3 lb (1.3 kg) diced celery + 2 qt (0.9 l) mayonnaise. MUSHROOMS, CANNED, DRIED, AND Calories: 1 oz (28 g), or 2 tb, regular FROZEN mayonnaise = 200 calories. Dried mushrooms are very light. It takes 1 oz (28 g), or 2 tb, light mayonnaise about 10 lb (4.5 kg) of fresh mushrooms = 90 calories. to make 1 lb (450 g) of dried mush- rooms. In some varieties, the flavor of the dried product is more intensified and MINT JELLY stronger than that of the fresh variety. Commercial food product based on apple Fresh Mushrooms are listed in the Vege- juice, pectin, and artificial mint flavor, tables section. and dyed green, routinely served with lamb in restaurants in Britain and the United States. CHAMPIGNONS Packs: 1 qt, 32 oz (920 ml) jars. CANNED CHAMPIGNONS Serving size: 2 oz (56 g) = 50 servings. Available as whole buttons, slices, and stems and pieces. Some products are Calories: 2 oz (56 g) = 50 calories. imported. Packs: MUFFIN MIXES AND BATTERS #303 cans, 24 per case. Muffins can be prepared from scratch, #2 cans, 24 per case. from mix, and from ready-to-use batter. #10 cans, 6 per case. Many other packs are available. DRY MUFFIN MIX Sizes: Packs: 5-lb bags, 6 per case. 5 #1 tiny, ½-in (12-mm) to 8-in (15 Sizes: 1½ oz (45 g) batter, use #24 mm) diameter. 5 7 scoop. #2 small, 8-in (15-mm) to 8-in (22 3.2 oz (90 g) batter, use #10 scoop. mm) diameter. 7 1 Kitchen yields: One case = 240 muffins, #3 medium, 8-in (22-mm) to 1 8-in 3.2 oz (90 g) batter. (28 mm) diameter. 1 3 One case = 480 muffins, 1½ oz (45 g) #4 large, 1 8-in (28-mm) to 1 8-in (34 batter. mm) diameter. 3 Yields vary slightly according to type #5 extra large, 1 8-in (34-mm) and of muffin. larger, diameter. Drained weights: FROZEN MUFFIN BATTER 1 case #303 cans = 15 lb (6.75 kg). Packs: 5-lb (2.2-kg) buckets, 4 per case. 1 case #2 cans = 18 lb (8.10 kg). 30-lb (13.5-kg) bucket. 1 case #10 cans = 25½ lb (11.5 kg).

Groceries | 135 MUSHROOMS, CANNED, DRIED, AND FROZEN MUSHROOMS, CANNED, DRIED, AND FROZEN

DRIED CHAMPIGNONS ENOKI Rather flavorless product; seldom used Canned and dried enoki mushrooms are because fresh and canned mushrooms are available but seldom used because fresh readily available. mushrooms are easily obtainable. For Packs: By weight, often 1-lb (450-g) Fresh Enoki, see the Vegetables section. bags. DRIED MORELS Kitchen yields: 4 oz (112 g) = 2½-lb Both imported and domestic morels are (1.1-kg) basket of fresh mushrooms. available; the majority are imported from India and Kashmir. Drying the mush- CHANTERELLES rooms over cow dung may cause the CANNED CHANTERELLES smoky smell of Indian morels. Domestic Canned chanterelles are mostly imported, morels are normally mixed white and but the mushrooms are often harvested black varieties, but only professionals in the United States and canned in will notice the difference. Some are picked Europe. The flavor is briny. after forest fires, and these have weak walls and can be muddy. Better-quality Packs: 1-lb 13-oz (830-g) cans, 24 per morels are picked in clear-cut areas. case. Packs: Sold by weight; 3-lb (1.3-kg) 14 6/10-oz (415-g) cans, 36 per case. bags are common. Drained weights: 1-lb 13-oz (830-g) Kitchen yields: Dried morels have more can = 14.1 oz (400 g) drained. intense flavor than fresh morels. Kitchen yields: The mushrooms are PORCINI fully cooked, and there is no additional shrinkage. CANNED PORCINI DRIED CHANTERELLES Packs: 22-oz (625-g) cans, 12 per case. The mushrooms tend to be a little tough. Drained weight: 16 oz (450 g). Packs: By weight, often 1-lb (450-g) DRIED PORCINI bags. One of the best dried mushrooms, with a Kitchen yields: 5 oz (140 g)=2lb(900 g) strong flavor. The quality of porcinis on fresh mushrooms. the market ranges widely; those of the best quality are imported from Italy. FROZEN CHANTERELLES Smaller mushrooms have a stronger Available in Europe, but seldom flavor than larger ones. imported. Packs: By weight, often 1-lb (450-g) bags. Packs: 2-lb 3-oz (1-kg) bags. Size: Some packers market very large Kitchen yields: There is little waste. mushrooms, which can be tough. BLACK CHANTERELLES (TRUMPETS OF Kitchen yields: Because the intensity of DEATH) flavor varies greatly, it is best to Despite the name, these are perfectly safe sample a small amount. Dried mushrooms. Dried black chanterelles are porcinis can be soaked, then a little more flavorful than dried regular simmered for about ½ hour to chanterelles. impart maximum flavor. Pack: By weight, often 1-lb (450-g) PORCINI POWDER bags. Very useful product, packing concen- Kitchen yields: 5 oz (140 g)=2lb(900 g) trated flavor. fresh mushrooms. Pack: By weight, 1-lb (450-g) bags.

136 | Groceries MUSHROOMS, CANNED, DRIED, AND FROZEN MUSTARD POWDER

FROZEN PORCINI flavor is often supplemented with syn- Commercially flash-frozen whole and thetic extracts. sliced mushrooms are available, mostly imported from Europe. The quality is WOOD EARS, DRIED good. Oriental mushroom, popular in Chinese cooking. See Chinese Foods in the Interna- Packs: 2-lb 3-oz (1-kg) bags. tional Ingredients section. SHIITAKE Packs: By weight. Dried shiitake mushrooms are seldom used in Western cooking. See Chinese MUSTARD GREENS Foods in the International Ingredients See the Vegetables section for Fresh Mus- section. tard Greens. STRAW MUSHROOMS, CANNED CANNED MUSTARD GREENS See Chinese Foods in the International Packs: #10 cans, chopped mustard Ingredients section. greens, 6 per case. TRUFFLE PRODUCTS Drained weights: One #10 can = 60 oz Preserved truffles are available canned (1.7 kg). and in jars. Truffles in jars are considered Serving size: 1 cup, 5 oz (140 g). better quality than canned truffles. White Kitchen yields: One #10 can = 12 truffles are imported from Italy and are servings. more expensive than black truffles. For more information on truffles, see Mush- Calories: 1 cup, 5 oz (140 g) = 30 rooms in the Vegetables section. calories. Canned truffle products include the FROZEN MUSTARD GREENS following: Packs: 2½-lb (1.1-kg) boxes, 12 per • Whole brushed truffles case. Other packs are available. • Peeled truffles Serving size: 1 cup, 5 oz (140 g). • Truffle juice Kitchen yields: One 2½-lb (1.1-kg) box • Truffle oil = 8 servings. • Truffle paste • Truffle peelings Calories: 1 cup, 5 oz (140 g) = 30 • Truffle pieces calories. • Truffle powder MUSTARDS, PREPARED Packs: 1-oz (28-g) to 8-oz (22-g) cans Available prepared with many different or jars. flavor combinations, and as powder, Arabic summer truffles: 1-kg (35-oz) often referred to as English mustard. cans, net weight 500 g (18 oz). Packs: 1-gal (3.8-l) jars and many other Kitchen yields: One 8-oz (225-g) can of packs. truffle peelings = ½ gal (1.8 l) sauce. 13-oz (370-g) whole grain. ½ gal sauce = 50 banquet servings. Calories: Too low to list. Some Note: Truffles will dry quickly when manufacturers do not list any not covered with liquid. calories. TRUFFLE OIL Available with white and black truffle MUSTARD POWDER flavor. This is an economical ingredient Mustard seeds ground to a fine powder; when truffle flavor is desired, but the it must be blended with a liquid to a

Groceries | 137 MUSTARD POWDER OIL VARIETIES

paste because it will form lumps if added Pack: Varies, usually 1-l (33-oz) glass as purchased. Mustard powder is very bottles. pungent and should be used sparingly. SESAME OIL Pack: By weight, often 1-lb (450-g) See Thai and Vienamese Foods in the boxes. International Ingredients section. OIL VARIETIES WALNUT OIL Oils can be classified as flavoring oil and Packs: 17-fl oz (0.5-l) bottle. cooking oils. Cooking oils are derived 8.5-fl oz (0.25-l) bottle. from various plants, such as corn, cot- tonseed, peanut, safflower, soybean, sun- OLIVE OILS flower, and others oils. Some are Quality regulations were formulated in especially formulated to be used in deep- 1986 by the Madrid-based International fat fryers. Olive Oil Council (IOOC), which was established under the auspices of the Packs: 1-gal (3.8-l) and 5-gal (19-l) cans United Nations. Members, as of 1997, are most often used in foodservice. Algeria, Cyprus, Egypt, the European Calories: 1 cup, 7.75 oz (217 g) = 1,925 Economic Community, Israel, Morocco, calories (for most oils, with slight Tunisia, Turkey, and Yugoslavia. The variations). United States is not a member of the council, but produces a small amount of FLAVORING OILS olive oil. Prior to 1986, Italy used and Flavoring oils usually have a low smok- exported more olive oil than it was able ing point and should be used in dressings to produce; it imported olive oil from or in marinades to add flavor, rather Spain and other countries and repacked than as cooking oil. it. The new regulations require that ALMOND OIL packaging must indicate the country of Packs: 17-fl oz (0.5-l) bottle. origin. 8.5-fl oz (0.25-l) bottle. Extra virgin: From the first pressing of DENDE OIL (Dendê) the olives. It has a full, fruity flavor, See Hispanic Foods in the International which requires the consumer to Ingredients section. become accustomed to it, and the lowest acidity level. The best grades FILBERT OIL of oil are green to greenish in color; Packs: 17-fl oz (0.5-l) bottle. the lesser grades are yellower. Extra 8.5-fl oz (0.25-l) bottle. virgin oil is further graded. HEMP OIL Premium extra-virgin: Grown on small See Hemp Products in this section. estates at very high altitudes, from 1,000 to 2,000 ft above sea level, PECAN OIL usually on limy soil, in places such Packs: 17-fl oz (0.5-l) bottle. as Tuscany and Umbria in central 8.5-fl oz (0.25-l) bottle. Italy. PISTACHIO OIL Virgin: Also from the first pressing of the Packs: 17-fl oz (0.5-l) bottle. olives. Virgin olive oil has up to 1.5 8.5-fl oz (0.25-l) bottle. percent acidity. Virgin olive oil PUMPKIN OIL accounts for only about 2 percent of Greenish, nutty-flavored oil used as fla- American consumption. voring oil like virgin olive oil. Much is Pure olive oil: Also comes from the first produced in Austria. pressing, but has a lighter, less fruity

138 | Groceries OIL VARIETIES OLIVE VARIETIES

taste and higher acidity level. Pure OLIVE VARIETIES olive oil has up to 3 percent acidity Olives are available green, ripe, and pro- and is sometimes called olio di oliva, cessed ripe. Because olives are an ancient huile d’olive, or just olive oil. Pure food, many different styles are available olive oil accounts for most, about 93 in ethnic markets. Ripe olives are cured percent, of American consumption. by several processes. Olive pomace oil: Lower-grade oil, made CANNED BLACK OLIVES from the pressed olives with the aid The process of canning olives was devel- of solvents.. oped in the United States. Large-size Packs: Vary, sometimes in liters rather unripe green olives are processed to than quarts. become black olives. Black olives are Kitchen yields: The use of olive oils available whole pitted and whole must be carefully evaluated because unpitted, and in wedges, slices, and the price differences between the chopped. varieties are great. Packs: #10 cans, 6 per case. Many other packs are available. OKRA PRODUCTS Sizes and counts for olives, #10 cans: For Fresh Okra, see the Vegetables Size Pitted Unpitted section. Small 578 557 CANNED OKRA Medium 486 466 Available cut or whole. Large 430 404 Extra Large 350 288 Packs: Jumbo 245 288 #10 cans, 6 per case. Colossal 199 192 #2½ cans, 24 per case. Super Colossal 163 126 #2 cans, 24 per case. Drained weights: Sliced olives, one #10 Drained weights: can = 55 oz (1.5 kg) or 13 cups. #10 can = 60 oz (1.7 kg). Olive wedges, one #10 can = 55 oz #2½ can =18 oz (500 g). (1.5 kg) or 11¼ cups. #2 can = 12 oz (340 g). Chopped olives, one #10 can = 90 oz Serving size: 5 pods, 3¾ oz (106 g), as (2.2 kg) or 14½ cups. vegetable. Calories: 1 cup, sliced, 4¾ oz (135 g) = Kitchen yields: One #10 can = 15 174 calories. servings. 1 cup, wedged, 5¼ oz (150 g) = 193 Calories: 5 pods, 3¾ oz (106 g) = 15 calories. 7 calories. 1 cup, chopped, 6 8 oz (190 g) = 250 calories. FROZEN OKRA Available whole, cut, and breaded. CANNED OR PICKLED GREEN OLIVES The most important varieties are Packs: Sevillano, Manzanillo, Ascolana, and Cut okra: 3-lb (1.3-kg) boxes, 12 per case. Mission olives. Olives are available with 20-lb (9-kg) boxes. pits, pitted, and stuffed with various Whole okra: 2½-lb (1.1-kg) boxes, 12 per foods. case. Packs: ½ pt (0.24 l). 20-lb (9-kg) boxes. 1 pt (0.47 l). Breaded Okra, IQF 1 qt (0.9 l). 20-lb (9-kg) boxes. 1 gal (3.8 l).

Groceries | 139 OLIVE VARIETIES ORANGE PRODUCTS

Drained weights: FROZEN ONIONS ½ pint (0.24 l) = 5 oz (140 g). Available diced or sliced IQF. 1 pint (0.47 l) = 10 oz (280 g). Packs: 12-lb (5.4-kg), 16-lb (7.3-kg), 1 qt (0.9 l) = 21 oz (600 g). 20-lb (9.1-kg), and 45-lb (20.4-kg). 1 gal (3.8 l) = 88 oz (2.5 kg). 2-lb (900-g) boxes. Counts per pound: Kitchen yields: The product is ready to Peewee =181 to 220. use. Midget =141 to 180. Small =126 to 140. GRANULAR ONION Medium =106 to 127. Pack: 20 oz (560 g) cartons. Large = 90 to 105. Extra Large =76 to 90. ONION POWDER Mammoth = 65 to 75. Pack: 20 oz (560 g). Giant = 53 to 64. Jumbo = 42 to 52. ONION SALT Colossal = 33 to 41. Pack: 48 oz (1.3 kg). Super Colossal = 32 and fewer. PEARL ONIONS, CANNED Calories: 4 Medium, 3 Extra Large, or 2 Giant = 15 calories. CANNED PEARL ONIONS Packs: #10 cans, 6 per carton. CURED SPECIALTY OLIVES There are many varieties of specialty olives Counts: 100 to 125, 200 to 250, 375 to on the market, ranging from canned ripe 400, or 400 to 500. olives in brine to cured olives in salt or Kitchen yields: Use as is; there is no with oil. Foodservices often use a small waste. olive referred to as niçoise. Some shippers Calories: 8 oz (220 g) = 80 calories. offer mixed olives and cracked olives. Types: FROZEN PEARL ONIONS Various packs are available. Kalamata: purple. Niçoise: dark. ORANGE PRODUCTS Mt. Athos: green. Orange juice is available canned, dehy- Mt. Pelion: reddish brown or green. drated, freshly squeezed, and as frozen Thasos: dark black with wrinkled skin. concentrate. For juice orange yields and Packs: 10-lb (4.5-kg) cans. for Fresh Orange Juice, see the Fruits Drained weights: 5 lb 12 oz (2.7 kg). section. Count: 2,000 per can for small olives. CANNED ORANGE JUICE. Available sweetened and unsweetened. ONION PRODUCTS For Fresh Onions, see the Vegetables section. Packs: 46-oz (1.3-l) cans, 12 per case. Serving size: 6 oz (0.17 l). DEHYDRATED ONIONS Available sliced and chopped. Kitchen yields: One 46-oz (1.3-l) can = 7½ servings. Packs: #10 cans, 6 per case. Calories: 6 oz (0.17 l), unsweetened = Net weight: 28 oz (800 g). 90 calories. Kitchen yields: 1 lb (450 g) dry = 6¾ cups (1.4 l). DEHYDRATED ORANGE JUICE 1 lb (450 g) dry = 13 cups (3 l) Packs: 1-lb (450-g) jars. reconstituted onions. Other packs are available.

140 | Groceries ORANGE PRODUCTS PASTA PRODUCTS

Serving size: 6 oz (0.17 l). Kitchen yields: 1 cup (0.24 l) dry mix = Kitchen yields: 1 lb (450 g) mixed with 10 to 12 small pancakes. 1 gal (3.8 l) water = 21 servings. One 32-oz (900-g) box = 65 to 75 small pancakes. Calories: One 6-oz (0.17-l) serving = 75 calories. Calories: 1 cup dry mix = 110 calories. 1 cup, 5 oz (140 g) dry mix, prepared FROZEN ORANGE JUICE with milk and 4 eggs = 720 calories. CONCENTRATE 1 serving, without syrup = 60 calories. Packs: Various packs are available. 12-oz (0.35-l) can is common. PANCAKE SYRUP Available products are genuine maple Serving size: 6 oz (0.17 l). syrup, corn syrup, and maple syrup Kitchen yields: 1 part concentrate to 3 blends, and plain corn syrup. The per- parts water. centage of genuine maple syrup deter- One 12-oz (0.35-l) can = 48 oz (1.4 l) mines price. juice. Packs: 1-gal (3.8-l) containers to One 12-oz can = 8 servings. individual portion pack in many Calories: One 6-oz (0.17-l) serving = 90 sizes. calories. Serving size: ¼ cup (60 ml). ORANGE SECTIONS Calories: ¼ cup (60 ml), light = 100 calories. CANNED ORANGE SECTIONS ¼ cup (60 ml), regular = 200 calories. Packs: #3 cylindrical cans, 24 per case. Genuine maple syrup = 200 calories. #2 cans, 24 or 36 per case. #303 cans, 24 or 36 per case. PAPAYA PRODUCTS Drained weights: One #3 cylindrical For Fresh Papaya, see the Tropical Fruits can = 30 oz (850 g). section. One #2 can = 12 oz (340 g). One #303 = 10 oz (280 g). FROZEN PAPAYA PULP Pack: 14-oz (400-g) packages. FRESH ORANGE SECTIONS Popular banquet item. The industry dis- Serving size: ½ cup (110 g). tinguishes between hot-peeled and cold- Kitchen yields: About 3½ per package. peeled; the latter is considered better Calories: 1 serving = 40 calories. quality. Packs: 1-gal (3.8-l) jars, 4 per case. PARMALAT Drained weight: 6 lb (2.7 kg). Milk not requiring refrigeration until opened. Available as whole milk and Serving size: ½ cup (0.12 l) with juice. reduced-fat milk. Kitchen yields: 1-gal (3.8-l) jar = 28 to Pack: 1-qt (0.9-l) cartons and other 30 servings. packs. PANCAKE MIX Calories: 1 cup (0.24 l) whole milk = 150 Most operations use dry mixes for calories. Calorie counts correspond to making pancakes and waffles. those of regular milk. Pack: 32-oz (900-g) boxes. PASTA PRODUCTS Other packs are available. Pasta is made with high-gluten flour and Serving size: 4 small pancakes. water. Noodles are made with high-gluten

Groceries | 141 PASTA PRODUCTS PEACH PRODUCTS

flour and eggs. For homemade Noodle 1 cup (3.6 oz) soft, cold macaroni = Dough, see the Recipes section. Fresh 120 calories. pasta is available in most markets in many shapes and with many additives FRESH PASTA enhancing color and taste. Fresh pasta can be purchased in many shapes and flavors. It is frequently deliv- DRY PASTA ered frozen. The quality of pasta depends on the qual- Serving size: 3½ oz (98 g) as main ity of the flour used in making it, the course. Serving size varies according water, and the drying process. High- to pasta variety. quality pasta is dried more slowly than less expensive pasta. Because the base Kitchen yields: 1 lb (450 g) fresh pasta price of pasta is low, foodservice opera- yields approximately 5 to 6 cups (1.1 tors should use only high-quality prod- to 1.2 l) cooked pasta. ucts. There are hundreds of different RAVIOLI PASTA, FROZEN pasta shapes on the market. Pastas made Little pockets filled with a wide variety of with flours from grains other than wheat fillings. are also available. Packs: 1-lb (450-g) packages and larger. Packs: 1-lb (450-g), 10-lb (4.5-kg), and Counts: Counts vary greatly. 20-lb (9-kg) boxes. Serving sizes: 2 oz (56 g), dry, as main TORTELLINI PASTA, FROZEN course. 1 oz (28 g) as garnish. Little pasta pockets available with meat Kitchen yields: The relation of weight to or cheese filling; sizes vary slightly volume of cooked pasta varies between manufacturers. Product must be according to shape. Elbow macaroni kept frozen until use. has the largest volume. Yields depend Packs: 1-lb (450-g) packages and larger. on the degree of softness to which Counts: 1-lb (450-g) contains about 140 the product has been cooked. medium-sized pieces. 1 lb (450 g) of lasagna consists of 24 Serving sizes: 20 pieces or 2¼ oz (63 g) sheets, 2¼ × 9½ inch (57 × 240 as appetizer. mm). Other sizes are available. Fully 1 cup (0.24 l), cooked, about 45 pieces cooked lasagna sheets are on the as main course. market. 1 lb (450 g) of dry medium-sized Kitchen yields: 1 lb (450 g) = 7 macaroni produces 8 cups (1.9 l) of servings, appetizer. cooked pasta. 1 lb (450 g) = 4 servings, main course. 1 lb (450 g) of dry spaghetti produces 8 Calories: 1 cup (0.24 l), cooked = 340 cups (1.9 l) of cooked pasta. calories or more, depending on Yields for various pastas: filling. Macaroni: 1 lb (450 g) = 16 servings side order or 6 servings main course. PEACH PRODUCTS Lasagna: 26 oz (730 g) fill one hotel Available canned, dehydrated, fresh, and pan, 20 × 12 in (508 × 304 mm), frozen. For Fresh Peaches, see the Fruits with four layers. section. Calories: 2 oz (56 g) dry pasta without CANNED PEACHES sauce = 210 calories. Canned peaches are available packed in 1 cup (4.5 oz) firm macaroni = 190 extra heavy, heavy, and light syrup, as calories. well as in water. They are packed whole, in halves, in quarters, in slices, and diced.

142 | Groceries PEACH PRODUCTS PEAS

Some varieties are marketed natural or Calories: 1 cup, or 9-oz (250-g), sliced spiced. and sweetened = 220 calories. Packs: #2½ and #10 cans. 1 cup, or 10-oz (280-g), sliced and Many other packs are available. sweetened = 250 calories. Counts, Weights: PEAR PRODUCTS One #2½ can = 10 to 12 pieces, For Fresh Pears, see the Fruits section. halves, average. One #2½ can, 1 lb 13 oz (820 g) = 3½ CANNED PEARS cups (0.8 l) fruit and syrup halves or Canned pears are available packed in 1 lb 14 oz (840 g) slices. extra heavy syrup, heavy syrup, light #10 cans = 25 to 30, 30 to 35, 35 to syrup, slightly sweetened water, slightly 40, 40 to 50 halves, 35 to 40 pieces sweetened fruit juice, and fruit juice. average. Packs: #10 cans, 6 per case. One #10 can, 6 lb 12 oz (3 kg) = 12 cups fruit and syrup halves. Counts, halves: 25 to 30, 30 to 35, 35 One #10 can, 6 lb 14 oz (4 kg) drained to 40, 40 to 45, 45 to 54, 50 to 60, slices. and 60 to 70. Calories: 1 cup (9 oz), syrup pack = 200 Weights: #10 can, drained = 66 oz calories. (1.85 kg), 25- to 30-size halves. 1 cup (8.7 oz), water pack = 75 #10 can, drained = 70 oz (2 kg), slices calories. or pieces. #10 can, drained = 74.5 oz (2.11 kg), DEHYDRATED PEACHES dices. Dehydrated peaches are available as Serving sizes: Two #30 pears, stewed halves, pieces, dices, and slices, and as fruit. canned low-moisture slices. Three #35 pears, pear salad. Packs: By weight, dehydrated peaches. Calories: 3½ oz (100 g) in fruit juice = #10 cans, low-moisture slices. 56 calories. Weights: One #10 can low-moisture 3½ oz (100 g) in water = 35 calories. slices = 3 lb (1.3 kg) net weight. 3½ oz (100 g) in light syrup = 75 1 cup = (5½ oz) dry fruit. calories. 3½ oz (100 g) in heavy syrup = 95 Kitchen yields: 1 lb (450 g) dry peaches calories. = 5¼ cups (1.2 l) cooked fruit. 1 lb (450 g) low moisture slices = 4 PEAS cups (0.9 l) cooked fruit. Peas are available canned, dried, fresh, Calories: 1 cup (0.24 l) cooked, and frozen. For Fresh Peas, see the Vege- unsweetened fruit = 205 calories. tables section. FROZEN PEACHES BLACKEYED PEAS Packed with approximately 25 percent CANNED BLACKEYED PEAS sugar by weight. Available as halves and A number of varieties and combinations slices. The product is frequently used for with other vegetables are on the market. peach pie. Packs: #10 cans, 6 per case. Packs: 10-oz (280-g) cans. 1-gal (3.8-l) cans. Drained yield: One #10 can = 13 cups 10-lb (4.5-kg), 25-lb (11.2-kg), and (3.1 l), about 85 oz (2.4 kg). 30-lb (13.5-kg) cans. Serving size: 1 cup (5½ oz).

Groceries | 143 PEAS PEAS

Kitchen yields: One #10 can = 15 Packs: #10 cans, 6 per case. servings. Weight: One #10 can = 70 oz (2 kg) Calories: 1 cup (5½ oz) = 175 calories. drained weight. DRIED BLACK-EYED PEAS Serving size: 1 cup (6 oz). Packs: 1-lb (450-g) boxes, 24 per case. Kitchen yields: One #10 can = 12 25-lb (11.2-kg) bags. servings. Serving size: ½ cup, 3.5 oz (0.12 l), Calories: 1 cup, 6 oz (170 g), drained = cooked. 150 calories. Kitchen yields: 1 lb (450 g) dried 1 cup, 8 oz (224 g) = 120 strained product = 3 cups (0.7 l) cooked. purée. Calories: ½ cup, 3.5 oz (0.12 l), cooked FROZEN GREEN PEAS = 95 calories. Peas are graded by size and tenderness. They are marketed as petit peas, small FROZEN BLACK-EYED PEAS peas, and under a number of other The product is processed while still tender names. Size is an important quality and green. factor. Frozen peas are also on the Packs: 3-lb (1.3-kg) boxes, 12 per case. market mixed with either pearl onions or 20-lb (9-kg) bulk packs. cubed carrots. Serving size: ½ cup,3.5 oz (0.12 l), Packs: 2½ lb (1.12-kg), 12 per case. cooked. 20-lb (9-kg) carton. Kitchen yields: One 3-lb (1.3-kg) box = Serving size: 1 cup, 5.7 oz (160 g). 12 servings. Kitchen yields: One 20-lb (9-kg) carton DRIED PEAS, WHOLE OR SPLIT = 50 servings. Dried peas are classified as green or Calories: 1 cup, 5.7 oz (160 g) = 110 mature yellow peas. In most cases, the calories. outer skin is removed during the drying process and the peas split into two natu- SNOW PEAS, FROZEN ral halves. Frozen snow peas have come on the Packs: 1-lb (450-g) boxes, 24 per case. market. They can easily be overcooked 25-lb (11.2-kg) bags. and can lose crispness unless served right away. Kitchen yields: 1 cup (8 oz) dried product = 2½ cups (0.6 l) cooked. Packs: 2-lb (900-g) packages, 12 per 1 lb (450 g) = 5 cups (1.1 l). case. 10 lb (4.5 kg) = 50 cups (11.75 l). Serving size: 3½ oz (100 g) as Calories: 1 cup, 6 oz (170 g), cooked = purchased. 220 calories. Kitchen yields: One 2-lb (900-g) package = 10 servings. GREEN PEAS Calories: 3½ oz (100 g) = 55 calories. CANNED GREEN PEAS Canned peas are graded by size; sieve #1 SUGAR SNAP PEAS, FROZEN is the smallest size, sieve #6 is the larg- est. Many packers no longer indicate Packs: 32-oz (900-g) bags IQF, 12 per sieve size. Early or Fancy does not indicate carton. size. Pea purée is available from at least Serving size: 3½ oz (100 g) as one packer in #303 cans. purchased.

144 | Groceries PEAS PICKLES

Kitchen yields: One 32-oz (900-g) bag CANNED SWEET PEPPERS = 8 to 9 servings. Available peeled, whole; often referred to as pimientos, in different sizes and Calories: 3½ oz (100 g) = 50 calories. qualities. Packs: #10 cans, 6 per case. PEANUTS 6.6-lb (3-kg) cans, 6 per case. Peanuts in the shell are occasionally pur- 12-oz (340-g) cans, 48 per case. chased by bar operators. There are USDA Other packs are available. grades for peanuts, generally referring to Drained weights: One #10 can = 70 oz size and the presence of split or broken (1.9 kg). nuts. Peanut butter is made with ground, One 6.6-lb (3-kg) can = 54 oz (1.5 kg). roasted peanuts. Grinds can be fine, One 12-oz can = 8 oz. medium, or coarse and chunky. Creamy peanut butter is emulsified. Calories: 1 oz (28 g), cooked = 10 calories. Packs: By weight. FROZEN SWEET PEPPERS Green and red peppers are available diced Kitchen yields: 1 cup = 5 oz (140 g) and in strips. roasted and salted peanuts. Packs: 2½-lb (1.1-kg) packages, 12 per Calories: 1 oz (28 g) peanut butter = case. 170 calories. 1 cup, 5 oz (140 g), roasted and salted Kitchen yields: One 2½-lb (1.1-kg) peanuts = 840 calories. package = 2 lb (900 g), defrosted, drained.

PECANS PICKLED SWEET PEPPERS Available shelled, in the shell, and as Delicatessen item preserved in vinegar and flour. Pecan halves are graded by size; spices. Available seeded and split, and as pieces are not graded by size. whole small peppers. The product is some- times flavored with hot chili peppers. Packs: By weight. Pack: 1-gal (3.8-l) jars, 4 per case. Counts for 1 lb (450 g): Mammoth 200 to 250. PESTO, FROZEN Junior Mammoth 251 to 300. The original pesto is made with mashed Jumbo 301 to 350. basil leaves, garlic, grated cheese, pine Extra Large 351 to 450. nuts, and olive oil. Other varieties have Large 451 to 550. come on the market such as cilantro Medium 551 to 600. pesto, sundried tomato pesto, and roasted Kitchen yields: 1 cup = 4.2 oz (120 g) pepper pesto. chopped or pieces. Packs: 64-oz (1.8-kg) containers, 2 per case. Calories: 1 cup, 4.2 oz (120 g), pieces or 120 halves = 810 calories. Kitchen yields: 2 oz (56 g) sauce for 6 oz cooked pasta.

PEPPERS, SWEET (BELL PEPPERS) PICKLES For Hot Peppers, see Mexican Foods in the Pickled cucumbers are the most common International Ingredients section. For pickle products on the market, but many Fresh Peppers, see the Vegetables section. other vegetables are also available pickled. For Pepper, the spice, see the Herbs and New York Jewish pickles are pickled in Spices section. salt brine and must be kept under

Groceries | 145 PICKLES PINE NUTS

refrigeration. Their shelf life is limited 90 oz (2.5 kg) coarse crushed. because they are not cured all the way 90 oz (2.5 kg) fine crushed. through and still have a solid center. 63 oz (1.75 kg) broken slices. Cucumber pickles can be classified by Serving sizes: ½ cup, 4½ oz (125 g), shape: chunks or Whole pickles 1 large slice or Chopped pickles 2 small slices. Sliced pickles, often called chips Sticks or spears Kitchen yields: One #10 can = 22 Pickles are further classified by the meth- servings, chunks. ods by which they have been preserved: One #10 can = 50 or 60 servings, large Sweet brine slices. Regular brine One #10 can = 50 to 55 servings, Salt brine small slices. Pickles are also graded by size. Calories: ½ cup, 4½ oz (125 g), chunks, Packs: Typically, 1-gal (3.8-l) jars. heavy syrup = 100 calories. 30-lb (13.5-kg) barrels and larger. One large slice = 80 calories. Sizes per gal (3.8 l): DRIED PINEAPPLE Midgets: 445 to 545 and 330 to 440 Available as rings and as pieces. Gherkins: 225 to 329 and 135 to 224 Pack: By weight. Small: 80 to 99, 66 to 79 and 52 to 65 Medium: 40 to 51 FRESH PROCESSED PINEAPPLE Large: 26 to 39 and 22 to 25 Available as chilled fresh pineapple Extra Large: 16 to 21 chunks. Packs: 5-lb (2.2-kg) pouches. PIE FILLINGS, CANNED Most fruit fillings are available ready for Counts: baking. Mincemeat for pies, consisting of Wedges = 23 to 32. diced dried fruits, is also normally pur- Spears = 10 to 12. chased canned. Tidbits = 139 to 153. Packs: #10 cans, 6 per case. Kitchen yields: There is no waste. Kitchen yields: On average, one #10 can Calories: 1 cup, 5½ oz (160 g), tidbits = = five 9-in (228-mm) pies, 90 calories. depending on fruit variety. CANNED PINEAPPLE JUICE Available canned and fresh, sweetened PINEAPPLE PRODUCTS and unsweetened. For Fresh Pineapple For Fresh Pineapple, see the Fruits section. Juice, see the Fruits section. CANNED PINEAPPLE Packs: 6-oz (0.17-l) cans, 48 per case. Available as slices, chunks, tidbits, coarse 46-oz (1.35-l) cans, 12 per case. crushed, fine crushed, and broken slices. Serving size: 6 oz (0.17 l) per serving. Most items are packed in a choice of heavy syrup, light syrup, or juice. Kitchen yields: One 46 oz (1.3 l) can = 7½ servings. Packs: #10 cans, 6 per case. Calories: 6 oz (0.17 l), unsweetened = Counts: 52, 66, and 100 to 110 slices. 110 calories. Weights, one #10 can: 66 oz (1.8 kg) drained chunks. PINE NUTS 70 oz (2 kg) small tidbits. Also called pignoli nuts.

146 | Groceries PINE NUTS PLUM PRODUCTS

Packs, shelled nuts: PIZZA DOUGH BALLS #10 cans, 4 lb (1.8 kg) net. Sizes and Packs: 4 lb (1.8 kg). 22 oz (610 g), 24 per case. 25-lb (11.2-kg) cartons. 20 oz (570 g), 24 per case. Kitchen yields: 1 lb (450 g) shelled nuts 16 oz (450 g), 24 per case. = 6½ cups. 10 oz (280 g), 40 each per case. PISTACHIOS PIZZA SAUCE Available in the shell, often dyed red, and Packs: #10 cans, 6 per case. shelled. The shelled nuts can be pur- chased raw, roasted, salted, and unsalted. Kitchen yields: 1½ cups (0.35 l) = one They are usually still covered with a thin 16-in (400-mm) pie. skin, which can be removed from raw One #10 can = eight 16-in (400-mm) nuts by blanching with boiling water. pies. Also available as flour. READY-TO-BAKE PIZZA Packs, shelled nuts: #10 cans, 4 lb (1.8 kg) net. Sizes and Packs: 4 × 6 in (100 × 150 4 lb (1.8 kg). mm) squares, 48 per case. 25-lb (11.2-kg) cartons. 4 × 6 in (100 × 150 mm), squares, extra cheese, 48 per case. Packs: By weight. 4 × 5 in (100 × 125 mm), squares, 48 Kitchen yields: 1 lb (450 g) shelled nuts per case. = 6½ cups. Many other packs and sizes are PIZZA COMPONENTS, PROCESSED available. For homemade Pizza Dough and basic Pizza Sauce, see the Recipes section. Pizza PLUM PRODUCTS Crust can be purchased fully baked, For Fresh Plums, see the Fruits section. unbaked, and as dough balls. CANNED PLUMS BAKED PIZZA CRUST Available are purple, green gage, yellow Sizes and Packs: egg, and other varieties, whole and in Round: halves. Whole plums are usually not 16 in (400 mm), 24 per case. pitted. Available in heavy syrup, light 15 in (375 mm), 24 per case. syrup, and water pack. 12 in (300 mm), 24 or 30 per case. Packs: #10 cans, 6 per case. 10 in (250 mm), 30 per case. #2½ cans, 24 per case. 9 in (225 mm), 24 or 30 per case. #2 cans, 24 per case. 6½ in (184 mm), 60 per case. 5½ in (156 mm), 120 per case. Drained weights: Square: Whole plums: 8 in × 12 in (200 × 300 mm), 24 per One #10 can = 60 oz (1.7 kg). case. One #2½ can = 15½ oz (440 g). 9 in × 10 in (225 × 250 mm), 20 or 24 One #2 can = 10½ oz (300 g). per case Plum halves: 12 in × 16 in (300 × 400 mm), 20 One #10 can = 63 oz (1.8 kg). each per case. One #2½ can = 16¼ oz (440 g). PIZZA CHEESE One #2 can = 12 oz (340 g). Mozzarella cheese is normally used. See Serving size: ½ cup, 4.8 oz (140 g), the Dairy Products section. whole with pits and syrup.

Groceries | 147 PLUM PRODUCTS POTATO PRODUCTS

Kitchen yields: One #10 can = 18 Kitchen yields: One #10 can = 25 servings. servings. Calories: ½ cup, 4.8 oz (140 g), whole DEHYDRATED POTATOES with pits and syrup = 110 calories. Available as flakes, granules, slices, dices, DRIED PLUMS and hash browns. See Prune Products in this section. FLAKES POMEGRANATE SEEDS, DRIED Pack, Idaho instant flakes: For Fresh Pomegranate, see the Tropical 2-lb (900-g) bags, 6 per case. Fruits section. 2-lb (900-g) #10 cans, 6 per case. 2½-lb (1.1-kg) and 5-lb (2.2-kg) bags. Pack: By weight. 1-lb (45-g) and 2-lb (900-g) cartons. POPCORN Serving sizes: #8 scoop, ½ cup (0.12 l). Many brands are available. Smaller ker- Kitchen yields: 1 lb (450 g) + 7 cups nels make better-tasting popcorn than (1.6 l) water/milk = 22 servings. larger kernels. Natural blue popcorn and Calories: #8 scoop, ½ cup (0.12 l) = black popcorn have come on the market. 100 calories, including butter. Packs: By weight. GRANULES Kitchen yields: Yields vary; high-quality Granules are available plain, seasoned, popcorn gives better yield than with milk, and with vitamin C added. cheaper popcorn. They are used to produce mashed ¼ cup (0.05 l) dry measure weighs 2 potatoes. oz (56 g) and makes 9 to 10 cups (2 to 2.25 l) popped corn. Pack, Idaho granules: #10 cans, 6 per 1 cup (0.29 l) dry measure weighs 8 oz case. (224 g) and makes 2¼ to 2½ gal (8.3 Kitchen yields: One #10 can = 5 gal to 9.2 l) popped corn. (19.5 l). 2 Calories: 2 oz (56 g) with 3 oz (19 g) SLICES, DICES, AND HASH BROWNS oil, 9 to 10 cups popped corn = 386 calories. Packs: 2½-lb (1.1-kg) cartons. 30-lb (13.5-kg) bags. POTATO PRODUCTS Serving size: ¼ cup (0.12 l). Available canned, dehydrated, and pro- Kitchen yields: One 2½-lb (1.1-kg) cessed frozen. For fresh potatoes, see the carton + 3 gal (11.4 l) water = 50 Vegetables section. servings. CANNED POTATOES FROZEN BAKED POTATOES Available whole, sliced, and diced. Fully cooked potatoes, ready to heat in Packs: #10 cans, 6 per case. convection oven, steamer, or microwave Counts, whole potatoes: One #10 can = oven. Also available are stuffed, ready-to- 80 to 100, 100 to 120, 130 to 150, heat potatoes. and 200 and more. Pack: 5-lb (2.2-kg) bags Drained weights: Diced or Sliced Potatoes: 30-lb (13.5-kg) cases. One #10 can = 108 oz (3 kg). Sizes: 3 oz (85 g) = 150 per case. Counts and weights vary according 4 oz (112 g) = 120 per case. to manufacturer. 5 oz (140 g) = 96 per case. Serving size: 4 oz (112 g) each. 6 oz (170 g) = 78 per case.

148 | Groceries POTATO PRODUCTS PRUNE PRODUCTS

Calories: 3 oz (85 g) = 72 calories, or used. Note: Pancake mix can also be about 24 calories per oz. used for potato dumplings. FROZEN PROCESSED POTATOES POTATO CHIPS Many products are available, such as French Available in many different shapes and fries in a variety of cuts, ranch or country flavors. fries, hash browns, and potato rounds. Serving size: 1 oz (28 g) or less, as Packs: garnish with a sandwich. French fries: Kitchen yields: Packs vary greatly. 5-lb (2.2-kg) bags, 6 per carton. Serving size is 1 oz (28 g) average. 4-lb (1.8-kg) and 4½-lb (2-kg) bags. Calories: 1 oz (28 g) or less, as garnish Shredded hash: = 160 calories. 2½-lb (1.12-kg) layers, 8 per case. 3-oz (85-g) portions, 96 per case. POTATO SKINS Available frozen as skins only or as cups Long shredded: for filling with cheese or with mashed 5-lb (2.2-kg) layers, 3 per carton. potatoes. There are many sizes on the 4-lb (1.8-kg) layers, 8 per carton. market. Both shells and munch skins can 3-lb (1.3-kg) bags IQF, 6 per carton. be filled. There are also Red Potato Shells Skin-on hash: 5-lb (2.2-kg) bags, 6 per on the market. All products are fully carton. baked and frozen, and can be deep-fried Shells: 5-lb (2.2-kg) cases, 200 shells per or baked. case, 6 per carton. Packs: Skin cups, 12 to 15 count, four Wedges: 5-lb (2.2-kg) bags, 6 per carton. 6-lb (2.7-kg) bags, 24-lb (10.8-kg) Cubes: 4-lb (1.8-kg) bags, 6 per case. case. Munch skins, 12 to 14 count, four 4-lb Kitchen yields: Use as is. There is no (450-g) boxes, 16-lb (7.2-kg) case. waste. Kitchen yields: One 24-lb (10.8-kg) Calories: French fried potatoes: 3 oz carton = 160 to 175 skin cups. (85 g) = 230 calories. Hash brown One 16-lb (7.2-kg) case = 52 munch potatoes: 3 oz (85 g) = 190 calories. skins. Note: Calorie counts are contingent on fat content. POTATO STARCH Packs: 1-lb (450-g) boxes, 24 per case. LATKES (POTATO PANCAKES) Kitchen yields: Thickening power, about Available frozen and as ready-to-use mix. equal to corn starch. For Homemade Latkes (Potato Pancakes) formula, see the Recipes section. PRUNE PRODUCTS LATKES MIX Available with and without onions. DRIED PRUNES Prunes are dried plums, but not all vari- Pack: 1-lb (450-g) boxes. Other sizes are eties can be dried. The variety most used available. for drying is the California French prune. Serving size: 2 pancakes. Prunes are available pitted and with pits. Kitchen yields: About forty 3-in Packs: 25-lb (11.2-kg) cartons. pancakes. 1-lb (450-g) boxes. Calories: Two 3-in pancakes = 75 Counts per pound: 43 Extra Large, 53 calories, depending on amount of fat Large, 67 Medium, and 85 Small,

Groceries | 149 PRUNE PRODUCTS QUAIL EGGS, CANNED

with pits. Note: Use Jumbo or Extra Packs: Large sizes for stuffing. Glass: Serving sizes: Extra Large = 4 prunes, 4 oz (0.12 l). Large = 5 prunes, Medium = 6 8 oz (0.24 l). prunes, Small = 7 prunes. 32 oz (0.9 l). 40 oz (1.15 l). Kitchen yields: 1 lb (450 g) = 48 oz (1.4 l). 11 servings Extra Large. 10½ servings Large. Cans: 11 servings Medium. 6 oz (0.17 l). 12 servings Small. 46 oz (1.3 l). Serving size: 6 oz (0.17 l). Calories: 4 Extra Large Prunes with pits, uncooked = 110 calories. Kitchen yields: 1 qt (0.9 l) = 5 servings. 4 Extra Large Prunes, cooked = 180 46-oz can = 7½ servings. calories. Calories: 6 oz (0.17 l) = 130 calories. PRUNE PASTE PRUNES, CANNED Called lekvar on the East Coast. Prune Canned prunes are available pitted and paste is used in baking. with pits. There are three standard packs of canned prunes: Packs: 25 lb (11.2 kg) to 40 lb (18.1 kg). Regular: Packed in syrup. #10 cans, 6 per case. Nectarized: Packed in water with higher Weight: One #10 can = 7 lb (3.1 kg). fruit count. Serving size: 1 oz (28 g) per piece for High Moisture: No liquid added. large Danish pastry. Packs: Many can sizes are available. For Kitchen yields: One #10 can = 110 institutional use, #10 cans are fillings. normally purchased. Calories: 1 oz (28 g) = 70 calories. Counts for #10 cans, prunes without pits: Regular: Drained weight 70 oz (1.9 kg), PUMPKIN, CANNED 140 to 160. Available as canned purée; primarily used Nectarized: Drained weight 92 oz (2.6 kg), in pies, but also in soups. For Fresh 190 to 210. Pumpkins, see the Vegetables section. High Moisture: Drained weight 112 oz (3.1 kg), 330 to 365. Packs: #10 cans, 6 per case. Kitchen yields: Depend on use. Counts for #10 cans, prunes with pits: Regular: Drained weight 70 oz (1.9 kg), Calories: 1 cup, 8¾ oz (245 g) = 80 70 to 85, 115 to 135, 140 to 160. calories. Nectarized: Drained weight 96 oz (2.7 kg), 155 to 175. QUAIL EGGS, CANNED Moist Pack: Drained weight 7 lb (3.1 kg), Packed in brine from imported or domes- 238 to 273. tic sources. For Fresh Quail Eggs, see the Dairy Products section. Calories: 1 cup (9 oz), any size = 255 calories. Packs: 15-oz (425-g) cans, 12 per case. Count and drained weight: 8 oz (225 g), PRUNE JUICE 30 eggs. Canned or bottled prune juice is prepared Kitchen yields: Eggs are usually peeled. from a water extract of dried prunes. One egg = ¼ oz (7.5 g).

150 | Groceries QUINOA RHUBARB, FROZEN

QUINOA variety; a select Thompson seedless is High-protein grain that originated in the about as big as a Muscat midget. Peruvian Andes. Quinoa is used as a Kitchen yields: 6½ oz (180 g) = 1 cup starch garnish in place of rice or pasta. (0.24 l) seedless raisins. Packs: 12 oz (340 g), 1 lb (450 g), 25 lb 6 oz (170 g) = 1 cup (0.24 l) baking (11.2 kg), and 50 lb (22.5 kg). raisins. Serving size: ½ cup (90 g). Calories: One cup (0.24 l) seedless = 480 calories. One cup (0.24 l) baking Kitchen yields: 1 lb (450 g) = 2½ cups, raisins = 240 calories. cooked. Calories: ½ cup (90 g), cooked = 360 RASPBERRIES (BUSHBERRIES) calories. Note: Rinse grain before For Fresh Raspberries, see the Fruits section. cooking. CANNED RASPBERRIES RAISINS Packs: #10 cans, 6 per case. #303 cans, 15.6 oz (440 g), 12, 24, or Raisins are dried grapes. Seedless raisins 36 per case. are available, made from either seedless grapes or from seeded grapes that have Serving size: ½ cup (0.12 l) fruit and their pits removed during processing. juice. Seeded raisins, which contain their pits, Weights: One #10 can = 6 cups fruit are also on the market, but are of lesser and juice. importance to foodservice. The color of Kitchen yields: One #10 can = 22 raisins can range from golden yellow to servings with juice. dark brown. Very light-colored raisins One #303 can = 4 servings fruit and are often bleached during processing. juice. Currants are small dark raisins produced mainly in Greece. Sultanas are large FROZEN RASPBERRIES light-colored raisins. Baking raisins are Available straight and with sugar added moist raisins, therefore weighing more at the ratio of 4 parts fruit to 1 part than loose raisins. The important raisin sugar. Also available loose as IQF. varieties are: Packs: #10 cans, 6 per case. Natural seedless, derived from Thompson 30 lb (13.5 kg), sugar added. seedless 28 lb (12.6 kg), straight pack. Golden seedless, derived from Thompson seedless Weight: One #10 can = 6½ lb (3 kg). Sun ripened Serving size: ½ cup (0.12 l) fruit and Muscat juice. Zante currant Kitchen yields: One #10 can = 22 Packs: 20-lb (9.0-kg) cartons. servings. 1-lb (450-g) boxes. Calories: ½ cup (0.12 l), sweetened with 6-oz (170-g) individual packs, baking juice = 130 calories. raisins. Other packs are available. RHUBARB, FROZEN Sizes: Seedless and seeded raisins are Frozen rhubarb is usually sweetened. For sized as midget, small, or select. Fresh Rhubarb, see the Vegetables section. Unseeded raisins are sized from one Packs: to four crowns, four being the 2½-lb (1.1-kg) packages, 12 per case. largest. The sizes vary according to 25-lb (11.2-kg) cans.

Groceries | 151 RHUBARB, FROZEN SALSIFY, CANNED

Serving size: 1 cup (0.24 l). Use more liquid and longer cooking Kitchen yields: One 25-lb (11.2-kg) can time than for white rice. = 45 servings. Instant rice: One 2½-lb (1.1-kg) package = 4 servings. 1 lb (450 g) = 14 cups cooked rice. Calories: 1 cup, 9½ oz (270 g), with Wild rice and long grain blend: sugar = 385 calories. 1 lb (450 g) = 12 cups (2.2 l) cooked rice. RICE VARIETIES AND PRODUCTS Rice for Stuffing: 2½ gal (9.5 l) cooked The basic rice varieties are long grain, rice = 100 chicken breasts. medium grain, and short grain. Long Calories: 1 cup, 7 oz (200 g), cooked, grain rice varieties are commonly used in long grain = 225 calories. foodservice. Rice varieties are listed in the 1 cup, 6½ oz (180 g), raw, long grain International Ingredients section under = 670 calories. their respective geographical areas and names. Wild rice is listed separately. For- RISOTTO RICE mulas for Rice and Risotto are listed in Arborio rice, either imported or domesti- the Recipes section. cally produced, is preferred. Industry terms: Packs: By weight, often 1 lb (450 g) and White rice: Polished long-grain rice. 5 lb (2.2 kg). Converted rice: Rice steam-treated to Serving size: 1 cup (0.24 l), cooked, as retain vitamins. main course. Brown rice: Whole, unpolished grain. Kitchen yields: 1 cup (0.24 l) raw = 6.6 Instant rice: Rice that is fully cooked oz (185 g). and then dehydrated. 1 lb (450 g) = 2½ cups (0.6 l). Specialty varieties: Long grain and wild 1 lb (450 g) = 8 servings. rice blends. Flavored rice mixes. SAGO Arborio rice, used for risotto. Granular starch made from palm trees. Packs: 1 lb (450 g), 10 lb (4.5 kg), 25 lb Use is similar to that of tapioca. (11.2 kg), 50 lb (22.4 kg), and 100 lb (45 kg). SALAD DRESSINGS Available ready for use or as spice blend. Serving size: ½ cup, 3½ oz (100 g) See the Recipes section for Formulas for cooked. Serving sizes vary greatly. Dressings. Kitchen yields: 1 cup (0.24 l) raw = 6.6 oz Packs: 1-gal (3.8-l) jars, 4 per case. (185 g). Serving size: 1 oz (28 g), amounts vary White rice: greatly. 1 cup (0.24 l) = 3 cups (0.7 l) cooked rice. SALSIFY, CANNED 1 lb (450 g) = 6 cups cooked rice. Also called oyster plant, this vegetable is 3 lb (1.3 kg) = 1 gal (3.8 l) cooked rice. used most often canned. It resembles Converted rice: white asparagus in shape and parsnip in 1 lb (450 g) = 7½ cups cooked rice. flavor when cooked. For Fresh Salsify, see 2 lb (900 g) = 1 gal (3.8 l) cooked rice. the Vegetables section. Brown rice: Packs: #10 cans, 7-lb (3.1-kg), 6 per 1 cup (0.24 l) = 3 to 4 cups cooked rice. case. 1 lb (450 g) = 8 cups (1.9 l) cooked rice. 15-oz (420-g) cans, 24 per case.

152 | Groceries SALSIFY, CANNED SNAILS

Drained weights: One #10 can = 5 lb Packs: #10 cans, 6 per case. 10 oz (2.5 kg). Drained weights: 80 oz (2.2 kg). One 15-oz can = 12 oz (340 g). Serving sizes: 1½ oz (42 g), with hot dog. Serving size: 4 oz (112 g). ½ cup (0.12 l), 112 g, cooked as Kitchen yields: One #10 can = 20 to 22 vegetable. servings. Kitchen yields: One #10 can = 50 One 15-oz can = 3 servings. servings with hot dogs. One #10 can = 20 servings as SALT VARIETIES vegetable. Foodservice distinguishes between regular salt and kosher salt. Salt has become a Calories: ½ cup (0.12 l), 112 g, solids boutique item, and some varieties can be and liquid = 20 calories. pricey. Kosher salt is coarser than regular SEAWEED VARIETIES, DRIED salt. Blended salts are spices blended with See Japanese Foods in the International salt and are of lesser importance to Ingredients section. foodservice. Packs: By weight. Usually 1-lb (450-g) SESAME PRODUCTS containers are convenient. For sesame paste (tahini paste), see Middle Eastern/ North African Foods in SEA SALT the International Ingredients section. Sea salt, sometimes marketed under the French name fleur de sel, is ocean salt SESAME SEEDS produced by evaporation. To what extent The item is used in baking. Sesame seeds it is better than regular salt is up to the can become rancid and should be pur- user. It is much more expensive. chased in small quantities and stored Packs: refrigerated. White and black seeds are 14-oz (400-g) containers, 12 per case. available. 24-oz (670-g) containers. Pack: By weight, often 10-lb (4.5-kg) bags. 55-lb (24.7-kg) barrels. Other packs are available. SHALLOTS Shallots are small bulbs, resembling SAUCE AND SOUP BASES onions, with mild flavor. Used for flavor- Sauce and soup bases are available as ing sauces and as a vegetable. For Fresh refrigerated paste, dry storage paste, Shallots, see the Vegetables section. powder, and cubes. Most have high salt Chopped shallots have become available content. Flavors and yields vary greatly, dehydrated, frozen, or packed in oil. and careful shopping is required to select Packs: Vary according to packer. the products best suited for the opera- tion. Reduced natural sauces and stocks Kitchen yields: Use as is. There is no have become available in 1-lb (450-g) waste. flash-frozen bricks. SHORTENING SAUERKRAUT Solid, all-vegetable fat used in baking. Available mostly canned, although fresh Packs: Vary from 1 lb (450 g) to 50 lb sauerkraut might be available locally. (22.5 kg). Varieties include shredded kraut, chopped Calories: 1 oz (28 g) = 260 calories. kraut, sweet sour kraut, and kraut with either celery seeds or caraway seeds. SNAILS Kraut is the German name for cabbage. See Escargots.

Groceries | 153 SOY PRODUCTS SQUASH, FROZEN

SOY PRODUCTS Drained weights: One #10 can = 60 oz For additional Soy Products, see Japanese (1.7 kg). Foods in the International Ingredients Serving size: ½ cup, 3½ oz (100 g). section. Kitchen yields: One #10 can = 17 SOY FLOUR servings. Soy flour has no gluten and must be blended with at least 50 percent wheat Calories: ½ cup, 3½ oz (100 g) = 25 flour for baking. There are three types of calories. flour: FROZEN SPINACH • Full-fat flour with about 20 percent fat Available whole leaf, chopped, and IQF. • Low-fat flour with about 6 percent fat • Defatted flour with less than 1 percent Packs: 3-lb (1.3-kg) boxes, chopped or fat whole, 12 per case. 2-lb (900-g) bags, IQF, 12 per case. Packs: By weight. Serving size: ½ cup (100 g). SOY MILK The product is available flavored, such as Kitchen yields: One 3-lb (1.3-kg) box = with vanilla and carob. Light Soy Milk 12 servings. has less than 1 percent fat; Extra Soy Calories: ½ cup (100 g) = 23 calories. Milk is fortified with additional vitamins and calcium. SQUASH, FROZEN Packs: ½ pints (0.24 l), 24 per case. For Fresh Squash Varieties, see the Vege- Quarts (0.9 l). tables section. Pumpkin is listed sepa- 1-l (33.8-oz) cartons, 12 per case. rately. A number of squash varieties are Serving size: 1 cup (0.24 l). available frozen, including both sliced zucchini and yellow squash, as well as Calories: 1 cup (0.24 l) = 100 calories. cooked squash purée. Summer squash 1 cup (0.24 l), Extra = 135 calories. has a thin skin; winter squash has a 1 cup (0.24 l), Light = 93 calories. much harder rind. SPAETZLE Packs: Small dumplings originally from south- Squash purée: 4-lb (1.8-kg) boxes, 12 per western Germany and neighboring Swit- case. zerland; available dried and ready to boil. Zucchini or yellow squash: 2-lb (900-g) See the Recipes section for homemade IQF boxes, 12 per case. Spaetzle formula. 20-lb (9-kg) IQF boxes. Pack: 1-lb (450-g) boxes. Serving size: ½ cup, 3¾ oz (105 g). SPINACH Kitchen yields: One 4-lb (1.8-kg) box Available canned and frozen. For Fresh squash purée = 17 servings. Spinach, see the Vegetables section. One 2-lb (900-g) IQF box zucchini or yellow squash = 7 servings. CANNED SPINACH This product is seldom used in commer- Calories: cial foodservice because frozen spinach is Summer varieties: ½ cup = 3¾ oz (100 g) better suited. Canned spinach is available = 15 calories. chopped and as whole leaf. Winter varieties: ½ cup, 3¾ oz (105 g) = Packs: #10 cans, 6 per case. 60 calories.

154 | Groceries STRAWBERRIES SWEET POTATOES AND YAMS

STRAWBERRIES Calories: ¼ cup (30 g) = 100 calories. For Fresh Strawberries, see the Fruits sec- tion. Canned strawberries are seldom GRANULATED SUGAR used in commercial foodservice. Weight: 1 cup, 7 oz (200 g). FROZEN STRAWBERRIES Calories: 1 tb = 15 calories. Available sliced and mixed with sugar, or One cup, 7 oz (200 g) = 770 calories. IQF whole. IQF berries will get very soft when defrosted. PULLED SUGAR Ready-to-use pulled sugar is now avail- Packs: able under the trade name Micro Magic Sliced sweetened berries: 6½-lb (3-kg) cans. and needs only gentle warming to 10-lb (4.5-kg) cans. become pliable. 30-lb (13.5-kg) tins. Pack: By kilo (35 oz). Whole berries IQF: 30-lb (13.5-kg) cartons. Serving sizes: ½ cup (0.12 l), sliced fruit SWEET POTATOES AND YAMS and juice, as dessert. The names yams and sweet potatoes are ¼ cup (0.06 l) as garnish with ice cream. often used interchangeably, although Kitchen yields: One 6½-lb (3-kg) can = there is a difference between the two twenty-two ½ cup servings. products. For Fresh Sweet Potatoes and One 6½-lb (3-kg) can = forty-four ¼ Yams, see the Vegetables section. cup servings. One 10-lb (4.5-kg) can = thirty-three CANNED YAMS ½ cup servings. Whole, cut, and mashed (solid-pack) One 10-lb (4.5-kg) can = sixty-six ¼ yams are available. Whole and cut sweet cup servings. potatoes are available in syrup pack, Calories: ½ cup (0.12 l), sweetened, vacuum pack, and dry pack. sliced = 80 calories. Packs: #10 cans, 6 per case. #3 vacuum cans, 12 per case. STRUDEL DOUGH Whole potato counts and sizes in #10 See Filo Dough Products or see homemade cans: 40 to 50, 2½ oz (70 g) each. Filo Dough or Strudel Dough in the 30 to 40, 3¼ oz (90 g) each. Recipes section. 20 to 30, 4½ oz (125 g) each. SUGAR VARIETIES Serving size: One 4½-oz potato. Sugar used in foodservice is normally Kitchen yields: One #10 can syrup pack purchased as granulated sugar and con- = 25 servings. fectionary sugar. The size of the granules One can #3 vacuum pack = 5 servings. can range from coarse to fine. The fine- ness of ground sugar is designated with Calories: 4½ (125 g) syrup pack = 175 X’s; the more X’s, the finer the sugar. calories. Brown sugar contains some molasses. ½ cup (125 g) mashed = 140 calories. Corn sugar has become an accepted FROZEN YAMS sweetening agent in many food products. Available whole, sliced, and in patties. BROWN SUGAR Packs: 2½-lb (1.1-kg) boxes, whole or Weight: 1 cup = 7 oz (200 g). sliced, 12 per case. 5-lb (2.2-kg) boxes, sliced, 6 per case. CONFECTIONARY (10X) SUGAR 24-lb cases of one hundred sixty-eight Weight: 1 cup = 4.5 oz (125 g). 2-oz (56-g) patties.

Groceries | 155 SWEET POTATOES AND YAMS TOMATO PRODUCTS

Serving size: 3 oz (85 g), or one 2-oz flour is often used for baking, and the (56-g) patty. granules as thickener. Minute tapioca is Kitchen yields: 2½ lb (1.1 kg) = 13 made of ground tapioca pearls. servings. 5 lb (2.2 kg) = 26 servings. Packs: Calories: 3 oz (85 g), candied = 130 Flour: 24-oz (680-g) packages. calories. Granules: 1-lb (450-g) packages, 24 per case. SYRUP VARIETIES Calories: See Pancake Syrup. Flour: 1 oz (28 g) = 100 calories. TAMARILLOS, FROZEN PULP Granules: 1 oz (28 g) = 30 calories. Tamarillos are often called tree tomatoes. For information about Fresh Tamarillos, TEA VARIETIES see the Tropical Fruits section. Fermented tea leaves are referred to as Pack: 14-oz (400-g) packages. black tea, and unfermented tea or lightly Other sizes are available from specialty fermented tea is called green tea. Both purveyors. black and green teas come from the same shrub. For Asian teas, see Japanese Foods Serving size: ½ cup (100 g). in the International Ingredients section. Calories: ½ cup (100 g) = 90 calories. Packs: By weight. Packages of loose or packed tea are available in a range of TALLOW AND RELATED PRODUCTS sizes. SILICONE PLASTIQUE 8-oz (225-g) cans. Food-safe putty-like mixture that can be 4-oz (112-g) cans. used to make molds. Kitchen yields: 1 level tsp = 2 cups. Packs: 1 lb (450 g) to 50 lb (22.5 kg). 1 oz (28 g) = 12 tsp. 1 oz (28 g) = 24 cups. TALLOW Tallow is used to mold or carve center- TOMATO PRODUCTS pieces for buffets. It can be purchased For Fresh Tomatoes, see the Vegetables ready to use. For homemade Tallow, see section. Pizza Sauce is listed separately. the Recipes section. Types of tallow avail- There are also tomato and vegetable com- able include modeling tallow, supreme binations on the market, such as toma- and super supreme modeling tallow, toes with chilies or tomatoes with okra. carving tallow, and casting tallow. Also BARBECUE SAUCES available is a wide variety of ready-to- There are many brands and varieties on use tallow sculptures. the market. Colors: White, butter color, cheddar Serving size: 1.5 oz (42 g). cheese color, and chocolate color. Calories: 1.5 oz (42 g) = 50 calories. Packs: 25 lb (11.2 kg) and 50 lb (22.5 kg). CHILI SAUCE TALLOW COLORING GELS Tomato-based sauce flavored with chili Gels that blend evenly with tallow are peppers. Some brands contain seeds. available in a variety of colors. Packs: #10 cans, 6 per case. TAPIOCA Other packs are available. Starch made from the cassava plant, Kitchen yields: One #10 can = 13 cups available as flour and as granules. The (3.1 l).

156 | Groceries TOMATO PRODUCTS TURNIP GREENS

COCKTAIL SAUCE Packs: #10 cans, 6 per case. Packs: Many packs are available. Other packs are available. Serving size: 2 oz (56 g) for shrimp Weight: One #10 can = 111oz (3.1 kg). cocktail. Kitchen yields: Not pertinent. Calories: 2 oz (56 g) = 90 calories. To make tomato juice with tomato DICED TOMATOES paste, use one #10 can + 3 cans See Whole or Crushed Tomatoes. Specifi- water = 48 cups tomato juice. cations for diced tomatoes are basically TOMATO PURÉE the same. Heavy purée should have about 20 to 25 OVEN-ROASTED TOMATOES percent solids; medium, about 12 per- A new product, roasted tomato wedges cent. Lesser quality is watery and will packed in canola oil, is available. It has not give the flavor needed. It should not an intense roasted tomato flavor. be purchased. Pack: 1-lb (450-g) trays, packed in oil. Packs: #10 cans, 6 per case. Other packs are available. Calories: 3 oz = 260 calories. Weight: One #10 can = 104 oz (2.9 kg). SUN-DRIED TOMATOES Available as halves, julienne, double, TOMATO SAUCE triple, finely chopped, and powder. Avail- Packs: #10 cans, 6 per case. able dry or packed in oil. Other packs are available. Packs: Vary greatly. Serving size: 3 oz (85 g). Kitchen yields: Tomatoes require Calories: 3 oz (85 g), plain sauce = 110 soaking to expand and develop calories. flavor; the soaking liquid should be used in the preparation. WHOLE OR CRUSHED TOMATOES Available as solid pack with no added TOMATO CATSUP (KETCHUP) liquid, with juice added, and with purée Packs: #10 cans, 6 per case. added. Tomatoes can be whole or Many other packs are available. crushed. Herbs such as basil are some- Weight: One #10 can = 111 oz (3.1 kg). times added. Calories: 1 oz (28 g) = 75 calories. Packs: #10 cans, 6 per case. Other packs are available. TOMATO JUICE Kitchen yields: Drained weight for The juice is always purchased canned. grade A should be 66 percent of total Freshly squeezed tomato juice exists only can contents. in the imagination of menu writers. Calories: 1 cup (0.24 l) solids and liquids Packs: 6-oz (0.17-l) individual packs, 48 = 50 calories. per case. 46-oz (1.3-l), cans, 12 per case. TURNIP GREENS Serving size: 6 oz (0.17 l). For Fresh Turnip Greens, see the Vegeta- Kitchen yields: One 46-oz can = 7½ bles section. servings. CANNED TURNIP GREENS Calories: 6 fl oz (0.17 l) = 35 calories. Packs: #10 cans, 6 per case. TOMATO PASTE Drained weight: One #10 can = 60 oz Much denser product than tomato purée. (1.7 kg).

Groceries | 157 TURNIP GREENS VINEGARS

Serving size: 1 cup (160 g). other tropical islands. The best grades are Kitchen yields: One #10 can = 10 the longest beans. servings. Packs: By weight. Common pack is 8 oz Calories: 1 cup (160 g) = 40 calories. (225 g). Size: Up to 10 in (254 mm) long for best FROZEN TURNIP GREENS grade. Available chopped, with or without diced turnips. Kitchen yields: Difficult to determine, because pods can be used a number Packs: 3-lb (1.3-kg) boxes, 12 per case. of times until all flavor is extracted. Serving size: 1 cup (160 g). VANILLA POWDER Kitchen yields: One 3-lb (1.3-kg) box = Available pure or mixed with vanillin, 8 servings. with or without ground bean specks. Calories: 1 cup (160 g) = 40 calories. Packs: By weight. VANILLA PRODUCTS Kitchen yields: Strength varies Vanilla is available as whole vanilla pods, according to product. imitation vanilla concentrates, pure 3 oz (85 g) for 5 gal (19 l) ice cream vanilla extracts, vanilla paste, vanilla mix. powder, and vanilla sugar. 3 oz (85 g) for 50 lb (22.5 kg) dough. IMITATION VANILLA CONCENTRATES VEGETABLE POWDERS A number of products are available in Natural vegetable powders are used to varying strengths, based on vanillin, a enhance the flavors in pasta, sauces, synthetic product. stocks, and soups. Available powders Packs: 1-qt (0.9-l) bottles. include beets, broccoli, carrots, corn, 1-gal (3.8-l) bottles. jalapeño, pumpkin, red bell pepper, spin- Other packs are available. ach, squash, and tomato. PURE VANILLA EXTRACTS Packs: By weight. Packs: 1-qt (0.9-l) bottles. Kitchen yields: Products are flavor 1-gal (3.8-l) bottles. enhancers, and yields depend on use. Other packs are available. Kitchen yields: 4 oz (112 g) for 5 gal VINEGARS (19 l) ice cream mix. Plain white vinegar is used for general 4 oz (112 g) for 50 lb (22.5 kg) dough. cooking. Flavored vinegar such as apple, VANILLA PASTE grape, malt, raspberry, red wine, tarra- Pure vanilla bean paste with smooth tex- gon, white wine, and many other vine- ture and still containing the vanilla seeds. gars are used for dressings. The strength varies, and a vinegar should always be Packs: 4-oz jars. tasted before use. Kitchen yields: Same strength as vanilla Packs: 16 oz (0.47 l), 32 oz (0.94 l), and extracts. 1 gal (3.8 l). Packs are usually the VANILLA PODS same for all vinegars. The quality depends on the location where the pods were grown and on the BALSAMIC VINEGAR care exercised in curing. The best vanilla Special mild-flavored vinegar aged in pods come from Mexico. The Bourbon small barrels in northern Italy, especially grades are grown in Madagascar and on around the city of Modena, and usually

158 | Groceries VINEGARS WILD RICE

made in small quantities by local families. Pack, whole or sliced: Some vinegars are very mild and pricey. #10 cans, 6 per case. 29-oz (840-g) cans. RICE VINEGAR 10½-oz (300-g) cans, 24 per case. See Japanese Foods in the International Kitchen yields: One #10 can, whole = Ingredients section. 35 oz (1 kg) drained. One 10½-oz (300-g) can, whole = 5 oz WAFFLE PRODUCTS (140 g) drained. FROZEN WAFFLES One #10 can, sliced = 40 oz (1.1 kg) A variety of packs are available, with drained. flavor combinations such as pecans, blue- berry, and others. Waffles not requiring WILD RICE refrigeration are also on the market. Pre- Water grass seeds, still growing wild in pared waffles can be useful for banquets. Minnesota, Wisconsin, California, and Packs: By weight and count; packs vary Canada. The quality is determined by the greatly. number of broken kernels per pound and Sizes: 1.3 oz (36 g) and up. by the size of the kernels. Uniform kernel size is important to ensure even cooking. Serving size: 2 waffles. Precooked wild rice has become available. Calories: 2 waffles = 200 calories. Quality distinctions: Long-grain blends = 10 percent broken WAFFLE BATTER kernels. Available as dry mix and as ready-to-use Medium-grain blends = 25 percent batter. For homemade Waffle Batter, see broken kernels. the Recipes section. Cracked blends = 50 percent broken WALNUTS kernels. Available in shell, shelled as granules, in Packs: halves and pieces, and as flour. 100-lb (45-kg) bags or boxes. Packs: Granules: 4-lb (1.8-kg) cans. 25-lb (11.2-kg) pails. Pieces: 3-lb (1.3-kg) cans. 5-lb (2.2-kg) boxes or cans, 6 per case. Halves: 42-oz (1.17-kg) cans. 1-lb (450-g) boxes or cans, 12 per case. Other packs are available. Kitchen yields: 1 cup halves = 60 pieces. 1 cup chopped = 4½ oz (125 g). Serving size: ½ cup cooked = 1.5 oz 1 cup ground = 3½ oz (100 g). raw. Calories: 1 cup, 4½ oz (125 g), chopped Kitchen yields: 1.5 oz raw = ½ cup = 790 calories. cooked. 1 cup, 3½ oz (100 g), ground = 620 1 lb (450 g) = 10 servings. calories. Long-grain blends require 3 times the WATER CHESTNUTS, CANNED liquid by volume. Cooking time is 60 In Asian cooking, a number of different minutes. Medium-grain blends and varieties of water chestnuts are clearly cracked blends require 2½ times the distinguished. The canned product is the liquid amount by volume. Cooking time accepted foodservice standard. For Fresh is 50 minutes. Note: Yield is increased if Water Chestnuts, see Chinese Foods in product is soaked overnight. Soaking the International Ingredients section. water should be used in cooking to pre- Canned water chestnuts are available serve nutrients. sliced or whole. Calories: ½ cup cooked = 170 calories.

Groceries | 159 WRAPS YEAST/FRESH

WRAPS 10-in (250-mm) and 12-in (300-mm), Flour tortillas for filling with salads, cases of 10 packages of 12 each. meats, and many other fillings. Varieties Sizes: 6 in (150 mm), 8 in (200 mm), 10 available are made with white corn, rye, in (250 mm), and 12 in (300 mm). wheat or whole wheat flour, and fla- Most common size is 12 in. vored with basil, jalapeño peppers, spin- ach, tomatoes, and many other flavor Calories: One 2.5-oz (70-g) wrap = 180 combinations. calories. Packs: 6-in (150-mm), case of 32 YEAST/FRESH packages of 12 each. See the Baked Goods section. 8-in (200-mm), case of 20 packages of 12 each.

160 | Groceries Herbs and Spices

Herbs and spices are listed alphabetically, including fresh, frozen, and dried herbs and spices. Kitchen yields are seldom indicated because they depend on taste and freshness of the products. The packs of dried herbs and spices vary greatly. Better-quality products are usually packed in small containers.

ACHIOTE Packs: Sold on stems, normally by the See Hispanic Foods in the International dozen. Ingredients section. Kitchen yields: Approximately 40 leaves on each stem. ALLSPICE The dried berry of a tree of the myrtle BEE BALM family. It is called allspice because the American herb of the mint family, genus flavor resembles a combination of clove, Monarda. The plant has pretty scarlet, cinnamon, and nutmeg. Also known as mauve, or white flowers, but it is the Jamaican pepper. leaves that give flavor to tea. Varieties Packs: 12 oz (340 g), whole. include bergamot or wild bergamot with 20 oz (560 g), ground. an orange taste and lemon mint with a lemony-mint taste. Usually sold dried. ANISE SEEDS Pack: 6 oz (170 g) or smaller packs, Licorice-flavored seeds frequently used in whole. baking. The plant is native to the Middle East, a member of the parsley family. BORAGE Also called sweet cumin. Annual plant native to the Middle East. The fuzzy gray-green leaves have a Packs: 18 oz (500 g), ground. cucumber-like taste, similar to burnet. 16 oz (450 g), whole. The fresh leaves are used in fruit cups, ANISE, STAR punches, tisane, salads, and as garnishes. See Chinese Foods in the International The flowers are deep blue, star-like, and Ingredients section. are available fresh, dried, or candied. Pack: 6 oz (170 g), whole. BASIL CARAWAY SEEDS DRIED BASIL Half-moon-shaped seeds used in breads, Pack: 6 oz (170 g), whole. especially in Germany. Caraway seeds are also used in alcoholic beverages. FRESH BASIL Packs: 18-oz (500-g) boxes. There are many varieties on the market. Season: Peak in summer. CARDAMOM/CARDAMON The seeds are used to flavor Indian dishes Pack: Bunches or by weight. and coffee in Arabic countries; the BAY LEAVES ground seeds are used in baking. Green pods indicate that they have been dried DRIED BAY LEAVES by forced heat, yellowish pods have been Pack: 10 oz (280 g), whole. dried in the sun, and white pods have been bleached with sulphur. FRESH BAY LEAVES Packs: 12 oz (340 g), whole, green. Season: Year-round. 18 oz (450 g), ground.

Herbs and Spices | 163 CAYENNE CINNAMON

CAYENNE FRESH CHIVES Very hot pepper sold as red pepper flakes Green, slender, round, reed-like member or ground as cayenne pepper. Much of of the onion family. Somewhat similar to the production is used in manufacturing scallions in appearance, which are also spice blends. known as green onions, but chives are Pack: 16-oz (450-g) boxes. thinner. Available year-round, cut or potted. Kitchen yields: According to taste; but should be used sparingly. Packs: Bunches in various sizes. Kitchen yields: Sizes of bunches vary CELERY SALT greatly; they are smallest in early Pack: 40 oz (1.12 kg). spring. 3½ average bunches = 1½ cups, cut. CELERY SEEDS 1½ cups, cut = 2 oz (56 g). GROUND CELERY SEEDS FROZEN CHIVES Pack: 16 oz (450 g). Packs: 4 oz (112 g). Other packs are available. WHOLE CELERY SEEDS Pack: 18 oz (500 g). CILANTRO

CHERVIL DRIED CILANTRO Delicate herb related to parsley, having Pack: 3 oz (80 g). smaller, more fragile leaves, with a scent of anise. The leaves are used in sauces FRESH CILANTRO and salads. The leaves of the coriander plant. Pun- gent, peppery leaves commonly used in DRIED CHERVIL Chinese, Southeast Asian, and Mexican Pack: 4 oz (112 g). cooking. Also known as Chinese parsley. Packs: 30 bunches per carton. FRESH CHERVIL The fresh product has a limited shelf life. CINNAMON Pack and size: Bunches in various sizes. The reddish-brown inner bark of a tree growing in tropical countries. Cinnamon CHILI POWDER is used in baking and desserts, as well as Blend of ground red chili peppers, cumin in curries. seeds, oregano, salt, and garlic. For Chiles, see Hispanic Foods in the Interna- CINNAMON STICKS tional Ingredients section. Also called quills. Packs: Vary, frequently 12-oz (340-g) Packs: 8 oz (225 g) for 3-in sticks. cans. 8 oz (225 g) for 6-in sticks. 1 lb (450 g) for 10-in sticks. CHIVES 1 lb (450 g) for 12-in sticks.

DRIED CHIVES GROUND CINNAMON Packs: 2 oz (56 g); other packs are Ground cassia bark is often sold as inex- available. pensive cinnamon. Kitchen yields: There is no waste. Pack: 18 oz (450 g).

164 | Herbs and Spices CLOVES GARAM MASALA

CLOVES FRESH DILL The unopened dried buds from an ever- Pack: Bunches. green myrtle tree. EPAZOTE GROUND CLOVES See Hispanic Foods in the International Pack: 18 oz (450 g). Ingredients section.

WHOLE CLOVES FAJITA SEASONING Pack: 12 oz (340 g). See Hispanic Foods in the International Ingredients section. CORIANDER FENNEL SEEDS GROUND CORIANDER For Fresh Fennel/Anise, see the Vegetables The seeds are dried and ground primarily section. for use in curry powder, desserts, breads, GROUND FENNEL SEEDS and custards. Pastrami is covered with crushed coriander seeds. Fresh coriander Pack: 12 oz (340 g). leaves are called cilantro. WHOLE FENNEL SEEDS Pack: 14 oz (400 g). Pack: 12 oz (340 g).

WHOLE CORIANDER FENUGREEK Pack: 10 oz (280 g). Ancient herb used as food and in incense. Used as a flavoring in chutney and baked CUMIN goods. Seeds from a plant in the parsley family. The dried seeds are used in Indian, Paki- FENUGREEK LEAVES stani, and South American cooking. See Indian Foods in the International Cumin is one of the major seasonings in Ingredients section. curry mixtures. GROUND FENUGREEK SEEDS GROUND CUMIN Pack: 12 oz (340 g). Pack: 20 oz (560 g). WHOLE FENUGREEK Pack: 20 oz (560 g). WHOLE CUMIN Pack: 15 oz (420 g). GARLIC, DEHYDRATED For Fresh Garlic, see the Vegetables sec- CURRY tion. Dehydrated ground garlic is avail- See Indian Foods in the International able both mixed with salt and plain. Ingredients section. Packs: 24 oz (1.1 kg), granular garlic. 20 oz (960 g), minced garlic in jars. DILL 20 oz (960 g), garlic powder. Delicate, feathery green annual herb. 48 oz (1.3 kg), garlic salt. DILL SEEDS Kitchen yields: 1 tb dehydrated = 1 tb minced fresh garlic. Pack: 16 oz (450 g). GARAM MASALA DILL WEEDS DRIED See Masala under Indian Foods in the Pack: 5 oz (140 g). International Ingredients section.

Herbs and Spices | 165 GINGER PAPRIKA

GINGER FRESH MARJORAM Ginger is available in many forms. See the Packs: Bunches. Groceries section. MINT GUMBO (FILÉ POWDER) Perennial herb used in herb teas or tisane, Spice and thickening agent made from sometimes mixed with other flavors. the bark of the sassafras tree. It is used in There are many varieties. Louisiana-style cooking. Pack: By weight. DRIED MINT Packs: Many packs are available, also Kitchen yields: 1.6 oz (45 g) for 1 gal tea blends with other herbs. (3.8 l) soup. FRESH MINT JUNIPER BERRIES, WHOLE Packs: Bunches. Dried juniper berries are used in game dishes. They are also a major flavoring MUSTARD SEEDS agent in gin. For Prepared Mustards and Mustard Pack: 12 oz (340 g). Powder, see the Groceries section. Pack: 24 oz (670 g). LAVENDER BLOSSOMS Perennial aromatic herb, used to make a NUTMEG fragrant herb tea. Pack: 4 oz (112 g). GROUND NUTMEG See Mace. LEMON BALM (MELISSA) Pack: 20 oz (560 g). Herb with lemon-scented leaves used to make herb tea, sometimes combined with WHOLE NUTMEG mint, lavender, rosemary, or sage. Pack: 20 oz (560 g). Pack: 4 oz (112 g). ONIONS, PROCESSED LEMON GRASS See the Groceries section. See Thai/Vietnamese Foods in the Inter- OREGANO national Ingredients section. Tender perennial herb with many culi- nary uses; the blossoms are also edible. MACE GROUND Also called sweet marjoram. Greek oreg- Mace is the ground shell or filmy red ano has a more pungent flavor than membrane of the nutmeg, the seed of a other varieties. tropical tree. Mace is normally sold ground or in flakes, sometimes called DRIED OREGANO blades. Pack: 6 oz (170 g), whole leaves. Pack: 16 oz (450 g). FRESH OREGANO MARJORAM Packs: Bunches. Perennial herb in the mint family, closely related to oregano, available fresh and PAPRIKA dried. Red spice made from ground red peppers, which originated in the Americas. The DRIED MARJORAM plant belongs to the chili family and was Pack: 4 oz (112 g). brought to Europe by Columbus. Paprika

166 | Herbs and Spices PAPRIKA SAVORY

was introduced to Hungary by the Turks, ROSEMARY who occupied the land in the early six- Perennial herb with pine-needle-like teenth century, and became the national leaves and tiny blue flowers. Available spice of Hungary. Hungarian paprika is fresh and dehydrated, whole and ground. classified as exquisite delicate, delicate, nobelsweet, semisweet, and hot. Spanish DRIED ROSEMARY paprika is usually mild and is often used Pack: 12 oz (340 g). more for color than for flavor. FRESH ROSEMARY Packs: 18 oz (500 g). Other packs are Packs: Bunches. available. ROSEMARY SKEWERS PEPPER The rosemary branches used as skewers. A spice in the shape of peppercorns. It Size: Varies, up to 18 in (50 cm) long. grows on vines in the form of small ber- Pack: Sold by the piece. ries. The berries are harvested and dried. They turn black after drying and, when SAFFRON ground, produce black pepper. The inside Saffron is imported from Spain, Greece, of the peppercorns is white. Ground Turkey, and India. Imitation saffron is pepper loses flavor rapidly, which is a available from Mexico. Buy only whole good reason for presenting pepper in res- saffron; ground saffron may be adulter- taurants freshly ground. Green and pink ated. Genuine saffron is very expensive. peppercorns are available pickled in vine- Spain is no longer the predominant pro- gar or dried. Unripe peppercorns are gen- ducer of saffron, because the labor costs erally not harvested, as they can be are high. slightly toxic. There are many flavored Packs: By weight. Various packs, from 1 pepper blends and many grades of oz (28 g) to 1 lb (450 g). ground pepper on the market. For Green Peppers, see the Vegetables section. Kitchen yields: Allow flower stigmas to steep in liquid to get better flavor Packs: Between 10 oz (280 g) and 20 oz extraction. (560 g). 1 8 oz (3.5 g) flavors 3 gal (11.4 l) stock.

PICKLING SPICE SAGE Blend of spices, normally including pep- Perennial, hardy herb native to the percorns, mustard seed, coriander, bay Mediterranean. leaves, and hot peppers. DRIED SAGE Pack: 12 oz (225 g). Pack: 6 oz (170 g), ground. 3 oz (85 g), whole leaves. POPPY SEEDS FRESH SAGE Tiny, slate-blue seeds used in baking, often sprinkled on rolls or bread. Popular Season: Available year-round. in baking and in central European des- Pack: Sold by weight, usually 2 oz (56 g) serts. Poppy seeds carry oil and can minimum. become rancid and should be stored in a freezer. SAVORY Pack: 22 oz (610 g). Larger packs for Herb in the mint family used in game baking are available. dishes, salads, and with vegetables, with a taste resembling that of thyme.

Herbs and Spices | 167 SAVORY TURMERIC

Summer savory is an annual; winter (estragon) has a superior, but stronger, savory is a hardy perennial with a simi- taste and should be used sparingly. Its lar flavor. most common uses are in Béarnaise sauce and in tarragon vinegar. DRIED SAVORY Pack: 6 oz (170 g). DRIED TARRAGON Pack: 2 oz (56 g), leaves. FRESH SAVORY Season: Available year-round. FRESH TARRAGON Pack: Sold by weight, usually 2 oz (56 g) Pack: Bunches. minimum. TARRAGON PRESERVED IN VINEGAR SESAME SEEDS Packs: 1-qt (0.9-l) jars. One of the world’s oldest spices native to India, and an important oil seed crop. THYME The seeds are white, red, brown, or black. Culinary perennial herb native to the The seeds are used in baked goods, can- Mediterranean and whose name is dies, and sauces. See the Groceries section derived from the Greek word for incense, for Sesame Products. thymon, because it was originally used in incense. Packs: 16 oz (450 g), black seeds. 22 oz (610 g), white seeds. Season: Available year-round. Pack: Sold by weight, usually 2 oz (56 g) SORREL (SOUR GRASS) minimum. Stems are removed and leaves are boiled in their own juices for flavoring; fresh TURMERIC leaves can be used in salad mix. Root vegetable resembling ginger. The Season: Spring and summer. ground root is used as a spice. Because it Packs: By weight, usually 20-lb (9.1-kg) is yellow, it is sometimes erroneously crates. called saffron. Turmeric is an important ingredient in curry powder and as a col- Kitchen yields: 1 lb (450 g) as oring agent in mustards. purchased will flavor 1 qt (0.94 l) soup. Packs: By weight. 16-oz (450-g) packages, ground TARRAGON turmeric. There are two varieties, French and Rus- Size: Roots are 3 to 5 in (12 to 20 cm) sian Tarragon. The French variety long.

168 | Herbs and Spices International Ingredients

Space restrictions and practicality made selecting international ingredients a challenge. The selection is limited to products that are usually available in specialty markets and have broad customer appeal. The kitchen yields are, by necessity, often vague because they depend on final use and taste. For best results, most ingredients should be carefully tasted and tested before use. The products are grouped as follows: Chinese Foods Hispanic Foods Indian Foods Japanese Foods Middle Eastern/North African Foods Thai/Vietnamese Foods In many parts of the world processed products are readily available and used, saving preparation time. Some of these products are included here.

CHINESE FOODS

ABALONE Sizes: There are at least 10 edible types, See the Fish, Mollusks, Shellfish, and Sea- varying in size and season. food section. Kitchen yields: The products are sold fully peeled and ready to use. There ANISE, STAR, Ba gok/ba chio is little shrinkage. Star-shaped spice with licorice taste, pop- ular in many cuisines. BEAN CURD (TOFU), Dau foo ARTICHOKES, CHINESE Available fresh, canned, and dried. There Small, slender tubers growing under the are a number of varieties; the most soil on a mint-like plant. The crisp- important are: fleshed tubers can be eaten cooked or Water bean curd: Rather solid, all- raw. Also known as chorogi or knotroot. purpose. Dry bean curd: Solid and can be Pack: By weight shredded or stir-fried. Fried bean curd: Brown fried squares or BAMBOO SHOOTS, Chu sun, spring, dung sun, winter cubes. Wrapped bean curd: Round curd kept in Bamboo shoots are the young shoots of water, usually the most delicate. the bamboo plant growing from an Yuba: Dried curd, available in sheets or underground rootstock. Available shred- twisted ropes. ded and whole, salted and pickled. For Canned Bamboo Shoots, see the Groceries Packs: Twelve 20-oz (560-g) packages section. per case. Packs: By weight Kitchen yields: There is no waste.

International Ingredients | 171 BEAN CURD (TOFU), Dau foo CABBAGE VARIETIES

Calories: 4 oz (112 g) water bean curd BIRD’S NESTS, Yin waw/yen wuo = 110 calories. The dried saliva of birds nesting in caves and cliffs in South Asia. Available dried BEANS and cleaned, whole, and as bits. Clean whole nests are the most expensive BEAN FILLING, SWEET, Dow sa products. Sweet paste that can be made with red kidney beans or with green mung beans. Packs: 6-oz (170-g) packages. Packs: Cans in many sizes. Kitchen yields: Soak and add to soups. 1½ oz (42 g) = 1 qt (0.47 l) soup. Kitchen yields: Use as pastry filling as 2 oz (56 g) dry flakes = 1½ cups (0.36 l). is. BITTER MELONS (CHINESE KARVIS) FERMENTED BLACK BEANS, Dow si Bitter melons are larger and less ridged Used as a vegetable and as a spice. than the Indian karvis. Packs: Bottles, cans, or plastic bags. Packs: By weight. Kitchen yields: Use as vegetable or as Sizes: 6 oz (170 g) to 10 oz (280 g). condiment sauce. Kitchen yields: 1 lb (450 g) = 13 oz LONG BEANS, Dau gok/Dow kok/Dow (370 g), cleaned. gawk Also known as asparagus beans, they BLACK CHICKEN resemble string beans but grow up to 3 ft Also called silky chicken. Chicken with (0.9 m) long. The vegetable is related to black skin and dark meat, usually boiled southern cowpeas, growing on vines, for soup. with a taste resembling asparagus. Size: 1.5 lb (675 g) average. Size: Up to 1 yard in length, but usually Kitchen yields: See Chicken in the Meats sold younger and only a little more and Meat Products section. than 1 ft in length. Packs: By weight. 35 lb (15.6 kg) and CABBAGE VARIETIES 40 lb (16.4 kg) are common. BOK CHOY, Book choi Kitchen yields: There is some trimming White cabbage with ivory-colored wide to do; the challenge is to find a pot leaf stalks. Miniature versions, served large enough. whole, have become popular with West- ern chefs for garnishes. BEAN SPROUTS See the Vegetables section for Fresh Mung Season: Year-round. Bean Sprouts and Soy Bean Sprouts. Packs: ½ crate, 30 lb (13.6 kg) to 40 lb (18 kg). BÊCHE DE MER (DRIED), Hai sum Full crate, 65 lb (29.5 kg) to 70 lb Sea slug in cucumber shape, available (31.5 kg). dried. Sizes: 16 in (400 mm) long. Miniature Size: 8 in (200 mm) long. Product will versions are also available. triple in size after soaking and Kitchen yields: ½ lb = 2 cups (0.48 l), cooking. shredded. About 10 percent trimming Packs: By weight. loss. Shrinkage is about 50 percent of Kitchen yields: ½ lb (225 g) soaked and volume. softened, cut in ½-in (12-mm) Calories: One cup, 2½ oz (70 g), raw, chunks = 2½ cups. coarsely shredded = 20 calories.

172 | International Ingredients CABBAGE VARIETIES CHINESE CHIVES, Gau choi

½ cup, 2.6 oz (72 g) cooked drained = SLIPPERY CABBAGE, Saan choi 15 calories. Mucilaginous soup vegetable resembling flowering cabbage, but without the flow- BROCCOLI CABBAGE, Gai lan tsoi ers and green stalks. Longer version of American broccoli with smaller buds. SNOW CABBAGE, Jiu la choi Pack: By weight and bunches sold fresh. Strong-flavored elongated cabbage resembling celery. The stalks are soft and Size: 12 in (300 mm) to 14 in (350 mm) can be cooked together with the leaves. long. Kitchen yields: Little trimming loss. CELERY CABBAGE, Wong nga baak Other names are Nappa cabbage and CELLOPHANE NOODLES Peking cabbage. Barrel-shaped, solid, Transparent noodles made of mung bean light-green crinkled leaves. flour; also known as bean thread noodles. The noodles puff up when fried. Season: Year-round. Packs: 8-oz (225-g) packages and larger. Pack: ½ crate, 30 lb (13.6 kg) to 40 lb (18 kg). Serving size: 3 oz (84 g), as base with Full crate, 65 lb (29.5 kg) to 70 lb meat. (31.5 kg). Kitchen yields: Noodles will not expand when boiled. Size: 16 in (400 mm) long. Calories: 3 oz (84 g), without any Kitchen yields: The cabbage can be eaten additional ingredients = 270 calories. raw as salad or cooked. Trimming loss is about 15 percent of weight. CHICKEN FEET FLAT CABBAGE, Taai goo choi Available fresh or frozen, perfectly Flat cabbage with spread-out dark green cleaned, to be used in soups. leaves. Pack: By weight. Kitchen yields: Stems and leaves can be Size: 1 lb (450 g) = 12 to 14 feet, cooked together. There is some average. trimming loss. CHINESE CHIVES, Gau choi FLOWERING CABBAGE, Choi sum Tall chives with a pronounced garlic taste. Green vegetable with yellow flowers. They are different in appearance from Season: Year-round. other chives in that their stems are flatter. Both flowers and leaves can be used in Pack: Bunches. cooking. Also known as garlic chives. Kitchen yields: The whole vegetable, Packs: Bunches in various sizes. including stems, can be used. Kitchen yields: Stalks and tips can be KALE, CHINESE, Gaai laan tough and must be discarded. Cabbage resembling flowering cabbage, but with tough stems that must be peeled. FLOWERING CHINESE CHIVES, Gau choi fa Kitchen yields: About 20 percent Single buds on long stems, those with trimming loss or more by weight. open flowers are considered to be too old. MUSTARD CABBAGE, Daai gaai choi Pack: Bunches in various sizes. Round, stalky cabbage with strong Kitchen yields: Stalks and tips can be flavor, used mostly in soups or pickled. tough and must be discarded.

International Ingredients | 173 CHINESE EGGPLANT, Ai gwa DUCK WINGS

CHINESE EGGPLANT, Ai gwa COCONUTS The vegetable can be white or purple. See See the Tropical Fruits section for Fresh the Vegetables section for additional Coconut and the Groceries section for information. Canned Coconut Juice, Coconut Milk, and Shredded Coconut. Coconut, Fresh, Season: Year-round. Trimmed, used only to extract the coco- Size: 6 in (150 mm) to 8 in to (200 mm) nut water, is also listed in the Tropical long. Fruits section. Packs: By weight. CUTTLEFISH, DRIED, Yow yu CHINESE PARSLEY Dried small squid. See Cilantro in the Herbs and Spices Packs: By weight. section. Size: 6 in (150 mm) to 8 in to (200 mm) long. CHINESE TURNIPS Kitchen yields: Product must be soaked before use. FRESH CHINESE TURNIPS, Lo ba Long white root resembling white radish, DATES, DRIED, RED, Hung jo with a strong taste. Used as a cooked Also known as jujube; small, hard red vegetable. fruits with moist interior. Also available Season: Year-round. as sweet paste. Packs: By weight. Packs: 14-oz (400-g) and larger Size: 8 in (200 mm) to 12 in (250 mm). packages. Serving size: 1 oz (28 g), pitted. SALTED CHINESE TURNIPS, Dy to tsoi Kitchen yields: Product is best used as a Shredded and cured turnips. snack. Packs: By weight in packages; does not require refrigeration. DUCK EGGS, SALTED Eggs soaked in charcoal brine. The egg Kitchen yields: Use as is; there is no white should be watery and the yolk waste. pasty and orange colored. The eggs can be eaten as purchased or hard boiled. CHRYSANTHEMUM BLOSSOMS Available dried and used for tea. Packs: Sold individually or by the dozen. Packs: 1.4 oz (40 g). DUCK FEET Available fresh or frozen, perfectly CHRYSANTHEMUM LEAVES, Tong Ho cleaned, to be used in soups. Plant closely related to chrysanthemum Pack: By weight. flowers but cultivated to produce large leaves. The leaves can be eaten raw as Size: 1 lb (450 g) = 12 duck feet, salad or as vegetables. average. Packs: By weight. DUCK WINGS Season: Fresh leaves are usually Available fresh or frozen, perfectly available in winter and early spring. cleaned, to be used in soups. Kitchen yields: The stalks should be Pack: By weight. removed. Trimming waste is about Size: 1 lb (450 g) = 6 duck wings, 20 percent. average.

174 | International Ingredients EGGROLL WRAPPERS, Chwin guen pei LONGANS, Loong gnahn

EGGROLL WRAPPERS, Chwin guen Packs: Cans or bottles, often 8 oz (225 g). pei Serving size: 1 oz (28 g). Packs: 1-lb (450-g) packages. Calories: 2 tb = 1 oz (28 g) = 70 Size: 6 in (150 mm) square. Larger sizes calories. are also on the market. Kitchen yields: 1 package = 14 JELLY FISH, Hoy jit pei wrappers. To seal a wrapper Available dried; normally whole, but properly, make a paste with water sometimes shredded. and flour. Packs: Individual fish, sold by weight. FIVE SPICE POWDER, Ng hiong fun Sizes: 2.5 in (90 mm) square and larger. Blend of ground star anise, fennel, cinna- JELLYFISH, INSTANT mon, peppers, and cloves. Fully cooked product in pouches includ- Pack: By weight, 4 oz (112 g) and larger ing seasoning packages. packages. Pack: 5 oz (140 g). 1 Serving size: 6 oz (4.5 g) per person, or according to recipe. Serving size: 1 oz (28 g) as appetizer. Calories: 1 oz (28 g), including dressing GEODUCK CLAMS = 10 calories. Often available live in Chinese markets. See the Fish, Mollusks, Shellfish, and Sea- LILY BULBS food section. Sliced dried bulbs. Packs: 14-oz (400-g) and larger bags. GINGER, STEM or YOUNG, Tsee geung Young ginger with pink shoots and a Serving size: 1 oz (28 g). rather naked appearance. It has a milder Kitchen yields: Products must be soaked flavor than other ginger. For Fresh before use and will double in size. Ginger, see the Fruits section, and for other ginger products, see the Groceries LILY FLOWERS, DRIED, gum tsum section. Dried flower petals also known as golden needles and tiger lily petals. The product GINKGO NUTS must be washed and boiled for 15 min- The seeds of the gingko, or maidenhair, utes before use. tree, popular as a park and street tree. Size: About 2 in (50 mm) long. The tree is native to Asia. The thin- shelled small nuts are surrounded by an Packs: 6 oz (170 g) bags and larger. offensive-smelling pulp, but the roasted Serving size: 1 oz (28 g). seeds are pleasant. Kitchen yields: One 6-oz (170-g) bag = Pack: By weight. 6 servings.

GREEN TEA LITCHI, Le-ee tzee Tea varieties are listed under Japanese For Canned and Dried Litchi, see the Gro- Foods in this section. ceries section; for Fresh Litchi, see the Tropical Fruits section. HOISIN SAUCE, Hoy sin jiong Thick, slightly sweet condiment sauce LONGANS, Loong gnahn made with sugar, water, rice vinegar, soy Fruit resembling Litchi; available dried, beans, flavors, and chili peppers. pitted and with pits.

International Ingredients | 175 LONGANS, Loong gnahn NOODLES, Lo mein

Packs: 4 oz (112 g) and more dried FLOWER MUSHROOMS, Fa gu longans. Basically, lighter-colored shiitake Serving size: 1 oz (28 g). mushrooms. Kitchen yields: Use dried longans as a SHIITAKE (WINTER MUSHROOMS), snack. DRIED, Dong gwoo Chinese cooking normally uses dried Calories: 1 oz (28 g) = 90 calories. shiitake mushrooms; for Japanese cook- ing fresh shiitakes are preferred. LOTUS ROOT, Leen gnow Available fresh, canned, or dried. The Pack: 1-lb (450-g) bags. roots, when cut across, are decorative Kitchen yields: The mushrooms must be and have a lacy appearance. soaked and the tough stems Season: From July through the winter. discarded. Yield is according to recipe. Packs: Fresh bulbs and dry slices are sold by weight. STRAW MUSHROOMS 14-oz (400-g) cans, water pack. Available fresh and canned packed in Size: 4 in (100 mm) to 8 in (200 mm) water. Fresh straw mushrooms are kept and longer, fresh bulbs. in water and are sold by weight; there- fore, they are heavier than other fresh Drained weight: 8 oz (225 g). mushrooms. Kitchen yields: Fresh roots require Packs: 1-lb (450-g) cans, 36 per case. extensive cleaning and removal of tough skin. Foodservices commonly Drained weight: 1-lb (450-g) can = 8 use the canned products. oz (225 g). Calories: 4 oz (112 g) = 52 calories. Kitchen yields: The lower ends may still have to be trimmed. LOTUS SEEDS, Leen tszee WOOD EARS, DRIED Available canned and dried. Usually available dried. The mushrooms Size: About ½ in (12 mm) long. need soaking and will stay chewy after cooking. MUSHROOM VARIETIES Packs: 1-lb (450-g) bags. Dried and fresh mushrooms play an Kitchen yields: There is very little important role in Asian cooking. trimming needed after soaking, The CLOUD EARS, Win yee mushrooms will double in size after Also known as wood ears; available dried cooking. and resembling shrunken leaves. Cloud ears are mostly sold dried, but are also MUSTARD, Gai lat, gai mo sold fresh. When reconstituted or fresh, Mustard powder, basically the same as they have a slick, slippery feel and a English mustard. crunchy texture. Pack: By weight. Packs: By weight: 6-oz (170-g) and Kitchen yields: Blend with cold water larger packages. before use. Serving size: 2.5 oz (70 g). NOODLES, Lo mein Kitchen yields: The mushrooms must be Wheat noodles, available with and with- soaked. out eggs, in different sizes. Most suppli- Calories: 2.5 oz (70 g) = 50 calories. ers sell noodles fresh and dried.

176 | International Ingredients NOODLES, Lo mein RICE STICKS, My fun

FRESH SHANGHAI NOODLES, BROAD, OYSTERS (DRIED), Ho see WITHOUT EGGS Packs: 1-lb (450-g) bags or loose. Packs: 1-lb (450-g) packages and larger. Size: About 2 in (50 mm) long. Serving size: 4 oz (112 g) uncooked Kitchen yields: Soak raw oysters 12 to fresh noodles blended with other 24 hours to remove sand. Hard ingredients as main course. uncooked, chewy when cooked. Kitchen yields: Noodles cook in about 2 minutes; overcooking reduces yield. PEA SHOOTS, Dau miu Calories: 4 oz (112 g) = 280 calories. The tips of peas harvested when in bloom. The vegetable has found its way FRESH WONTON THIN EGG NOODLES onto the menus of fine Western Packs: 1-lb (450-g) packages and larger. restaurants. Serving size: 4 oz (112 g) uncooked Kitchen yields: The vegetable is ready to fresh noodles blended with other cook but will spoil rapidly in storage. ingredients as main course. Kitchen yields: Noodles cook in about 2 PLUM SAUCE, Shwin mei jiong minutes; overcooking reduces yield. Popular condiment sauce, also known as duck sauce, available domestically and Calories: 4 oz (112 g) = 300 calories. imported. OKRA, Sing kuar/Sing gwa Pack: Jars or bottles in many sizes. Chinese okra is dark green and heavily ridged. RADISHES Size: 10 in (250 mm) to 20 in (500 mm) White radishes are listed as daikon under long. Japanese Foods. The Chinese green radish is basically similar, except for the color. Packs: 20-lb (9-kg) lugs. The inside is white. Kitchen yields: Okra must be peeled, and because there are deep ridges, the RICE, GLUTINOUS, Noh my peeling losses can be 20 percent of Short-grain rice available under various weight. 1 lb (450 g) = 10 oz (280 g) brand names. See also Japanese Rice to 12 oz (340 g), cleaned. Varieties. Packs: 50- and 100-lb (22.5- and 45-kg) 100-YEAR-OLD EGGS cotton bags. Preserved duck eggs, artificially aged by applying a coating of wood chips and Kitchen yields: 3 oz (84 g) make 1 cup mud. The preservation process takes (0.24 l) cooked rice. about 3 months. The inside is black and Calories: ½ cup (0.12 l), cooked, plain = pasty. The eggs are ready to eat. 90 calories. Packs: Sold individually or by the dozen. RICE STICKS, My fun OYSTER SAUCE, Ho yow Also known as rice noodles; sticks resem- Seasoning sauce made with oyster bling spaghetti. extracts, water, sugar, salt, starch, and Packs: By weight, often 1-lb (450-g) caramel color. packages. Packs: Bottles and cans in various sizes. Serving size: 2 oz (56 g). Serving size: 1 tb, ½ oz (14 g). Kitchen yields: Boil like pasta; the Calories: 1 tb = 20 calories. noodles will not expand much.

International Ingredients | 177 RICE STICKS, My fun WATER CHESTNUTS, Ma taai

Calories: 2 oz (56 g), without any other Heavy: jiong yow ingredients = 200 calories. Light: sang tsow Table sauce: sin tsow SCALLOPS, DRIED, Gong yu chu Packs: Portion-sized packs and Available usually quartered, with a dull, containers ranging from 20 oz shriveled appearance and a fishy smell. (590 ml) to 1 gal (3.8 l). Size: Pieces or shreds. Packs: By weight. SPRING ONIONS See Green Onions/Scallions in the Vegeta- SEAWEED VARIETIES bles section. Listed together under Japanese Foods. SQUID, DRIED, Yow yu SESAME OIL Basically the same as cuttlefish; see the See Thai/Vienamese Foods in this section. Fish, Mollusks, Shellfish, and Seafood section. SHARK FINS, DRIED, Yu chi Dried cartilage from the fins of sharks. STEAMED BREADS Packs: By weight. Numerous products are on the market ready to steam heat in may sizes and Size: Shaped like thin spaghetti. Length shapes. is indication of quality. Best are 5 in Some products are filled and can be con- (127 mm) long. sidered dumplings. Kitchen yields: 1 oz (28 g), dried = 1 qt Packs: One package consisting of 8 (0.47 l) soup. bread items, 2.5 oz (70 g) each.

SHRIMP CHIPS, Ha bang STEM LETTUCE, Who sun Popular snack items, available in many Long, thick stem topped with leaves. colors. Dried chips puff up when fried. Both stem and leaves can be eaten raw; Packs: By weight. the stem is the delicacy, but the leaves Kitchen yields: Chips triple in size when can be eaten like salad. fried. Kitchen yields: Stems must be peeled, and there is considerable waste. SHRIMP, DRIED, Ha my Pack: By weight; the product can be TARO ROOT, Yu tau stored without refrigeration. Potato-like root used in Asian and South Size: ½ in (12 mm) to 2 in (50 mm). American cooking. Season: Year-round. SHRIMP PASTE, Hahm ha Packs: By weight; 50-lb (22.5-kg) bags See Thai/Vietnamese Foods. are common. SNOW PEAS, Hoh laan dau Kitchen yields: About 20 percent peeling See the Vegetables section for Fresh Snow loss. Peas and the Groceries section for Frozen Snow Peas. WATER CHESTNUTS, Ma taai Brown bulbs with white interior. For SOY SAUCE canned Water Chestnuts, see the Gro- A number of varieties are available: ceries section. Dark: lo tsow Season: Year-round.

178 | International Ingredients WATER CHESTNUTS, Ma taai AREPA FLOUR

Packs: 10-lb (4.5-kg) lugs. Packs: By weight and piece. 50-lb (22.5- Count: 16 to 18 pieces per lb (450 g). kg) packs are common. Size: ¾ oz (21 g) each, average. Size: Up to 20 in (500 mm) across. Kitchen yields: 1 lb (450 g) = 9 oz Kitchen yields: The melon is 96 percent (250 g), cleaned. The cooking loss is water, and this must be taken into minimal. consideration when cooking.

WATERCRESS WONTON WRAPPERS See the Vegetables section. Wrappers are available in different sizes. Those described here are wrappers for WATER SPINACH, Ong choi soup-size wontons. Vegetable resembling flat-leaf spinach, but with longer hollow stems. Packs: 1-lb (450-g) packages. Kitchen yields: The vegetable, leaves and Kitchen yields: 1-lb (450-g) package = chopped stems, will shrink by about 60 skins. Note: To seal wrappers two-thirds. properly, make a paste with water and flour. WINTER MELON, Tung qua/Dang qua/Doong qua YELLOW CUCUMBER, Wong gwa Large vegetable, round or football- Vegetable that can be eaten raw like shaped, with green skin and white inner other cucumbers, but with a tough meat that contains many seeds. It must yellow skin. be cooked. The most popular dish is winter melon soup, served in the Size: 10 in (250 mm) and longer, up to scooped-out melon shell. 2 lb (0.9 kg). Season: Year-round; peak occurs in Kitchen yields: About 25 percent peeling winter. waste, and seeds should be removed.

HISPANIC FOODS

The names of Hispanic food ingredients ADOBE SEASONING vary from country to country. Convenience All-purpose seasoning consisting of salt, foods that have found general acceptance ground cumin, garlic, black pepper, oreg- are listed. ano, turmeric, and other spices.

ACHIOTE/ANNATTO ALMIDON Reddish/yellowish seeds from the tropical Spanish name for starch; Cassava starch annatto tree. The very hard seeds are is often used. used as dye and as a flavoring agent. Pack: By weight. Available as paste, powder, and whole. Kitchen yields: Use like corn starch. Packs: By weight. Kitchen yields: Sauté in oil to release the AREPA FLOUR flavor, discard the seeds. Use See Mais Products. according to taste.

International Ingredients | 179 BATATA ESNAOLA CHILI VARIETIES

BATATA ESNAOLA Packs: Sweet potato and fruit jam, available in Canned ají: 20-oz (360-g) cans, 24 per various flavors. case. Pack: 25-oz (700-g) cans, 12 per case Ground dried ají: 13-oz (370-g) and 15- oz (420-g) jars, formulated for CACTUS FRUIT specific dishes. See Tuna. Taste: Hot. CACTUS LEAVES Kitchen yields: Use sparingly. See Nopales. ANAHEIM CHILI CALABAZA See New Mexican Chili. Also called Cuban squash, this vegetable has a better yield than pumpkin. Buff ANCHO (POBLANO) color indicates maturity. Ancho means wide in Spanish; it refers to the wide, flat shape of the dried pepper. Season: Available all year. There is much confusion about the term Kitchen yields: 1 lb (as purchased) = poblano; in some areas the green pepper 11 oz (300 g), ready to cook. is called poblano and the dried version is called ancho; in other areas the names are CHAYOTE used interchangeably. See Squash Varieties in the Vegetables Packs: Anchos and poblanos, by weight. section. Taste: Slightly hot to medium hot. CHEESE SAUCE FOR NACHOS DRIED ANCHOS Packs: #10 cans, 6 per case. Poblano chili with dark, reddish brown Weight: 106 oz (3 kg). color. Widely used in Mexican cooking. Serving size: 2 oz (56 g) for topping. Pack and size: 2 oz (56 g) = 4 peppers. Kitchen yields: One #10 can = 50 Kitchen yields: Relatively mild. Soak in servings. water or vinegar. Used shredded or Calories: 2 oz (56 g) = 95 calories. ground in sauces. FRESH ANCHOS CHICHA MORADA Resemble bell peppers and turn red when Purple soft drink mix made from corn. mature. Often called poblano on the See Mais Products. market. CHILI VARIETIES Size: About 4 in (100 mm) to 5 in There are numerous chili varieties on the (127 mm) long. market. Connoisseurs can distinguish Kitchen yields: The chilis should be them, but to the uninitiated they taste roasted and peeled before use. The equally fiery. Those listed here are the most popular preparation is stuffed most important varieties available in with cheese. specialty markets. CANNED POBLANOS AJÍ Large green peppers, resembling deflated Ají is the common term for chili peppers bell peppers. Available whole for stuffing throughout South America; they are and in strips or diced. It is important that usually small, red berry-sized or oblong the peppers are flame peeled. peppers growing on shrubs. The color Kitchen yields: Green poblanos are often can range from bright red to yellow. stuffed and batter-fried.

180 | International Ingredients CHILI VARIETIES CHILI VARIETIES

BELL PEPPERS GREEN CHILIS See the Vegetables section. Catch-all name for the popular commer- cially available canned diced, strips, or CALIFORNIA CHILI whole green chilis. The peppers should be Probably a variety of Anaheim chili, peeled. available dried as dark red, almost mahogany-colored pods. Taste: Mild. Taste: Mild. Packs: #2½ cans, 29 oz (810 g), containing about 3½ cups (0.82 l). Pack and size: 6 oz (170 g) = 30 #10 cans, containing 13 cups (3 l). peppers. 5-gal (19-l) cans. CASCABEL CHILIS Serving size: One pepper, about 1¼ oz Small, rather peppery and sold dried; the (35 g). seeds often rattle inside the husk. Kitchen yields: One 29-oz (810-g) can = Pack and size: 2 oz (56 g) = 10 20 to 25 whole peppers. peppers. Calories: One pepper, about 1¼ oz (35 g) CAYENNE = 10 calories. The green pepper is available fresh. For HABANERO Cayenne Spice, see the Herbs and Spices Flattened bell-shaped pods, ranging from section. yellow to orange and red. Taste: Medium hot when green, fiercely Size: About 2½ in (62 mm) long. hot when red. Taste: Extremely hot. CHERRY PEPPERS Small red peppers resembing red cherries JALAPEÑOS when ripe. Most product is pickled and Jalapeños are available fresh, canned, used as a garnish with sandwiches. diced, in slices, and whole. The color can range from green to purple-red; the Size: 1½ in (37 mm) across. canned peppers are usually green. See also Taste: Medium hot. Chipotle for dried Jalapeños. CHIPOTLE Size: 2½ in (63 mm) long. Jalapeño chili that has been ripened, Packs: dried, and smoked. The color is reddish Canned: #2½ cans, weighing 29 oz brown. The chili is available dried and (820 g), 12 or 24 per case. canned in either vinegar or adobo sauce. #10 cans, 6 per case. Pack and size: 2 oz (56 g) = 12 to 14 Fresh: By weight. peppers. Taste: Slightly hot to very hot. Taste: Medium hot. Kitchen yields: One #2½ can = 3½ DE ARBOL cups (0.82 l) Elongated hot pepper used in spice One #10 can = 13 cups (3 l) manufacturing. MULATO FRESNO CHILIES Dark brown to black large pepper pods, Bright green to reddish orange when ripe. usually sold dry. Often referred to as hot peppers. Pack and size: 2 oz (56 g) = About 4 Size: About 2 in (50 mm) long. peppers. Taste: Mildly hot to very hot. Taste: Mild.

International Ingredients | 181 CHILI VARIETIES DENDE OIL (DENDÊ)

NEW MEXICAN CHILI (ANAHEIM) SERRANO Also called Anaheim chili. The name has Small peppers about 3 in (75 mm) long; been changed, because there is no logical green when fresh and red when dried. connection to the city in California, Available fresh, dried, and pickled. except that canning chilis was a big Taste: Medium hot. industry there. These are very popular Pack and size, dried: 2 oz (56 g) = 100 peppers, available in many sizes, canned pods. normally while moss green, red when mature. The familiar dried chili clusters Kitchen yields: Ingredient in salsa cruda hanging from rafters and doorways in and in guacamole. Mexico are usually New Mexican chilis. TABASCO CANNED Little production is available fresh because Available whole, diced, or in strips. it is cultivated for use in tabasco sauce. Taste: Sweet to slightly hot. Taste: Very hot. Kitchen yields: California chilis are CHORIZOS canned already peeled. Remove seeds Fatty pork sausages, available mild or before use. hot, air-dried and fresh. FRESH Packs: By weight. Season: Year-round. Peak occurs in Sizes: 1¾ oz (49 g) and larger. summer and fall. Kitchen yields: 30 to 40 percent Pack: By weight. shrinkage, depending on brand, for fresh product. Little shrinkage for Size: 5 to 8 in (127 to 203 mm) long, air-dried sausages. dark green. Calories: One 1¾-oz (49-g) air-dried Taste: Sweet to slightly hot. sausage = 170 calories. Kitchen yields: Anaheim chilis are canned already peeled. Remove seeds CILANTRO (CORIANDER) LEAVES before use. See the Herbs and Spices section. PASILLA CORN HUSKS Long, thin, dark brown to black pods. See Mais Products. Usually available toasted and dried, used as an ingredient in mole recipes. COTIJA POLVO Mexican grated cheese. Taste: Mild. Packs: 16-oz (450-g) bags and larger. Packs and size: 2-oz (56-g) bags = Calories: 1 oz (56 g) = 200 calories. about 12. Calories: 1 oz (28 g) = 100 calories. DENDE OIL (DENDÊ) Flavorful, heavy, dense yellowish palm PIMIENTOS oil, important to Bahian/Brazilian cook- Mild red chilis. See Sweet Peppers in the ing. The oil is extracted from dendê nuts, Groceries section. which are harvested from African palm trees. POBLANO Large green peppers, resembling deflated Pack: 1-l (34-fl. oz) bottles. bell peppers. Used for stuffing. See also Kitchen yields: Although the oil is used Ancho. for cooking and frying in Brazil,

182 | International Ingredients DENDE OIL (DENDÊ) GUAVA, FROZEN PULP

caution is advised because the flavor Serving size: ½ cup, 4.2 oz (120 g). is very pronounced. Kitchen yields: 1 can #10 = 22 servings. EMPANADA DOUGH Calories: ½ cup, 4.2 oz (120 g) = 160 Ready-to-use frozen dough for South calories. American turnovers, usually filled with meat, cheese, or vegetables. The dough is FRIJOLES REFRITOS (REFRIED BEANS) DRY MIX available for frying, and a flakier version for baking. Packs: By weight. Pack: 5-in (125-mm) disks, 10 per Serving size: ½ cup, 3.3 oz (65 g), raw. package. Kitchen yields: 1 lb (450 g) = about 5 Weight: 13 oz (370 g). servings. Calories: 1 disk = 110 calories. Calories: ½ cup, 3.3 oz (65 g), low-fat mix = 230 calories. ENCHILADA SAUCE Red sauce made of mild chili pulp. Avail- GRAINS able canned. ARROZ Packs: #10 cans, 6 per case. Long-grain, unconverted rice. See Rice in Serving size: ½ cup (0.24 l), with main the Groceries section. course. Kitchen yields: One #10 can = 24 CEBADA servings. Peeled barley, ready to cook, used as a starch accompaniment. EPAZOTE Packs: By weight, usually sold in 15-oz Pungent herb with serrated leaves. Popu- (425-g) bags. lar flavoring ingredient with black beans; Calories: 1 lb (450 g), raw, without available dry and fresh. additional ingredients = about 1600 Pack, dry: 2 oz (56 g) calories. FAJITA SEASONING TRIGO PELADO Packs: By weight. Hulled wheat, used as a starch compo- nent, ready to cook. FLOURS Packs: By weight, usually in 15-oz See Harinas. (425-g) bags. FRIJOLES (DRIED BEANS) Kitchen yields: The product needs about There are numerous bean varieties avail- 3 times the amount of liquid; the able from specialty markets. The yields ratio of product to liquid is 1 to 3. are usually comparable to those of other Calories: 1 lb (450 g), raw, without beans. See the Groceries section. additional ingredients = about 1600 FRIJOLES REFRITOS, CANNED calories. Called refried beans in English, usually made with pinto beans. Available canned GUAVA, FROZEN PULP and as ready-to-use mix. See the Recipes Fresh guava is available from specialty section for a formula for homemade markets and is listed in the Tropical Refried Beans. Fruits section. Packs: #10 cans, 6 per case. Packs: 14-oz (400-g) packages. 20.5-oz (580-g) cans, 24 per case. Serving size: ½ cup (100 g).

International Ingredients | 183 GUAVA, FROZEN PULP MAIS PRODUCTS

Calories: ½ cup, 3.5 oz (100 g) = 90 Pack: 12 oz (340 g). calories Calories: 1 oz (56 g) = 240 calories. GUAYABATE HEARTS OF PALM Also known as pasta de guayaba, the Fresh hearts of palm are occasionally sweet paste is available in cans and in available from Brazilian markets. See the wooden boxes. It is often served with Groceries section for the canned product. cheese. HUITLACOCHE Packs: 21-oz (600-g) cans. Corn mold available frozen and some- 3¼-lb (1.5-kg) blocks. times fresh. The fungus will ooze a black Serving size: 2 oz (56 g). liquid and requires little cooking. Calories: 2 oz (56 g) = 200 calories. Pack: 8 oz (225 g), frozen. Kitchen yields: One 21-oz (600-g) can = Kitchen yields: 1 oz (56 g), as filling for 10 servings. quesadillas. One 3¼-lb (1.5-kg) block = 25 servings. JICAMA HABAS See Jicama (Mexican potato) in the Vege- Dried fava beans; also available as flour. tables section. Pack: By weight, often 15-oz (425-g) LUFA bags. Elongated tropical squash. Tender while Serving size: 2 oz (56 g) dry, as garnish. young, it develops a fibrous interior Calories: 2 oz (56 g), dry = 86 calories. when mature, which is dried and used as a cleaning sponge. HARINAS Numerous flour varieties (harinas) MAIS PRODUCTS besides wheat flour are on the market. AREPA FLOUR They have very little, if any, gluten and Available as precooked flour, made from cannot be used for baking yeast bread yellow corn and from white corn. unless blended with wheat flour. These Packs: 17.6-oz (500-g) bags. flours are often used as thickeners in 5-lb (2.25-kg) bags. soups, stews, and desserts. Harina de arroz Rice flour Serving size: 1 oz (28 g), average. Harina de camote Sweet potato flour Kitchen yields: 17.6-oz (500-g) bag = 8 Harina de cebada Barley flour pieces arepas. Harina de chuno Potato flour Calories: One 1-oz (28-g) arepa, Harina de garbanzo Chickpea flour without griddle oil = 110 calories. Harina de haba Fava bean flour Harina de machica Barley flour CHICHA MORADA Harina morada Purple corn flour Purple soft drink mix made from corn. Packs: 16-oz (450-g) packages, 12 per HARINA DE PLATANO case. Plantain flour, used primarily in dessert puddings. CHOCLO Peruvian name for corn, usually large- Pack: 14 oz (400 g). kernel corn. Available on the cob canned, Calories: 1 oz (56 g) = 90 calories. dried, and frozen. HARINA DE YUCA CORN HUSKS Cassava flour, used in pan de yuca. Available dried for making tamales.

184 | International Ingredients MAIS PRODUCTS PAPAS (POTATOES)

Packs: By weight, 2-oz (56-g) pouches. NARANJA AGRIA Count: 2 oz (56 g), about 50 leaves. See Seville Oranges in the Fruits section. Kitchen yields: Depending on size; for NOPALES larger tamales, 2 husks are needed. Nopales is the Mexican term for edible MASA HARINA cactus leaves, broad green pads with Trade name for specially treated corn thorns. The flavor is mild. They can be flour. Also known as tamale flour, arepa eaten raw in salads or cooked as vegeta- flour, and corn tortilla flour. See Arepa bles. Nopales reaching the market have Flour. most thorns removed. The flesh is cut Kitchen yields: 2 cups (16 oz, 450 g) into strips and boiled until tender, or masa + 1½ cups (250 ml) warm used raw in salad with tomatoes, onions, water = 16 tortillas, 5-in (125-mm) oil, and vinegar. diameter. CANNED NOPALES POZOLE Product should be drained and rinsed Also known as mote blanco and hominy in before use. English, pozole is boiled whole white corn Packs: 15-oz (420-g) jars and larger. kernels. Drained weight: 7 oz (200 g). Packs: #10 cans, 6 lb 12 oz (3.06 kg), drained weight. Serving size: 1 oz (28 g), sprinkled over 15-oz (425-g) cans, drained weight. salads. Other packs are available. Kitchen yields: One 15-oz (420-g) jar = Serving size: ½ cup, 4.5 oz (130 g), as 7 servings. starch. Calories: 1 oz (28 g) = 5 calories. Calories: ½ cup, 4.5 oz (130 g) = 70 FRESH NOPALES calories. Season: February to November. MALANGA Packs: 8-oz (225-g) leaves, 12 per tray. A tuber in the taro family. See Taro Root Smaller sizes are available. in Chinese Foods. The leaves, called callaloo, are used as a vegetable. Sizes: Each leaf weighs about 3 to 8 oz (85 to 225 g). MOLE POBLANO Mexican seasoning containing chili pep- Kitchen yields: About 15 percent pers, oil, starch, sugar, sesame seeds, cleaning loss. peanuts, and cocoa, available as paste and as powder (without oil). Some PANELA brands can be fiery and should be tasted Hard cakes of brown raw sugar with a before they are purchased in large strong molasses taste. amounts. Mole verde and mole de pepitas Packs: 1-lb (450-g) disks. are versions without chocolate. Calories: 1 oz (28 g) = 100 calories. Pack: Paste: 8.35-oz (230-g) jars. PAPAS (POTATOES) Powder: 8-oz (225-g) cans and larger. CHUÑOS NEGROS Kitchen yields: 1 oz (28 g) per person, Freeze-dried tiny black potatoes, ready to depending on recipe. use, from Peru. The potatoes are also Calories: 1 oz (28 g), for paste = 230 available dried. calories. Pack: 20-oz (560-g) cans.

International Ingredients | 185 PAPAS (POTATOES) TACO SHELLS

OLLUCO Kitchen yields: Peeling loss is about 20 Soft yellow potato variety, available percent. canned and frozen. Calories: 4 oz (112 g) baked = 160 Packs: 20-oz (560-g) cans. calories.

PAPAS AMARILLAS POZOLE Yellow potatoes, available canned and See Mais Products. frozen. Packs: 20-oz (560-g) cans. QUESO BLANCO See Cow’s Milk Cheese in the Dairy Prod- PAPAS SECAS ucts section. Dried potatoes in little chunks; they must be soaked and then boiled. SALSA Serving size: 1½ oz (42 g), dried. Hot sauce made of jalapeño chilis, onions, and tomatoes. Available red and green; Kitchen yields: Potatoes will double in mild, medium, and hot. size after soaking. Packs: #2½ cans, 24 per case. Calories: 1½ oz (42 g), dried = 184 calories. Size of can: 1 lb 13 oz (820 g), about 3½ cups (0.82 l). PEPITAS (PUMPKIN SEEDS) Kitchen yields: Ready-to-use product. Peeled pumpkin seeds that can be toasted There is no waste. and sprinkled over food or eaten as a Calories: Calorie count is very low; one snack. Whole pumpkin seeds are called manufacturer claims no calories. ayote. Ground seeds are used as a thick- ening agent in sauces. SESAME SEEDS Pack: By weight See the Groceries section. Calories: ¼ cup, 1 oz (28 g) = 110 SEVILLE ORANGES calories. Bitter oranges, also called naranja agria. PLATANO CHIPS See Oranges in the Fruits section. Pack: 5.6-oz (160-g) packages. SQUASH BLOSSOMS There are many other packs. See the Flowers section. Serving size: 1 oz (28 g), about 46 chips. Calories: 1 oz (28 g) = 150 calories. TACO SAUCE Available hot and mild. PLATANOS Packs: #10 cans, 6 per case. 1 Cooking bananas, called plantains in Eng- 3-oz (9-g) individual packets, 500 per lish. The color ranges from green to dark carton. yellowish brown, showing maturity. Kitchen yields: Serving sizes vary Available also as flour. See Harinas. according to taste. Season: Available year-round. TACO SHELLS Packs: 48-lb (21.6-kg) cartons. Ready-to-fill shells made with white Size: Average 8 oz (225 g) to 10 oz (280 g) corn. and larger. Packs: 200 shells per case and other Serving size: 4 oz (112 g), baked. packs.

186 | International Ingredients TACO SHELLS YUCA ROOT FLOUR

Weight: ½ oz (14 g) each, average. a salsa ingredient. Cactus fruits should Serving size: 1 shell per person as snack. show some green skin when purchased. 2 shells per person as main course. Other names for cactus fruit are sabra, Barbary fig, and Indian fig. Calories: 2 shells without filling = 130 calories. Season: The season in California is from August through March. Summer TAMALES fruit, harvested in Mexico, can often Corn husks stuffed with corn masa be mealy. dough. They can be sweet or meat filled. Packs: By weight. Available canned, fresh, and frozen. For Size: 2½ to 4 in (7 to 10 cm) long. Tamale Dough, see the Recipes section. Kitchen yields: 2 large fruits = 1 cup TOMATILLO (0.24 l) purée. Also called tomate verde. Sweet green Calories: 4 oz (112 g) edible flesh = 65 tomato with a parchment-like covering; calories. available fresh and canned. Packs: 36-lb (16.2-kg) flat. YAUTIA 22-lb (9.9-kg) and 24-lb (10.8-kg) boxes. Starchy root resembling yuca; see Yuca Root in this section. TORTILLAS Available as corn tortillas and flour torti- YERBA MATE llas in various sizes. See also Wraps in the A national beverage of Argentine, Para- Groceries section. guay, and Uruguay resembling green tea; Packs: 9 oz (250 g) = 12 each, 5-in it is served in a seasoned gourd and (125-mm) diameter. sipped with a silver straw. It contains a Sizes: 7-in (175-mm) and 10-in (250-mm) small amount of caffeine. It is now avail- diameter sizes are common. able with flavor components such as lemon, orange, and others. Weights: 7 in (175 mm) = 1 oz (28 g). 10 in (250 mm) = 2 oz (56 g). Packs: 18-oz (500-g) packages. Calories: 7 in (175 mm), 1 oz (28 g) = Serving size: 1.7 oz (50 g). Note that the 70 calories. container is frequently refilled with 10 in (250 mm), 2 oz (56 g) = 160 hot water, which still produces a calories. flavorful tea. Calories are about the same for corn and for flour tortillas. YUCA ROOT Spelled yucca root in English, also called TUNA (CACTUS FRUIT) cassavas. This is a starchy root used in Tuna is the Mexican term for the fruits many tropical countries. from certain cactus varieties. The spines Season: Year-round. are sharp, but most are removed when the fruit reaches the market. Cactus Packs: By weight. fruits are sold as prickly pears in English- Kitchen yields: Peeling loss = 25 percent speaking countries and as tuna in Mexico. by weight. The fruits are often eaten fresh, but are seedy. Much of the product is manufac- YUCA ROOT FLOUR tured into jellies, nectar, purée, and even See Harinas.

International Ingredients | 187 AMCHUR (AMCHOOR) CURRY LEAVES (KAFFIR LIME LEAVES)

INDIAN FOODS

AMCHUR (AMCHOOR) dishes. The fish is a sardine-like species Green mango, dried, available as slivers called bummalao. Most of the time, the and as powder. The powder is acidic and product comes from India. Also called is used as a spice. bombil. Packs: 3.5-oz (100-g) boxes and larger Packs: By weight, usually 10-oz (300-g) for slivers and powder. boxes. Kitchen yields: 1 cup (0.24 l) = 2 oz Kitchen yields: 1 piece per person. There (56 g) slices. are 20 to 30 pieces in each box.

ARVI ROOTS CARDAMOM/CARDAMON Starchy tubers related to cassava. See the Herbs and Spices section. Pack: By weight Size: 4 oz (112 g) to 8 oz (225 g). CHAPATI Kitchen yields: 1 lb (450 g) = 6 oz, Flat bread made with wheat flour, avail- peeled. able frozen in different sizes and pack- ages. Available frozen, ready to bake or ASAFETIDA, Hing fully baked. Spice derived from the gum of a Persian plant. The thick paste can have a nause- CHILIS, Mirch ating smell and is used only in small See Hispanic Foods. quantities. CHUTNEY VARIETIES BITTER GOURDS (KARVI OR KARELI) Chutneys are made with many ingredi- Available in different sizes. The gourds ents in many variations of spiciness. The must be salted and allowed to marinate most well-known variety in Western several hours to remove the bitter flavor. cooking is mango chutney. Large gourds are referred to as Chinese karvi. See Chinese Foods in this section. Packs: 14-oz (400-g) jars and larger. Packs: By weight. Serving size: 1 oz (28 g), as condiment. Sizes: 2 oz (56 g) to 3 oz (84 g). Kitchen yields: The product is ready to Kitchen yields: 1 lb (450 g) = 14 oz serve; it should be stored refrigerated (400 g), cleaned. after opening.

BLACK SALT CURRY LEAVES (KAFFIR LIME Sodium-free salt used as a flavor compo- LEAVES) nent, brownish black in lump form and Small green leaves of the kari plant, a pinkish brown when ground. It is sprin- member of the citrus family. Curry kled over fruits or other foods and gives a leaves have a scent resembling citrus slightly smoky, tangy taste. fruits and curry powder, but are not an ingredient in curry powder. Available Pack: By weight. fresh in specialty markets. Kitchen yields: To taste. Pack: By weight. BOMBAY DUCK Kitchen yields: Fresh leaves are sold Sun-dried fish fillets, usually deep-fried attached to the stems. Cleaning and used as a condiment with curry waste is about 20 percent.

188 | International Ingredients CURRY PASTE AND POWDERS PANEER (PANIR)

CURRY PASTE AND POWDERS (50-g) and larger packs for dried Spice blends consisting of coriander, tur- leaves. meric, mustard seeds, chilies, dry ginger, cumin seeds, fenugreek, and other spices, FLOURS according to brand. Available ranging Indian flours are often made with dried from mild to very hot. Curry powders legumes and contain no gluten. They are should be cooked in fat over low heat to used for flat breads such as roti/chappati, fully develop flavor. Curry paste, called but cannot be used for yeast breads. masala paste, is also available. The term Commonly available are the following: garam masala indicates that the spice is Ata flour: Wheat flour hot. Bajri flour: Millet flour Packs: 15-oz (425-g) cans and larger. Besan flour: Split pea flour Moong flour: Split green pea flour Serving size: 0.3 oz (10 g) for each Urhad flour: Black bean flour pound of meat or vegetable, or according to taste. GRAM, Channa Kitchen yields: One 15-oz (425-g) can = The generic term for cereals. 45 lb (20 kg) product. GHEE DAL VARIETIES Clarified butter or vegetarian margarine, Generic term for dried legumes (pulses). available rendered. Commonly available are the following: Packs: 1 lb (450 g), 5 lb (2.2 kg), and Ahar dal: Yellow split peas larger. Chana dal: Chickpea variety Kabali: Chickpeas Kitchen yields: Use as needed. Lobhia: Black-eyed peas Calories: 1 lb (450 g) = 4,066 calories. Moong dal: Split mung beans Udhad: Split black beans GREEN MANGOS, SMALL Used as an acidic component. Kitchen yields: Products are used as purée or thickeners in stews and Sizes: 3 oz (84 g) to 4 oz (112 g) each. soups. INDIAN OKRA EGGPLANTS, Baingan See Chinese Okra in this section. Small purple eggplants. MASALA Pack: By weight. Generic term for spices; garam masala is a Size: 1 lb (450 g) = 6 to 8 pieces. catch-all term for hot spice mixtures. Kitchen yields: There is little waste; just the stems need trimming. PAN LEAVES Astringent leaves used raw with spices as FENUGREEK (METHI) LEAVES a mouth freshener. Fresh fenugreek and dried fenugreek Pack: By count and weight. leaves are used as seasoning and as tea. Size: About 2 in (50 mm) wide and 3 in The dehydrated leaves require soaking (75 mm) long. before use. For dried whole and ground Fenugreek Seeds, see the Herbs and Spices PANEER (PANIR) section. Curdled milk resembling cream cheese, Pack: Bunches; the leaves are on long an ingredient in many dishes. Available stems but are very light. 1.75-oz fresh and cubed and fried.

International Ingredients | 189 PANEER (PANIR) BEAN CURD

Pack: 8-oz (225-g), 1-lb (450-g), and SAFFRON, Kesar larger packages. India is a large producer of saffron, but Serving size: 1 oz (28 g). the product seems to be less aromatic than the saffron from Spain or Greece. Calories: 1 oz (28 g) of fried product = 90 calories. SILVER LEAVES, Chandik vark PAPADOM (PAPAD) Pure silver hammered into thin leaves Indian flat bread made with Udad-dal and used as an edible decoration on flour in a number of flavors, some of desserts. them spicy. Papadoms must be quickly fried in hot oil to puff up. Use as a gar- TAMARILLO nish for curry dishes. See the Tropical Fruits section. Packs: 8¾-oz (250-g) and 10-oz (280-g) TAMARIND, Imli packages. Tropical fruit pods with a sour taste, Size: 7 in (177 mm) across is common. native to Africa and Asia. The seeds were Count: One 8¾-oz (250-g) package = 16 brought from India to the West Indies in to 17 pieces. the seventeenth century. The brown pods One 10-oz (280-g) package = 25 are sometimes sold in their semidry pieces. form, but more often as a compacted, Kitchen yields: 1 piece per person as sticky mass. When buying compacted garnish. fruit, check for telltale holes indicating insect penetration. The paste disolves RICE VARIETIES quickly and is convenient to use. Rice (chawal) is a staple in many parts of Season: Fresh pods are available in India. Specialty stores carry up to 20 summer and autumn varieties. The most available and best Pack: known are: Basmati rice, also known as patna rice Paste: 21-oz (590-g) jars, 12 per case. Jasmine rice Dried and fresh pods: By weight. Kitchen yields: See the Groceries section. Kitchen yields: Only the pulp can be used; dried pods must be soaked to ROSE ESSENCE, Ruh gulap extract the pulp. The paste can be Colorless liquid with strong aroma, used used as is. in desserts. Calories: The high sugar content makes Pack: 1-pt (0.47-l) bottles. tamarind high in calories; the pulp is Kitchen yields: Use sparingly. quite acidic.

JAPANESE FOODS

ADUKI BEANS BEAN CURD Small red beans, available canned and Bean curd, commonly called tofu (its Jap- dried. anese name), is a soybean product with a Packs: 15-oz (420-g) cans, 12 per case. custard-like consistency. It is available in 25-lb (11.25-kg) bags. many shapes, flavors, and grades of 50 lb (22.5 kg). firmness. Plain tofu is also called Chinese-

190 | International Ingredients BEAN CURD JAPANESE MUSHROOMS (SHIITAKE)

style tofu. It is most likely to be sold in EDA MAME moist squares in brine, in various sizes. Fresh soybeans, mostly sold still in their See also Chinese Foods. pods. The beans are served in their pods Packs: 20-oz (560-g) packages, 12 per as a snack; available fresh and frozen, case. whole and shelled. Calories: 4 oz (112 g) = 114 calories. Season: Available year-round. Packs: Sold by weight in bags ready to BEAN CURD, FRIED (TOFU) use. Cubes of soft tofu, deep-fried and ready to use. The product must be kept refrigerated. Kitchen yields: There is no waste. Packs: Many different packs are on the Calories: ¼ cup, cooked and shelled = market. 200 calories. Size: About 1 oz (28 g) per cube. ENOKI MUSHROOMS Kitchen yields: Product is ready to use See the Vegetables section. and can be added to salads or stir- fried. GINGER For Fresh Ginger, see the Fruits section; CUCUMBER for Pickled Ginger, see the Groceries Seedless cucumber with a prickly skin. section. Size: 10 in (250 mm) in length. GOBO (BURDOCK) DAIKON Root vegetable common in most parts of Long, white Asian radish with a flavor Europe. A long, slender root with brown resembling that of an ordinary radish. It skin resembling salsify. Both the root and is eaten raw or cooked, used as a condi- the leaves are eaten. ment and as a vegetable. Available fresh, Season: Winter and spring. dried, and pickled. Sizes: 10 oz (228 g) to 16 oz (450 g), Season: Available year-round. fresh stalks without leaves. Packs: 3 each to a bunch, 12 bunches Kitchen yields: Peeling and trimming per case. loss is about 20 percent by weight. Size: 1 lb (450 g) to 2 lb (0.9 kg), average weight. HAKUSAI Calories: ¼ cup (1½ oz (42 g), shredded Japanese name for Chinese cabbage. = 25 calories. HARUSAME DASHI See Cellophane Noodles under Chinese Soup stock made with katsuo, dried Foods. bonito shavings, and konbu, dried sea- weed. Dashi is a basic soup stock and is JAPANESE EGGPLANT available as soup powder. Small purple eggplant. Packs: Both katsuo and konbu are Season: Year-round. available by weight and are very Packs: By weight and piece. light. Sizes: 4 oz (112 g) to 5 oz (140 g) each. Kitchen yields: The basic proportions are 6 cups (1.4 l) water + ½ oz (14 JAPANESE MUSHROOMS (SHIITAKE) g) katsuo and ½ oz (14 g) konbu. See Mushroom Varieties in Chinese Foods. The stock requires no lengthy boiling. Note that in Japanese cooking shiitake

International Ingredients | 191 JAPANESE MUSHROOMS (SHIITAKE) PANKO (Japanese Bread Crumbs)

mushrooms are usually used fresh; they Calories: ½ cup (0.12 l) sections in light are listed in the Vegetables section. syrup = 70 calories.

KANPYO MIRIN Dried gourd strips, which become flexible Fermented sweet rice cooking liquid after soaking. resembling saké with 8 percent alcohol Pack: By weight, often 8-oz (225-g) content. packages. Packs: 10½-oz (0.3-l), 24.3-oz (0.7-l), 1-l (33- KANTEN oz), and many other sized bottles. Gelatin made from seaweed. See Agar 5-gal (19-l) dispenser packs. Agar in the Groceries section. Calories: 1 oz (28 g) = 65 calories.

KATSUO BUSHI (BONITO FLAKES) MISO Dried fish flakes, often made from skip- Fermented soy bean paste; it will dissolve jack mackerel. Basic ingredient for in hot liquid. Available fresh in three making dashi, the basic stock. basic flavors: Packs: 3½-oz (100-g), 5.3-oz (150-g) Aka: red, pungent and larger bags. Chu: gold colored, mild Shiro: white, almost sweet Kitchen yields: ¼ cup flakes = 1½ qt (0.7 l) stock. Packs: Purchase by weight. Calories: ¼ cup dry flakes = 25 calories. Calories: 1 oz (56 g) = 75 calories. MISO MADE WITH OTHER CEREALS KOBACHA SQUASH Genmai miso: brown rice miso Winter squash with green skin and Hacho miso: soybean miso orange-colored flesh. Mugi miso: barley miso Pack: By weight and piece. Shiro miso: sweet rice miso Soba miso: buckwheat miso Size: 12 in (300 mm) to 15 in (375 mm) across. Packs: 22 lb (9.9 kg), bulk pack case 12 oz (340 g), 12 per case. Weight: 2 lb (0.9 kg) to 6 lb (2.7 kg). Calories: 1 oz (28 g) = 50 calories. Kitchen yields: About 25 percent peeling loss. MITSUBA (TREFOIL) Plant resembling flat-leaf parsley. KUZU Granular root starch, used like Season: Available year-round. arrowroot. OCTOPUS Pack: 11-lb (5-kg) box. Hoshi dako is sun-dried, and sudako is pickled-in-vinegar octopus. For Fresh KUZU NOODLES Octopus, see the Fish, Mollusks, Shellfish, Transparent noodles, used like cellophane and Seafood section. noodles. PANKO (Japanese Bread Crumbs) MIKAN Bread crumbs made from dense bread Citrus fruit, often referred to as Japanese and shaved, not ground. tangerine; usually available canned. Packs: 12-oz (340-g) bags. Other sizes Pack: 15-oz (420-g) cans. are available.

192 | International Ingredients PANKO (Japanese Bread Crumbs) SEAWEED VARIETIES

Kitchen yields: Use like other bread numerous versions on the market, with crumbs. Note that Japanese food is different alcohol contents. Saké is the more lightly breaded than Western generic Japanese term for alcohol. food. Alcohol content: Between 14 percent (28 proof) to 24 percent (48 proof). PICKLED PLUMS (UMÉ BOSHI) Fermented and pickled Japanese salt Calories: 1 cup (0.24 l) = 200 calories. plums, actually made from hard green apricots. Available as paste and whole as SATSUMA IMO a condiment. Sweet potatoes. Pack: 22 lb (9.9 kg) for plums and for Pack: By weight. paste, bulk pack case. Calories: 4 oz (112 g), baked = 140 calories. PONZU SAUCE Bottled condiment dipping sauce. SEA URCHIN Pack: 7¾-oz (0.2-l) bottles, 12 per case. Called uni in Japanese, it is a delicacy is sushi bars. RICE VARIETIES Pack: By weight in small wooden boxes, frequently 250 g (9 oz). MOCHI GOMÉ Glutinous rice used for making rice cakes. Kitchen yields: There is no waste, but the product is highly perishable. OKOMÉ Short grain rice, grown for Japanese SEAWEED VARIETIES cooking. Preferred varieties are California Many varieties are available fresh and Rose, Blue Rose, or Calrose rice. Grown also pickled as a ready-to-use appetizer. mostly in California, available under brand names. This rice is used for sushi AGAR AGAR (KANTEN) and as a side dish. Gelatin derived from seaweed. See the Groceries section. Packs: 50 lb (22.5 kg), 25 lb (11.25 kg), 10 lb (4.5 kg), and 1 lb (0.45 kg). ARAME Serving size: ½ cup (0.12 l), cooked. Shredded, dried, precooked sea vegetable. Kitchen yields: 3 oz (84 g) make 1 cup Pack: 2.2-lb (1-kg) bags. (0.24 l) cooked rice. Kitchen yields: Product will quadruple Calories: ½ cup (0.12 l), cooked, plain = after soaking. 90 calories. BLACK SEA MOSS Thin, hair-like weed. RICE VINEGAR Pack: By weight. Available as brown and as white vinegar. Kitchen yields: Product is very light; 1 Packs: 10-fl. oz (0.3-l), 12 bottles per oz (28 g) = 1 cup (0.24 l). case. 1-gal (3.8-l) containers. DULSE Kitchen yields: Aged rice vinegars are Packs: By weight. generally less acidic than other Kitchen yields: There is no waste; just vinegars. soak and rinse. SAKÉ HIJIKI Fermented alcoholic rice beer beverage, Precooked, shredded wild seaweed. usually served warm. There are Pack: 2.2-lb (1-kg) bags

International Ingredients | 193 SEAWEED VARITIES TUNA

Kitchen yields: Product will expand to Packs: 10½-oz (0.3-l), 24.3-oz (0.7-l), about 5 times its volume after 1-l (33-oz), and many other sized soaking. Cooking is required after bottles. soaking. 5-gal (19-l) dispenser packs. KOMBU (DRIED KELP) Calories: 1 tb (15 ml) = 15 calories. Dashi (soup stock) ingredient, available in TAMARI dried strips. Condiment sauce, a by-product of miso Pack: 2.2-lb (1-kg) bags. production with lower sodium content Kitchen yields: Product will expand to 3 than soy sauce. to 4 times its volume after cooking. Packs: 10-oz (0.3-l) bottles, 12 per case. NORI/LAVAR 20-oz (580-ml) bottles, 12 per case. Available fresh and as thin, dried sheets. TEA, ASIAN VARIETIES A lack of uniform color is an indication of good quality. Sushi nori is formulated JAPANESE GREEN TEA (BANCHA) to be used for sushi. The unfermented tea is available as Season: Late summer and fall for fresh powder and as leaf tea. The powder nori. makes a frothy, astringent-tasting bever- Packs: 50 sheets in 4.4-oz (120-g) age, served hot or cold. When served packages. cold, sweet sugar syrup is usually served on the side. The tea comes mostly from Size: 6 in × 10 in (150 × 250 mm). the Uji area of Kyoto. The famous tea WAKAME ceremony traditionally used powdered Green seaweed; available fresh, as flakes, tea, whipped with a bamboo whisk until pickled in salt, or precooked. frothy, and served in tiny cups. Cha-no- yu is the ritual tea ceremony. Pack: 2.2-lb (1-kg) bags. Packs: 11-lb (4.5-kg) bulk pack. SESAME OIL Kitchen yields: 1¾ oz (50 g) = 30 cups. See Sesame Oil in Thai/Vietnamese Foods. HOJICHA (ROASTED GREEN TEA) SHIITAKE Full-flavored tea resembling fermented See the Vegetables section for Fresh tea. Shiitake Mushrooms; and Chinese Foods, Mushroom Varieties, for Dried Shiitake KUKICHA Mushrooms. Roasted twig tea with low caffeine content. SHISO LEAVES Packs: 11-lb (95-kg) bulk packs. Seasoning leaves, usually available fresh year-round. OCHA Green tea. SOBA Buckwheat noodles. Some manufacturers TERIYAKI SAUCE sell soba made with flour blends. Seasoning sauce and marinade. Pack: 13.2-lb (6-kg) bulk pack. Calories: 1 tb (15 ml) = 15 calories.

SOY SAUCE TUNA Seasoning sauce and marinade available Fresh tuna is esteemed in many dishes, in regular and low-sodium varieties. The especially in sashimi and sushi. The flesh Japanese name is shoyu. is carefully butchered and classified

194 | International Ingredients TUNA COUSCOUS

according to fat content. Otoro, the fatty WASABI belly, is the most expensive. Tail meat is Powdered green horseradish. Mixed with the least esteemed part. cold water to a mustard-like consistency. Fresh wasabi is now available from spe- UDON cialty producers. Ready-to-use wasabi is Thick white wheat noodles; some manu- available in tubes. facturers offer buckwheat and brown rice Pack: 2.2-lb (1-kg) bags. udon. Available fresh, precooked, and precooked frozen. Serving size: ½ oz (14 g) or less. Packs: 13.2-lb (6-kg) bulk packs. Kitchen yields: One 2.2-lb (1-kg) bag = 65 servings Serving size: 7 oz (200 g), raw. Calories: 7 oz (200 g), raw = 570 calories.

MIDDLE EASTERN/NORTH AFRICAN FOODS

ALMONDS, GREEN bulgur, made from soft wheat, and dark Green, unripe almonds are used as snacks bulgur, made from hard wheat. sprinkled with salt or eaten as is. For Pack: By weight. other Almond Products, see the Groceries Weight: 1 cup (0.24 l) = 4 oz. section. Kitchen yields: The product is precooked Pack: By weight. and will expand little. Count: 1 cup (0.24 l), 5 oz (140 g) = 30 pieces. COFFEE Greek or Turkish coffee is made with ANISE, STAR finely ground dark-roasted beans, blended with sugar and water and not See Chinese Foods. strained. BERBERÉ Pack: 1-lb (450-g) packages. Spice mix, usually very hot, consisting of Serving size: 4 oz (116 ml) or smaller. dried, ground red peppers, salt, ginger, Kitchen yields: Per person: 1 heaping onions, cloves, cinnamon, garlic, nutmeg, tsp coffee, 1 heaping tsp sugar, and 4 cardamom seeds, allspice, peppercorns, oz (116 ml) water. fenugreek, and coriander. Pack: By weight, often sold as paste. COUSCOUS North African wheat product, consisting BULGUR (BULGHUR) of semolina kernels. Small, medium, and large kernels are available. also available Wheat preserved by an ancient method, are toasted, tri-color, spinach, and tomato dating back to Assyria. Wheat is cleaned couscous. The Moroccan version is very and sieved, soaked in water, and dried. fine. Many operations use instant couscous. The grain is boiled, then called danoke or shleepa, dried again, and cracked. Bulgur Packs: 17½-oz (500-g) boxes. is ready to eat after soaking. Bulgur Larger packs are available. comes in three textures: coarse, medium, 12-oz (340-g) boxes, instant couscous. and fine. It is also available as white Serving size: 2 oz (56 g) raw.

International Ingredients | 195 COUSCOUS SOUVLAKI

Kitchen yields: 1 cup = 7 oz (200 g) Available fully seasoned, frozen, and raw = 3¾ (0.45 l) cups cooked. ready to roast, made with lamb or beef. Calories: 2 oz (56 g) raw, when cooked Packs: 10-lb (4.5-kg) cones, 4 per case. with water, no fat added = 200 20-lb (9-kg) cones, 2 per case. calories. 30-lb (13.5-kg) cone, single pack. Sizes: 10 lb (450 g), 20 lb (9 kg), and FILO DOUGH (PHYLO) 30 lb (13.5 kg) cones. The size is Filo sheets are shipped frozen and should contingent on the machinery used. be defrosted in the refrigerator for best results. Available as sheets and kataifi Serving size: 3½ oz (100 g) cooked meat. (shredded dough). Kitchen yields: One 10-lb (4.5-kg) cone Packs: 16-oz (450-g) packages, 12, 16, = 32 to 34 servings. 24, or 30 per case. Sizes: 14 × 18 in (350 × 500 mm). HALLOUMI 12 × 17 in (300 × 425 mm). Cheese from Cyprus; see Goat Cheese in 9 in × 13 in (225 × 325 mm). the Dairy Products section. Other sizes are available in bulk. Thickness: ORZO #4 thinnest: 26 sheets, 12 in (300 mm) Egg-shaped pasta. See information in the × 17 in (425 mm). Groceries section on Pasta Products. #5 thin: 24 sheets, 12 × 17 in (300 × 425 mm). ROSEWATER or ROSE ESSENCE #7 medium: 22 sheets, 14 × 18 in See Indian Foods. (355 × 460 mm). #10 thickest: 18 sheets, 12 × 17 in SESAME PASTE (300 × 425 mm). Paste made from ground seeds. Tahini is Kitchen yields: The number of filo a sesame paste used in Middle Eastern sheets per package is approximate, cooking. The best-known dishes are baba because some will break during ganoush, an eggplant dip blended with handling. It is difficult to calculate a tahini paste and halvah, a sesame candy yield for kataifi, because it is popular in Israel. Also known as tahina/ shredded fine dough. tahini paste. Packs: 15-oz (425-g) cans and larger. GRAPE LEAVES Serving size: 2 oz (56 g) or more, Available pickled in brine. depending on recipe. Packs: 35-oz (1-l) jars. Calories: 2 oz (56 g) = 200 calories. Counts: 35-oz (1-l) jar = 40 to 60 leaves. Kitchen yields: The leaves can be salty SOUVLAKI and should be washed. Greek pork or beef skewers, available frozen, fully seasoned. GYROS Packs: 15-lb (6.7-kg) case. Chopped meat cone of Middle Eastern origin, cooked on a revolving vertical Count: Fifty-four 4-oz (112-g) skewers. spit. Usually served on pita bread. Serving size: 2 pieces, as main course.

196 | International Ingredients BANANA BLOSSOMS LEMON GRASS

THAI/VIETNAMESE FOODS

BANANA BLOSSOMS FRESH, TRIMMED COCONUT Edible purple blossoms used in stews and Whole, wrapped in plastic, used only to rice dishes in the Philippines, as a vegeta- extract the coconut water. ble in Sri Lanka, and pickled in Chinese Weight: About 3 lb 10 oz (1.2 kg). cooking. They must be peeled and can be Trimmed: 3 lb 10 oz (1.2 kg) = 24 oz eaten raw in salads. The flowers are (670 g). astringent and must be soaked in lemon water. Kitchen yields: 3 lb 10 oz (1.2 kg) = 15 oz (0.43 l) coconut water. Pack: By weight. The meat is very thin and basically Size: 1 lb (450 g) and larger. worthless. Kitchen yields: About 20 percent DRIED SHRIMP trimming loss. Available whole, in various sizes and shades of color, and as a powder; used as BANANA LEAVES a flavoring ingredient. Used to wrap food for steaming and as a Pack: By weight; 4-oz (112-g) bags and plate substitute in some restaurants. larger, and loose. Available from florists. Serving size: ½ oz (14 g) as flavoring BAMBOO SHOOTS ingredient. See Chinese Foods for Fresh Bamboo Calories: ½ oz (14 g) = 40 calories. Shoots, and the Groceries section for Canned Bamboo Shoots. EGGPLANT, THAI See Japanese Eggplant. BASIL, THAI Purple basil, available from produce FISH SAUCE/NAM PLA suppliers. Seasoning liquid made with fermented anchovies and salt; a basic ingredient in BEAN PASTE/FERMENTED BLACK most Thai dishes. BEANS Pack: 23-oz ((0.65-l) and larger bottles. See Chinese Foods. Kitchen yields: The sauce is very salty and should be used cautiously. CHILI PASTE Very pungent seasoning paste made with GALANGAL red chili peppers, salt, sesame oil, soy These aromatic roots are also called beans, and pepper. Siamese ginger. Packs: 8 oz (225 g) and larger. Packs: Available dried in slices, fresh, Kitchen yields: Use sparingly because and powdered. the paste is very hot. Kitchen yields: The dried root can be reconstituted by soaking it in water. COCONUT PRODUCTS See the Tropical Fruits section for Fresh LEMON GRASS Coconuts, and the Groceries section for A tropical grass resembling leeks. Avail- Canned Coconut Juice, Coconut Milk, able dried, fresh, and powdered. and Shredded Coconut. Packs: Sold in bunches of 4 stalks or more.

International Ingredients | 197 LEMON GRASS TURMERIC

Size: Typically sold in 12-in (300-mm) milder-flavored oils. The thicker, darker to 14-in (350-mm) lengths. versions from China and Japan have the Kitchen yields: Only the white lower part most intense flavor. The Middle Eastern is used; the flavor intensity depends on version is lighter and less aromatic. freshness. The dried form can be Sesame oil is also available very hot and reconstituted by soaking it in water. pungent, and is used as a condiment. Packs: From 10 oz (0.3 l) to 1 gal (3.8 l). RICE Both long grain and glutinous short SESAME SEEDS grain varieties are used. For Rice Sticks, See the Groceries section. see Chinese Foods. SHRIMP PASTE RICE PAPER Thick paste used as a condiment, made Thin white sheets, available from pastry with dried shrimp, salt, and spices. The supply houses. The paper must be moist- paste is very salty and can be pungent. ened to become flexible. Packs: 8-oz (225-g) jars and larger. Pack: 1-lb (450-g) packages. Size: 8.5 in (212 mm) × 11 in (275 mm). TAMARIND See Indian Foods. SESAME OIL Rather expensive oil with a pronounced TURMERIC taste, usually used in combination with See the Herbs and Spices section.

198 | International Ingredients Meat and Meat Products

In this section are listed are fresh, frozen, cured, and processed meat cuts and products. Also included are the recommended cuts, portion sizes, and quantities to purchase for popular dishes. Portion sizes are based on my personal experience in New York City luxury hotels and are only guidelines. The kitchen yields are based on realistic tests, not on mathematical formulas. The potential mathematical yields are achieved only when each and every portion is served, leaving no leftovers whatsoever; when cooks carve the meat with surgical precision; and when every piece of meat is exactly uniform in fat content, density, and shape. Perhaps some lucky chefs will get one or more additional servings than indicated without cheating the customers. Even with the best selection and grading processes, yields can vary dramatically between seemingly equal pieces of meat. Years ago meat was purchased as primal cuts, and it was the responsibility of the receiving agent to inspect the meat upon delivery and reject pieces that did not meet the specifications. Today meat is almost always delivered boxed and hardly ever inspected until it reaches the kitchen; by that time it is too late to send it back to the vendor for an exchange. Many medical authorities recommend that meat portions should be only 3 oz (85 g) or less. Restaurants generally serve much larger portions because, certainly, most customers do not eat at a restaurant and consume the larger portions every day; moreover, the 3-oz (85-g) meat servings when presented on large plates would look puny. Customers are always right, and they can choose what to eat and the amount they want to eat. Despite pub- licity about the alleged dangers of eating large amounts of meat, steak houses are thriving, serving ever-larger portions. Along with the descriptions of the various cuts, the Meat Buyers Guide (MBG) (© North American Meat Processors Association) numbers have been used for further identification.

ALLIGATOR MEAT pounded well. Trimming waste is Available frozen from Florida. about 5 percent. Packs: 5-lb (2.25-kg) cartons. Calories: N/A. Meat is very lean. Sizes: 4-oz (112-g) to 6-oz (170-g) BEAR boneless tail pieces. Available as frozen hind legs and loins. Serving size: 4 oz (112 g) to 6 oz (170 g). Average sizes: Hind legs = 8 to 10 lb Kitchen yields: 5-lb (2.25-kg) carton = (3.6 to 4.5 kg). 16 servings. The tail pieces are best Loins=6to7lb(2.7 to 3.1 kg), bone in. cut into small medallions of about Kitchen yields: Basically the same as 2 oz (56 g) to 3 oz (85 g) each and well-done beef.

Meat and Meat Products | 201 BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

BEEF

All meat shipped interstate must by calf’s liver is occasionally used, indicating inspected by the U.S. Department of Agri- that the liver is fresh, but not necessarily culture (USDA) and reinspected every time meeting the kosher requirements. it is processed. All states maintain a man- datory inspection service for meat slaugh- LARGER CUTS OF BEEF, OFTEN tered and consumed within the state. Meat REFERRED TO AS PRIMAL CUTS grading is voluntary and is performed upon Primal cuts are purchased when meat is request by a USDA inspector for a fee. cut and portioned in-house rather than The grades of interest to foodservice opera- purchased as ready-to-use. tors are Prime, Choice, Good, and Standard. BLADE MEAT, MBG #109B Very little meat graded Prime reaches the Also called deckle meat or corner pieces. market because there is concern about the This boneless cut is situated over the high fat content. shoulder end of the primal rib and is Weight is one criterion of the grading removed when the rib is prepared for process, and a number of cuts are available roasting. only in Prime or Choice in specific weight ranges. Other grading criteria are marbling Packs: By weight, usually 20-lb (9-kg) and configuration, which affect yield. The cartons. USDA also provides yield grading, but this Size: 3 lb (1.3 kg) average per piece. is of more interest to the purchasers of Best uses: Stew meat, also ground meat whole carcasses than to restaurant buyers. when fresh. There is a demand for leaner beef, and the grading criteria concerning marbling is Kitchen yields: 5 percent trimming loss. undergoing periodic revisions. Most beef BONES, MARROW shipped is packed in Cryovac wrapping and Marrow bones are from the round (leg) boxed. and are very hard. They are purchased Much beef reaches the market that has primarily to extract the marrow. There is not been graded, and it is sold under brand little flavor in these bones. names. Black Angus is a brand name for a special breed of cattle; Plume de Veau is a Packs: By weight. brand name for high-quality veal. Kitchen yields: 50 lb (22.5 kg) of bones Beef is about 10 days old when it = 10 lb (4.5 kg) to 12 lb (5.4 kg) of reaches most markets and can be used marrow. without additional aging. Some purveyors dry-age sirloin strips and ribs upon request. BONES, SHIN AND BACK There are losses with aging, because the The best bones for making stock are back meat loses moisture, and therefore weight, bones and neck bones. Shin bones are and much additional trimming is needed hard and brittle, and give little flavor to when the pieces are fabricated into stocks. portions. Packs: By weight, often 50-lb (22.5-kg) Kosher meat must be slaughtered cartons. under rabbinical supervision by a licensed Kitchen yields: 50 lb (22.5 kg) make slaughterer; only certain cuts can be used, 5½ gal (21 l) brown stock. and the meat is used soon after slaughter. 50 lb (22.5 kg) make 3 gal (11.4 l) There are many additional rules concerning brown sauce. kosher meat that are beyond the scope of 50 lb (22.5 kg) make 10 gal (38 l) clear this book. In New York the term kosher stock.

202 | Meat and Meat Products BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

BOTTOM ROUND, GOOSE NECK, MBG Weight range: 6 lb (2.7 kg) to 12 lb #170 (5.4 kg). Muscle inside the leg, called round. This piece consists of the outside round and the Best sizes: 10 lb (4.5 kg) to 12 lb (5.4 kg). eye round, listed separately. It also con- Best uses: Boiling or braising. tains the heel muscle, which can only be Serving size, main course: 5 oz (140 g) used for stew. If this piece cannot be used, cooked meat. specify #170 A. The eye round is usually drier than the outside round. The follow- Kitchen yields for One Brisket, Fresh, ing specifications are for the entire piece. Choice, 12 lb (5.4 kg): Cooked weight = 8½ lb (3.8 kg). Weight range: 18 lb (8.1 kg) to 29 lb Waste fat trim after cooking = 2¼ lb (13 kg). (1.0 kg). Best sizes: 26 lb (11.7 kg) to 29 lb (13 kg). Usable cooked meat = 6¼ lb (2.8 kg). Serving size: 6 oz (170 g) cooked braised One brisket, fresh, Choice = 19 servings. steaks. Calories: 5 oz (140 g), cooked lean meat Best uses: Roast round, stew, braised = 400 calories. steaks. CHUCK, BONELESS, SQUARE CUT, Kitchen yields for One Bottom Round, MBG #115 Choice, 22 lb (9.9 kg): Boneless whole shoulder, shank removed. Waste and fat = 1 lb (450 g). The shoulder clod, a large outside muscle Usable trim = 3½ lb (1.5 kg). weighing between 13 lb (5.8 kg) and 18 Usable meat for roasting = 17½ lb lb (8.1 kg), can be removed and used for (7.8 kg). braising. This meat in Choice grade is Roasted whole, medium rare = 13½ lb considered the best ground meat. The fat (6 kg) yield. content of ground meat should be Steaks for braising, 7 oz (200 g) raw = approximately 20 percent of the weight. 40. It is recommended to weigh the trim- BOTTOM SIRLOIN BUTT, MBG #185 mings and lean meat before grinding to Tender muscle at the end of the short loin. achieve the desired fat content. Meat Weight range: 4 lb (1.8 kg) to 10 lb should not be mixed or handled after it (4.5 kg). has been ground. A fat content testing machine is inexpensive and easy to use. Best weight: 8 lb (3.6 kg), Choice. Weight range: 55 lb (24.7 kg) to 90 lb Best uses: Roasted whole, steaks, cut in (40.5 kg). strips for fajitas. Serving size: 3 oz (85 g) for fajitas raw Best sizes: 65 lb (29.2 kg) to 85 lb meat. (38.2 kg), Choice. Kitchen yields for One Bottom Sirloin Best uses: Ground meat, clod for Butt, Choice, 8 lb (3.6 kg): roasting or braising. Waste and trim = 8 oz (225 g). Serving sizes: 4 oz (112 g), hamburger Usable trim = 8 oz (225 g). patty. Usable meat = 7 lb (3.1 kg). 8 oz (225 g), chopped steak. Servings fajita = 36. Kitchen yields for One Chuck, Boneless, BRISKET, FRESH, MBG #120 Square Cut, Choice, 75 lb (33.8 kg): This piece has the deckel already Weight, after clod has been removed = removed. However, it is still a rather 59 lb (26.5 kg). wasteful piece. Waste and trim = 3 lb (1.3 kg).

Meat and Meat Products | 203 BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

Usable meat, ground meat = 56 lb EYE ROUND, MBG #171C (25.2 kg). Muscle inside the bottom round. It is an 56 lb (25.2 kg) ground meat yield = evenly shaped piece of meat, but is gener- two hundred twenty 4 oz (112 g) ally dry. See also Bottom Round, Goose hamburger patties. Neck, MBG #170. 56 lb (25.2 kg) ground meat yield = Weight range: 3 lb (1.3 kg) to 6 lb (2.7 kg). one hundred ten 8 oz (225 g) chopped steaks. Best weights: 5 lb (2.2 kg) to 6 lb (2.7 kg). Best uses: Braised whole or braised Calories: 4-oz (112-g) patty, 80/20 fat steaks. ratio = 324 calories. Serving size, pot roast: 4 oz (112 g), CHUCK ROLL, MBG #116A cooked. Boneless, netted muscle from the inside of 6 oz (170 g), raw braising steaks. the shoulder. Tender and juicy meat for Kitchen yields for One Piece, Choice, braising; it can be fatty and fall apart 6 lb (2.7 kg): after cooking. Portion size is hard to con- Waste and fat trim = 6 oz (170 g). trol, because muscle configuration is Usable trim = 6 oz (170 g); can be uneven. blended into hamburger meat. Weight range: 13 lb (5.8 kg) to 25 lb Usable meat = 5 lb 4 oz (2.25 kg). (11.25 kg). Eighteen 4-oz (112-g) servings, pot roast. Best weights: 13 lb (5.8 kg) to 15 lb Twelve 6-oz (170-g) raw braising (6.7 kg). steaks. There will be some usable Best uses: Braised or slow roasted. trim left. Serving size: 5 oz (112 g) cooked meat. FILET TIPS Kitchen yields for One Chuck Roll, MBG Also called tails, these are the pieces left #116A, Choice, 14 lb (6.3 kg): when filet mignon is cut. Weight after braising = 9½ lb (2.9 kg). Packs: By weight, often 10-lb (4.5-kg) One chuck roll = 30 servings. cartons. CHUCK, TENDER, MBG #116B Weight range: 6-oz (170-g) to 7-oz Small, tender piece inbedded in the bone- (200-g) individual pieces. less, square-cut chuck. It can be cut into Best uses: Cut in strips or small slices steaks and broiled. and sautéd quickly to order. Weight range: 1 lb (450 g) to 3 lb (1.3 kg). Serving sizes: 4 oz (112 g) to 6 oz (170 g). Best size: 3 lb (1.3 kg), Choice. Waste: Trim, fat and gristle, about 10 percent. Best uses: Steaks or roasted whole. Kitchen yields for One 10-lb (4.5-kg) Serving size: 8 oz (225 g) or larger. carton: 9 lb (4 kg) usable meat. Kitchen yields for One Chuck, Tender, 9 lb (4 kg) usable meat = 28 servings, Choice, 3 lb (1.3 kg): 5 oz (140 g) each. Trim and fat = 6 oz (170g). One chuck, tender, 3 lb = Five 8-oz FLANK STEAK, MBG #193 (225-g) steaks. Skinned flat muscle from inside the flank. Weight range: 1 lb (450 g) to 1½ lb DECKEL MEAT (600 g). See Blade Meat. 2 lb (900 g) to 2¾ lb (1.2 kg).

204 | Meat and Meat Products BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

Best sizes: 2 lb (900 g) to 2½ lb (1.2 kg). Five 10 lb (22.5 kg) bags = Two Best uses: London broil or cut into strips hundred 4-oz (112-g) patties. for fajitas. One 10-lb (4.5-kg) bag = Twenty 8-oz (225-g) patties. Serving size: 5 oz (140 g) for broiled medium rare meat as main course. Calories: 4-oz (112-g) patty, 80/20 = 3 oz (85 g) for fajitas, raw meat. 324 calories. Kitchen yields for One Piece, Purchased KNUCKLE, MBG #167 Weight, 2½ lb (1.2 kg): This tender piece is cut from the leg Waste fat and trim = 3 oz (85 g). above the knee. The meat is tender and Usable meat = 2 lb 5 oz (1.1 kg). has some marbling and is still juicy after One piece, 2½ lb (1.2 kg) = 5 servings braising. The piece is odd shaped and dif- London broil. ficult to portion. One piece, 2½ lb (1.2 kg) = 13 servings fajitas. Weight range: 8 lb (3.6 kg) to 15 lb (6.7 kg). GOOSENECK BOTTOM ROUND Best sizes: 14 lb (6.3 kg) to15 lb (6.7 kg), See Bottom Round, Goose Neck, MBG Choice. #170. Best uses: Pot roast, stew, tartar steak HAMBURGER MEAT (CHOPPED BEEF), when well trimmed. MBG #136 The fat content of hamburger meat can Serving size: be specified when ordering. Most Pot Roast: 4 oz (112 g), cooked. common is 80 percent lean and 20 per- Stew: 4½ oz (125 g), cooked meat. cent fat, although some operations prefer an 85 percent to 15 percent blend. The Kitchen yields for One Piece, Choice, meat cut can be specified as well, and 10 lb (4.5 kg): buyers can select from various quality Waste and fat trim = 1½ lb (670 g). levels. Sirloin butt and chuck are consid- Usable trim = 8 oz (225 g). ered to be the best. Ground meat will oxi- Usable meat = 8 lb (3.6 kg). dize and turn brown quickly after 1 piece, 10 lb (4.5 kg) = 23 servings grinding. Ground meat is available fresh pot roast. and frozen. Frozen meat loses juices after One piece, 10 lb (4.5 kg) = 20 servings cooking. Fresh hamburger meat should stew. be handled as little as possible, as it will spoil rapidly. KNUCKLE, MBG #167A Weights: Normally 10-lb (4.5-kg) bags. Same piece as MGB #167, but with fat trimmed off. Referred to as peeled knuckle, Serving sizes: 4 oz (112 g) hamburger it is more economical to purchase than patty. knuckle, MBG #167, because there is less 8 oz (225 g) chopped steak. waste fat and the piece is easier to handle. Kitchen yields: Weight range: 6 lb (2.7 kg) to11 lb (4.9 kg). Shrinkage varies according to fat content and how well the meat is Best sizes: 8 lb (3.6 kg) to 11 lb (4.9 kg), 1 cooked. Average shrinkage is 3 by Choice. weight when the meat is cooked to Best uses: Pot roast, stew, roasted the well-done stage. whole, kebab, tartar steak. One 10-lb (4.5-kg) bag = Forty 4-oz (112-g) patties. Kitchen yields: See Knuckle, MBG #167.

Meat and Meat Products | 205 BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

OUTSIDE ROUND, MBG #171 B RIB EYE ROLL, MBG #112 Muscle inside the Bottom Round. It is an The center muscle of the rib, boneless and evenly shaped piece of meat inside the completely trimmed. Choice grade is often Bottom Round, Goose Neck MBG #170. used. Catering halls frequently use rib eye The piece is usually marbled and is a rolls because they are smaller than rib good choice for making pot roast on roasts and occupy less oven space while account of its shape. See also Bottom yielding approximately the same number Round, Goose Neck MBG #170, and Eye of servings. One advantage is that rib eye Round, MBG #171C. rolls are easy to slice. However, there is a Weight range: 8 lb (3.6 kg) to 16 lb loss of quality, and rib eye rolls are not as (7.2 kg). flavorful as rib roasts. The yield is contin- gent on slow roasting and on being able to Best weights: 10 lb (4.5 kg) to 13 lb serve both outside cuts. (5.8 kg). Weight range: 5 lb (2.2 kg) to 12 lb Best uses: Braised split. (5.4 kg). Kitchen yields: See Gooseneck Bottom Best sizes: 8 lb (3.6 kg) to10 lb (4.5 kg). Round, MBG #170. Best uses: Roasted whole or cut into rib eye steaks. OXTAILS, MBG #721 Oxtails are usually sold whole and Serving size: 8 oz (225 g) roast beef. frozen. Make sure that pieces are cut at 10 oz (280 g) steaks, raw weight. the joints, not randomly cut with the Kitchen yields for One Rib Eye Roll, 9 lb meat saw, because the bone can be splint- (4 kg): ered and then loosened as it cooks in the Cooked weight, medium rare = 8 lb sauce, becoming a potential hazard. Only (3.6 kg). the large joints can be used in stew; the Waste and trim after cooking = 4 oz tips can be used in soups. There are no (112 g). grades for oxtails. One 9-lb (4-kg) rib eye roll Packs: 10-lb (4.5-kg) cartons. = Fifteen 8-oz (225-g) servings. = Fourteen 10-oz (280-g) steaks. Weight range: 1½ lb (600 g) to 2 lb (900 g), whole tails. RIB, OVEN-PREPARED, MBG #107 Best sizes: 1½ lb (600 g) to 2 lb (900 g), Prime rib with short ribs removed, the larger the better. aitchbone removed, but blade meat still attached. Note that Oven-Prepared Rib, Best uses: Stew and soup. MBG #107, has the blade bone and the Serving size: 10 oz (280 g) raw meat, or muscles above and below still attached. about 2 to 4 pieces. Oven-Ready Rib, MBG #109, has the Kitchen yields for 10 lb (4.5 kg), blade bone and muscles removed. These Purchased Weight, Whole Tails: pieces weigh about 3 lb (1.3 kg) to 4 lb Waste fat = 6 oz (170 g). (1.8 kg), which is important to remember Usable meat for stewing = 6 lb 10 oz when comparing prices. (3 kg). Weight range: 17 lb (7.6 kg) to 28 lb Usable pieces for soup = 3 lb (1.3 kg). (12.6 kg). One 10-lb (4.5-kg) carton = 10 servings stew. Best sizes: 20 lb (9 kg) to 22 lb (9.9 kg) 10 lb (4.5 kg) tips = 2 gal (7.6 l) clear Choice. oxtail consommé. Best uses: Prime rib, standing prime rib.

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Serving size: Kitchen yields for One Rib, Oven-Ready, À la carte: 10 oz (340 g), without bones. 21 lb (9.45 kg): See yield information Banquet: 9 oz (255 g) cooked weight, for Rib, Oven-Prepared, MBG #107. medium and boneless. Buffet: 6 oz (170 g) cooked weight, RIB, PRIMAL, MBG #103 medium and boneless. Whole rib, with short ribs still attached. Kitchen yields for One Rib, Oven- Few operators purchase Primal Rib, MBG Prepared, 21 lb (9.45 kg): Blade bone #103, because it is a heavy, unwieldy and muscle removed before roasting piece of meat and requires cutting off the = 18 lb (7.65 kg). bones with a meat saw. This piece is Cooked weight = 16 lb (7.2 kg). listed only as a matter of reference. The Waste and trim after cooking = 2½ lb distance between the edge of the (1.1 kg). vertrabae and the end of the rib should be Bones after cooking = 2¼ lb (1 kg). no more than 10 in, measured at the Usable cooked meat = 11¼ lb (5 kg). chuck end. One rib, 21 lb (9 kg), yields: Weight range: 24 lb (10.8 kg) to 40 lb • 16 servings à la carte, 10 oz (280 g), (18 kg). without bones. Best sizes: 33 lb (14.8 kg) to 40 lb (18 kg). • 20 banquet servings, 9 oz (255 g), Best use: Roast prime rib. cooked weight. • 30 buffet servings, 6 oz (170 g), Kitchen yields: One 38-lb (17.1-kg) primal cooked weight. rib = One 22-lb (9.9-kg) #109 rib. Note that the yield is always lower than Waste fat, bones, and short ribs = the mathematical potential in à la carte about 45 percent by weight. service. For optimum yield, both outside cuts must be purchased, but customers RIB, ROAST-READY AND BONELESS, frequently ask for special cuts such as MBG #110 center cuts, bone-in cuts, and the like, This is a popular specification for a ban- thus lowering the yield. quet operation, because the meat needs little trimming after roasting. RIB, OVEN READY, MBG #109 Rib bones in prime rib, but with the Weight range: 11 lb (4.9 kg) to 19 lb aitchbone removed. The piece is easier to (8.5 kg). handle than Oven-Prepared Rib, MBG Best weights: 13 lb (5.8 kg) to16 lb #107, because it is lighter, yet it gives (7.2 kg). the same yield. The piece is often sold Best uses: Roasted whole. netted; the netting should not be removed before roasting. The yield Serving size: depends on shrinkage during the roasting À la carte: 10 oz (340 g). process. Normal roasting time is 3½ Banquet: 8½ oz (240 g) medium, outside hours at 325°F for a 22-lb (10-kg) rib. cuts are counted as sold. Low-temperature roasting increases yield. Kitchen yields for One Rib, Purchased Weight 16 lb (7.2 kg): Cooked weight = Weight range: 14 lb (6.3 kg) to 24 lb 12 lb (5.4 kg). (9.9 kg). Waste and trim = 1 lb (450 g) after Best sizes: 18 lb (8.1 kg) to 20 lb (9 kg) cooking. and 20 lb (9 kg) to 22 lb (9.9 kg). Usable cooked meat = 11 lb (4.9 kg). Best uses: Prime rib, standing prime rib. One rib, 16 lb (72 kg), yields:

Meat and Meat Products | 207 BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

• 16 à la carte servings, 10 oz (340 g) Kitchen yields: Usually there is still each. some trimming waste before • 20 banquet servings, 8½ oz (240 g) roasting. The yield is the same as for each. Round, Chicago, MBG #158. • 30 buffet servings, 6 oz (170 g) each, SHIN MEAT medium. Relatively inexpensive lean muscles that Note: Outside cuts are included in the yield. can be used for stew or ground for ROUND, CHICAGO, MBG #158 consommé clarification meat. It makes Untrimmed primal round, with aitchbone excellent stew meat because it is very fla- and shin attached. It is a massive chunk of vorful. When ordering, specify trimmed meat, but useful for large buffets or in or untrimmed. When the meat is intended buffet brunch service. It has to be cooked to be used for consommé, only the super- very slowly. Roasting time is about 6 fluous fat has to be removed. hours at 325°F. The temperature should Packs: By weight, often 10-lb (4.5-kg) be checked with a meat thermometer. The cartons. piece needs considerable butchering before Best uses: Clarification or stew meat. it can be used. Serving size: 4 oz (112 g) cooked stew, Weight range: 25 lb (11.2 kg) to 100 lb 6 oz (170 g) raw. (45 kg). Kitchen yields: Trimming loss for stew Best weights: 80 lb (36 kg) to 95 lb meat = 20 percent by weight. (42.7 kg). One 50-lb (22.5-kg) carton = 40 lb Serving size: See below. (18 kg) usable meat. Kitchen yields for One Round, Chicago, 40 lb (18 kg) meat = 100 servings Choice, 80 lb (36 kg): stew, 6 oz (170 g) raw. Waste and trim fat = 8 lb (3.6 kg). Usable scraps, raw = 6 lb (2.7 kg). SHORT RIBS, THREE BONES, MBG #123 Bones = 9 lb (4 kg). Short ribs have become popular again Trimmed weight, bone attached = 57 and are often served boneless, braised, on lb (25.6 kg). mashed potatoes or other vegetables. 150 servings as main course buffet, when other items are served. Weight: 1 lb (450 g) each, bone in. 200 servings for cocktail reception, Best uses: Boiling and braising. when other items are served. Serving size: 1 piece, 11 oz (310 g) Note: There will be cooked meat trim- cooked weight, bone in. mings that can be used for hash. The bone can still be used for making stock. Kitchen yields: Ready to use, no further Overall, the piece is very economical. trimming required. Note: When bones are removed, all fat trimmed ROUND, STEAMSHIP, MBG #160 off, and the meat is braised until Same piece as Chicago Round, trimmed, very soft, the portion will weigh ready for roasting. about 5 oz (140 g). Weight range: 47 lb (21.2 kg) to 80 lb SIRLOIN BUTT, MBG #182 (36 kg). The boneless end piece of the loin, with Best weights: 60 lb (27 kg) to 70 lb some of the fat cover, flap piece, and con- (31.5 kg). necting tissues removed. When split, it is Best uses: Roasted whole as Steamship separated into Top Sirloin Butt, MBG #184, Round. and Bottom Sirloin Butt, MBG #185.

208 | Meat and Meat Products BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

Weight range: 11 lb (4.9 kg) to 22 lb buying strip loin, an operation must (9.9 kg). keep in mind that the flank width, Best weights: 18 lb (8.1 kg) to 22 lb which is basically worthless and (9.9 kg). must be trimmed off, determines the usable yield. MBG specification #175 Best uses: Steaks or split and roasted or has a 4-in flank, MBG #177 has a 3- cut into julienne for sauté dishes if in flank, and MBG #179 has the meat is Choice grade and aged. shortest, only a 2-in flank, all Kitchen yields: It is more practical to measured at the sirloin end. purchase the piece split as Top Butt, Note: Prime-graded strips are fattier MBG #184, or Bottom Butt, MBG than Choice and can yield as much as #185. See these cuts for yields. 20 percent less usable meat than a Choice strip of same weight. Aged SKIRT STEAK (BEEF PLATE), MBG #121E meat also requires more trimming, Skinned diaphragm, consisting of coarse but weighs less than fresh meat but flavorful fibers, that can be broiled because of the drying process during and is tender when cut against the grain. aging. The piece has been rediscovered by chefs and is often served in trendy restaurants. STRIP LOIN, MBG #180 Skirt steaks are also available as portion This is the MBG #179 loin, with bones cut. See MBG #1121D for portion-cut removed. It is frequently shipped in Skirt Steaks. Cryovac plastic bags. There is frequently a small amount of meat juices/blood in Weight range: 1 lb (450 g) to 3 lb (1.3 kg). the bag, especially if the meat was care- Best weights: 3 lb (1.3 kg) or smaller. lessly stacked, emitting a faint unpleas- Best uses: Steaks. ant smell when the bag is opened. The Serving sizes: 4 oz (112 g) to 8 oz (225 g). smell will dissipate quickly unless the meat is overaged. The piece is often Kitchen yields: The piece is skinned and referred to as shell. Make sure that the ready to be cut. One 3-lb (1.3-kg) MBG #180 strip is properly trimmed. piece = eight 6-oz (170-g) steaks. The flank should not be wider than 2 in, STRIP LOIN, MBG #179 measured at the sirloin end. A short, cut strip loin, bone in. Few oper- Weight range: 8 lb (3.6 kg) to 15 lb ations buy this piece of meat because (6.7 kg). boning it requires skill and an operation Best weights: 10 lb (4.5 kg) to12 lb (5.4 must be able to use all by-products. The kg). bones are soft and make excellent stock. When the meat is aged, the bones must Best uses: Steaks or roasted whole. be parboiled (blanched) to remove Serving sizes: 6 oz (170 g), roast, unwanted flavors. cooked medium. Weight range: 10 lb (4.5 kg) to 20 lb 10 oz (280 g) or larger, steaks. (9 kg). Kitchen yields for One Strip Loin, MBG Best weights: 17 lb (7.6 kg) to 20 lb #180, Choice, 11 lb (5 kg): (9 kg). Waste and trim fat = 1 lb (450 g). Usable trimmings = 4 oz (112 g). Best uses: Roasted whole or cut into Usable meat = 9 lb 12 oz (4.3 kg). New York shell steaks. One 11-lb (5-kg) strip loin = Twenty Kitchen yields: One 17-lb (7.6-kg) strip 6-oz (170-g) servings, roasted whole, = 10 lb (5 kg) trimmed meat. When medium.

Meat and Meat Products | 209 BEEF LARGER CUTS OF BEEF, OFTEN REFERRED TO AS PRIMAL CUTS

One 11-lb (5-kg) strip loin = twelve fat, and side strip muscle still attached. It 10-oz (280-g) steaks, if nerve end is almost always shipped in Cryovac piece is not used. The nerve end can plastic bags. Many operations buy peeled be used as London broil. cow tenders. They are smaller than Choice-grade tenders and less flavorful, TENDERLOIN, MBG #189 but can be used for inexpensive dishes. Often referred to as filet, this is the full tenderloin with fat still attached. It is fre- Weight range: 3 lb (1.3 kg) to 6 lb quently shipped in Cryovac plastic bags. (2.7 kg). There are many confusing trim varia- Best sizes: 5½ lb (2.2 kg) to 6 lb to tions on the market. This is generally the (2.7 kg). most expensive beef cut, and it is impor- Best uses: Roasting, filet mignon. tant that the exact specifications, as established by the Meat Buyers Guide, are Kitchen yields: See Tenderloin, MBG clearly stated when ordering. Tenderloin, #189, for yields. MBG #189 A, is defatted but sold with TENDERLOIN, SHORT, MBG #192 the side muscle on; MBG #189B is par- Tenderloin removed from the short loin tially defatted. Many operations buy without butt and head. The piece is peeled tenders, MBG #190, or skinned normally sold with natural fat on. tenders, MBG #190A. Weight range: 2 lb (900 g) to 5 lb to Weight range: 5 lb (2.2 kg) to 8½ lb (2.2 kg). (3.8 kg). Best weights: 4 lb (1.8 kg) to 5 lb (2.2 kg). Best sizes: 7 lb (3.1 kg) to 8½ lb (3.8 kg). Best use: Filet mignon. Best uses: Roast tenderloin, chateaubriand, filet mignon. Kitchen yields: The piece is awkward to use, because it renders only three to Serving size: 4½ oz (125 g) cooked four 8-oz (225-g) filets mignons; the meat, roasted whole. rest consists of tenderloin tips and 6 oz (170 g) filet mignon. fat. 7 oz (200 g) filet mignon. 8 oz (225 g) filet mignon. TONGUE, FRESH 9 oz (255 g) filet mignon. This piece is seldom used. Also see Kitchen yields: One 6½-lb (2.9-kg) Tongue, Smoked, Raw, under Cured and tenderloin = 1¾ lb (780 g) waste Smoked Beef Products. The meat is lean. and trim fat. Weight range: 4 lb (1.8 kg) to 5 lb (2.2 kg). = 4¼ lb (2.25 kg) defatted, side muscle on. Serving size: 5 oz (140 g). = 3½ lb (1.7 kg) trimmed for roasting. Kitchen yields: One 4½-lb (2-kg) tongue = 8 to 9 servings, roasted whole. = 2 lb 9 oz (1.1 kg), cooked, peeled, Filet mignon, side muscle on, head and trimmed. partially used. One tongue = 8 servings. = eight 6-oz (170-g) filets mignons. Note: There are usable trimmings that = seven 7-oz (200-g) filets mignons. can be utilized. = six 8-oz (225-g) filets mignons. = five 9-oz (255-g) filets mignons. TOP ROUND, MBG #168 = 10 oz (280 g) usable tenderloin tips. Also called inside round. It is a large muscle, available with bone in and bone- TENDERLOIN, MBG #190 less. Specify boneless round. For roasting Also referred to as filet or tender. This whole, purchase smaller rounds in the 15 piece is defatted, with silver skin, wedge lb (6.7 kg) to 18 lb (8.1 kg) range, or

210 | Meat and Meat Products BEEF QUICK LOOK-UP FOR POPULAR BEEF DISHES

purchase 21-lb (9.4-kg) to 23-lb (10.3- can also be used for German Beef kg) rounds, split and netted. Rouladen. This is an old-fashioned dish. Weight range: 14 lb (6.3 kg) to 23 lb Best cuts to use: Bottom Round, MBG (10.3 kg). #170. Best weights: 21 lb (9.4 kg) to 23 lb Top Round, MBG #168. (10.3 kg). Eye Round, MBG #171 C. Best weights: Bottom round, 26 lb Best uses: Roasted whole or split, pot (11.7 kg) to 29 lb (13 kg). roast, stew. Top round, 21 lb (9.4 kg) to 23 lb Serving size: 4-oz (112-g) sandwich. (10.3 kg). Kitchen yields for One 17-lb (7.6-kg) Eye round, 5 lb (2.2 kg) to 7 lb (3.1 kg). Top Round, Boneless: Serving size: 5 oz (140 g), raw weight. Waste and trim fat, raw = 8 oz (225 g). Cooked weight depends on weight of Cooked meat, roasted medium = 12 lb stuffing. 4 oz (5.4 kg). Kitchen yields: One 22-lb (9.9-kg) top Scraps and trim, cooked = 12 oz (340 g). round, not trimmed = 60 steaks. One 17-lb (7.6-kg) top round = 45 One 27-lb (12.1-kg) bottom round = sandwich servings, 4 oz 112 g) each. 70 steaks. Note: Kitchen yields are contingent on One 6-lb (2.7-kg) eye round = 16 steaks. slow roasting. For pot roast and stew Note: Pieces must be pounded flat in yields, see Bottom Round, MBG #170. order to achieve yield. See the listed TOP SIRLOIN BUTT, MBG #184 pieces for precise yield information. Relatively tender muscles in Choice grade. BRAISED STEAK Weight range: 7 lb (3.1 kg) to 15 lb Often referred to as Swiss steak. The dish (6.7 kg). is seldom found on menus today. Best weights: 12 lb (5.4 kg) to 15 lb Best cuts to use: Top Round, MBG #168. (6.7 kg). Bottom Round, MBG #170. Eye Round, MBG #171 C. Best uses: Steaks, roast, ground meat, cut in julienne (strips) and sautéd if Best weights: Top round, 21lb (9.4 kg) meat is Choice grade and aged. to 23 lb (10.3 kg). Bottom round, 26 lb (11.7 kg) to 29 lb Serving size: Depends on application. (13 kg). Kitchen yields for One 15-lb (6.75-kg) Eye round, 5 lb (2.2 kg) to 7 lb (3.1 Top Sirloin Butt,Choice: kg). Waste and trim fat = 2 lb (900 g). Serving sizes: 6 oz (170 g) to 7 oz (200 Usable scraps = 12 oz (340 g). g), raw. Usable meat = 12 lb (6.9 kg). 4½ oz (125 g) to 5½ oz (140 g), cooked. QUICK LOOK-UP FOR POPULAR BEEF DISHES Kitchen yields: One 22-lb (9.9-kg) top round, not trimmed = 40 servings. Many cuts can be purchased portion con- One 27-lb (121-kg) bottom round = 50 trolled, ready to use. The dishes are listed servings. alphabetically. One 6-lb (27-kg) eye round = 12 BRACIOLE servings. Bracioles are stuffed, rolled, and then Calories: 5 oz (140 g), cooked = 440 braised steaks. The same specifications calories.

Meat and Meat Products | 211 BEEF QUICK LOOK-UP FOR POPULAR BEEF DISHES

BRISKET, BARBECUED OR BOILED Top round, 14 lb (6.3 kg) to 15 lb Best cut to use: Fresh Brisket, MBG (6.7 kg). #120. Serving sizes: 4 oz (112 g) to 10 oz Best sizes: 10 lb (4.5 kg) to 12 lb (5.4 kg). (280 g) per person. Chopped steaks Serving size: 4 oz (112 g), lean, cooked. are seldom larger than 10 oz (280 g). Kitchen yields: One 12-lb (54-kg) brisket Kitchen yields: Depend on application. = 6½ lb (3 kg), well trimmed, cooked. KEBAB/KEBOB One brisket = 22 servings. Meat skewers that can be made with beef CHATEAUBRIAND or lamb meat. Often precooked onion and Large tenderloin steak for 2 or more serv- pepper chunks, cherry tomatoes, and ings. Roasted beef tenderloin is often other vegetables are added. erroneously referred to as chateaubriand. Best cuts to use: Tenderloin tips. Best cut to use: Tenderloin, MBG #189 Top sirloin butt, MBG #184. fat on. Knuckle, MBG #167 A. Serving size: 24 oz (675 g) for 2 Strip loin, MBG #180. customers, including fat; 10 oz Serving sizes: 5 oz (140 g), for main (280 g) per person after fat is course plus vegetables. trimmed off. The meat tastes better 1 oz (42 g), for hors d’oeuvres plus when some fat is left on during vegetables. cooking and peeled away to brown Kitchen yields: 50 lb (22.5 kg) the meat before service. tenderloin tips, not trimmed = 130 Kitchen yields: Typically, only one orders, main course, or 460 orders, chateaubriand is cut from each hors d’oeuvres. tenderloin, and the rest of the meat is One 14-lb (6.3-kg) top sirloin butt, not used for filet mignon. This is an trimmed = 35 orders, main course, economical way to use the tenderloin or 120 orders, hors d’oeuvres. head. One 10-lb (4.5-kg) knuckle, not trimmed = 30 orders, main course, CHOPPED STEAK or 100 orders, hors d’oeuvres. Freshly ground chopped meat is much One 10-lb (4.5-kg) strip loin = 28 better than ready-ground chopped meat, orders, main course, or 90 orders, providing that the operation is able to hors d’oeuvres. maintain adequate safety and sanitation standards. Cutting and grinding meat in LONDON BROIL a hot kitchen can cause bacterial contam- The name London broil is freely used for ination. Once ground, the meat should be just about any kind of broiled meat handled as little as possible. served sliced. Supermarkets often market Best cuts to use, in order of preferability: top round cuts as London broil. Obvi- Chuck, Boneless, Square Cut, MBG #115. ously, the meat must be tender to be Top Sirloin Butt, MBG #184. broiled and should also be juicy. The sir- Blade Meat, MBG #109 B. loin nerve end cut that is left over when Top Round, MBG #168. steaks are cut can be successfully used Best sizes: Chuck, 65 lb (29.2 kg) to 85 for London broil. lb (38.2 kg). Best cuts: Flank Steaks, MBG #193. Top sirloin butt, 12 lb (5.4 kg) to 15 lb Strip Loin, MBG #180. (6.7 kg). Strip Loin, Nerve End Cuts. Blade meat, purchased by weight. Top Sirloin Butt, MBG #184.

212 | Meat and Meat Products BEEF QUICK LOOK-UP FOR POPULAR BEEF DISHES

Best weights: Flank steaks, 2 lb (900 g) • 15 steaks, bone in, 14 oz (400 g) each, to 2½ lb (1.2 kg). or Strip loin,10-lb (4.5-kg) piece. • 13 steaks, boneless, 10 oz (280 g) each, Strip loin, nerve end cuts, 22 oz (625 g) or to 24 oz (680 g). • 10 steaks boneless, 14 oz (400 g) each. Top sirloin butt, 12 lb (5.4 kg) to 15 lb (6.7 kg), not trimmed. One 10-lb (45-kg) Strip Loin, MBG #180: Serving size: 5 oz (140 g), cooked • 9 steaks, boneless, 12 oz (340 g) medium rare. each. Kitchen yields: One 2-lb (900-g) flank • 17 steaks, boneless, 8 oz (225 g) each. steak = 4 to 4½ servings. One 10-lb (4.5-kg) strip loin = 20 POT ROAST servings when cut on machine for Well-marbled meat must be used for banquets. moist and juicy pot roast. The best piece Sirloin nerve end cut = 3 to 12 is Knuckle, MBG #167, but it is unevenly servings. shaped and somewhat difficult to por- One 14-lb (6.3-kg) top sirloin butt = tion. Bottom and top round are fairly 25 to 26 servings. evenly shaped but could be dry. Chuck roll can be fatty and may fall into pieces Calories: 5 oz (140 g) Choice grade flank when sliced. It is recommended to braise steak, cooked medium rare = 290 the pot roast for large banquets a day calories. ahead and then slice the meat on a machine when cold. NEW YORK–CUT SIRLOIN STEAK Also called strip steak or sirloin steak. Best cuts: Knuckle, MBG #167, 14 lb When bone-in steaks are required, they (6.3 kg) to 15 lb (6.7 kg). must be cut with a meat saw, and the Bottom Round, Goose Neck, MBG meat must be very cold—almost #170, 26 lb (11.7 kg) to 29 lb frozen—when cut with a meat saw. Cut- (13 kg). ting steaks with a handsaw in a hot Top Round, MBG #168, 21 lb (9.4 kg) kitchens is not recommended. to 23 lb (10.3 kg). Best cuts: Strip Loin, MBG #179, bone in. Chuck Roll, MBG #116 A, 21 lb (9.4 kg) Strip Loin, MBG #180, boneless. to 23 lb (10.3 kg). Eye Round, MBG #171 C, 5 lb (2.2 kg) Best weights: Strip loin, MBG #179, to 6 lb (2.7 kg). bone in, 17 lb (7.6 kg) to 20 lb (9 kg). Serving size: 5 oz (140 g). Strip loin, MBG #179, bone in, 14 lb Kitchen yields: One 14-lb (6.3-kg) (6.3 kg) to 16 lb (7.2 kg). knuckle = 28 to 30 servings. Strip loin, MBG #180, boneless, 10 lb One 27-lb (12.1-kg) bottom round = (4.5 kg) to 12 lb (5.4 kg). 60 servings. Serving sizes: Bone in = 8 oz (225 g) to One 21-lb (9.4-kg) top round, boneless 16 oz (450 g). = 45 to 50 servings. Boneless steak = 7 oz (200 g) to 16 oz One 15-lb (6.7-kg) netted chuck roll = (450 g). 38 servings. One 6-lb (2.7-kg) eye round = 16 Kitchen yields: servings. One 15-lb (67-kg) Strip Loin, MBG #179: Note: Yields vary according to the • 22 steaks bone in, 10 oz (280 g) each, fatness of the meat and the trimming or necessary.

Meat and Meat Products | 213 BEEF PORTION CUTS OF BEEF

PRIME RIB OF BEEF TENDERLOIN ROAST See Rib, Oven-Ready, MBG #109, or Rib, Most operations buy trimmed Tender- Roast-Ready and Boneless, MBG #110. loins, MBG #190, because they are basi- This is a popular specification for a ban- cally oven ready and require little quet operation, because the meat needs trimming. The trimmings can be used as little trimming after roasting. clarification meat. However, the tender- loins purchased with fat cover, MBG ROUND ROAST #189, are considered better quality. On See Top Round, MBG #168. the downside, there is much waste to dis- pose of. See Tenderloins for trimming SIRLOIN ROAST losses. See Strip Loin, bone in, MBG #179, or Strip Loin, MBG #180. Best cuts: Tenderloin with fat, MBG #189, 7 lb (3.1 kg) to 8½ lb (3.8 kg). TARTAR STEAK Tenderloin, trimmed, MBG #190, 5½ This excellent dish is seldom served today (2.2 kg) to 6 lb (2.7 kg). because of apprehension about eating Serving sizes: 2 slices, 5 oz (140 g), uncooked meat. The meat used for tartar total, as main course. steak must be fat free and at the same 1½ slices, 3 oz (85 g), total, on buffets. time have flavor and substance. Beef ten- Kitchen yields: One 7½-lb (33-kg) derloin, often recommended, is too Tenderloin, MBG #189: 8 servings, mushy; beef strip loin is usually too main course, 12 servings, buffet. fatty. One 5½-lb (22-kg) Tenderloin, MBG Best cuts: Knuckle, peeled, MBG #167A, #190: 8 servings, main course, 12 14 lb (6.3 kg). servings, buffet. Bottom Sirloin Ball Tip, MBG #185B, 3 lb (1.3 kg). PORTION CUTS OF BEEF Tenderloin, MBG #190A, 4 lb (1.8 kg). The following are descriptions of com- monly available portion cuts. Additional Serving sizes: 6 oz (170 g), as main cuts may be available locally. When course. ordering, specify grade and whether ½ oz (14 g), for each canapé. frozen or fresh. Packs vary according to 1½ oz (42 g), on buffets with other products. All items are sold by both choices. count and weight. Kitchen yields: One 14-lb (45-kg) knuckle, peeled, 9½ lb (4.25 kg) BRAISING STEAKS, MBG #1102 clean meat Irregularly shaped steaks with some fat = 25 servings, main course. cover still attached. They can be mechan- = 300 canapés. ically tenderized. The steaks must be = 100 servings, buffet. braised. One 3-lb (13-kg) bottom sirloin ball Common sizes: 4 oz (112 g) to 8 oz tip, 2½ lb (1.1 kg) clean meat (225 g). = 7 servings, main course. Serving size: 8 oz (225 g), uncooked. = 80 canapés. = 28 servings, buffet. CHOPPED STEAKS AND One 4-lb (18-kg) tenderloin, 3 lb 10 oz HAMBURGERS, MBG #1336 (1.6 kg) clean meat The patties are normally machine made = 8 servings, main course. and can be tough because the meat is = 95 canapés. compacted. They are available with vege- = 32 servings, buffet. table protein added.

214 | Meat and Meat Products BEEF PORTION CUTS OF BEEF

Common sizes: 1 oz (28 g) to 10 oz (280 Common sizes: 4 oz (112 g) to 12 oz g). (340 g). Serving size: The typical hamburger Serving size: 12 oz (340 g). patty weighs 4 oz (112 g). ROUND STEAKS, TOP, MBG #1168, CUBED STEAKS AND OTHERS Boneless steaks mechanically tenderized There are many choices of round steaks, for broiling. They are inexpensive and depending on the trim and the primal cut can be cooked to order for sandwiches. from which they were fabricated. The Common sizes: 3 oz (85 g), 4 oz (112 g), cuts are suitable for braising. 6 oz (170 g), 8 oz (225 g). Weight range: Typically, 3 oz (85 g) to Serving size: 8 oz (225 g). 12 oz (340 g). PORTERHOUSE STEAKS, MBG #1173 Serving size: 10 oz (280 g). Bone-in steaks, cut across the short loin including the tenderloin. Porterhouse SKIRT STEAKS, MBG #1121 steaks by definition must contain a piece Tender steaks suitable for quick broiling. of tenderloin. The flank trim can range The market distinguishes between “inner” from 4 in (100 mm) to 2 in (50 mm), and “outer” skirt steaks. There is little which determines the price. It is very quality difference. The steaks are thin important to specify the precise trim. and must be cooked to order, otherwise they will get tough. Common sizes: 10 oz (280 g) to 24 oz (to 680 g), in 2-oz (56-g) increments. Common sizes: 4 oz (112 g) to 8 oz (225 g). Serving sizes: 12 oz (340 g) to 16 oz Serving size: 8 oz (225 g). (450 g), 1 serving. 20 oz (560 g) or 24 oz (680 g), 2 STRIP LOIN STEAKS, BONE IN, MBG servings. #1179, AND BONELESS, MBG #1180 Kitchen yields: When ordering steaks, Also called sirloin steak or New York–cut make sure the trim is clearly steak. Available with bone in and bone- specified. less. The grade and length of the flank left on the steaks should be clearly RIB EYE STEAKS, MBG #1103 specified. Boneless steaks cut from the eye of the Common sizes: prime rib, suitable for broiling. Available as bone-in with the tail, also called lip left Bone-in steaks: 8 oz (225 g) to 24 oz on. The meat is generally fatty. (675 g). Common sizes: 8 oz (225 g) to 18 oz Boneless steaks: 6 oz (170 g) to 20 oz (500 g), bone in. (560 g). 4 oz (112 g) to 12 oz (340 g), boneless. Kitchen yields: Make sure the flank Serving size: 12 oz (340 g). length is well specified when ordering. The intermediate size has RIB EYE ROLLED STEAKS, MBG #1112 about 3 in (75 mm) flank, when Steaks resembling sirloin steaks but cut measured from the eye. from the center portion of the prime rib. The steaks are fattier than sirloin steaks T-BONE STEAKS, MBG #1174 but are usually more flavorful. The Bone-in steaks cut across the beef loin, length of the “lip” or flank attached basically the same as Porterhouse Steaks, determines the price. MBG #1173. See Porterhouse Steaks.

Meat and Meat Products | 215 BEEF SMOKED, COOKED, AND CURED BEEF PRODUCTS

TENDERLOIN STEAKS, ALSO CALLED Calories: 4 oz (112 g), without sauce = FILET MIGNON, MBG #1189 AND 232 calories. #1190 A number of trims are available: COOKED ROUNDS • Fat on and side muscle on Fully cooked rounds are available fresh or • Defatted with side muscle on frozen, normally shipped in vacuum • Silver skin on and side muscle bags. The meat is often roasted in the bag removed to preserve moisture and control weight • Both silver skin and side muscle loss. The pieces are often used in delis for sandwiches. removed Weight range: 5 lb (2.2 kg) to 8 lb Sizes: For most types of trim, 3 oz (3.6 kg), flat rounds. (85 g) to 14 oz (400 g). 5 lb (2.2 kg) to 8 lb (3.6 kg), bottom Kitchen yields: Make sure trim and fat round halves. cover are clearly specified when 4 (1.8 kg) to 7 lb (3.1 kg), eye round. ordering steaks. Portion packs are available in various Serving sizes: sizes. 10 oz (280 g), steak house size. Kitchen yields: There is little trimming 8 oz (225 g), restaurant service. waste, and the meat is ready for use. 7 oz (200 g), banquet service. Calories: 5 oz (140 g) = 300 calories.

SMOKED, COOKED, AND CURED BEEF CORNED BEEF, CANNED PRODUCTS Packs: 1-lb (450-g) and 5-lb (2.25-kg) cans. BÜNDNERFLEISCH 6-lb (2.7-kg) cans, 6 per case. Called viande de grison in French, bresaola Other packs are available. in Italian. Air-dried beef, available Calories: 4 oz (112 g), lean, 246 imported or domestically produced. Use calories. Calories vary according to like prosciutto ham. trim. Weights: 5 lb (2.2 kg) average. CORNED BEEF HASH Serving size: 1 oz (28 g). Ground cooked corned beef, mixed with Kitchen yields: The product is boneless, diced cooked potatoes. Convenient item and there is little waste. when there are no corned beef trimmings One 5-lb (2.2-kg) piece = 75 servings. generated in-house. Packs: 7.5-oz (212-g) individual serving CHIPPED BEEF cans. Cooked corned beef, dried and shredded. Six #10 cans, 6 lb (2.7 kg) each, per It is rather salty and is served best in a case. cream sauce. Serving sizes: 9 oz (250 g), about 1¼ Packs: 4 oz (112 g), 5 oz (140 g) and 6 cups, restaurant size. oz (170 g), in individual bags. 5½ oz (150 g), about ¾ cup, buffet 3 lb (1.3 kg), loose in boxes. size. Serving size: 4 oz (112 g), in cream Kitchen yields: One can #10 = 16 sauce, lunch. servings, restaurant. Kitchen yields: There is no waste. For à One can #10 = 25 servings, buffet. la carte service, the purchase of Calories: 9-oz (250-g) serving = 525 individual packages is recommended. calories.

216 | Meat and Meat Products BEEF SMOKED, COOKED, AND CURED BEEF PRODUCTS

CORNED BRISKET Serving sizes: 5 oz (140 g), as hot deli COOKED CORNED BRISKET sandwich. Fully cooked briskets, with most fat 5 oz (140 g), as main course, served removed. First cut is a better-trimmed with cabbage. piece. Kitchen yields: About 45 percent yield. One 13-lb (58-kg) brisket, drained but Weight range: 5 lb (2.2 kg) to 8 lb wet: = 5½ lb (1.3 kg) lean, trimmed (3.6 kg), whole brisket. meat and 8 oz (225 g) trimming 3 lb (1.3 kg) to 5 lb (2.2 kg), first cut. usable for hash. Serving size: 5 oz (140 g), as hot deli One 13-lb (58-kg) brisket, drained but sandwich. wet = 16 servings, sandwich or main 5 oz (140 g), as main course, served course. with cabbage. Calories: 5 oz (140 g) = 200 calories. Kitchen yields: Whole cooked brisket = 5 percent trimming waste. CORNED ROUNDS First cut brisket = fully trimmed, Available bone in or boneless. Bottom minimal waste. rounds are most likely to be corned. The One 6-lb (2.7-kg) whole brisket = 90 oz meat is lean and requires little trimming, (2.5 kg) usable meat. but it can be dry. One 6-lb (2.7-kg) whole brisket = 18 Weight range: 35 lb (15.7 kg) to 45 lb servings. (20.2 kg). UNCOOKED CORNED BRISKET, DELI TRIM Serving sizes: Same as for briskets. Some fat has been removed from deli Kitchen yields: Bone weight = about 6 trim briskets. Flat-cut briskets are split percent. along the natural seam separating the Cooking loss = 35 percent average. two muscles in the brisket. Trimming loss = 5 percent of cooked Weight range: 8 lb (3.6 kg) to 13 lb weight. (5.8 kg), deli trim. One 40-lb (18-kg) round = 21 lb (9.5 3 lb (1.3 kg) to 4½ lb (2 kg), flat cuts. kg) of usable meat. Serving sizes: 5 oz (140 g), as hot deli PASTRAMI sandwich. Pastrami is cured, smoked beef, rolled in 5 oz (140 g), as main course, served crushed coriander seeds. Genuine pas- with cabbage. trami is made from Plate, MBG #121, Kitchen yields: Cooking loss is about 40 but pastrami made from other beef cuts percent, and trimming loss after is manufactured. Plate Pastrami must be cooking about 5 percent. End pieces steamed before use. Most other cuts are and some small pieces can be used fully cooked. for hash. Weights: 2 lb (900 g) to 4 lb (1.8 kg), One 10-lb (4.5-kg) brisket = 5½ lb (2.5 plate pieces. kg) cooked meat. 2 lb (900 g) to 6 lb (2.7 kg), round UNCOOKED CORNED BRISKET, pieces, cooked. REGULAR TRIM Other sizes are available. Raw corned briskets are often delivered Serving size: 5 oz (140 g), for packed in brine, making it difficult to sandwiches. verify the real weight. The cooking and Kitchen yields: Cooking loss for plate trimming losses are substantial. pastrami = 18 to 20 percent of Weight range: 12 (5.4 kg) to 14 lb (6.3 kg). weight.

Meat and Meat Products | 217 SMOKED, COOKED, AND CURED BEEF PRODUCTS BUFFALO

Trimming loss = 5 to 10 percent, after Kitchen yields: Trimming waste, end cooking. pieces, and wrapping = 3 percent. Trimming loss, cooked round = 5 One 5½-lb (24-kg) salami = 28 percent. sandwiches. One 3-lb (13-kg) plate pastrami = 2 lb Calories: 3 oz (85 g) = 180 calories. 6 oz (1.2 kg) cooked meat = 7 servings, sandwiches. TONGUE, SMOKED, RAW One 5-lb (225-kg) round pastrami = Sizes: 4 lb (1.8 kg) to 5 lb 2.2 kg). 15 servings, sandwiches. Serving size: 4 oz (112 g), for Note: The trimmings are difficult to sandwiches. utilize because they are covered with coriander seeds. Kitchen yields: Cooking and trimming loss = 50 percent. ROAST BEEF One 4-lb (18-kg) tongue = 2 lb (900 g) Fully cooked products are normally cooked and trimmed meat = 8 frozen. Many ready-to-eat products are servings. poached in pouches with seasoning and caramel color. Oven-roasted products are BOAR roasted in pouches: some are dry roasted. Wild boar meat from farm-raised ani- Some products are identified by USDA mals is available. grades, normally Choice. Many different Packs: 8 lb (3.6 kg) to 12 lb (5.4 kg), cuts are available. fresh hams, bone in. Most popular cuts: 10 lb (4.5 kg), loins. Bottom round, no heel. Kitchen yields: Difficult to estimate, Eye round. because fatness of meat varies greatly. Top round, whole. Top round, split. BUFFALO Prime rib. Buffalo is marketed as a leaner alterna- Weights: Vary, depending on cut. tive to beef. Some purveyors break down Serving sizes: Vary greatly, often 4 oz the pieces further than mentioned in the (112 g) for sandwiches. following description, such as steaks, top sirloin, short ribs and others. Meat cut- Kitchen yields: The following facts ting tests should be made to determine should be taken into consideration accurate yields. The meat is not USDA when calculating yield: graded. Pouch weight = 2 oz (56 g). Most available cuts: Residual juices = up to 5 oz (140 g). Prime ribs: 18 lb (8.1 kg) to 24 lb (10.8 kg). Trimming waste = 5 percent. The trim varies according to the Rounds: 35 lb (15.7) to 50 lb (22.5 kg). manufacturer and consists mostly of Full loins, bone in: 18 lb (8.1 kg) to 30 lb unusable fat. (13.5 kg). Calories: 4 oz (112 g), lean roast round Ground meat: 10-lb (4.5-kg) bags. = 225 calories. Kitchen yields: Trim varies greatly among purveyors. Use beef yield SALAMI, BEEF information after trim has been Available in many flavor profiles. confirmed. Note: Buffalo meat is Typical sizes: 5 lb (2.2 kg) to 6 lb (2.7 kg). generally leaner than beef. Ribs and Serving size: 3 oz (85 g), for loins can be roasted; rounds should sandwiches. be braised.

218 | Meat and Meat Products CHICKEN FRESH WHOLE CHICKENS AND VARIETIES

CHICKEN

FRESH WHOLE CHICKENS AND CAPON VARIETIES A capon is a castrated male bird. The Whole chickens are sold by weight, meat is tender. including giblets. Giblets represent Packs: By weight and by piece. approximately 6 percent of weight. Fresh Sizes: 3 lb (1.3 kg) to 7 lb (3.1 kg). chickens are often delivered in ice, and it is difficult to confirm weight when Serving size: 5 oz (140 g), cooked receiving them. The yellow color of boneless meat. chicken is often achieved by mixing mari- Kitchen yields: One 5-lb (22-kg) bird = gold petals in the feed before slaughter, 3¼ lb (1.5 kg) cooked, bone in. but color is not necessarily an indication = 2 lb 4 oz (1 kg) cooked meat. of quality. Chickens are routinely fed = 6 servings, boneless. antibiotics to prevent the outbreak of dis- Note: There will be some trimmings eases. Some concern has been raised that can be used for salad. about this practice, and major chicken producers have pledged to phase out the CORNISH HEN use of antibiotics. Free-range chickens are Young chicken from the Cornish chicken not raised in cages and have slightly breed. Available boned, bone in, and darker, but more flavorful, meat. smoked. Industry terms: Packs: By weight and by piece. Dressed poultry: Picked clean, head and Sizes: Boned: 14 oz (400 g) to 16 oz feet still attached, not eviscerated. (450 g). Ready-to-cook poultry: Picked clean and Bone in: 16 oz (450 g) to 20 oz (570 g). singed, eviscerated. Serving sizes: One 14-oz (400-g) bird, usually stuffed. BABY CHICKEN One-half 20-oz (570-g) bird with bones. Also called squab chicken, or poussin in French. FOWL Packs: By weight and by piece. Mature chicken, used for boiling. Sizes: Bone in = 14 oz (400 g) to 16 oz Packs: By weight and by the piece, (450 g). packed in ice. Boneless = 14 oz (400 g). Sizes: 4½ lb (2 kg) to 5 lb (2.25 kg). Serving size: 1 bird. 5 lb (2.25 kg) to 7 lb (3.1 kg). Kitchen yields: One 5-lb (22-kg) bird = BROILER 2 lb (900 g) boneless, skinless cooked Available in three sizes. meat. Packs: By weight and by piece, packed FREE-RANGE CHICKEN in ice. Average sizes: 3 lb (1.3 kg) to 3½ lb Sizes: 2 lb (900 g), 2¼ lb (1 kg), and 2½ (1.5 kg). lb (1.12 kg). FRYER Kitchen yields: Common size is 2½ lb Fryer is the industry term for medium- (1.12 kg). sized chicken. Serving size: ½ broiler per person. Packs: By weight and by piece.

Meat and Meat Products | 219 CHICKEN FRESH CHICKEN PARTS

Sizes: 2¾ lb (1.2 kg), 3 lb (1.3 kg), or 22 oz (610 g), double breast, skin on, 3¼ lb (1.5 kg). wings attached.

POULARDE CUTLETS Castrated hen; the meat is tender. Boneless and skinless breast sold as Packs: By weight and by piece. double breast or single breast. Specify size when ordering. The product is prac- Sizes: 3 lb (1.3 kg) to 7 lb (3.1 kg). tical when white chicken meat is needed, Serving size: 5 oz (140 g), cooked because it will cook rapidly and there is boneless meat. little waste. Kitchen yields: One 5-lb (22-kg) bird = Packs: By weight. 3¼ lb (1.5 kg), cooked, bone in. = 2 lb 4 oz (1 kg), cooked meat. Sizes: Pieces range from 4 oz (112 g) to = 6 servings, boneless. 14 oz (400 g). Note: There will be some trimmings Serving sizes: 7 oz (200 g), for grilled that can be used for salad. main course. 6 oz (170 g), for breaded main course. ROASTER Large chicken. The 3½-lb (1.5-kg) size is Kitchen yields: Trimming waste is 5 often used for cutting chicken parts. percent or less, depending on the uniformity to which pieces must be Packs: By weight and piece. cut. Trimming waste can be cooked Sizes: 3½ lb (1.5 kg), 4 lb (1.8 kg), or and used as chicken salad or used in 4½ lb (2.0 kg). other dishes. Kitchen yields: One roaster, 3½ lb (1.5 45 lb (20.2 kg) cutlets = 34 lb (15 kg) kg) = 1 double breast, 22 oz (610 g). cooked meat. Cooking loss = 25 = 2 legs, 9 oz (250 g) each. percent. = 4 oz (170 g), wings. GIBLETS = 8 oz (225 g), neck and bones. Available as liver only or with hearts and = 4 oz (112 g) giblets, wrapping paper, stomachs included. liquid. Pack: By weight. Livers are often sold in FRESH CHICKEN PARTS 5-lb (2.2-kg) tubes. Kitchen yields: There is about 5 percent BREAST trimming loss for chicken livers. Available as single and as double breast. Hearts and stomachs have no Single breast is available with bone in trimming loss but must be washed and boned. Boned and skinless double well before use. breast is often marketed as chicken cutlet. The term French-cut double breast LEGS refers to a breast with wings and back removed. Packs: By weight and by piece. Packs: By weight and piece. Sizes: 6 oz (170 g), 8 oz (225 g), and Sizes: 10 oz (280 g), single breast, bone 10 oz (280 g). in, skin on. Serving sizes: 8 oz (225 g), leg for 8 oz (225 g), single breast, boneless, broiling. skin on. 6 oz (170 g), leg for stuffing. 16 oz (450 g) to 18 oz (510 g), double 10 oz (280 g), leg for cutting into 6 breast, French cut. tidbits.

220 | Meat and Meat Products CHICKEN PROCESSED CHICKEN PRODUCTS

Kitchen yields: Trim is important. Drumsticks: 2.6 oz (75 g), 112 pieces Inexpensive legs frequently have too per pack. much backbone still attached. Whole legs: 6.5 oz (180 g), 50 pieces per pack. NECKS AND BACKS Drumettes: 1.4 oz (40 g), 175 pieces Sold fresh or frozen, with little difference per pack. in quality. Used for sauces and stocks. Wings: 2.5 oz (70 g), 96 pieces per Packs: Sold by weight, normally 5-lb pack. (2.25-kg) bags. Kitchen yields: 10 lb (4.5 kg) bones = PROCESSED CHICKEN PRODUCTS 2 gal (7.6 l) chicken stock. Numerous processed chicken products 100 lb (45 kg) bones = 20 gal (76 l) are on the market. Some are fully chicken stock. cooked; others are ready to cook. Note: Boil stock no longer than 1 hour. Breaded boneless products: TENDERS Nuggets: ½ oz (14 g) to 1¼ oz (35 g). The tender is the inside muscle of the Patties: 2½ oz (70 g) to 4 oz (112 g). breast, available skinless. Breast filets: 3 oz (85 g) average. Tenders: 1.2 oz (34 g) average. Packs: By weight, often 5-lb (2.25-kg) bags. Bone-in breaded segments: Breast halves: From 8 oz (225 g) up. Kitchen yields: Some trimming is Drumsticks: From 3.9 oz (110 g) up. necessary. Thighs: From 6.9 oz (200 g) up. WINGS Wings: 3.3 oz (93 g). Sold by weight as whole wings or middle Drumettes: From 1.6 oz (45 g) up. joints only, tips off. Precise specifications Breaded random pieces: Average are important when ordering. weight: 5 oz (140 g) per piece. Sizes: 1.5 oz (40 g) to 2.5 oz (70 g). COOKED, BONELESS CHICKEN MEAT Kitchen yields: 1 lb (450 g) = 10 pieces average. Trim is important; the Packs: 10-lb (4.5-kg) bags, IQF, all second joint should be specified. white meat. 10-lb (4.5-kg) bags, IQF, white and FROZEN CHICKEN PARTS dark meat. Most frozen chicken parts are machine Kitchen yields: There is no waste, but cut, with bone in. Packs vary among product tends to be dry. manufacturers. Parts, with back bone included: NONBREADED, BONE-IN, MARINATED Quarters: 8.7 oz (250 g), 60 pieces per BREASTS pack. Pack: IQF, ready for broiling. Halves: 17.9 oz (508 g), 30 pieces per Sizes: 4 oz (112 g) and 6 oz (170 g). pack. Pieces: 4 oz (112 g) and 4½ oz (125 g), Kitchen yields: There is no waste. 96 or 108 pieces per pack. STUFFED BREASTS Segments: Stuffed breasts are available with a Breast halves: 6.4 oz (180 g), 48 pieces number of different stuffings. Some per pack. products are fully boneless, other prod- Thighs: 3.6 oz (100 g), 96 pieces per ucts have the wing bone still attached. pack. Available raw and prebrowned.

Meat and Meat Products | 221 CHICKEN DUCK VARIETIES AND PRODUCTS

Packs and sizes: Twenty-four 7-oz (200- Chicken: 1¾ lb (0.8 kg) to 2 lb (900 g) g) and 8-oz (225-g), breasts bone in. each. Twenty-four 6-oz (170-g) breasts, Cornish hen: 18 oz (510 g) to 21 oz boneless. (600 g) each. Chicken Breasts: 8 oz (225 g) average, SMOKED CHICKEN PRODUCTS boneless. Sizes, whole birds: Kitchen yields: The products are fully Capon: 4 lb (1.8 kg) to 5 lb (2.2 kg) cooked and ready to serve. each.

DUCK VARIETIES AND PRODUCTS

Most ducks are shipped frozen, but fresh WHOLE BARBERIE DUCKLING ducks are also available in some markets. Packs: 4 drakes, 22 lb (9.9 kg) to 32 lb The most common breeds are Barberie, (2.8 kg), per case. Peking, Mallard, and Moulard. Canvas- 6 hens, 21 (9.4 kg) to 30 lb (3.5 kg), back duck is a wild duck and seldom per case. available commercially. The name for a male duck is drake. Sizes: Drake, average 8 lb (3.6 kg). Hen, average 4 lb (1.8 kg). BARBERIE DUCKLING PRODUCTS Weight: Includes gizzards and necks. Bred from the Muscovy stock, this duck- Kitchen yields: ling is often sold as breast only, to be Drake: 5 to 6 servings, using breast only, grilled and served medium rare. Barberie served medium rare. duckling is leaner than other breeds. 2 leg servings, main course. BARBERIE DUCKLING BREASTS Hen: 2 servings, using breast only, served medium rare. Packs and Sizes: Boned breasts, male, six 2 leg servings, appetizer, or 1 serving, 27-oz (750-g) to 38-oz (1-kg) case. main course. Boned breast, female, twelve 19-oz (530-g) to 23-oz (640-g) case. MALLARD DUCKLING Weight: For double breasts. Mallard ducks are farm-raised gamy birds; they are leaner than Peking ducks. Kitchen yields: Drake, double breasts = 5 to 6 servings, medium rare. Packs: 10 to 12 ducklings per carton. Hen, double breasts = 2 servings, Average sizes: 1¾ (0.8 kg) to 2¾ lb medium rare. (1.2 kg). Kitchen yields: 1 duckling per serving. BARBERIE DUCKLING LEGS Packs: 36 per case, drake or hen. MOULARD DUCK BREASTS Moulard ducks are a cross of Muscovy or Sizes: 10 oz (280 g) to 12 oz (340 g), Barbary drakes and Peking duck hens. drake. The breed was developed in Israel for the 5 oz (140 g) to 7 oz (200 g), hen. production of foie gras and is now raised Serving size: 1 drake leg = 1 serving, in the United States. Moulard breasts are main course. used in fine restaurants and the breasts 1 hen leg = 1 serving, appetizer. are usually referred to as magret.

222 | Meat and Meat Products DUCK VARIETIES AND PRODUCTS OTHER DUCK PRODUCTS

Pack: By weight and piece. 8 oz (225 g) = 16 portions per case. Size: Boneless single breast: 10 oz (280 g) Serving sizes: 4 oz (112 g), appetizer. to 16 oz (450 g). 6 oz (170 g) or 8 oz (225 g), as main Boneless double breast: 2 lb (900 g). course. Kitchen yields: One boneless breast = 2 Kitchen yields: There is no waste. servings, cooked medium rare. DUCK FAT, RENDERED PEKING DUCK Packs: 6-lb 11-oz (3-kg) tubs. 20-lb (9-kg) tubs. PEKING DUCK BREASTS, BONELESS DUCK LIVER, FRESH FOIE GRAS Packs: 12 breasts per bag, 4 bags to a Domestic foie gras of excellent quality is master carton. produced in a number of states and is Sizes: 10 oz (280 g) to 12 oz (340 g). readily available. The size and weight of 12 oz (340 g) to 14 oz (400 g). the livers and the presence of blemishes 16 oz (450 g) to18 oz (500 g). determines the grade. For canned Goose Serving sizes: One 12-oz (340-g) to 14-oz Liver Products, see the Groceries section. (400-g) breast, well done. Season: Fall and winter, but often PEKING DUCK LEGS available year-round. Pack: 36 legs per case. Packs and Grades: Grade A: 14 oz (400 g) to 22 oz (625 g). Sizes: 6 oz (170 g) to 8 oz (225 g), bone in. Grade B: 11 oz (310 g) to 13 oz (360 g). Serving size: 2 legs per serving, main Grade C: 7 oz (200 g) to 10 oz (280 g). course. Serving size: 3 oz (85 g), raw (2 slices), Kitchen yields: 1 case = 18 portions. as appetizer. PEKING DUCKS, WHOLE Kitchen yields: One 18-oz (500-g) liver Available fresh or frozen. Long Island = 4 to 5 appetizer servings. There used to be a large shipper of these ducks. will be some trimmings left over. The Packs: 6 ducks per case, in various largest livers are the best for cooking weight ranges: in slices. Livers should always be cooked pink. The smaller livers are Sizes: 4 lb (1.8 kg) to 4½ lb (2 kg). more economical when making paté. 4½ lb (1.8 kg) to 5 lb (2.25 kg). 5 lb (2.25 kg) to 6 lb (2.7 kg). DUCK MEAT, IQF Serving size: Half duck, boned. Uncooked leg meat, good product for stir-fried dishes. Kitchen yields: 4½ lb (1.8 kg) to 5 lb (2.25 kg) when serving ½ boned duck. Packs: 5-lb (2.25-kg) boxes. 6 lb (2.7 kg) when serving ¼ duck, Serving size: 5 oz (140 g), stir-fried. bone in. Kitchen yields: 5-lb (2.25-kg) box = 16 servings. OTHER DUCK PRODUCTS DUCK STRIPS, BREADED BREASTS, SKINLESS AND BONELESS Frozen, raw strips, available lightly Raw breasts are available plain or mari- breaded with or without almonds. nated in teriyaki, vinaigrette, or green peppercorn marinade. Packs: 5-lb (2.25-kg) boxes. Packs: Sizes: 1 oz (28 g) to 1½ oz (42 g) strips. 4 oz (112 g) = 32 portions per case. Kitchen yields: About 65 pieces per box. 6 oz (170 g) = 16 portions per case. Use as hors d’oeuvres or as appetizer.

Meat and Meat Products | 223 DUCK VARITIES AND PRODUCTS HARE

ROASTED DUCK Kitchen yields: Product is ready to use. Fully cooked product, available boneless There is no waste. and with bone in. Packs: Boneless ducks, 12 per carton. SMOKED DUCK Bone-in ducks, 10 per carton. Available whole and as smoked breast. Sizes: 11 oz (310 g) to 13 oz (360 g), Weights: 3½ lb (1.5 kg) to 5 lb (2.2 kg) boneless. for whole duck. 14 oz (400 g), boneless breasts with sauce. Breast sizes vary greatly. 15 oz (420 g) to 17 oz (480 g), bone in. Kitchen yields: Products are fully cooked.

GOAT Breasts: 2 lb (900 g) average. Available in ethnic markets. Serving size: 3 oz (85 g), as appetizer. Sizes: Whole carcass, from 30 lb Kitchen yields: Purchase breasts only (13.5 kg) to 60 lb (27 kg). for best yield. Trimming waste and Best sizes: 30 to 40 lb (13.5 to 18 kg). fat are about 20 percent of weight. Kitchen yields: Goat is generally less fatty than lamb. Use lamb cuts and GUINEA HEN yields as guidelines. Available fresh and frozen. Normally sold whole. Called pintade in French. GOOSE Available fresh and frozen. Average sizes: 2¼ lb (1 kg) to 2½ lb (1.1 kg). Packs: 4 geese per carton. Kitchen yields: 1 bird = 2 servings. Sizes, whole geese: 8 lb (3.6 kg) to 10 lb (4.5 kg). HARE 10 lb (4.5 kg) to 12 lb (5.4 kg). 12 lb (5.4 kg) to 14 lb (6.3 kg). Available fresh and frozen. Hare has dark 14 lb (6.3 kg) and larger. meat, as opposed to rabbit, which has light meat. Sold skinned and with skin Best size: 10 lb (4.5 kg). Larger geese on. may be tough. Season: Fall and winter. Kitchen yields: One 10-lb (4.5-kg) goose = 6 servings. Average size: 4 lb (1.8 kg), skinned and eviscerated. GOOSE LIVER Serving sizes: 1 leg or 1 whole saddle See Duck Liver for fresh products; for piece. Canned Foie Gras, see the Groceries section. Kitchen yields: 1 hare = 3 servings, consisting of 2 legs and 1 saddle SMOKED GOOSE piece. Shoulders and racks can be Available whole and as boneless breasts. boned and the meat used as an Sizes: Whole birds: 7 lb (3.1 kg) to 9 lb appetizer, but it is a labor-intensive (4 kg). process.

224 | Meat and Meat Products LAMB AND MUTTON LARGER CUTS OF DOMESTIC LAMB AND MUTTON

LAMB AND MUTTON

Lamb is less than 1 year old; mutton is Servings: over 1 year old, but should not be older Lamb: 25 on buffet. than 2 years. The term yearling is used for Mutton: 30 on buffet. animals 1 year old. The term spring lamb indicates that the animal was born the Kitchen yields: Good buffet piece when same year it is slaughtered. It is generally 3 roasted whole. months old, but can be marketed as late as BREAST, MBG #209 October of the same year it was born. The Weights: 6 lb (2.7 kg) to 11 lb (5 kg). American Lamb Council is recommending a change in some of the specifications listed Kitchen yields: The piece is fatty. Best here in order to make the cuts easier to use. use is boiling, then removing excess The new specifications are listed on pages fat and riblets. When the meat is 226–227. Note that carcasses are not split. cold, it can be cut into slivers, breaded, and grilled. For barbecued LARGER CUTS OF DOMESTIC LAMB riblets, see Denver-Style Ribs, MBG AND MUTTON #209 A. BABY LAMB CHUCK, SHOULDER, MBG #207 Sold often whole, with the pelt on, in Whole shoulder, square cut, not split, ethnic markets. It is a delicacy, and por- bone in. The meat can be fatty. Use for tioning requires considerable skill. Baby stew or make boneless roast. Boneless lamb is not a banquet item. roast is fatty and will not slice well. The piece requires boning, and it is advisable Weight range: 20 lb (9 kg) to 40 lb (18 kg). to purchase Boneless Shoulder, MBG Best sizes: 26 lb (11.7 kg) to 30 lb #208. (13.5 kg), pelt on. Weight range, lamb: 10 lb (4.5 kg) to Serving size: 5 oz (140 g). 18 lb (8.1 kg). Kitchen yields: One 28-lb (12.6-kg) Best weight: 18 lb (8.1 kg). lamb = 22 servings. The carcass is Serving size, stew: 10 oz (280 g) raw, divided into legs, boneless shoulders, about 6 oz (170 g) cooked. racks, and saddle. The parts are very small, and slices from various parts Kitchen yields: 18 lb (8.1 kg), shoulder are normally included in each = 10 lb (4.5 kg), boned and trimmed. serving. The meat should be cooked 10 lb (4.5 kg), meat = 16 servings. lightly pink. CHUCK, SHOULDER, BONELESS, MBG #208 The product is often sold rolled and tied, LAMB OR MUTTON CUTS ready for roasting, but it can be cut for BACK, MBG #236 stew. Whole back with rack and loin still Weight range: 4 lb (1.8 kg) to 8 lb (3.6 kg). attached. Best size for roasting: 6 lb (2.7 kg). Weights: Serving size: 5 oz (140 g), roast. Lamb: 8 lb (3.6 kg) to 15 lb (6.7 kg). Kitchen yields: One 6-lb (2.7-kg) roast Mutton: 11 lb (4.9 kg) to 26 lb (11.7 kg). = 12 servings. Note that the Best size: shoulder must be cooked well done. Lamb: 15 lb (6.7 kg). Calories: 5 oz (140 g), cooked roast = Mutton: 20 lb (9 kg). 575 calories.

Meat and Meat Products | 225 LAMB AND MUTTON NEW SPECIFICATIONS FOR DOMESTIC LAMB AND MUTTON

DENVER-STYLE RIBS, MBG #209 A 1 loin = 6 servings, roast, or 12 Weights: 4 lb (1.8 kg) to 6 lb (2.7 kg). medallions. 1 loin = 8 chops. Serving size: 12 oz (340 g), raw. RACK, MBG #204 Kitchen yields: The product has much The rack is usually sold with 8 ribs, better trim than Breast, MBG #209. although in some parts of the country 9 The ribs are trimmed to about 3 in ribs are acceptable. The rack is not split (75 mm). and requires skilled butchering. There is LEGS, MBG #233 considerable waste material to dispose of. The weights listed are for pairs of legs, Most operations purchase racks ready to bone in. Note that single legs, boneless, roast. The term French lamb chop refers to shank off, and tied, are available in the a completely trimmed chop, all fat 6 lb (2.7 kg) to 8 lb (3.6 kg) range as removed. MBG #234B. Weight range: 4 lb (1.8 kg) to 5 lb (2.2 Sizes: 14 lb (6.3 kg) to 23 lb (8.5 to kg). 10.3 kg), pair, not split. 5 lb (2.2 kg) to 6 lb (2.7 kg). Best sizes: 18 lb (8.1 kg), pair, 9 lb (4 kg), 6 lb (2.7 kg) to 8 lb (3.6 kg). single leg. Best sizes: 6 lb (2.7 kg) to 8 lb (3.6 kg). Serving size: 6 oz (170 g), roast, Serving size: 8 oz (225 g), roast, cooked medium rare. with bone, 2 slices medium rare. Kitchen yields: One 9-lb (4-kg) single 1 piece, 9 oz (250 g), rib chop, or 2 leg, bone in, oven ready = 7½ lb pieces, 4½ oz (125 g) each. (3.3 kg). Kitchen yields: One double rack, 7 lb Sliced, with bone in = 8 to 10 servings. (3.1 kg) = 6 servings, roast or chop. One 9-lb (4-kg) single leg, boneless and SHANK, MBG #210 tied = 6¼ lb (2.8 kg). Foreshank for braising whole. The item Machine sliced = 12 servings. has been rediscovered by young chefs Calories: 4 oz (112 g), roast = 480 because it is flavorful and inexpensive. calories. Weights: 1 lb (400 g) to 2.5 lb (1.1 kg). LOIN, MBG #232 Best size: 1 lb (400 g). Full loin, with kidneys, kidney fat, and Serving size: 1 shank. flanks attached. This piece requires exten- sive skilled butchering and generates NEW SPECIFICATIONS FOR DOMESTIC much waste. It is partially trimmed. LAMB AND MUTTON Sizes: 5 lb (2.2 kg) to 12 lb (4.5 to 5.4 kg). BONELESS SADDLE Best sizes: 8 lb (3.6 kg) to 10 lb (4.5 kg). Sizes: 1½ lb (675 g) to 2 lb (900 g). Serving size: 5 oz (140 g). boneless roast. 2 pieces, 3¼-oz (90-g) boneless Serving size: 5 oz (140 g), roast, cooked medallions. medium rare. 1 piece, 7-oz (200-g) bone-in loin chop. Kitchen yields: 1 loin = 4 servings. Kitchen yields: One 10-lb (4.5-kg) loin = 2 halves, BONELESS SARATOGA ROLL boned, trimmed, and rolled. Rolled boneless shoulder, leaner and 1 half loin = 20 oz (570 g). smaller than shoulder roll. 1 half loin = 3 servings roast. Sizes: 1½ lb (675 g) to 2 lb (900 g).

226 | Meat and Meat Products LAMB AND MUTTON QUICK LOOK-UP FOR POPULAR LAMB DISHES

Serving size: 6 oz (170 g), roast, cooked, STEAMSHIP LEG well done. Ready-to-roast leg, sirloin removed, Kitchen yields: One 2-lb (900-g) piece = aitchbone removed, shank left attached. 4 servings. Sizes: 6 lb (2.7 kg) to 8 lb (3.6 kg). Serving size: 6 oz (170 g), cooked, BONELESS SIRLOIN medium rare. Roast whole or cut into medallions. Kitchen yields: One 7-lb (3.1-kg) leg = Sizes: 2 lb (900 g) to 3 lb (1.3 kg). 12 to 14 servings on buffet. Serving sizes: 5 oz (140 g), roast, medium. TENDERLOIN 6 oz (170 g), raw, 2 medallions per All fat removed, silver skin on. The item serving. is suitable for quick roasting whole or serving on skewers. Kitchen yields: One 3-lb (1.3-kg) piece = 8 servings, roast. Sizes: 4 oz (112 g) to 5 oz (140 g). = 7½ servings, medallions. Pack: 5 lb (2.2 kg) per box. BONELESS SHOULDER ROLL Serving size: 1 piece. Sizes: 4 lb (1.8 kg) to 6 lb (2.7 kg). Kitchen yields: 1 box = 16 to 18 pieces. Serving size: 6 oz (170 g), roast, cooked, QUICK LOOK-UP FOR POPULAR LAMB well done. DISHES Kitchen yields: One 5-lb (2.2-kg) piece BONE-IN LOIN CHOP = 10 to 11 servings, roast. Serving size: 1 piece, 7 oz (200 g). DENVER RIB Purchase: 10-lb (4.5-kg) Loin, MBG Whole ribs, trimmed and ready to use. #231. Size: 12 oz (340 g). Kitchen yields: 1 loin = 8 chops. Serving size: 12 oz (340 g). BONELESS LOIN CHOP DOUBLE BONELESS LOIN Serving size: 2 pieces, 3¼ oz (90 g) Weight: 3½ lb (1.5 kg) to 4½ lb (2 kg). each. Packs: 2 double loins per box. Purchase: 10-lb (4.5-kg) Loin, MBG #231. Serving Size: 5 oz (140 g), roast, Kitchen yields: 1 loin = 6 servings, 12 medium rare. pieces. 6 oz (170 g), raw, chops, 2 per person. BONELESS ROAST LOIN Kitchen yields: One 4-lb (1.8-kg) piece Serving size: 5 oz (140 g), cooked, = 11 servings. medium rare. = 10 chops. Purchase: 10-lb (4.5-kg) Loin, MBG DOUBLE BONELESS LOIN CHOP #231. Lean, without tenderloin. Kitchen yields: 1 loin = 6 servings. Size: 6 oz (170 g). LAMB STEW FRENCH RACK It is recommended that a blend of shoul- Sizes: 1¾ lb (0.8 kg) to 2¼ lb (1 kg). der meat, for flavor, and leg meat, for consistency, be used. Shoulders can be Packs: 6 racks per box. fatty and may require extensive Kitchen yields: 1 rack = 3 servings. trimming.

Meat and Meat Products | 227 LAMB AND MUTTON SPECIFICATIONS FOR NEW ZEALAND LAMB

Serving size: 10 oz (280 g), raw; about 50 pieces New Zealand boneless short 6 oz (170 g), cooked. loin, 6.2 oz (176 g) each. Purchase: 2 Shoulders, Boneless, MBG Kitchen yields: 50 servings. #208, 8 lb (3.6 kg). 1 Leg, boneless, MBG #234 B, 9 lb (4 kg). PORTION-CONTROLLED LAMB Total usable meat: 23 lb stew meat. LOIN CHOPS Kitchen yields: 35 servings. The chops are cut across the loin, all bones in, flank still attached. MOUSSAKA Baked eggplant and meat casserole, often Sizes: 4 oz (112 g) to 10 oz (280 g), in blended with rice or potatoes. increments of 1 oz (28 g). Serving size: 4 oz (112 g) ground lamb. Serving size: Two 6-oz (170-g) chops is the average dinner portion. Purchase: 2 Shoulders, Boneless, MBG #208, 8 lb (3.6 kg). RIB CHOPS Total usable meat: 15 lb (6.75 kg). The chops are cut across the rack; the Kitchen yields: 60 servings. blade bone and surrounding muscle are removed. RIB CHOPS Sizes: Serving size: One 9-oz (250-g) piece or Regular chops: 3 oz (85 g) to 10 oz (85 two 4½-oz (125-g) pieces. to 280 g), in 1-oz (28-g) increments. Purchase: 9 Half Racks, 8 Ribs, Hotel Frenched chops: 3 oz (85 g) to 8 oz (225 Size, MBG #204, 7 lb (3.1 kg). g), in 1-oz (28-g) increments. Kitchen yields: 50 servings. Serving size: Two 6-oz (170-g) chops is the average dinner portion. SMALL CHOPS FOR RECEPTIONS Serving size: One 3½-oz (100-g) chop. SHOULDER CHOPS Bony chops cut across the blade and arm Purchase: 7 Racks, 8 Ribs, Hotel Size, bone; best served braised with vegetables. MBG #204, 5 lb (2.2 kg) each. Sizes: 4 oz (112 g) to 8 oz (225 g), in 1- Kitchen yields: 100 chops. oz (28-g) increments. ROAST LEG OF LAMB Serving size: Two 6-oz (170-g) chops is Serving size: 5 oz cooked meat, medium the average dinner portion. rare. STEW MEAT Purchase: 2 Double Legs, MBG #233, 18 Packs: By weight. lb each, if machine sliced, or 5 single legs, 9 lb (4 kg) each, if sliced Kitchen yields: Stew meat is cut from on bone, or different muscles, and therefore 3 Boneless Legs, MBG #234 A, 7 lb (3.1 tenderness varies. Shrinkage is about kg) to 8 lb (3.6 kg) each. 35 to 40 percent. 10 lb (4.5 kg) = 15 servings. Kitchen yields: 50 servings. SHISH KEBAB SPECIFICATIONS FOR NEW ZEALAND LAMB Serving size: 6 oz, raw. New Zealand lamb is generally half the Purchase: 2 Double Legs, MBG #233, 18 size of domestic lamb. It is best pur- lb (8.1 kg) each, or chased fully trimmed, ready for use.

228 | Meat and Meat Products LAMB AND MUTTON OSTRICH

BONE-IN LOIN CHOPS 20 pieces per box. Weights: 3 oz (75 g) to 3¼ oz (92 g). 80 pieces per carton. Packs: 48 to 52 per 10-lb (4.5-kg) box. Serving size: 1 piece per person, roasted 4 boxes per master carton. whole or used as shish kebab. Serving size: 3 pieces, as main course. BONELESS STEW MEAT Kitchen yields: 16 servings per box. Packs: 10-lb (4.5-kg) boxes. 40-lb cartons. BONE-IN RACKS Packs: 2 pieces per vacuum pack. SEMIBONELESS LEGS 10 pieces per box. Weight: 3 lb (1.3 kg). 40 pieces per carton. Packs: 4 pieces per vacuum pack. Weights: 6 oz (175 g) to 8 oz (225 g). Serving size: 4 oz (112 g). Serving size: 1 piece per person. Kitchen yields: One 3-lb (1.3-kg) leg = Kitchen yields: Ready-to use-product, 8 servings, medium rare. little trimming is needed. Popular SHANKS banquet item. Packs: 20 pieces per box. BONELESS SHORT LOIN 80 pieces per master carton. Weight: 6.2 oz (175 g). Weight: 9.2 oz (260 g) each. Packs: 4 pieces per vacuum pack. Serving size: 2 shanks.

OSTRICH BACK TENDERLOIN Ostrich meat is low in fat and is a low- Tender, average weight 1.5 lb (675 g). cholesterol alternative for other dark THIGH meats. The meat became somewhat pop- ular in Europe in the year 2000 because Top loin: Tender, average weight 1.5 lb of mad cow and foot-and-mouth dis- (675 g). eases. Ostrich meat is concentrated in the Fan: Tender, average weight 3 lb (1350 thighs and legs, as the breast muscle is g) to 4 lb (1800 g). rather small. Because the meat is dry, it Round: Medium tender, average weight is best cooked medium rare or braised. 3 lb (1350 g) to 4 lb (1800 g). The eggs are edible and are considered a delicacy. Most supply is domestic. Tip: Medium tender, average weight 2 lb (900 g). OSTRICH EGGS Oyster: Medium tender, average weight About 3 lb (1.3 kg) and larger. 1.5 lb (675 g). OSTRICH MEAT Inside strip: Tender, average weight 1.5 lb (675 g). LEG Inside leg Medium tender, average Outside strip: Tender, average weight 1.5 lb weight 2 lb (900 g). (675 g). Outside leg Medium tender, average Packs: 10 lb (4.5 kg). weight 2 lb (900 g) to 3 lb (1350 g). Ground meat: Available in bulk and in Mid-leg Medium tender, average weight 8-oz (225-g), 5.3-oz (160-g), and 1.5 lb (675 g) to 2 lb (900 g). 4-oz (110-g) individual packages.

Meat and Meat Products | 229 OSTRICH PORK, LARGER CUTS

Available portion packs: PHEASANT Eighty 2-oz (56-g) medallions in 10-lb Available eviscerated, fresh and frozen. (4.5-kg) cartons. Male birds with feathers are also avail- Forty 4-oz (112-g) medallions in 10-lb able for display. Pheasants are in the (4.5-kg) cartons. poultry family, and farm-raised birds Seventy 6-oz (170-g) medallions in have light-colored meat and little game 15-lb (6.75-kg) cartons. flavor. Serving size: 6 oz (170 g), raw. Sizes, whole birds: Kitchen yields: Meat is completely 15 oz (425 g) to18 oz (510 g). trimmed, and there is little shrinkage 20 oz (570 g) to 32 oz (900 g). when cooked medium rare. 2 lb (900 g) to 2½ lb (1.1 kg). 2½ lb (1.1 kg) to 3 lb (1.3 kg). Calories: 6 oz (170 g) = 194 calories (98 percent fat free). Serving sizes: One 15-oz (425-g) to 18- oz (510-g) bird. One-half 2-lb (900-g) bird. PARTRIDGE Kitchen yields: Use 3-lb (1.3-kg) birds Chukar and Bartavelle partridges are when serving breast only. available. Average sizes: 14 oz (400 g) to 16 oz SMOKED PHEASANT (450 g). Available as whole bird. Smoked pheasant Serving size: 1 whole bird. breasts are available in some markets. Sizes: 2¼-lb (1-kg) to 2¾-lb (1.2-kg) whole birds.

PORK AND PORK PRODUCTS

Pork products generally come from animals BELLY, MBG #408 under 1 year of age, and for this reason all Fresh belly is often referred to as green cuts are relatively tender. Pork parts are belly; the same piece is also available not quality graded, although the carcass is salted. Completely boneless piece, with yield graded. Selection #1 is normally used skin attached; skinned belly is available for foodservice. as MBG #409. Sizes: PORK, LARGER CUTS With skin: 10 lb (4.5 kg) and up. Skinned: 7 lb (3.15 kg) and up. BACK RIBS, MBG #422 Rib bones with some loin meat still Best size: 10 lb (4.5 kg), skinned belly. attached. Ribs over 3 lb (1.3 kg) can be Kitchen yields: Skin is difficult to tough. remove. Skin weighs about 20 Weight ranges: Under 1½ lb (0.6 kg). percent of whole belly. 1½ lb (600 g) to 3 lb (1.3 kg). BONES, MBG #421 Over 3 lb (1.3 kg). Neck bones, excellent for making stocks Serving size: 1 lb (450 g). or sauces. Available by weight.

230 | Meat and Meat Products PORK AND PORK PRODUCTS PORK, LARGER CUTS

BUTT, SHOULDER, MBG #406 Weight ranges: Called a Boston butt, this is a piece from 10 lb (4.5 kg) to 14 lb (6.3 kg). the shoulder, with the blade bone in. 14 lb (6.3 kg) to 17 lb (7.6 kg). Roast, stew, or use for ground pork. 17 lb (7.6 kg) to 20 lb (9.0 kg). Sizes: 4 lb (1.8 kg) to 8 lb (1.8 to 3.6 kg). Recommended size: 14 lb (6.3 kg). 8 lb (3.6 kg) to 12 lb (3.6 to 5.4 kg). Serving size: 5 oz (140 g), roast ham. Best size: 7 lb (3.1 kg). Kitchen yields: One 14-lb (6.3-kg) ham Kitchen yields: One 7-lb (3.1-kg) piece = 24 to 26 servings. = 6 lb (2.7 kg), boned and trimmed. HAM, SKINNED, SHORT SHANK, MBG CAUL FAT #402 A Net-like fat layer, which keeps the intes- Same specifications as for regular ham, tines in place. Most caul sold to but skin and underlying fat are partly foodservice operations is from pigs. Caul removed. is used to wrap paté, meat loaves, and Recommended size: 12 lb (5.4 kg). other soft ground-meat products to pro- vide moisture during the cooking process Kitchen yields: The removed skin and and to retain the shape. fat are about 8 to 10 percent of weight. Yield is about the same as Pack: By weight. for regular ham. Kitchen yields: Caul is available fresh or frozen. It should be kept in ice water LIVER until used. Occasionally it is sold Pork liver is generally used as a paté salted. ingredient. Weights: 3 lb (1.3 kg) to 4 lb (1.8 kg). FRESH HAM, BONED AND NETTED, MBG #402 B Kitchen yields: 5 percent loss, trimming Fresh boneless ham with all skin and skin. removed. Smaller hams are easier to slice LOIN, MBG #410 than larger pieces. Smaller hams are gen- Full loin, including tenderloin and blade. erally leaner than larger hams. The piece requires skilled butchering Sizes: 6 lb (2.7 kg) to 8 lb (3.6 kg). before use. 8 lb (3.6 kg) to 10 lb (4.5 kg). Weight ranges: 10 lb (4.5 kg) to 12 lb (5.4 kg). 10 lb (4.5 kg) to 14 lb (6.3 kg). Recommended size: 7 lb (3.1 kg). 14 lb (6.3 kg) to 17 lb (7.6 kg). Serving size: 5 oz cooked, roast ham, 17 lb (7.6 kg) to 20 lb (9 kg). main course. Serving size: 4 oz (112 g), cooked roast. 4 oz cooked, as sandwich meat. Recommended size: 12 lb (5.4 kg). Kitchen yields: One 7-lb (3.1-kg) ham, Kitchen yields: 1 lb (450 g), as slow roasted = 5 lb 4 oz. purchased = 8 oz (225 g), boneless, 5 lb 4 oz cooked meat = 16 servings, cooked. main course. One 12-lb (5.4-kg) loin = 20 servings, = 20 servings, sandwich. boneless roast. HAM, REGULAR, SHORT SHANK, MBG One 12-lb (5.4-kg) = 8 lb (3.60 kg) #401 A raw boneless meat. Basic bone-in fresh ham with shank cut Calories: 4 oz (112 g) cooked roast = short, some skin left on. 440 calories.

Meat and Meat Products | 231 PORK AND PORK PRODUCTS PORK, LARGER CUTS

LOIN, BONELESS, MBG #413 SHOULDER HOCKS, MBG #417 Full loin, including end pieces, but fully Also available are Ham Hocks, MBG boned; use for roasting whole. #417 A. Both items are usually used Weight ranges: cured and smoked. 6 lb (2.7 kg) to 8 lb (3.6 kg). Weight ranges: ½ lb (225 g) and up. 8 lb (3.6 kg) to 10 lb (4.5 kg). Kitchen yields: There is very little meat 10 lb (4.5 kg) to 12 lb (5.4 kg). when the skin and bones are Recommended size: 8 lb (3.6 kg). removed. Hocks make a very Serving size: 4 oz (112 g), cooked. gelatinous stock. Kitchen yields: One 8-lb (3.6-kg) loin = SHOULDER, SKINNED, BONELESS, 19 servings. MBG #407 This piece is boneless, with most of the LOIN, CENTER CUT, MBG #412A fat removed. It is excellent for braising or The piece still has 8 ribs, but the chine for making stew. bone and most other bones are removed. It is ready for roasting. The tenderloin is Weight ranges: 1½ lb (675 g) to 7 lb removed. Economical piece to purchase (3.15 kg). when trimmings are not needed. Best size: 5 lb (2.25 kg). Weight ranges: Serving size: Stew = 8 oz (225 g), raw; 4 lb (1.8 kg) to 6 lb (2.7 kg). 5½ oz (155 g), cooked. 6 lb (2.7 kg) to 8 lb (3.6 kg). Kitchen yields: One 5-lb (2.25-kg) piece 8 lb (3.6 kg) to 10 lb (4.5 kg). = 4¾ lb (2.1 kg). Recommended size: 8 lb (3.6 kg). One 5-lb (2.25-kg) piece = 9 servings Kitchen yields: One 8-lb (3.6-kg) loin = stew. 6 lb (2.7 kg) raw boned meat. SPARERIBS, MBG #416 PIG ROAST Whole sides with at least 11 ribs from See also Suckling Pig in this section. belly and breast. Recommended size: 100 lb (45 kg). Weight ranges: 1½ lb (0.6 kg) to 3 lb (1.3 kg). Kitchen yields: Calculate about 1½ lb 3 lb (1.3 kg) to 5 lb (2.2 kg). (670 g) per person. However, most 5 lb (2.2 kg) and up. pig roast dinners include hamburgers, hot dogs, corn on the Serving size: 1 lb (450 g) up. cob, and other items; therefore, one Kitchen yields: The piece is unwieldy, 100-lb (45-kg) pig is usually and the ribs are long. It is advisable sufficient for 100 customers. to purchase Spareribs, Breast Off, MBG #416 A. The size would be RIBS, COUNTRY STYLE, MBG #423 10 oz (280 g) to 16 oz (450 g) less. Basically a loin chop from the shoulder end, chine bone removed, cut horizon- SUCKLING PIG tally into two pieces, one piece containing the feather bones, the other piece the ribs. Weights: 8 lb (3.6 kg) to 40 lb (18 kg). Weight ranges: ROASTED WHOLE PIG FOR BUFFET 1 lb (450 g) to 2 lb (900 g). SERVICE 2 lb (900 g) to 4 lb (1.8 kg). Recommended sizes: 25 lb (11.25 kg) to 4 lb (1.8 kg) and up. 30 lb (13.5 kg). This size pig will still Serving size: 1 lb (450 g) or more. fit in a convection oven.

232 | Meat and Meat Products PORK AND PORK PRODUCTS PORTION CUTS OF PORK

Servings: 15 to 20 servings, as main Serving size: 2 chops, 5 oz (140 g) each, course. only rib bones still attached. PIG FILLED FOR GALANTINE Kitchen yields: One 8-lb (3.6-kg) loin = 10 servings. Size: 10-lb (4.5-kg). Servings: 40 to 50 servings, as appetizer ROAST FRESH HAM on buffet. Smaller hams are easier to slice than larger pieces and are generally leaner TENDERLOINS, MBG #415 A than larger hams. Excellent product, completely trimmed, Purchase: Ham, Boned and Netted, MBG side muscle off; available mostly frozen. #402B. Weight ranges: Recommended size: 7 lb (3.1 kg). 4 oz (112 g) to 8 oz (225 g). 8 oz (225 g) to 12 oz (340 g). Serving size: 5 oz (140 g) roast ham, 12 oz (340 g) to 16 oz (450 g). main course. 4 oz (142 g) sandwich meat. Serving sizes: Vary. Braised, whole = 8 oz (225 g) to 10 oz (280 g) raw. Kitchen yields: One 7-lb (3.1-kg) ham = 16 servings, main course, 20 servings, Kitchen yields: Very little trimming is sandwich. Note: In some operations needed. Roast or braise whole, or cut customers expect pieces of crisp skin into small medallions. when ordering ham. In that case, TRIMMINGS item MBG #401A must be purchased. Trimmings are available 90 and 80 per- This piece is not boned. cent lean. Good buy when making sau- sages. Also available is Ground Pork, ROAST FRESH SHOULDER MBG #496, in 5-lb (2.25-kg) bags. Purchase: Butt, MBG #406, called a Boston butt, with the blade bone in or QUICK LOOK-UP FOR POPULAR PORK Butt, MBG #406A, boneless, netted. DISHES Best weights: 7 lb (3.1 kg), bone in. BARBECUED SPARERIBS 5 lb (2.25 kg), boneless. Purchase: Spareribs, MBG #416, ribs Serving size: 5 oz (140 g). from belly and breast. Kitchen yields: One 7-lb (3.1-kg) or 5-lb Best weights: 1½ lb (600 g) to 3 lb (2.25-kg) butt = 12 to 14 servings. (1.3 kg). ROAST LOIN Or Purchase: Loin, Boneless, MBG #413, Purchase: Back Ribs, MBG #422, rib full loin, including end pieces, but bones with some loin meat still fully boned. attached. Best size: 8 lb (3.6 kg). Best weight: 1½ lb (1.3 kg). Serving size: 5 oz (140 g) cooked meat. Serving size: 1½ lb (675 g), raw. 1 lb (450 g), cooked weight. Kitchen yields: One 8-lb (3.6-kg) loin = 18 to 20 servings. Kitchen yields: 10 lb (4.5 kg) = 7 servings. PORTION CUTS OF PORK BROILED CHOPS BUTT STEAKS Purchase: Loin, Center Cut, MBG #412. Available with bone in and boneless. The Best weight: 8 lb (3.6 kg). meat is rather fatty.

Meat and Meat Products | 233 PORK AND PORK PRODUCTS PORK PRODUCTS

Weights: 4 oz (112 g), 5 oz (140 g), 6 oz Sizes: 8 sausages per lb (450 g), 10 or (170 g), and 8 oz (225 g). 12 per lb (450 g). Serving size: 6 oz (170 g). 1-lb (450-g), 2-lb (900-g), and 3-lb (1.3-kg) rolls. Kitchen yields: Use as braised steak 5-lb (2.25-kg) and 8-lb (3.6-kg) bulk with vegetables or with sauerkraut. buckets. CHOPS Serving size: 3 sausages for breakfast, Available in many sizes and 10 or 12 per lb size. configurations. Kitchen yields: Fat content of sausages BONE-IN CHOPS varies greatly. Average shrinkage by Cut across the loin, with all bones still weight is 35 percent. Precooked attached, starting at shoulder end. The products with little shrinkage are on least expensive cutlets. the market. Weights: 3 oz (85 g), 4 oz (112 g), 5 oz One 5-lb (2.2-kg) box, 8 size = 13 (140 g), and 6 oz (170 g). servings. One 5-lb (2.2-kg) box, 12 size = 20 Serving size: Two 4-oz (112-g) chops. servings. BONELESS CHOPS Cut from the boned full loin, from end to CANADIAN BACON end. The completely boneless chops are Cured and smoked boneless loin. Genuine the most expensive cuts. Canadian bacon is a product in its natu- Weights: 3 oz (85 g), 4 oz (112 g), 5 oz ral shape, often tied to a thin wood (140 g), 6 oz (170 g), and 8 oz (225 g). plank. There is also a pressed and rolled Serving size: Varies. product on the market. CENTER-CUT CHOPS Weights: Imported: 5 lb (2.2 kg) to 7 lb Available with or without the chine bone (3.1 kg). removed; also completely boneless. Roll: 7 lb (3.1 kg) to 9 lb (4 kg). Also available sliced in various sizes. Weights: 3 oz (85 g), 4 oz (112 g), 5 oz (140 g), 6 oz (170 g), and 8 oz (225 g). Kitchen yields: The imported product is packaged on top of a thin wooden Serving size: Varies. board. Waste and trim loss are about CHOPS WITH POCKET 5 percent. The rolled product has Available as rib chops or cut from the full very little waste. loin. Rib chops have the incision made at Serving size: 2 slices, 2 oz (56 g) each, the rib bone; the other chops have the total 4 oz (112 g), for breakfast. incision made from the outside. Kitchen yields: 6 lb (2.7 kg), imported Weights: 5 oz (140 g), 6 oz (170 g), and product = 24 servings. 8 oz (225 g). 8 lb (3.6 kg), rolled product = 30 Serving size: One 6-oz (170-g) or 8-oz servings. (225-g) chop, stuffed.

PORK PRODUCTS FATBACK Available fresh (called green) or salted. BREAKFAST SAUSAGES The product is also called larding pork. See Available in different sizes. Sausages also Belly, MBG #408. without pork are also available. Weight range: 12 lb (5.4 kg) to 14 lb Pack: 5 lb (2.2 kg). (6.3 kg), whole sides.

234 | Meat and Meat Products PORK AND PORK PRODUCTS HAM VARIETIES AND HAM PRODUCTS

Kitchen yields: Skin weighs about 20 Serving size: Breakfast, 3 slices, 16 to percent of product. When it is used 18 size is common. for paté, make sure to specify Salad garnish, 3 slices, 18 to 22 size, unsalted fatback (green). about 1 oz (28 g) cooked. Calories: 1 oz (28 g) = 200 calories. With pasta, such as carbonara, 4 slices, 1 18 to 22 size, about 1 3 oz (37 g). IRISH BACON Kitchen yields: Very similar to pancetta. See the follow- 16 to 18 size: ing entry. 1 lb (450 g) = 5½ servings, breakfast. KASSLER, MBG #545 9 lb (4 kg) = 50 servings. Kassler is the German name for smoked 18 lb (8.1 kg) = 100 servings. pork loin. 18 to 22 size: 1 lb (450 g) = 6½ servings. Weights: 10 lb (4.5 kg) to 14 lb (6.3 kg) 8 lb (3.6 kg) = 50 servings. and larger. 15½ lb (7 kg) = 100 servings. Best weight: 12 lb (5.4 kg). Other yields: 3¾ lb (1.7 kg) uncooked Serving size: 8 oz (225 g), 2 slices bacon = 25 salad servings. cooked, usually with 1 rib per 5 lb (2.2 kg) uncooked bacon = 25 serving. pasta carbonara servings. Kitchen yields: Product is normally sold 1 lb (450 g) = 5 oz (140 g), cooked. as full loin, with all bones attached, 1 cup crisp bacon bits, chopped fine = and requires boning when cooked. 4 oz (112 g). There is much waste. 13 oz (364 g), raw = 1 cup (0.23 l) One 12-lb (5.4-kg) loin = 12 servings. chopped bits, loose. 5-lb (2.25-kg) bacon = 6 cups bacon LARD bits. Rendered pork fat. Calories: 3 slices, 16 to 18 size, crisp, Packs: 1-lb (450-g) packages and larger. 1 oz (28 g) = 175 calories. Calories: 1 cup, 7.3 oz (200 g) = 1,885 3 slices crisp, 18 to 22 size, ¾ oz (21 g) calories. = 130 calories.

PANCETTA HAM VARIETIES AND HAM PRODUCTS Pancetta is the Italian term for rolled bacon, used for cooking or eaten uncooked. CANNED HAM Weight: 4½ lb (2 kg). Available in natural shape, square shape, and rectangular shape called Pullman SLICED BACON ham in many quality levels, ranging Bacon is available sliced in different from very lean to fatty. Pullman ham is thicknesses; also available precooked, available at 4 x 4 in (100 x 100 mm), which reduces shrinkage and cooking which is the standard size of sandwich time. bread. Some imported hams, such as Packs: 10-lb (4.5-kg), 12-lb (5.4-kg), Danish ham and Krakau (Polish) ham, and 15-lb (6.7-kg) boxes. have a reputation of being lean and mild. Other sizes are available. Weights: 6 lb (2.7 kg) to 16 lb (7.2 kg). Counts: 16 to 18 slices per pound (450 g). 18 to 22 slices per pound (450 g). Best sizes: 8 lb (3.6 kg) to 10 lb (4.5 kg). 30 slices special lean, no shrinkage. Serving size: 3 to 4 oz (85 to 112 g), 50 slices precooked. sandwich.

Meat and Meat Products | 235 PORK AND PORK PRODUCTS HAM VARIETIES AND HAM PRODUCTS

Kitchen yields: Basically, there is very Products available are imported ham little waste. Natural-shaped ham is from Parma, Italy, and domestically pro- harder to portion because of the shape. duced ham. Boneless hams are available Calories: 4 oz (112 g), very lean = 260 fully boned and with the shank on. The calories. amount of skin left on also varies greatly. The waste factor of bone-in ham COOKED HAM is high, because skin, shank, and bones Boneless ham, fully cooked, shaped and must be removed, which have only lim- wrapped. This ham is often used as ited kitchen use. Boneless hams in a nat- breakfast ham. A number of manufac- ural shape have high waste factor as turers produce hams under trade names. well, because the shank and skin must be Sizes: 7 lb (3.15 kg) to 10 lb (4.5 kg). removed. The fat cover can also be sub- stantial on both ham varieties. Serving sizes: 3 oz (85 g) to 4 oz (112 g), breakfast ham. Sizes: 11 lb (4.9 kg) to 14 lb (6.3 kg), 6 oz (170 g) to 7 oz (200 g), ham bone in. steak. 6 lb (2.7 kg) to 10 lb (4.5 kg), boneless. Kitchen yields: The ham is evenly Serving size: 1½ oz (42 g), about 2 shaped and can be cut on a slicing large or 3 medium well-trimmed machine. There is about 5 percent paper-thin slices. triming waste. Kitchen yields: One 8-lb (3.6-kg) ham = Forty 3-oz One 12-lb (5.4-kg) bone-in prosciutto (85-g) breakfast servings. = 4 lb 6 oz (2.1 kg) bones, fat, and Calories: 3 oz (112 g), lean and fat = trimmings. 250 calories. = 7 lb 10 oz (3.4 kg) usable meat. = 75 servings, slices of different shapes. HAM STEAKS One 9-lb (4-kg) boneless natural shape Fully trimmed, ready to eat, center-bone- prosciutto = 3 lb 3 oz (1.4 kg) in steaks, usually individually packaged. shank, fat, and scraps. Packs: 15-lb (6.75-kg) or 30-lb (13.5-kg) = 5 lb 13 oz (2.6 kg) usable meat. boxes. = 60 servings, slices of different shapes. Weights: 8 oz (225 g),12 oz (340 g), 14 oz One 7-lb (3.1-kg) boneless round (400 g), and 16 oz (450 g). prosciutto = 12 oz (340 g) waste and Serving size: 12 oz (340 g); serving is trim. large, but has center bone in. = 6¼ lb (2.8 kg) usable meat. = 60 servings, slices of smaller shapes. Kitchen yields: There is no waste. SERRANO HAM PICNIC HAM, MBG #526 Spanish ham resembling prosciutto. Yield Shoulder ham, often fatty, irregularly is comparable to that of prosciutto ham. shaped. Sizes: Vary, from 4 lb (1.8 kg) to 10 lb SMITHFIELD HAM (4.5 kg). Another name for Genuine Virginia Ham. Kitchen yields: The ham must be boiled, and the irregular shape requires VIRGINIA HAM trimming. Genuine Virginia Ham is manufactured from razorback hogs, air dried, lightly PROSCIUTTO HAM smoked, and coated with coarse ground Available with bone in, boneless in natu- pepper. Available raw and fully cooked, ral shape, and boneless round-shaped. with bone in and boned. Raw ham must

236 | Meat and Meat Products PORK AND PORK PRODUCTS RABBIT

be soaked overnight to remove salt and WHOLE SMOKED HAM, BONE IN, MBG then simmered. Fully cooked ham is #501 available sliced. Available both fully cooked, referred to as ready-to-eat, and uncooked. Most smoked Weights: 12 lb (5.4 kg) to 16 lb (7.2 kg), ham on the market is fully cooked. The whole, uncooked. hams are usually covered with net. The 10 lb (4.5 kg) to 12 lb (5.4 kg), ready shank is short, but all other bones are to eat, bone in. still attached. There may be a consider- 8 lb (3.6 kg) to 10 lb (4.5 kg), ready to able fat layer, and the knuckle is covered eat, boneless. with skin. Spiral-cut hams are popular Kitchen yields: Uncooked ham has consumer products consisting of bone-in about 50 percent waste. seasoned and fully cooked ham halves, Cooked ham has about 40 percent machine sliced to the bone. trimming and boning waste. Ready-to-eat boneless ham has about Weights: 12 lb (5.4 kg) to 20 lb (9 kg), 15 percent waste. ready-to-eat ham. 12 lb (5.4 kg) and more, uncooked ham. WESTPHALIAN HAM Serving size: 4 oz (112 g), sandwich. Juniper wood-smoked and dried ham, Kitchen yields: served uncooked in very thin slices. One 14-lb (6.3-kg) ready-to-eat ham Available from specialty butchers. = 2 lb (900 g) bones and waste. Weights: 3 lb (1.3 kg) to 5 lb (1.3 to = 10 lb 8 oz (4.75 kg) usable meat for 2.2 kg), boneless. slices. Serving size: 3 oz (100 g) for cold plate = 1 lb (0.67 kg) usable trimmings. or sandwich. = 40 servings, in slices. Kitchen yields: Better qualities have One 15-lb (6.75-kg) uncooked ham = skin and fat layer still attached, and 2 lb 8 oz (680 g) cooking loss. the piece is irregularly shaped. Calories: 4 oz (112 g) = 330 calories. Trimming waste is about 20 percent.

POUSSIN Packs: 12, 24, 40, and 56 whole birds to Poussin is the French name for small a case, or chicken; see Baby Chicken under Chicken. 6 per tray, 72 per master. Serving size: 2 birds. QUAIL Farm-bred quails are available fresh, Kitchen yields: Meat stuffing needed to frozen, or smoked, in the following stuff 50 birds = 3½ lb (1.5 kg). forms: whole, bone in, whole boned, or split. For Quail Eggs, see the Dairy Prod- ucts section. RABBIT Available fresh and frozen, whole and in BONED QUAIL pieces. Rabbits have white meat. Sizes: 3½ oz (100 g). Packs: Packs: 40 per case. Whole skinless, head and feet off WHOLE QUAIL 44-lb (19.8-kg) case, 1¾ lb (700 g) to Sizes: 4 oz (112 g) to 5 oz (140 g). 2½ lb (1 kg) each. 5 oz (140 g) to 6 oz (170 g). 28-lb (12.6-kg) case, 1½ lb (600 g) to 4 oz (112 g), split. 3½ lb (1.5 kg) each.

Meat and Meat Products | 237 RABBIT FRESH OR FROZEN WHOLE TURKEY

26-lb (11.7-kg) case, 4 lb (1.8 kg) to meat. Available fresh and frozen, whole 6 lb (2.7 kg) each. with bone in and boneless. Whole birds Irregular pieces: with bone in are often shipped with the 15-lb (6.7-kg) case. head on. Boning squab is labor-intensive. Loins, boneless: Season: Year-round; larger supply in Pack is by weight and piece, in sizes 6 spring. oz (170 g) to 9 oz (255 g). Pack: 12 squabs to a carton. Kitchen yields: One 2-lb (900-g) whole rabbit = two 8-oz (225-g) hind legs. Sizes: = one 8-oz (225-g) back piece. Whole: = 8 oz (225 g) shoulder and trim. 12 oz (340 g). One 2-lb (900-g) to 2½-lb (1-kg) rabbit 14 oz (400 g). = 3 servings. 16 oz (450 g). 20 oz (560 g). Calories: 5 oz (142 g), cooked = 290 Boneless: calories. 13 oz (365 g). SQUAB Best serving size: 16 oz (450 g) whole A squab is a young pigeon and should or 13 oz (365 g) boneless. not be confused with the squab chicken, Kitchen yields: One 20-oz (560-g) bird which is a baby chicken. Squab has dark will yield 2 each 5–6-oz (140–168-g) breasts.

TURKEY, WHOLE AND PARTS

FRESH OR FROZEN WHOLE TURKEY Serving size: 6 oz (170 g) cooked meat, Whole turkey is available fresh and white and dark. frozen. Although most production is Kitchen yields: One 22-lb (10.4-kg) bird frozen, there is a growing market for = 12 lb (5.4 kg) roasted meat, fresh turkey. including all scraps. Sizes: 5 lb (2.25 kg) to 9 lb (4.1 kg), 22 servings if sliced directly on the fryer/roaster. frame by hand. 8 lb (3.6 kg) to 16 lb (7.3 kg), hen. 24 servings if boned after cooking and 16 lb (7.3 kg) and larger, tom (male sliced on machine; there will be a bird). considerable amount of scraps. Best size: 22-lb (10.4-kg) tom. The 40 servings on buffet when served with larger the bird, the higher the other meats and salads. percentage of edible meat. Tom birds One 25-lb (11.25-kg) turkey = 4 rolls, have a higher percentage of meat 4 lb (1.8 kg) each, galantine. than fryers and hens. Calories for roasted bird: 6 oz (170 g), Average weight of parts: white meat only without skin = 300 Breast = 41 percent. calories. Drumstick = 14 percent. 6 oz (170 g), dark meat only without Thigh = 17 percent. skin = 360 calories. Wings = 11 percent. 6 oz (170 g) diced, mixed meat, 1 cup Necks and giblets = 8 percent. = 320 calories. Back, juices, paper = 9 percent.

238 | Meat and Meat Products TURKEY, WHOLE AND PARTS RAW TURKEY PARTS

RAW TURKEY PARTS paper or plastic film between slices. It can be breaded or flattened for roulades or BONELESS BREAST AND THIGH ROAST turkey scallopini. Available frozen; 99 Natural or slab shape, rolled or netted, percent fat free. ready to roast. Weights and Packs: 2 oz (56 g) each, Pack: 2 to 4 pieces per case. 1 1 8 in (3 mm) to 3 in (8 mm) thick in Weights: 4 lb (1.8 kg) to14 lb (6.3 kg). 30-lb (1.3-kg) and 40-lb (1.8-kg) Serving size: 4 oz (112 g). cases. 3 oz (85 g) each, in 64-count packs. Kitchen yields: One 12-lb (5.4-kg) breast 4 oz (112 g) each, in 48-count packs. = 7½ lb (3.4 kg). 6 oz (170 g) each, mechanically One 12-lb (5.4 kg) breast = 28 tenderized, in 32-count packs. servings. 8 oz (225 g) each, in 24-count boxes. BREAST MEAT BONE-IN CHOPS Serving sizes: Two 2-oz (56-g) pieces, 98 percent fat free, IQF slices with breast breaded, for main course; 3 pieces as bone. scallopini. Weights and Packs: 4-oz (112-g) chops One 2-oz (56-g) piece for buffet. in 36-count boxes. Kitchen yields: There is no waste, but 6-oz (170-g) chops in 24-count boxes. shrinkage is considerable. 8-oz (225-g) chops in 18-count boxes. Calories: 4 oz (112 g) = 176 calories. Kitchen yields: This product has limited use because it has the bone in. BREAST, WHOLE, BONE IN BREAST MEAT CUBES AND STRIPS Pack: 2 to 8 breasts per case. All-natural whole muscle meat, 99 per- Weights: 8 lb (3.6 kg) to 22 lb (9.9 kg). cent fat free, portion controlled, IQF. Serving size: 4 oz (112 g). Packs: 2 bags per carton. Kitchen yields: One 12-lb (5.4-kg) Weight: 5-lb bags per carton, 10 lb breast = 7½ lb (3.4 kg). (4.5 kg). One 12-lb (5.4-kg) breast = 28 Kitchen yields: This is a ready-to-use servings. product, but there is considerable DRUMSTICKS weight loss after thawing and cooking shrinkage. Weights: ½ lb (225 g) to 1½ lb (675 g). Packs: Bulk. BREAST ROAST All white, boneless netted roast with adher- Serving size: 10 oz (100 g). ing skin. The product may be seasoned. Calories: 10 oz = 3½ oz (100 g) cooked Pack: 2 to 8 breasts per case. meat = 190 calories. Weights: 8 lb (3.6 kg) to 12 lb (5.4 kg). DRUMSTICK STEAKS Serving size: 5 oz (140 g). Dark meat, skinless, whole muscle, Kitchen yields: One 8-lb (3.6-kg) breast mechanically tenderized, IQF. = 20 servings. Packs: 10-lb (4.5-kg) packs, 40 steaks. Calories: 5 oz (140 g) = 200 calories. Size: 4 oz each. BREAST SLICES (CUTLETS) GROUND TURKEY All boneless and skinless meat, sliced Available as all-breast, 99 percent fat-free across the grain. Product is packed with meat; lean ground, 7 percent fat; and

Meat and Meat Products | 239 TURKEY, WHOLE AND PARTS RAW TURKEY PARTS

seasoned meat such as taco, Italian, or 4-oz (112-g) size in 40-count packs. Sloppy Joe. 4-oz (112-g) size, butterfly cut, in 40- Packs: 4 each 3-lb (1.3-kg) tubs, in 12- count packs. lb (5.4-kg) carton. Serving size: Two 3-oz (85-g) pieces. GROUND TURKEY, MOSTLY DARK Kitchen yields: There is no waste. MEAT At least 85 percent lean, but the product THIGHS can contain skin. Use for patties, meat Bone in, skin on, dark meat. sauce, and pizza. Weights: ½ lb (225 g) to 1½ lb (675 g). Packs: 10-lb (4.5-kg) rolls, 2 or 4 rolls Packs: Bulk. per case. Serving size: 4 oz (112 g), boneless. Calories: 4 oz (112 g), cooked = 202 calories. Kitchen yields: Purchase large thighs. One 1½-lb (675-g) thigh = 12 oz GROUND TURKEY PATTIES cooked meat with skin, 3 servings. Available as: All-breast ground, 1 percent fat, one THIGH STEAKS side scored. Boneless and skinless raw dark meat; can Lean, 7 percent fat, one side scored. be braised, broiled, or baked. Seasoned patty, 7 percent fat, one side Weights: 3 oz (85 g) and 4 oz (112 g). scored. Packs: 40 to 54 individual steaks in Taco/nacho or Italian patty. 10-lb (4.5-kg) carton. Pack: 40 patties, IQF, 10-lb (4.5-kg) case. Serving size: Two 3-oz (85-g) pieces. Weight: 4-oz (112-g) individual patty, ready to cook. Kitchen yields: One 6-oz (170-g) serving weighs about 4 oz (112 g) cooked. TENDERLOIN Calories: 4 oz (112 g), cooked= 232 Frozen whole muscle from inside center calories. of breast, with plastic film between layers. WINGS Packs: 20-lb (9-kg) to 40-lb (18-kg) Turkey wings are available as: cases. Whole wings or with wing tips Weights: 6 oz (170 g) to 12 oz (340 g). removed Drumettes (first joint next to breast) Serving size: 6 oz (170 g) average, raw. Second, flat joints There is considerable shrinkage. Flippers, second joints and wing tips Kitchen yields: The tenderloins can be Packs: 30-lb (13.5-kg) cases. cut across the grain into medallions, kebabs, and pieces for stir-fry dishes. Weights: ¾ lb (340 g) to 1¼ lb (560 g). There is some cutting waste, Kitchen yields: It is of the utmost depending on portion size. importance to specify exactly what Calories: 6 oz (170 g), raw = 270 parts are needed, because each joint calories. has different applications and yield. Drumettes are meaty and can make TENDERLOIN FILET MIGNON an acceptable main course, second Weights and packs: 1-oz (56-g) size in joints can be precooked and grilled, 160-count packs. and wing tips are suitable only for 3-oz (85-g) size in 48-count packs. stock.

240 | Meat and Meat Products TURKEY, WHOLE AND PARTS COOKED TURKEY PRODUCTS

COOKED TURKEY PRODUCTS PULLED OR DICED BONELESS MEAT Fully cooked meat, which may contain BREAST AND THIGH dark and white meat combined, IQF. Boneless combination of natural propor- Only the servings required at the time tion white and dark meat, usable for need be removed from bag. sandwiches. Product is available flavored Packs: 5-lb (2.2-kg) bags, 4 to a case. and browned. Economical and easy to slice. The shape of the product varies, Serving size: 5 oz (140 g) frozen, in which has an impact on yield. sauce or salad. Pack: 2 to 4 pieces per case. Kitchen yields: Product can be used for any kind of hot turkey dish. Weight: 7 lb (3.1 kg) to 10 lb (4.5 kg). One 5-lb (2.2-kg) bag = 16 servings. Kitchen yields: Same as for Formed Breast. THIGH LOAF Boneless, all-dark-meat product, oval- Calories: 4 oz (112 g) = 140 calories. shaped or roll. FORMED BREAST Pack: 2 to 4 pieces per case. All-breast meat, made with large sec- Weights: 4 lb (1.8 kg) to 10 lb (4.5 kg). tions, held together with a number of extenders, including ground turkey meat Kitchen yields: Inexpensive meat for and water. Product is available flavored sandwiches. There is some trimming and browned. Economical and easy to loss. slice. The shape of the product varies, Calories: 4 oz (112 g) =144 calories. which has an impact on yield. There is little trimming waste. WHOLE-MUSCLE BREAST Pack: 2 or 4 pieces per case. Boneless, fully cooked, hand packed. Available with skin on and skinless. Up Weights: 4 lb (1.8 kg) to 10 lb (4.5 kg). to 98 percent fat free when skinless. This Best size: 6 lb (2.70 kg). Large pieces are is the best-quality, but also the most difficult to handle. expensive, cooked breast. Many brands are available from different packers. The Serving size: 4 oz (112 g), for sandwich. product is available colored with caramel, Kitchen yields: One 6-lb (2.70-kg) browned, and with low salt. One package breast, skinless = 24 sandwiches. can include up to three breast muscles. The shape is oval, and there is at least 3 GROUND ROLL percent cutting waste for skinned breast, Ground turkey, available as all white and more for skin-on breast. meat or in combination with dark meat. Can include skin, extenders, binders, and Pack: 2 to 8 pieces per carton. water added. The least expensive turkey Weights: 2 lb (900 g) to 10 lb (4.5 kg). product for sandwiches. Best size: 6 lb (2.70 kg). Large pieces are Weights: 7 lb (3.1 kg) to 10 lb (4.5 kg). difficult to handle. Pack: 2 to 4 pieces per case. Serving size: 4 oz (112 g), for sandwich. Kitchen yields: There is little waste; the Kitchen yields: One 6-lb (2.70-kg) product can be machine sliced when breast, skinless = 22 sandwiches. thoroughly chilled. Calories: 4 oz (112 g), skinless =125 Calories: 4 oz (112 g) = 170 calories. calories.

Meat and Meat Products | 241 TURKEY, WHOLE AND PARTS TURKEY DELICATESSEN ITEMS

BREADED COOKED TURKEY Kitchen yields: Product may be skinless PRODUCTS or with skin on, in natural shape or round, slab, or football shape. It is CUTLETS best to choose the item most suitable Manufactured from whole-muscle breast for the operation. meat, breaded or batter dipped. Precooked or fried. SMOKED WHOLE TURKEY Pack: 50 pieces 10 lb (4.5 kg) carton. The product is available fresh or frozen. It is best used as a display piece on buf- Count: 5 cutlets per lb (450 g). fets. If sliced meat is needed, purchase Weight: 3.2 oz (90 g). boneless breasts. Check the quality; some Serving size: 2 pieces. products are flavored with artificial smoke and boiled in the bag rather than Kitchen yields: Ready to use. smoked. All smoked meats should be NUGGETS served at room temperature, providing Available batter fried or breaded, fully that all sanitary precautions are taken. cooked. Pack: 4 turkeys per case. Packs: 8 lb (3.6 kg) to 12 lb (5.4 kg). Weights: 8 (3.6 kg) to 10 lb (4.5 kg). 10 (4.5 kg) to 12 lb (5.4 kg). Counts: 215 to 390. 12 (5.4 kg) to 14 lb (6.3 kg). Weights: ½ oz (14 g) to ¾ oz (20 g). 14 (6.3 kg) to 16 lb (7.2 kg). Kitchen yields: Ready-to-use product Kitchen yields: One 10-lb (4.5-kg) for buffets or receptions. Nuggets turkey, carved on a buffet table = 20 taste best heated. appetizer servings. Calories: 4 oz (112 g) = 328 calories. TURKEY HAM, WHOLE MUSCLE PATTIES Dark meat product resembling ham in Ground product, shaped into patties and flavor and appearance. Available oval precooked or prebrowned. Available as all shaped and as a roll, referred to as Cana- white meat, all dark meat, or blended dian brand. It is leaner than pork ham. meat. Related products are chunked/chopped Packs: 10-lb (4.5-kg) to 12-lb (5.4-kg) turkey ham and cured drumstick bone- cases, 48 to 72 patties each. less turkey. Counts: 5 to 7 patties per lb. Weights: From 5 lb (2.2 kg) up. Weight: 3 oz (85 g) average. Kitchen yields: Ready-to-eat product, often less expensive than similar TURKEY DELICATESSEN ITEMS pork products. Product should be identified on the menu as turkey. SMOKED BREAST Calories: 4 oz (112 g), whole-muscle Available boneless and on frame. On ham = 150 calories. some products, the type of smoke used is indicated; some are flavored with artifi- TURKEY PASTRAMI cial liquid smoke. Whole breasts are usu- All dark, fully cooked, shaped meat, cov- ally vacuum packed. ered with crushed coriander seeds. The Pack: 2 to 10 breasts per case. product is 95 percent lean and appeals to Weights: 6 lb (2.7 kg) to 12 lb (5.4 kg), diet-conscious customers. on frame. Packs: 12-lb (5.4-kg) to 48-lb (21.6-kg) 2 lb (900 g) to 4 lb (1.8 kg), boneless. cases.

242 | Meat and Meat Products TURKEY, WHOLE AND PARTS LARGER CUTS OF VEAL

Sizes: 3 lb (1.3 kg) to 8 lb (3.6 kg). fat and calorie contents. Available prod- Kitchen yields: Although the product is ucts include salami, bologna, and frank- fully cooked, yields vary according to furters in different sizes. shape; the scraps are covered with seeds and are difficult to use. WILD TURKEY Calories: 4 oz (112 g) = 160 calories. Available fresh or frozen. TURKEY SAUSAGES Sizes: 10 lb (4.5 kg) to 20 lb (9 kg). Numerous fully cooked products are on Kitchen yields: 1 lb (450 g), as the market, meeting the demand of diet- purchased = 35 percent usable conscious customers because of the low cooked meat.

VEAL

Animals up to 3 months of age are classified Weight range: 10 lb (4.5 kg) to 30 lb as veal, over 3 months up to 1 year as (13.5 kg). calves. For foodservice, veal is most likely to Recommended weight: 18 lb (8.1 kg). be specified, except for liver, which should Kitchen yields: Use for buffet display; come from calves because veal liver is too servings on buffet = 50. small for commercial use. Veal is not nor- mally graded by the USDA. Some veal is BONES raised and marketed with proprietary Bones from the neck and loin are soft and names, such as Plume de Veau and Provini. render flavor; knucklebones add gelatin The animals are heavy, yet have light meat. but less flavor to stocks and sauces. They are raised in small enclosures with spe- cial diets. Some consumer groups and chefs Packs: By weight, usually 50-lb (22.5-kg) are concerned about the treatment of the boxes, frozen. animals and the antibiotics added to the Kitchen yields: 50 lb (22.5 kg) veal feed. Nature veal is an industry term for bones = 10 gal (38 l) brown stock. heavy veal with light meat. When purchas- Note that judging the strength of ing, make sure to specify veal, because some stock is subjective. The proportions cuts are available in both veal and calf given here are for good-quality stock. weight ranges. Veal has soft, almost white meat; calf has redder and coarser meat. The BRAINS Meat Buyers Guide specification numbers are Brains should only be purchased fresh, used to further identify the cuts. because the skin and membranes are dif- ficult to remove from frozen brains. To remove skins and blood, soak in luke- warm water. LARGER CUTS OF VEAL Packs: ½-lb (225-g) piece, trayed. 16 pieces per 10-lb (4.5-kg) box. BACK, MBG #341 40-lb (22.5-kg) cartons. Whole back with 9 ribs, trimmed. The Also available loose by weight. piece requires extensive butchering. It makes an attractive buffet centerpiece Average size: ½ lb (225 g) per piece. when roasted whole. For ready-to-cut Kitchen yields: One 8-oz (225-g) piece steaks, see Boneless Strip Loin, MBG #344. = 7 oz (200 g) cleaned. Note that

Meat and Meat Products | 243 VEAL LARGER CUTS OF VEAL

careless handling results in broken CHUCK, BONELESS, MBG #309B pieces, which are difficult to portion. Economical piece for cutting stew meat. Weight range: 12 to 40 lb (5.4 to 18 kg) BREAST, MBG #313 whole, double chuck. For best use, bone and stuff, bone and roll, or braise with bones in. The product Recommended size: 20 lb (9 kg). is available with a pocket, but still with Serving size: 6 oz (170 g), cooked meat the bone in as, MBG #314. in stew. Packs: 4 breasts per 48-lb (21.5-kg) Kitchen yields: Trimming waste = 8 master carton. Other packs are percent. available. 1 lb (450 g) raw meat = 10 oz (280 g) cooked meat. Weight ranges: One 20-lb (9-kg) chuck = 30 servings. 3 lb (1.3 kg) to 6 lb (2.7 kg). 6 lb (2.7 kg) to 8 lb (3.6 kg). CHUCK ROLL, TRIMMED, MBG #311 8 lb (3.6 kg) to 10 lb (4.5 kg). Netted boneless piece, ready to roast. 10 lb (4.5 kg) to 12 lb (5.4 kg). Pack: Pack by one purveyor: five 4½-lb Recommended size: 10 lb (4.5 kg). (2-kg) pieces per 22-lb case. Kitchen yields: Sizes: 4½ lb (2 kg), 9 lb (4 kg) to 30 lb Rolled veal breast: One 10-lb (4.5-kg) (13.5 kg). breast Best size: 4½ lb (2 kg). Large pieces are = 24 oz (670 g) bones. hard to handle. = 8 oz (225 g) waste trim, fat. Serving size: 5 oz (140 g), roast. = 8 lb (3.6 kg) rolled breast meat. = 5 lb 10 oz (2.5 kg) after roasting Kitchen yields: One 4½-lb (2-kg) roll = = 12 servings. 10 servings. Stuffed breast: One 10-lb (4.5-kg) 1 lb (450 g) as purchased = 11 oz breast (310 g) cooked meat. = 24 oz (670 g) bones. Calories: 5 oz (140 g), roast = 380 = 8 oz (224 g) waste trim, fat. calories. = 8 lb (3.6 kg) ready-to-stuff meat. = 3 lb (1.3 kg) ground meat stuffing. CHUCK, SCOTCH TENDER, MBG = 11 lb (5 kg) stuffed, ready to roast. #310C = 8 lb 5 oz (3.8 kg), weight after Relatively newly available and convenient roasting. fully trimmed piece. It can be used for = 15 to 16 servings. roasting or braising whole or cut for stew. The piece is very practical for ban- Serving size: 7 oz (200 g), rolled breast. quet or buffet use. 8 oz (225 g), breast with meat stuffing. Pack: Sixty 1-lb (450-g) pieces per 60-lb BUTT TENDERLOINS, MBG #346A (27-kg) box. Short tenders, fully trimmed. Size: 1-lb (450-g) piece, vacuum packed. Size: ½ lb (225 g) each. Kitchen yields: 1 lb (450 g), roasted whole = 12 oz (340 g) cooked meat. Pack: Sixty-four ½-lb (225-g) tenders per 37-lb (16.6-kg) master carton. CHUCK, SHOULDER CLOD ROAST, Kitchen yields: Very tender pieces, MBG #310B expensive but easy to portion. Best Ready-to-roast, netted, football-shaped use is for scallopini or breaded piece; it may separate after roasting. cutlets. Weights: 2 lb (400 g) to 7 lb (3.15 kg).

244 | Meat and Meat Products VEAL LARGER CUTS OF VEAL

Recommended size: 4 lb (1.80 kg). KIDNEYS Serving size: 5 oz (140 g), roast. Available with the fat on or peeled, fat removed. Most purveyors sell peeled kid- Kitchen yields: One 4-lb (1.80-kg) piece neys only. = 8 to 9 servings. Pack: 12-oz (340-g) pieces, 14 pieces per HEART 10-lb (4.5-kg) box. Relatively lean muscles that should be Sizes: 8 oz (225 g) to 12 oz (340 g), boiled or braised, although in South peeled. America calf and beef hearts are cut into cubes, skewered, grilled, and served as Recommended size: 10 oz (280 g) to appetizers. 12 oz (340 g), peeled. Packs: By weight and piece. 25 to 30 Serving size: 1 kidney. pieces per 50-lb (22.2-kg) box. Kitchen yields: Trimming loss from Average sizes: 1 lb (450 g) to 2 lb (900 g) peeled kidney = 5 percent. each. LEG, MBG #334 Serving size: 6 oz (170 g) cooked. Legs are normally sold in pairs. When a Kitchen yields: About 10 percent number of single legs are purchased, trimming is needed after cooking. make sure that only every other leg has One 1-lb (450-g) heart = 2 servings. the tail still attached, because the tails Calories: 4 oz (112 g) = 310 calories. weigh about 8 oz (225 g) to10 oz (280 g) and can be used only as bone. Few opera- HIND SHANK, MBG #337 tions purchase whole legs because skillful When purchasing, specify hock bone cut butchering is needed, and there is a con- off; this piece requires a meat saw to por- siderable amount of by-products to use tion properly. For osso buco, do not pur- up. Leg meat is available boned and chase Foreshank, MBG #312. trimmed; these pieces are described in the Pack: Fifteen 3½-lb (1.5-kg) shanks, following entry. Common uses for veal trimmed, per 55-lb (24.7-kg) box. leg include scallopini, breaded cutlets, roast veal, stew, and veal strips sauté. Weight range: 1 lb (400 g) to 4½ lb (2 kg). Recommended sizes: 4½ lb (2 kg) for Weight range: 12 lb (5.4 kg) to 45 lb osso buco. (20.5 kg), whole legs. 3 lb (1.3 kg) for roasting whole. Recommended sizes: 20 lb (9 kg), for Serving size: 2 pieces osso buco. roasting. 45 lb (20.5 kg), for boning. Kitchen yields: Cut shank in 4 pieces. 1 shank, roasted whole = 2 servings. Serving sizes: 6 oz (170 g), scallopini, three pieces combined. HIND SHANK, OSSO BUCO, MBG #338 5 oz (140 g), breaded cutlet. Cut veal shank, available already cut. The Kitchen yields: bone size varies. One 42-lb 12-oz (19.2-kg) leg Packs: 10-lb (4.5-kg) cartons, 4 cartons = 6 lb 6 oz (2.8 kg) clean, best quality per master case. meat, ready to cut, fully trimmed, Count: 80 to 90 pieces. 15 percent. = 7 lb (3.1 kg) clean meat, good Weights: 6-oz (170-g) to 8-oz (225-g) quality, 16 percent. pieces. = 4 lb 5 oz (1.9 kg) stew meat, second Serving size: 2 pieces, usually. quality, 10 percent.

Meat and Meat Products | 245 VEAL LARGER CUTS OF VEAL

= 6 lb 10 oz (3 kg) scraps, usable for Packs: By the piece and by weight. stock, some for ground meat, 16 7-lb (3.1-kg) whole livers, 8 pieces per percent. case. = 6 lb 6 oz (2.8 kg) fat, 15 percent. Best size: 3 lb (1.3 kg) to 3½ lb (1.6 kg). = 8 lb 9 oz (4 kg) bones, 20 percent. = 3 lb 8 oz (1.5 kg) shank, 8 percent. Serving size: 5 oz (140 g) to 6 oz (170 g), One 42-lb 12-oz (19.2-kg) leg in 2 slices. = 37 servings scallopini or Kitchen yields: The liver must be = 36 servings cutlets and 6 servings skinned. There is a small flap, and scallopini. some trimming waste, which can be Calories: 6 oz (170 g) scallopini, raw = used in paté or as julienne of liver 365 calories. sauté. One 3-lb (1.3-kg) liver = 7 servings. LEG, BONELESS, SHANK OFF, MBG Calories: 5 oz (140 g), raw = 210 #336 calories. Good piece for roasting whole, usually purchased netted. Because of its uneven LOIN, STRIP, BONELESS, MBG #344 shape, the piece is more useful as a buffet Also referred to as calf’s sirloin. This is a piece, sliced in the dining room, than as a boneless, well-trimmed piece of meat banquet item. with 1-in (25-mm) flank, skin on. It can Weight range: 7 lb (3.1 kg) to 23 lb be cut into boneless chops resembling sir- (10.3 kg). loin steaks, with some additional trimming. Recommended size: 12 lb (5.4 kg). Packs: Sixteen 3¼-lb (1.5-kg) loins per Serving size: 4 oz (112 g), cooked. 51-lb (23-kg) master carton. Kitchen yields: One 12-lb (5.4-kg) leg = Seven 8-lb (3.6-kg) loins per 56-lb 20 to 22 servings, main course. (25.2-kg) master carton. = 25 banquet servings, if cut on machine. Weight range: 5 lb (2.25 kg) to 8 lb = 30 buffet servings. (3.6 kg). 1 lb (450 g) = 13 oz (365 g), cooked Kitchen yields: The piece requires meat. minimal trimming. LEG PARTS, BONELESS, MBG #348 LOIN, TRIMMED, MBG #344A The leg is divided into four parts and, to This expensive piece is trimmed to the a large extent, trimmed. Some additional loin eye. trimming may be necessary. Weight range: 2½ lb (1.1 kg) to 3 lb Weights: 15 lb (6.75 kg) and up. (1.3 kg). Best size: Purchase as small as possible. Pack: Sixteen 2¾-lb (1.2-kg) loins per 45-lb (20-kg) carton. LIVER (CALF’S LIVER) On the New York market, the term kosher Kitchen yields: Completely trimmed loin calf’s liver is used to indicate freshness, with no waste. although the liver itself may not be certi- LOIN, WHOLE, MBG #331 fied kosher. Livers should be light in color Whole loin, including two ribs, kidneys, and fresh. The livers can come from and tenderloins. The same piece trimmed heavy veal or from small calves. to 4 in flank, with kidneys removed, is Weight range: 2½ lb (1.1 kg) to 7 lb called MBG #332. The piece is also avail- (3.1 kg). able boneless and rolled. The loin is the

246 | Meat and Meat Products VEAL LARGER CUTS OF VEAL

best part of the animal and very Kitchen yields: The piece has low yield expensive. because of the massive bone Weight range: 10 lb (4.5 kg) to 14 lb structure and trimming loss. The (6.3 kg). proportion of usable meat versus 14 lb (6.3 kg) to 18 lb (8.1 kg). bone is better in larger pieces. 18 lb (8.1 kg) to 23 lb (10.3 kg). However, rib chops cut from 16-lb (7.2-kg) and larger racks are very Recommended size: 22 lb (9.9 kg). heavy because of the large rib bone. Serving size: 6½ oz (180 g), loin chop, One 19-lb 4-oz (8.6-kg) rack boneless, 1 piece per serving. = 7 lb 8 oz (3.3 kg) racks, two pieces 5 oz (112 g), medallion, completely Frenched, 39 percent. trimmed. = 3 lb 8 oz (1.5 kg) stew meat, 18 5½ oz (160 g), scallopini, raw. percent. 5 oz (112 g), loin roast, cooked meat. = 2 lb 8 oz (1.1 kg) scraps (some can Kitchen yields: One 22-lb (9.9-kg) loin be ground), 13 percent. = 7 lb (3.1 kg) trimmed meat. = 1 lb 8 oz (0.6 kg) fat, 8 percent. = 16 servings loin chop, boneless. = 4 lb 4 oz (1.9 kg) bones, 22 percent. = 16 servings medallion, 1 piece per One 19-lb 4-oz (86-kg) rack = 10 rib serving. chops and two servings scallopini, 6 = 17 servings scallopini, 3 pieces per oz (170 g). serving: = 12 servings rib roast. = 18 servings roast loin. RIB EYE, MBG #307 Whole loin presented with bone in, Completely trimmed and boneless muscle cold, on buffet: ready to be cut. The piece is obviously Recommended size: 14 lb (6.3 kg) to 18 expensive. lb (8.1 kg) = 30 servings. Size: 3 lb (1.3 kg) and up. NECK, BONELESS Packs: Ten 3-lb (1.3-kg) pieces per 30-lb Flavorful piece for cutting stew meat. (13.5-kg) carton. Weight range: 9 lb (4 kg) to11 lb (4.9 kg). Kitchen yields: The piece is boneless and Serving size: 5½ oz, cooked stew meat, well trimmed. It can be cut into main course. boneless steaks or roasted whole. 3½ oz (100 g) cooked stew on buffets. RIBLETS Kitchen yields: Trimming waste = 5 One in (25 mm) or 2 in (50 mm) wide percent. riblets cut from the rack. Back ribs are 1 lb (450 g) stew meat = 11 oz (310 g) also available. cooked meat. 10 lb (4.5 kg) raw stew meat = 20 Packs: 40-lb (18-kg) cases. servings, main course. 15-lb (6.75-kg) cartons. Count: Varies: about 4 pieces to the RACK, MBG #306 pound. Racks with seven ribs are standard. Serving size: 12 oz (340 g) to 16 oz Weight range: 5 lb (2.2 kg) to 20 lb (9 kg). (450 g), raw. Recommended size: 16 lb (7.2 kg) to Kitchen yields: Short cut riblets are 18 lb (8.1 kg). ready to use. Serving size: 9 oz (250 g) rib chop, bone in. 7½ oz (210 g), roast rack including rib STEW MEAT, MBG #395 bone. Purchase: By weight.

Meat and Meat Products | 247 VEAL PORTION CUTS OF VEAL

Kitchen yields: See Neck or Chuck for Sizes: 3 oz (85 g), 4 oz (112 g), 5 oz yield information. (140 g), 6 oz (170 g), and 8 oz (225 g). SWEETBREADS, MBG #715 Serving size: 4 oz (112 g), lunch size Veal sweetbreads are lighter in color than when breaded. calf sweetbreads; specify fresh when pos- Kitchen yields: Best use is for breaded sible. Veal sweetbreads can be tough. slices. Sweetbreads are sold in pairs, consisting of two uneven pieces. They can also be CUTLETS, MBG #1336 sold separated. Boneless slices made from leg meat only. Packs: By weight, usually 5-lb (2.2-kg) The meat can be cut against or with the baskets. grain. Pounding is needed to make the 40-lb (18-kg) boxes. meat tender. Sizes: 1 lb (450 g) average, per pair. Packs: 2-oz (56-g) pieces: four 8-lb Serving size: 8 oz (225 g), raw, as main (3.6-kg) boxes = 256 pieces. course. 3-oz (85-g) pieces: four 8-lb (3.6-kg) Kitchen yields: boxes = 170 pieces. Trimming waste = 10 percent. 4-oz (112-g) pieces: four 8-lb (3.6-kg) Cooking loss = 15 percent. boxes = 126 pieces. 5 lb (2.2 kg) = 10 servings. Sizes: 2 oz (56 g), 3 oz (85 g), 4 oz (112 g), 5 oz (140 g), and 6 oz (170 g). TBS PACK One packer sells packs of fully trimmed Serving sizes: 5 oz (140 g), breaded. top round, bottom round, and sirloin, 4 oz (112 g), slice, cut in half for vacuum packed. reception. 5 oz (140 g) slice for braised roulade. Pack: 2 packs per 30-lb (13.5-kg) case. Kitchen yields: Meat can be tough and TONGUE dry because of the loss of juices after Sizes: 1 lb (450 g) to 1½ lb (675 g). thawing. Best use is breaded, but the product can be used as veal marsala Packs: By piece and weight. or for scallopini. Thirty-two 1½-lb (675-g) pieces per 40-lb (18-kg) case. GROUND PATTIES, MBG #1396 A Kitchen yields: 1 lb (450 g) as Available in different sizes, plain and purchased = 10 oz (280 g) cooked breaded. Low-cholesterol substitute for and skinned. beef hamburger patties. TOP ROUND, MBG #349 A PLAIN PATTIES Fully trimmed, solid piece, the most eco- Packs: 3-oz (85-g) patties: four 8-lb nomical cut to purchase for cutting cut- (3.6-kg) boxes = 170 pieces. lets and scallopini. 4-oz (112-g) patties: four 8-lb (3.6-kg) Pack: Eight 4½-lb (2-kg) pieces per 37- boxes = 126 pieces. lb (16.6-kg) master carton. Weights: 3 oz (85 g), 4 oz (112 g). PORTION CUTS OF VEAL BREADED PATTIES CUBED STEAKS, MBG #1300 Packs: Four 8-lb (3.6-kg) boxes = 126 Boneless slices that have been mechani- pieces. cally tenderized. The meat can be dry. Weight: 4 oz (112 g).

248 | Meat and Meat Products VEAL QUICK LOOK-UP FOR POPULAR VEAL DISHES

LIVER (CALF’S LIVER) frozen stew meat because it can make the Frozen calf’s liver is available sliced. Not sauce cloudy. to be confounded with baby beef liver. Serving size: 8 oz (225 g) to 10 oz Weights: 3 oz (85 g) and 4-oz (112-g), (280 g), raw meat, for lunch. slices. Packs: 3-oz (85-g) slices: four 8-lb LOIN ROAST (3.6-kg) boxes = 170 pieces. The roast can be stuffed with any stuff- 4-oz (112-g) slices: four 8-lb (3.6-kg) ing, or with kidneys, and rolled. It can boxes = 126 pieces. also be made with loin halves, flank still attached, or with the whole small loin. Serving size: 2 pieces, usually. Kitchen yields: LOIN CHOPS, MBG #1332 Stuffed half loin roast: 4 lb (1.8 kg) Cut from the loin, with bones still meat plus 1 lb (450 g) stuffing = 10 attached. Up to 3 in (75 mm) of flank servings. can be left on. Stuffed full loin roast: 7 lb (3.1 kg) meat Sizes: 5 oz (140 g), 6 oz (170 g), 8 oz plus 1 lb (450 g) stuffing = 16 (225 g), and 10 oz (280 g). servings. Serving sizes: One 8-oz (225-g) or 10- OSSO BUCO oz (280-g) piece. Purchase large shanks, about 4 lb (1.8 Two 5-oz (140-g) pieces per serving. kg) each. Cut center of shank in 4 pieces. Kitchen yields: Item is rather expensive There will be about 1½ lb (680 g) bone and is best used as a dinner item. without meat left over. Shanks are also available ready cut. RIB CHOPS, MBG #1306 Cut from the rack, with all bones still Serving size: 2 pieces, 8 oz (225 g) to attached but blade removed. 10 oz (280 g) each. Packs: Vary according to size and packer. PAILLARD Sizes: 5 oz (140 g), 6 oz (170 g), 8 oz Very thin, pounded cutlet, grilled or (225 g), and 10 oz (280 g). sautéed to order. Use best-quality leg meat. Kitchen yields: Item is rather expensive Serving size: 7 oz (200 g). and is best used as a dinner item. Serving size: 8 oz (225 g) or 10 oz (280 g). PICCATA Veal scallopini served with lemon juice SHOULDER CHOPS, MBG #1332 and sliced lemon. Cut from the chuck, with bones still in. Serving size: 3 pieces per serving, 6 oz Sizes: 5 oz (140 g), 6 oz (170 g), 8 oz (170 g) total weight. (225 g), and 10 oz (280 g). See Veal Leg and Leg Parts. Serving size: 6 oz (170 g). ROASTED VEAL SHANKS (HAXEN) Kitchen yields: Best used for braising. Haxen is the German word for whole Good lunch item. roasted shanks. Use 3-lb (1.3-kg) shanks. QUICK LOOK-UP FOR POPULAR VEAL Serving size: 2 servings per shank. DISHES ROGNONNADE FRICASSEE Rognonnade is the French name for roast Use high-quality stew meat from shoul- loin stuffed with kidneys. See under Loin der or purchase stew meat. Do not buy Roast.

Meat and Meat Products | 249 VEAL VIANDE DE GRISON

ROLLATINE VEAL MARSALA Rollatine is the Italian name for stuffed, Scallopini flavored with Marsala wine. rolled cutlet. Use 6-oz (170-g) thin See under Scallopini. cutlets. VEAL OSCAR SALTIMBOCCA ALLA ROMANA Veal cutlet topped with asparagus, crab Veal scallopini with prosciutto and sage. meat, and hollandaise sauce. Serving size: Three 2-oz (56-g) pieces, Serving size: 6 oz (170 g), boneless total 6 oz (170 g). cutlet. 1 oz (28 g) prosciutto, sliced in 3 pieces. 1 oz (28 g) crab meat. SCALLOPINI 3 asparagus tips. The meat can be cut from the leg, from VITELLO TONNATO the loin, or from butt tenderloins. Cold veal roast, covered with cold tuna- Serving size: Three 2-oz (56-g) pieces, fish-based sauce. Any lean roast can be total 6 oz (170 g). used. See the Recipes section for Tonnato VEAL BIRDS Sauce under Sauces. Rolled, stuffed, and braised cutlets. Cubed Serving size: 4 oz (112 g), cooked roast, cutlet can be used. sliced thin, as main course. Serving sizes: 6 oz (170 g) meat plus 1 2 oz (0.06 l) sauce. oz (28 g) stuffing = 1 serving, main course. WIENER SCHNITZEL 3 oz (85 g) meat plus ½ oz (14 g) stuff- German name for boneless breaded cutlet. ing, 2 pieces per person or for buffet Serving sizes: 4 oz (112 g), lunch. receptions. 5 oz (140 g), dinner.

VENISON Serving sizes: 7 oz (200 g), leg, roasted Available fresh or frozen from domestic or braised. sources and imported. Game meat is very 6 oz (170 g), steak, raw, cooked to lean and can be dry when braised. Bone- order medium rare. less venison medallions, cut from the Kitchen yields: One 16-lb (7.2-kg) leg = racks, are excellent. Available cuts include 16 to 18 servings, roasted medium. fully trimmed hind legs, racks, shoulders, One 16-lb (7.2-kg) leg = 14 to 16 boneless stew meat, sausages, and servings, braised. ground venison. One 12-lb (5.4-kg) rack, bone in = 20 servings, boneless filet steaks. Packs: Hind leg, shank cut short: 16 lb One 12-lb (5.4-kg) rack, bone in = 16 (7.2 kg) to 25 lb (11.25 kg). servings, roasted on the bone. Racks, bone in: 10 lb (4.5 kg) to 14 lb (6.3 kg). SMOKED VENISON LEG Boneless stew meat: 10-lb (4.5-kg) Available as a specialty item. Serve sliced bags. very thin, like prosciutto ham. Boneless loins: sizes and packs vary. Size: Varies, usually 8 lb (3.6 kg), bone in. Best sizes: 16 lb (7.2 kg) to 18 lb (8.1 kg), leg, bone in. VIANDE DE GRISON 12 lb (5.4 kg), rack, bone in. See Bündnerfleisch, under Smoked and Cured Beef Products.

250 | Meat and Meat Products Recipes

This section contains basic recipes commonly needed in commercial kitchens.

ALMOND FILLING FOR BAKING ALMOND MERINGUE CRUST Formula: Formula: 1 qt (0.94 l) egg whites 2 lb (900 g) almond paste 2 lb (900 g) ground blanched almonds 2 lb (900 g) sugar 2 lb 3 oz (1.8 kg) superfine sugar 1 lb (450 g kg) butter 1½ cups, 10.5 oz (300 g) corn starch 8 oz (225 g) flour Method: Combine almonds with 1 qt (0.47 l) or about 20 whole eggs cornstarch and 2 lb sugar. Beat egg Grated lemon peel to taste whites until stiff, and add remaining Method: Combine ingredients in mixer, sugar. Fold in almond mixture. use paddle. Butter and flour pastry sheets (or use Serving sizes: 1 oz (28 g) filling per parchment paper). Dress meringue in piece for Danish pastry. circles or any other shape desired. 8 oz (225 g) for each coffee cake ring. Bake at 27°F, but do not brown. Dry overnight. Fill with whipped cream Kitchen yields: 130 pieces Danish pastry. or ice cream to order. 17 coffee rings. Kitchen yield: Sixteen 10-in meringue ALMOND MACAROONS circles. Formula: ALMOND TART 10 lb (4.5 kg) almond paste 8 lb (3.6 kg) sugar Formula, Dough: 3 lb (1.3 kg) 6X sugar 3 lb (1.3 kg) cake flour 2 qt (0.94 l) egg whites 1 lb (450 g) sugar 8 eggs Method: Combine ingredients in mixer 1 tsp vanilla extract with paddle. Dress macaroons on 1 tb lemon juice kraft paper and bake. Moisten paper 1 lb (450 g) butter to remove macaroons. Method: Combine dough ingredients in Serving size: 1 oz (28 g). food processor and make dough. Kitchen yield: Total mix = 380 pieces. Refrigerate. Line quiche molds with removable bottoms, or other suitable ALMOND/MARZIPAN PASTE FOR molds, with dough, including sides. MODELING The paste can be used for modeling mar- Formula, Filling: zipan fruits and figures. 1 lb (450 g) butter 1 lb 6 oz (610 g) sugar Formula: 2 lb (900 g) ground blanched almonds One #10 can, 6.5 lb (3.7 kg) almond 12 eggs paste, warmed 2 tb dark rum 1 lb (450 g) glucose, warmed 1½ lb (670 g) sliced blanched almonds 3 lb (1.3 kg) confectioners sugar Apricot glaze Method: Combine ingredients in mixer, Method: Cream butter, sugar, and eggs. use paddle. Add rum. Add ground almonds. Fill Kitchen yield: 11 lb (5 kg) paste. molds with mixture, sprinkle with

Recipes | 253 ALMOND TART BISCUITS

almonds, and bake at 400°F. Brush 1 lb (450 g) mirepoix with apricot glaze. 2 cups (0.47 l) tomato purée Kitchen yield: 8 tarts, 9 in (228 mm) 2 to 2¼ qt (1.9 to 2.1 l) brown stock across. cooking liquid 4 oz (112 g) corn starch ASPIC Serving size: 3 to 4 oz (85–112 g) Clear meat or fish jelly. It can also be cooked meat. made with ready-to-use aspic powder. 1½ fl. oz (0.04 l) to 2 fl. oz (0.06 l) sauce. BEEF ASPIC Kitchen yields: 10 lb (4.5 kg) trimmed Formula: meat = 30 servings. 1 gal and 1 pint (4.2 l) warm beef stock 2 lb (900 g) lean ground beef Calories: 4 oz (112 g) meat and 1½ fl. 8 oz (225 g) mirepoix oz gravy = 380 calories. 1 cup (0.24 l) canned stewed tomatoes BEER BATTER 1 tb peppercorns Basic batter that can be used for meat, 1 cup (0.24 l) egg whites fish and vegetables. See also Tempura 4 oz (112 g) plain gelatin Batter. There are many ready-to-use Method: Combine ingredients very mixes on the market, which can be found thoroughly and bring slowly to boil, in the Groceries section. stirring frequently until the mixture Formula: has reached 180°F. Simmer slowly Six 12 fl. oz (2 l) cans beer without stirring for 1 hour. Cool and 3 cups (0.7 l) warm water drain off, strain through cheesecloth. ½ cup (0.17 l) oil Remove fat when cold. 8 cups (1.3 kg) flour Kitchen yields: 1 gal (3.8 l). 3 tb salt FISH ASPIC Method: Combine ingredients and let rest 1 hour at kitchen temperature. Formula: 1 gal (3.8 l) fish stock Kitchen yields: 1 gal (3.8 l). 1 cup (0.24) very dry white wine 8 oz (225 g) mirepoix without carrots BISCUITS 1 tb peppercorns Note: Southern cooks use only soft cake 2 tb white vinegar flour for biscuits. For ready-to-use mixes, 1 cup (0.24 l) egg whites see the Groceries section. 5 oz (140 g) plain gelatin Formula 1: Method: Combine ingredients very 1½ lb (675 g) cake flour thoroughly and bring slowly to boil, 1½ lb (675 g) pastry flour stirring frequently until the mixture 4 oz (112 g) baking powder has reached 180°F. Simmer slowly 6 oz (170 g) sugar without stirring for 1 hour. Cool and 8 oz (225 g) shortening drain off, strain through cheesecloth. 1 oz (28 g) salt 5 eggs Kitchen yields: 1 gal (3.8 l). 3 cups (0.7 l) milk BEEF POT ROAST Method: Combine ingredients to make For best cuts and sizes, see Beef, Pot Roast soft dough. in the Meats and Meat Products section. Serving size: 1½ oz (42 g). Formula: 10 lb (4.5 kg) meat Kitchen yields: 55 pieces.

254 | Recipes BISCUITS BRINE

Formula 2: Formula: 2½ lb (1.1 kg) bread flour 4½ lb (2 kg) patent flour 1 egg 8 oz (225 g) baking powder 1 oz (28 g) shortening 8 oz (225 g) sugar 1 oz (28 g) oil 1½ lb (670 g) shortening 2 cups (0.47 l) cold water 12 eggs Note: Baskets for display are dried rather 1 pt (0.47 l) milk than baked. Serving size: 1 oz (28 g), 2 in (5 cm) diameter. BREAD DOUGH FOR BASIC HARD ROLLS Kitchen yields: 125 pieces. Formula: 5 lb (2.25 kg) bread flour Calories: 1 oz (28 g) =105 calories. 2 oz (56 g) salt 2 oz (56 g) sugar BLINTZES 2 oz (56 g) shortening Thin pancakes, baked on one side only 2 oz (56 g) egg whites and filled with cottage cheese or fruit, 3 lb (1.3 kg) water served with sour cream and fruit sauce. 3 oz (85 g) yeast Used in Jewish cooking. Baking instructions: 400°F, steam for Formula: the first 10 minutes. 14 oz (400 g), about 2½ cups, cake Serving sizes: Rolls scale at 1.3 oz (35 g). flour French flutes scale at 5.3 oz (150 g). 10 eggs 5 cups (1.16 l) milk Kitchen yields: 1 lb (450 g) dough = 1 ¼ cup (0.06 l) oil dozen rolls. ¼ tsp salt Total mix = 8½ dozen rolls. 1 lb (450 g) dough = 3 French flutes. Kitchen yields: Forty 6-in (150-mm) blintzes. Calories: 1 roll = 112 calories. Formula for Cottage Cheese Filling: 5 BREAD DOUGH SHRINKAGE lb (2.2 kg) cottage cheese, medium Average shrinking loss of yeast dough in curd baking: 8 egg yolks Kitchen yields: 18 oz (500 g) dough = 1 1 lb (450 g) sugar lb (450 g) baked bread. 4 grated lemon rinds Serving size: 1 oz (28 g). BREAD PROOFING TEMPERATURE CHART Kitchen yields: 50 blintzes. Sweet dough = 95 to 98°F, humidity 80 percent. BLUE CHEESE STUFFING Bread dough = 80 to 82°F, humidity Formula: 80 percent. 10 lb (4.5 kg) blue cheese, crumbled Note: Yeast dies at 138°F. 5 lb (2.25 kg) cream cheese 1 lb (0.4 kg) butter BRINE 1 pint (0.47 l) heavy cream, whipped Formula for Meat Brine: Kitchen yields: 2 gal (7.6 l). 14 oz (400 g) salt 4 oz sugar (112 g) BREAD BASKET DOUGH 1½ oz (63 g) saltpeter Baskets can be made with noodle dough. 2 oz (56 g) pickling spice See under Noodle Dough. 1 gal (3.8 l) water

Recipes | 255 BRINE COCKTAIL SAUCE

Formula for Fish Brine: 1 cup oil 2½ gal (9.5 l) water 10 lb (4.5 kg) butter 1 cup (225 g) salt Salt and pepper to taste ¼ cup, 2 oz (56 g) sugar Method: Sauté all ingredients except Note: Soak thin fillets 30 minutes, thick butter. Cool, carefully blend with pieces overnight. Air dry in refrigerator butter in mixer, using paddle. Do not before smoking. mash diced vegetables. CAKE SCALING GUIDE Kitchen yields: 1½ gal (5.7 l). The following information helps to calcu- Total mix = 450 Littleneck Clams late yields: Casino.

SPONGE CAKES CHEESE CAKE Size of Cake Scaling Weights Formula: 6 in (150 mm) round 10 oz (280 g) 12 lb (5.4 kg) bakers cheese 7 in (175 mm) round 14 oz (340 g) 3 lb (1.4 kg) cream cheese 7¾ lb (3.5 kg) sugar 8 in (200 mm) round 22 oz (600 g) 3 lb (1.4 kg) softened butter 10 in (250 mm) round 28 oz (780 g) 2¼ qt (2.1 l) egg yolks 1½ lb (675 g) patent flour 12 in (300 mm) round 42 oz (1.18 kg) 12 oz (340 g) corn starch 14 in (350 mm) round 64 oz (1.8 kg) 8½ qt (8 l) sour cream 18 × 24 in (450 × 600 85 oz (2.3 kg) Method: Thoroughly blend all mm) sheet ingredients together. Whip and fold in: ANGEL FOOD CAKE 2¼ qt (2.1 l) egg whites Size of Cake Scaling Weights 1¼ lb (560 g) sugar 8 in (200 mm) round 13 oz (365 g) Scaling Sizes: 2 lb (900 g) for 8-in (200-mm) molds. 9 in (224 mm) tube pan 28 oz (780 g) 3 lb (1.3 kg) for 10-in (254-mm) molds. CARAMEL FOR DIPPING FRUITS Kitchen yields: Twenty-three 8-in Formula: cakes. Fifteen 10-in cakes. 2 lbs (900 g) sugar 10 oz (270 g) glucose CLARIFICATION MEAT 1½ cups (0.33 l) water When butchering is done in-house, the Method: Boil to 310°F. lean trimmings from tenderloins and Kitchen yields: Approximately 50 other cuts can be used. They should be orange sections or 40 large ground through the largest-diameter strawberries. plate of a meat grinder. If meat for clari- fication is purchased, it should be as lean CASINO BUTTER as possible. Shin meat is best for this pur- Formula: pose. See the formula for Beef Consommé ½ cup (0.12 l) chopped garlic under Soups. ½ cup (0.12 l) chopped shallots 2 cups (0.47 l) diced green pepper COCKTAIL SAUCE 2 cups (0.47 l) diced red pimentos See Tomato Products in the Groceries sec- tion for ready-to-use Cocktail Sauce.

256 | Recipes COCKTAIL SAUCE CREAM PUFF PASTE

One-quarter #10 can tomato purée 2 oz (56 g) baking powder One #10 can chili sauce 2 oz (56 g) salt One #10 can ketchup 2 qt (0.97) milk 1 pt (0.24 l) horseradish, grated 1 pt (0.24 l) whole eggs 2 lemons, juice 1 lb (450 g) melted butter 2 oz salt/tabasco sauce Method: Combine ingredients to smooth 8 oz sugar batter. Kitchen yields: 8 qt (7.4 l) or about 120 servings. Kitchen yields: 1 sheet pan, 18 × 24 in. Note: For European-style cocktail sauce, add 1 cup brandy and 1 qt whipped CORN MUFFINS cream. See the Groceries section for ready-to-use Muffin Mixes and Batters. Serving size: 2 oz for shrimp cocktail. Formula: COOKIES 1 lb (450 g) sugar The weight of butter cookies varies 8 oz (225 g) butter greatly. The count is usually 25 to 35 per 3 eggs pound, baked. For Frozen Cookie Dough, 3 cups (0.29 l) milk see the Groceries section. 1 lb (450 g) corn meal Serving size: 10 oz (228 g) cookies for 1½ lb (680 g) cake flour each table of 10 for banquets. 1 oz (28 g) salt 1½ oz (42 g) baking powder BUTTER AND SHORTENING COOKIES Serving size: 2 oz (56 g) batter, use #16 Formula: scoop. 3 lb (1.3 kg) butter 3 lb (1.3 kg) shortening Kitchen yields: 48 muffins. 4½ lb (2 kg) sugar 1½ qt (0.7 l) heavy cream CORN STARCH, THICKENING POWER 4½ lb (2 kg) patent flour EQUIVALENT 5 lb (2.25 kg) cake flour. 1 cup corn starch = 2 cups flour. Salt, vanilla, and lemon flavor to taste. Size: 1 oz (28 g) each. COUSCOUS For instant Couscous Mix, see Middle Kitchen yields: 360 cookies. Eastern/North African Foods in the Inter- BUTTER COOKIES national Ingredients section. Formula: Formula: 1¼ cup (250 g) couscous 6½ lb (3 kg) butter 2 oz (56 g) fat 1 4½ lb (2 kg) sugar 2 8 cups (0.55 l) boiling water or stock 1½ qt (0.7 l) heavy cream Method: Sauté couscous in fat, mix with 4½ lb (2 kg) patent flour boiling liquid, let stand 10 minutes; 4½ lb (2 kg) cake flour bake in oven or steam 10 minutes. Salt, vanilla, or lemon to taste Serving size: ½ cup (0.12 l). Kitchen yields: 350 pieces. Kitchen yields: 3¾ cups cooked, or CORN BREAD about 7 servings. Formula: 2½ lb (1.1 kg) corn meal CREAM PUFF PASTE 1 lb (16 oz) flour See under Pâte à Choux.

Recipes | 257 CRÊPES (THIN PANCAKES) DRESSINGS

CRÊPES (THIN PANCAKES) DANISH PASTRY CHEESE FILLING Formula: Formula: 2 lb (900 g) cake flour 16 lb (7.2 kg.) bakers cheese 10 eggs 6 lb (2.7 kg) sugar 1 qt (0.9 l) milk 32 eggs 1 qt (0.9 l) light cream 1 lb (0.450 g) cake flour Method: Blend ingredients, strain and let Lemon or vanilla flavor to taste rest 15 minutes to allow air bubbles Serving size: 1½ oz (42 g) for large to dissolve. Danish. Kitchen yields: 50 crêpes, 4 in (100 mm) across. Kitchen yields: 260 pieces large Danish.

CUSTARD FOR DESSERTS DANISH PASTRY DOUGH Formula: 1 qt (0.94 l) milk Formula: 8 oz (225 g) sugar 2 lb (900 g) sugar 7 or 8 whole eggs 4 qt (3.8 l) milk Flavor according to taste 2 lb (900 g) yeast 4 qt (3.8 l) whole eggs Method: Warm milk, add to remaining 4 lb (1.8 kg) butter ingredients. Blend but do not whip. 20 lb (9 kg) patent flour Strain into molds and poach in water 4 lb (1.8 kg) cake flour bath at low temperature until set. ¼ cup (50 g) salt The custard will be softer if light Lemon flavor, nutmeg to taste cream is used. 12 lb (5.4 kg) sweet butter, folded in Serving size: Depends on mold size; Method: Combine ingredients (except frequently 4½ oz (120 g). butter) and make yeast dough. Proof Kitchen yields: 10 servings. and then chill and let rest. Fold in Calories: 4½ oz (120 g) (when made butter. with milk) = 185 calories. Sizes: Scale, 1½ oz (40 g) each before filling CUSTARD FOR QUICHE for miniature Danish. See under Quiche. Scale, 2 oz (55 g) before filling for breakfast Danish for baskets. CUSTARD SAUCE Scale, 3½ oz (100 g) before filling for Formula: large Danish. 1 qt (0.9 l) milk 1 tb corn starch Kitchen yields: 50 dozen (600 pieces) 6 oz (170 g) sugar miniature Danish. 7 egg yolks 37 dozen (440 pieces) breakfast Danish Flavoring according to taste for baskets. 22 dozen (260 pieces) large Danish. Method: Heat milk; combine remaining ingredients. Stir in hot milk and heat until thick. The sauce will curdle if DRESSINGS boiled. Many operations purchase salad dress- Serving size: 2 oz (0.05 l), sauce for ings ready for use or add additional dessert. ingredients to purchased dressings. For Kitchen yields: 18 to 20 servings. Salad Dressings, see the Groceries section.

258 | Recipes DRESSINGS FILO (FILLO) DOUGH or STRUDEL DOUGH

FRENCH DRESSING THOUSAND ISLAND DRESSING Formula: Formula: 1 gal (3.8 l) oil, preferably oilive oil 1 gal (3.8 l) mayonnaise ½ gal (1.8 l) cider vinegar ½ gal (1.9 l) cocktail sauce ½ gal (1.8 l) wine vinegar ½ gal (1.9 l) whipped cream 1 cup (0.24 l) prepared mustard 1 qt (0.9 l) chopped dill relish 1 cup (0.24 l) dry mustard 1 qt (0.9 l) cooked, chopped beets 1 cup (0.24 l) sugar 1 cup (0.24 l) lemon juice ½ cup (0. 12 l) crushed peppercorns Serving size: 1½ oz (42 g). ½ cup (0. 12 l) salt Kitchen yields: 2½ gal (9.5 l). Serving size: 1 oz. Total mix = 210 servings. Kitchen yields: 2 gal (7.6 l). Total mix = 250 servings. VINAIGRETTE DRESSING Formula: GREEN GODDESS DRESSING 1 qt (0.9 l) dry white wine Formula: 1 pint (0.47 l) wine vinegar 1 qt (0.9) l chopped parsley 2 qt (1.8 l) olive oil 1 qt (0.9 l) chopped, uncooked spinach 1 tb chopped garlic 1 pint (0.47 l) chopped chives 2 tb thyme 1 can: 28 oz (800 g), anchovy fillets 1 cup (0.24 l) lemon juice with oil 1 cup (0.24 l) chopped onions ¼ cup chopped garlic ½ cup (0.12 l) prepared mustard 1 gal (3.8 l) mayonnaise 3 tb crushed peppercorns ½ gal (1.9 l) sour cream Serving size: 1 oz (28 g). ¼ cup lemon juice 1 cup (0.24 l) tarragon vinegar Kitchen yields: 1 gal (3.8 l). Total mix = 128 servings. Method: Purée in food processor: chopped parsley, chopped, uncooked DUMPLINGS, BAKING POWDER spinach, chopped chives, anchovy fillets with oil, and ¼ cup chopped Formula: garlic. Blend mayonnaise, sour 1 lb (450 g) cake flour cream, lemon juice, and tarragon 4 tsp baking powder vinegar. Combine with vegetable 1 tsp salt purée as needed. Dressing will lose 14 oz (0.4 l) milk color when stored too long. Method: Blend ingredients with paddle Serving size: 2 oz (56 g). in machine to a soft dough. Portion with a scoop or spoon. Kitchen yields: 1¾ gal (6.6 l). Total mix = 110 servings. Serving size: 1 oz (56 g). Kitchen yields: 30 dumplings. RUSSIAN DRESSING Formula: FILO (FILLO) DOUGH or STRUDEL 3 qt (2.7 l) mayonnaise DOUGH 1 qt + 1 cup (1.1 l) cocktail sauce Most operations purchase ready-to-use 1 pint (0.47 l) cooked chopped eggs filo dough. For information, see the Gro- 1 cup (0.24 l) lemon juice ceries section. Serving size: 1½ oz (42 g). Formula: Kitchen yields: 1 gal (3.8 l). 1½ lb (0.675 g) bread flour Total mix = 85 servings. 1½ oz (42 g) oil

Recipes | 259 FILO (FILLO) DOUGH or STRUDEL DOUGH KASHA

2 eggs 6 oz (170 g), sliceable. 1½ cups (0.35 l) warm water 10 oz (280 g), for show platters. Method: Combine ingredients to rather soft dough, which must be worked GRAVELAX—SCANDINAVIAN CURED thoroughly to develop the gluten. SALMON Dough should rest, wrapped in The classic gravelax recipe has now been plastic, before use. It can be stretched modified to include many additional on a floured tablecloth. flavor components. Formula: FLOUR 2 cups salt Converting Flour Volume to Weight 1 cup sugar ¼ cup crushed juniper berries Volume Weight Unsifted Weight Sifted ¼ cup crushed peppercorns 1 cup 6 oz (170 g) 4¼ oz (120 g) 2 cups coarsely chopped dill, including stems 1 pint 12 oz (340 g) 10 oz (285 g) Method: Rub mixture over salmon sides, 1 qt 1½ lb (675 g) 1 lb 2 oz (510 g) wrap in plastic and refrigerate. Turn 1 gal 6 lb (2.7 kg) 4½ lb (2 kg) over occasionally. The salmon should The chart is based on bread flour; cake be cured in 3 days. flour is slightly lighter. Kitchen yields: Mixture is for 2 fillets, skin on, 4 lb (1.8 kg) each. FRUIT PARFAIT HIPPENMASSE (ICE CREAM WAFERS) Formula: 5 egg whites Formula: 12 oz (440 g) sugar 18 oz (500 g) sugar ½ cup (0.12 l) water 4½ oz (125 g) almond paste 20 oz (560 g) fruit purée or fruit juice 7 whole eggs Lemon juice according to taste 1½ oz (42 g) cream 1 qt (0.9 l) heavy cream (36 percent) 14½ oz (400 g) all-purpose flour Method: Beat egg whites with 2 oz Method: Combine sugar, almond paste, sugar until stiff. Combine remaining cream, and two eggs. Work until sugar with water and boil to 200°F. smooth. Add remaining ingredients, Add boiled sugar to egg whites in alternating between flour and eggs. steady stream, beating continuously. Let rest 1 hour. The batter should be Beat slowly until cool, add fruit spreadable. Spread on waxed cookie purée. Beat heavy cream until thick sheet, using a stencil to get even and blend into cooled mixture. Put in servings. Remove while still hot and suitable molds and freeze until solid. shape over suitable mold. Kitchen yields: 3 qt, frozen. Kitchen yields: 120 rolled wafers, about 3 × 4 in, rolled in cigarette shape. GELATIN STRENGTH Note: The strength of gelatin is influenced KASHA by the acidity of the product and by the Formula: weather. Highly acidic stocks require 1 lb (450 g) kasha (buckwheat grits) more gelatin. Pineapple juice will not jell. 2 whole eggs Amount needed per gal (38 l): 3 oz (56 g), ½ cup shortening very soft. 4 cups water or stock

260 | Recipes KASHA MAYONNAISE, HOMEMADE

Method: Break eggs and blend. Mix eggs LAVASH with dry kasha until all granules are Formula: evenly coated. Melt shortening in hot 17 lb (7.65 kg) all-purpose flour water. Bring mixture to boil, add 8 oz (225 g) granulated sugar kasha, and simmer or bake about 40 8 oz (225 g) salt minutes. 1 oz (28 g) cayenne pepper Kitchen yields: 10 servings. 3 lb (1.25 kg) butter, soft 4 oz (112 g) fresh yeast KEY LIME PIE 1 gal (3.8 l) warm water Formula: Method: Combine all ingredients with 1 can, 14 oz (0.4 l), sweetened dough hook. Chill. Divide dough into condensed milk 8 pieces and press into desired 4 egg yolks garnish, such as poppy seeds, sesame ½ cup (0.12 l) lime juice seeds, dried herbs, spices, or 4 egg whites parmesan cheese. Roll out each piece 4 oz sugar to about ¼ in (6 mm) thick. Place on One 9-in prebaked pie crust paper-covered sheet pan and cut into Method: Blend milk and egg yolks, stir serving pieces. Bake at 400°F about in lime juice. Fill pie shell with 10 minutes or until brown and crisp. mixture. Make meringue with egg Kitchen yields: 600 pieces. whites and sugar and spread over pie. Bake at low heat until brown. LIAISON, BASIC FORMULA Kitchen yields: One 9-in pie = 8 servings. Liaison is added to cream soups and sauces to provide texture. It also adds LATKES (POTATO PANCAKES) calories and is seldom used today. Latkes are available frozen and can also Basic Formula: 1 pt (0.48 l) cream be made from ready-to-use mix. See the 6 egg yolks Groceries section for information. Kitchen yields: Use this mixture for 1 Formula: gal (3.8 l) cream soup. 10 lb (4.5 kg) peeled russet potatoes 3 lb (900 g) peeled onion MATZO BALLS 1 bunch parsley, well washed 10 eggs Formula: 1 qt (0.94 l) matzo meal 1 cup (0.2 l) matzo meal 10 oz (0.3 l) whole eggs 1 cup (0.2 l) flour 6 oz (0.17 l) melted chicken fat 1 tb salt Salt and pepper to taste Method: Grind potatoes, onions, and Method: Blend ingredients and let parsley through fine plate of meat mixture rest at least 1 hour to grinder, drain in colander until most solidify. Make sample dumpling liquid has drained off. Add remaining before using the whole mix. The ingredients. Adding antioxidation consistency of matzo meal varies. powder can prevent oxidation of Serving sizes: ½ oz for soup. ground potatoes. Omit parsley if latkes Kitchen yields: 80 matzo balls. are to be served with applesauce. Serving size: 2 pieces for reception. MAYONNAISE, HOMEMADE 3 pieces as garnish with meat. Few operations make mayonnaise on- Kitchen yields: 100 pieces. site, and most customers prefer

Recipes | 261 MAYONNAISE, HOMEMADE MOUSSE

purchased mayonnaise because it is 2 lb (900 g) stale rolls, soaked and lighter. See the Groceries section for squeezed Mayonnaise. 2 tb chopped garlic Formula: 6 eggs 12 dozen egg yolks (4 layers) 1 bunch parsley, well washed or Spices and herbs to taste 5 pints (2.2 l) pasteurized egg yolks Method: Grind all ingredients and blend 3 cups (0.81 l) vinegar well in mixer with paddle. 1 cup (225 g) salt Serving size: 4 oz (112 g), cooked, 2 1 cup (200 g) dry mustard slices. 5 gal (19 l) oil 1 qt (0.9 l) hot water Kitchen yields: Four 3-lb (1.3-kg) loaves. Method: All ingredients should be at 1 loaf = 20 slices, 10 servings. room temperature. Combine egg 4 loaves = 40 servings. yolks with spices. Slowly add oil while blending at medium speed. If Calories: 4 oz (112 g), cooked, 2 slices = mayonnaise is getting too thick or 270 calories. oily add warm water in small increments. MERINGUE Kitchen yields: 5 gal and 3 qt (21.7 l). Formula: 1 lb (450 g) egg whites 2 lb (900 g) sugar MEATBALLS Method: Beat egg whites, add sugar and 10 lb (4.5 kg) ground meat beat until sugar is well incorporated. 1 lb (450 g) stale rolls, soaked 1 lb (450 g) onions MIREPOIX 2 tb chopped garlic Mixed vegetables used for flavoring 6 eggs stewed meats, sauces, and gravies. 1 bunch parsley Formula: Spices 50 percent onions, coarse cut Serving size: 1 oz (28 g) for hors 25 percent carrots, coarse cut d’œuvres. 25 percent celery, coarse cut 2½ oz (70 g), use scoop #12, for main Crushed peppercorns and bay leaves courses. optional 3 meatballs each serving for spaghetti Herbs optional and meat balls. Kitchen yields: Vary according to Kitchen yields: 200 meatballs, 1 oz (28 application. g) each, for hors d’oeuvres. 75 meatballs, 2½ oz (70 g) each. MOUSSE 25 servings spaghetti and meat balls. Mousse is the name for a wide variety of dishes, which can be served hot or cold. MEAT LOAF The common denominator is that the See Hamburger Meat in the Meats and main ingredients are finely ground and Meat Products section for information. smooth. A cheaper grade of beef or a mixture of pork and beef is often used for meat loaf. BASIC COLD MOUSSE (NOT SWEET) Formula: Formula: 10 lb (4.5 kg) hamburger meat 5 lb (2.2 kg) cooked meat, fish, or 1 lb (450 g) onions shellfish

262 | Recipes MOUSSE MOUSSE

1 qt (0.94 l) cold cream sauce or meringue. Mousse can be served mayonnaise frozen. 6 cups aspic jelly with the same flavor Serving size: 5 oz (0.14 l). as the main ingredient 6 cups 36 percent heavy cream, Kitchen yields: Total mix = 120 whipped servings. Formula 2: Serving size: 3 oz (85 g), appetizer. 5 lb (2.25 kg) sugar Kitchen yields: Total mixture = 65 1 pt (0.47 l) water servings. 6 oz (170 g) gelatin 1½ cups (0.35 l) water BASIC COLD SWEET MOUSSE 2 qt (1.8 l) pasteurized egg yolks Formula: 4 lb (1.8 kg) sweet butter 2 gal (7.6 l) milk 6 lb (2.70 kg) sweet chocolate 48 egg yolks 2 lb (900 g) bitter chocolate 1½ lb (675 g) corn starch 3 qt (1.4 l) heavy cream 3 lb (1.3 kg) sugar Method: Combine sugar with water and 1 qt (0.94 l) suitable concentrated fruit boil to 235°F (155°C). Melt 6 oz (170 flavor g) gelatin in 1½ cup (0.35 l) water. 12 oz (340 g) gelatin Cream egg yolks with 4 lb (1.80 kg) 48 egg whites sweet butter, add cooled sugar, whip 1½ lb (675 g) sugar until foamy. Melt sweet and bitter 2 gal (7.6 l) heavy cream chocolate to 86°F (30°C). Stir Method: Make pastry cream with first 6 (temper) chocolate until cool. Whip ingredients. Cool. Beat egg whites heavy cream. Blend gelatin with egg with sugar to make meringue. Fold mixture, fold in melted chocolate and into pastry cream. Whip heavy cream. cream and fold into almost cold Kitchen yields: 100 servings, 6 oz (170 mousse. Portion into suitable molds g) each. or glasses. FISH MOUSSE, HOT Serving size: ¾ cup (0.17 l). Formula: 8 lb (3.6 kg) solid fish, such as Kitchen yields: Mixture yields 6 gal halibut, sole, pike, or salmon, (22.8 l) = 125 servings. completely boneless 20 egg whites CHOCOLATE MOUSSE 3½ qt. (3.1 l) heavy cream, 36 percent Formula 1 (Basic): Salt and pepper to taste 8 lb (3.6 kg) semisweet chocolate. Note: The fish should be fresh; if frozen 3 lb (1.3 kg) sugar fish is used, the amount of egg whites 1 pint (0.47 l) water should be increased. It is advisable to 1½ qt (0.7 l) egg whites mix frozen fish with about 30 percent 5 qt (2.3 l) heavy cream fresh scallops to improve the binding Method: Melt chocolate and cool to 80°F. of the mixture. Make sure all Boil 3 lb (1.3 kg) sugar with water to ingredients are very cold. Note: Some 235°F. Whip 1½ qt (0.7 l) egg whites people are allergic to bivalves and pour hot sugar into egg whites Method: Chill, almost freeze, fish. Grind to make Italian meringue. Whip 5 qt twice through fine plate of a meat (2.3 l) heavy cream. Fold melted grinder. Blend in egg whites and chocolate and heavy cream into cream in a food mixer. Always make

Recipes | 263 MOUSSE PIZZA, HOMEMADE INGREDIENTS

a sample; if the mousse is too stiff, PASTILLAGE add more cream; if too loose, add egg Inedible sugar dough for decorations. The whites. Fill molds with mousse and dough can be tinted and must be dried. steam. Formula: Serving size: 5 oz, appetizer. 1½ oz (42 g) plain gelatin 7 oz, main course. 6 lb (2.7 kg) confectioners sugar 4 oz (112 g) cornstarch Kitchen yields: Appetizer = 50 servings. 1 pt (0.47 l) warm water Main course = 40 servings. Kitchen yields: 7 lb (3.1 kg), enough to FROZEN SWEET MOUSSE make 4 simple cookie stands. Formula: PASTRY CREAM 4 lb (1.8 kg) sugar 5 cups (1.1 l) water Formula: 32 egg yolks 7½ qt. (7 l) milk 1 qt (0.94 l) heavy cream 3½ lbs (2.5 kg), or 7 cups, sugar 8 oz (0.24 l) liquor, such as Grand 36 whole eggs (1 qt and 3 cups) Marnier, or other flavoring 1 lb (450 g) corn starch Kitchen yields: 11 qt (10 l) = 44 cups. Method: Boil sugar and water about 10 minutes to make syrup. Add hot to PÂTE À CHOUX (Cream Puff Paste) egg yolks and beat over water bath until thick and frothy, but be careful Formula: not to make the mixture too hot 1 qt (0.94 l) milk because it will curdle. Whip until 1 lb (450 g) butter cold in mixer. Whip cream. Fold 1¼ lb (560 g) patent flour cream and flavoring into mousse. ¼ oz (7 g) salt Portion into glasses. 1 qt (32 oz or 0.9 l) or 20 eggs Kitchen yields: 3½ qt (3.2 l). Kitchen yields: 1 gal (3.8 l). PÂTÉ DOUGH NOODLE DOUGH Formula: Formula: 3 lb 5 oz (1.5 kg) bread flour. 5 lb (2.2 kg) bread flour 1 lb (450 g) shortening. 16 eggs 1 pint (0.47 l) warm water. ½ cup water 1 oz (28 g) salt. 1 oz (28 g) oil Kitchen yields: 5 lb 5 oz (2.4 kg) dough. Method: Make stiff dough in mixer with dough hook. PIZZA, HOMEMADE INGREDIENTS For purchased Pizza Components, see the Serving sizes: Main course: 3½ oz Groceries section. (98 g), which yields 1 cup (0.24 l) cooked. PIZZA DOUGH 1 Garnish: 1½ oz (42 g), which yields 3 Formula: cup cooked. 50 lb (22.5 kg) high-gluten flour Kitchen yields: 7 lb (3.1 kg) fresh 2 gal and 3 pt (9 l) water noodles. 1 cup, 8 oz (225 g) oil Mixture yields 30 servings, main 1 cup, 8 oz (225 g) salt course. ½ cup (112 g) sugar Mixture yields 70 servings, garnish. 8 oz (225 g) fresh yeast

264 | Recipes PIZZA, HOMEMADE INGREDIENTS QUICHE

Method: Combine ingredients in mixer ¼ cup (0.05 l) heavy cream with dough hook. Do not proof, but Salt, nutmeg, and grated cheese to scale immediately. After scaling, the taste dough must be tightly rolled into Serving size: ½ cup (0.12 l). firm balls. Kitchen yields: Total mixture = 12 cups Kitchen yields: 70 large 16-in (40-cm) or 24 servings. pies, scaled at 16 oz (450 g). 110 medium 9-in (23-cm) pies, scaled POPOVERS at 10 oz (284 g). 400 hors d’oeuvre pies, scaled at 1¾ oz Formula: (78 g). 24 whole eggs 3 lb (1.3 kg) bread flour PIZZA SAUCE 2½ qt (2.25 l) milk 1 oz (56 g) salt Formula: Nutmeg to taste Five #10 cans tomato sauce Three #10 cans crushed tomatoes Method: Combine ingredients to make a One #10 can tomato ketchup batter resembling pancake batter. Fill ½ cup (0.12 l) oregano muffin tins with rendered beef drippings or oil, about ¼ full. Place Kitchen yields: 75 pies, 16 in (400 mm) muffin tins on sheet pan and heat across. until smoking hot. Ladle batter into tins and bake at 425°F. Popovers will POLENTA puff up. Formula: Kitchen yields: 60 pieces. Polenta is yellow corn meal mush, some- times flavored with grated Parmesan POTATO GNOCCHI, BASIC cheese. There is a basic distinction between soft polenta, with a consistency Formula: of soft mashed potatoes, and stiff 5 lb (4.5 kg) russet potatoes, peeled and polenta, which is spread on sheet pans steamed and can be cut into pieces when cold. 2 lb (900 g) bread flour Ready-to-use stiff polenta is available. See 2 eggs Corn and Corn Products in the Groceries Salt, pepper, and nutmeg to taste section for information. Method: Put steamed potatoes through Formula for Stiff Polenta: ricer while still hot. When potatoes 3 cups (0.7 l) coarse corn meal have cooled, work in remaining 8 cups (2 l) chicken stock ingredients. Make small sample to 4 oz (112 g) butter adjust amount of flour if necessary. ¼ cup (0.05 l) heavy cream Note: Potato dough can be flavored Salt, nutmeg, and grated cheese to with grated cheese, herbs, or spinach taste purée. Ricotta cheese is also used in some recipes. Serving size: ½ cup (0.12 l). Kitchen yields: According to use. Kitchen yields: Total mixture = 12 cups or 24 servings. QUICHE Formula for Soft Polenta: The basic quiche is filled with cheese, 2 cups (0.48 l) coarse corn meal ham or cooked bacon, chives, and cus- 8 cups (2 l) chicken stock tard. Many new versions have been made 4 oz (112 g) butter by varying the fillings.

Recipes | 265 QUICHE ROYAL ICING

Dough Formula: RISOTTO 3 lb (1.4 kg) pastry flour Formula: 2 lb (900 g) shortening 1 pt (0.47 l) Arborio rice 14 oz:(0.40 l) cold water 1 cup (0.24 l) chopped onion 2 oz sugar (56 g) sugar 1 cup (0.24 l) melted butter 1 oz salt (28 g) 1½ (1.35 l) qt chicken stock or other Prebake shells at 375°F 15 minutes. stock Kitchen yields: 12 crusts, 9 in (228 1 cup (0.24 l) Parmesan cheese mm) across. 4 oz (112 g) fresh butter Garnish Formula: Serving size: 1 cup (0.24 l.), as ¼ cup chopped chives appetizer. 8 cups (0.6 kg) diced Swiss cheese 4 lb (1.8 kg) bacon, cooked and diced, Kitchen yields: Total recipe = 6 or 2 lb (900 g) cooked ham servings. Kitchen yields: Twelve 9-in (228-mm) ROUX quiches. Roux is little used in kitchens today Custard Formula: because most sauces are based on reduc- 6 qt (5.6 l) light cream, slightly warmed tions and thickened when needed with 36 whole eggs corn starch. Roux is classified by color as 3 tb salt white, blond, or brown. Brown roux is 1 tb white pepper seldom used today, except in Cajun 1 tsp nutmeg dishes. Note: Do not overmix; there should be no air bubbles in the mix. Bake at 350°F Basic Formula: until set. 1 lb (450 g) fat, such as oil or clarified butter Kitchen yields: Twelve 9-in (228-mm) 18 oz (500 g) bread flour quiches. Kitchen yields: REFRIED BEANS White roux: 1 gal (3.8 l) liquid = 12 oz Formula: (335 g) for soup. 1 lb (450 g) pinto beans or red kidney = 14 oz (400 g) for medium-thick beans cream sauces. 5 cups (1.25 l) water = 18 oz (500 g) for very thick sauces. 1 cup (0.24 l) diced onions Brown roux: Roux loses thickening power ½ cup (0.12 l) bacon drippings through roasting. Brown roux has Serving size: ¾ cup (0.19 l). approximately 25 percent less Kitchen yields: 5½ cups (1.3 l) = 7 thickening power than white roux. servings. ROYAL ICING RICE, LONG GRAIN Formula: Formula: 4 lb (1.8 kg) confectioners sugar Rice Water Fat Salt Yield ¾ lb (340 g) egg whites ½ tsp cream of tartar 1 lb 5 cups 2 oz 1 tb 6 cups Note: Icing gets hard and brittle when 5 lb 6½ qt 10 oz ½ cup 30 cups dry. Use for decorative cakes only. 10 lb 13 qt 1 lb 4 oz 1 cup 3¾ gal Kitchen yields: Recipe is for one 20-in wedding cake dummy.

266 | Recipes SALT DOUGH SAUCES

SALT DOUGH SAUCES Inedible salt dough is used for decoration The following are basic sauce formulas and can be painted. When dry and stored for banquet service. For Sauce Bases, see in a dry environment, it will not spoil. the Groceries section. Formula 1: 2 cups (140 g) flour BÉARNAISE SAUCE 1 cup (225 g) salt Use the formula for Hollandaise Sauce 1 cup (235 l) water and add ¼ cup (0.06 l) chopped tarragon Dough can be dried or baked at a low and ¼ cup (0.06 l) chopped parsley. The temperature. vinegar listed in the recipe can be replaced by tarragon vinegar. Formula 2: 1 pint (0.47 l) water BONNE FEMME SAUCE FOR FISH 12 oz (340 g) corn starch Formula: ½ oz (14 g) gelatin One 3-lb (1.3-kg) basket sliced 1½ oz (3 tb) water mushrooms 2 lb (900 g) extra-fine salt 1 cup (0.24 l) chopped shallots Method: Boil starch with 1 pint water, ½ lb (225 g) butter add dissolved gelatin and remaining 1 pint (0.47 l) dry white wine ingredients. Dough will dry well. 1 cup (0.24 l) cut chives 1 gal (3.8 l) heavy fish velouté SANDWICH FILLING QUANTITIES 1 qt (0.9 l) hollandaise sauce 1 qt (0.9 l) heavy cream, whipped Butter or margarine: 1 lb (450 g) Note: The hollandaise sauce and whipped softened product is sufficient to cream are folded into the sauce at the last spread 70 slices of bread #2. moment. Cheeses, sliced: 2 to 3 oz (56 to 85 g) Kitchen yields: 1½ gal (5.7 l) = sauce per serving. for 100 portions of fish. Meats: 2 to 4 oz (56 to 112 g) per serving. BROWN MUSHROOM SAUCE Formula: Kitchen yields: 1 lb (450 g) canned ham One 3-lb (1.3-kg) basket sliced = 5 to 6 sandwiches. mushrooms 1 lb (450 g) roast beef, cold = 5 1 cup: 8 oz (0.24 l) chopped shallots sandwiches. ½ gal (1.9 l) white wine Note: Meat should be sliced very thin. 1 gal (3.8 l) brown sauce Weight of meat varies according to mois- ture content. Kitchen yields: 1¼ gal (4.7 l). Salad fillings: CHICKEN VELOUTÉ For 2 oz (56 g), use #16 scoop. For 2½ (70 g), use #12 scoop. Formula: For 3½ oz (100 g), use #10 scoop. 4 gal (15.2 l) strong chicken stock For 4 oz (112 g), use #8 scoop. 1 gal (3.8 l) light cream For 30 tuna salad sandwiches, 2½ oz 3 lb (1.4 kg) mushroom trimmings (70 g): 1 can tuna: 55 oz (1.5 kg), 3 qt (2.7 l) white roux drained. 1 lb (450 g) cold, fresh butter 1 pint (0.47 l) mayonnaise. Note: The butter should be added at the 1 pint (0.47 l) diced celery. last moment. Use #12 scoop. Kitchen yields: 5 gal (19 l).

Recipes | 267 SAUCES SAUCES

CUMBERLAND SAUCE For garnish: 2 cups (0.47) lemon peel Formula: julienne Three #10 cans red currant jelly Kitchen yields: 1 gal (3.8 l). 3 qt (2.7 l) sweet port wine 3 cups (0.7 l) orange juice concentrate MINT SAUCE 1½ cups (0.3 l) lemon juice Formula: 1 cup (0.24 l) chopped shallots 1 gal (3.8 l) white vinegar 3 tb dry mustard 1½ qt (1.4 l) sugar ¼ cup (0.06 l) chopped ginger 1½ qt (1.4 l) water 1 pint (0.47 l) water 1 pint (0.4 l) mint jelly Add for garnish: 3 cups (0.7 l) blanched 2 qt (1.8 l) chopped mint leaves orange zest and 2 cups (0.47 l) Method: Combine all ingredients except blanched lemon zest. mint leaves. Bring to boil and pour Kitchen yields: 5 gal (19 l). over mint leaves. FISH VELOUTÉ Kitchen yields: 1½ gal (5.7 l). Formula: NEWBURGH SAUCE 3 gal (11.4 l) fresh fish stock Formula: 1 gal (3.8 l) chicken stock 1 pint (0.47 l) chopped onions 1 bottle (0.750 l) dry white wine 1¼ cup (0.3 l) Spanish paprika 3 lb (1.4 kg) mushroom trimmings 2 lb (900 g) butter 3 qt (2.7 l) white roux ½ gal (1.9 l) dry sherry 1 gal (3.8 l) light cream 1 gal (3.8 l) light cream 1 lb (450 g) fresh butter 3½ gal (13.3 l) heavy cream sauce Kitchen yields: 5 gal (19 l). Kitchen yields: 5 gal (19 l). HOLLANDAISE SAUCE ORANGE SAUCE FOR DUCKLING Formula: Formula: 9 lb (4 kg) butter = 3½ qt (3.2 l), 3 cups (0.7 l) vinegar melted 3 cups (0.7 l) sugar 24 egg yolks 3 cups (0.7 l) orange juice concentrate 1 cup water 2 cups (0.46 l) red currant jelly ¼ cup (0.06 l) vinegar 4 large oranges, cut in quarters ¼ cup (0.06 l) lemon juice 4 lemons, cut in quarters Salt and cayenne pepper to taste 2 qt (1.8 l) brown duckling stock Kitchen yields: 1 gal (3.8 l). ¾ cups (0.17 l) corn starch 1 cup (0.24 l) dry sherry wine LEMON SAUCE FOR DUCKLING For garnish: 2 cups (0.47) blanched Formula: julienne orange peel 3 cups (0.7 l) vinegar Kitchen yields: 1 gal (3.8 l). 3 cups (0.7 l) sugar 3 cups (0.7 l) frozen lemonade SAUCE VERTE (GREEN SAUCE) concentrate Formula: 2 cups (0.46 l) red currant jelly Purée in food processor: 8 lemons, cut in quarters 1 bunch watercress, stems discarded 2 qt (1.8 l) brown duckling stock 4 bunches chives ¾ cup (0.18 l) corn starch ½ bunch parsley, stems discarded 1 cup (0.24 l) dry sherry wine 1 bunch chervil

268 | Recipes SAUCE QUANTITIES SOUPS, BASIC INGREDIENTS

1 cup (0.24 l) cooked spinach SOUFFLÉ 3 pieces anchovy fillets Basic Dry Mix Formula: 1 tb chopped garlic 2 lb (900 g) flour 4 cups (0.9 l) mayonnaise 1 lb 12 oz (790 g) butter Kitchen yields: 3 pints (1.4 l). 8 oz (225 g) sugar Method: Combine ingredients like cookie TARTAR SAUCE GARNISH dough, store under refrigeration. Formula: Formula for 2 Servings: 1 gal (3.8 l) coarse-cut onions 2½ oz basic dry mix 1½ gal (5.7 l) dill pickle, drained ½ pint (0.24 l) boiling milk ½ bunch parsley 4 egg yolks 1 bunch watercress 3 egg whites whipped with 2 oz (56 g) 1 pint (0.47 l) capers, drained sugar 1½ tb chopped garlic ½ oz (0.14 l) cordial or other flavoring Grind all ingredients through medium Method: Add dry mix to boiling milk; plate of food chopper. boil until thick. Add egg yolks, Kitchen yields: Blend 1 pint (0.47 l) whipped egg whites, and flavoring. garnish with 3 qt (2.7 l) mayonnaise. Kitchen yields: 32 single servings or 16 double servings. TONNATO SAUCE Formula for 40 Servings: Formula: 6 qt (5.6 l) milk 84 oz (2.25 kg) = two 42-oz cans tuna 70 egg yolks in oil 54 egg whites 1 cup (0.24 l) capers, drained 2 lb 8 oz (1.1 kg) sugar 24 pieces anchovy fillets 10 oz (0.30 l) cordial or other flavoring 2 tb grated lemon peel Kitchen yields: 40 servings. 2 cups (0.47 l) olive oil 3 pints (1.4 l) mayonnaise Method: Proceed according to method for 2 servings. Method: Combine all ingredients with food chopper. SOUPS, BASIC INGREDIENTS Kitchen yields: 1 gal (3.8 l). BEAN SOUP WITH TOMATO 20 lb (9 kg) navy beans SAUCE QUANTITIES 12 gal (45.6 l) chicken stock Restaurant service: Serving size: One #10 can chopped tomatoes 1½ gal (5.7 l) light cream Brown sauces: 1½ oz (0.04 l). Kitchen yields: 10 gal (38 l). Banquet service: Serving size: Brown sauces: BEEF CONSOMMÉ 100 covers = 5 qt (4.7 l). 10 lb (4.5 kg) clarification meat 200 covers = 2 gal (7.6 l). 30 egg whites (1 qt = 0.9 l) One #10 can peeled tomatoes Cream sauces: 1 gal mirepoix (diced soup vegetables) 100 covers = 1½ gal (5.7 l). 12 gal (45.6 l) beef stock 200 covers = 3 gal (11.4 l). Kitchen yields: 10 gal (38 l). Jus for roast beef: 100 covers = 3 qt (2.7 l). BLACK BEAN SOUP 200 covers = 1½ gal (5.7 l). 15 lb (6.7 kg) black turtle beans

Recipes | 269 SOUPS, BASIC INGREDIENTS SOUPS, BASIC INGREDIENTS

5 lb (2.2 kg) navy beans CREAM OF CHICKEN 12 gal (45.6 l) chicken stock ¾ gal (2.8 l) roux 1½ gal (5.7 l) light cream 12 gal (45 l) strong chicken stock ½ gal (1.9 l) dry sherry 1 gal (3.8 l) light cream Kitchen yields: 10 gal (38 l). 1 gal (3.8 l) cooked, diced chicken as garnish CHILLED CHERRY SOUP Kitchen yields: 10 gal (38 l). 6 gal (22.8 l) frozen pitted sour cherries 4 gal (15.2 l) water CREAM OF CORN 2 lb (900 g) corn starch Two #10 cans creamed corn 2 lb (900 g) sugar One #10 can kernel corn, for garnish 4 cinnamon sticks ½ gal (1.9 l) roux Peel from 8 lemons 12 gal (45 l) strong chicken stock 1 tb cayenne pepper 1 gal (3.8 l) light cream Kitchen yields: 10 gal (38 l). Kitchen yields: 10 gal (38 l). CRAYFISH BISQUE CREAM OF CURRY 10 doz. crayfish, live ½ lb (225 g) curry powder ¾ gal (2.8 l) roux ¾ gal (2.8 l) roux 12 gal (45 l) strong chicken stock 12 gal (45 l) strong chicken stock 1 gal (3.8 l) light cream 1 gal (3.8 l) light cream ½ gal (1.9 l) white wine 1 gal (3.8 l) diced fresh apples, added at 1 qt (0.9 l) cream sherry the last moment as garnish 1 qt (0.9 l) brandy Kitchen yields: 10 gal (38 l). Kitchen yields: 10 gal (38 l). CREAM OF MUSHROOM 9 lb (4 kg) fresh mushrooms (three CREAM OF ASPARAGUS baskets) 10 lb (4.5 kg) = 6 boxes frozen ¾ gal (2.8 l) roux asparagus bits and pieces 12 gal (45 l) strong chicken stock ¾ gal (2.8 l) roux 1 gal (3.8 l) light cream 12 gal (45 l) strong chicken stock 1 gal (3.8 l) light cream Kitchen yields: 10 gal (38 l). Kitchen yields: 10 gal (38 l). CREAM OF TOMATO Three #10 cans tomato purée CREAM OF BROCCOLI ¾ gal (2.8 l) roux 7½ lb (3.3 kg) = 3 boxes frozen 12 gal (45 l) strong chicken stock broccoli bits and stems 1 gal (3.8 l) light cream ¾ gal (2.8 l) roux Kitchen yields: 10 gal (38 l). 12 gal (45 l) strong chicken stock 1 gal (3.8 l) light cream CUCUMBER SOUP, CHILLED Kitchen yields: 10 gal (38 l). 25 lb (11.25 kg) russet potatoes 12 gal (45 l) strong chicken stock CREAM OF CAULIFLOWER 20 lb (9 kg) cucumbers 7½ lb (3.3 kg) = 3 boxes frozen 2.5 gal (9.5 l) dry white wine cauliflower 2.5 gal (9.5 l) heavy cream, 36 percent ¾ gal (2.8 l) roux butterfat 12 gal (45 l) strong chicken stock Note: Reserve some diced cucumbers for 1 gal (3.8 l) light cream garnish. Kitchen yields: 10 gal (38 l). Kitchen yields: 10 gal (38 l).

270 | Recipes SOUPS, BASIC INGREDIENTS SOUPS, BASIC INGREDIENTS

FENNEL OR ANISE SOUP peppers, diced cucumbers, and diced 2 gal (4.6 l) chopped fennel, no greens peeled, seeded tomatoes. ½ gal (1.9 l) chopped fennel with Kitchen yields: 10 gal (38 l). greens ½ cup, 2 oz (56 g), fennel seed GIBLET AND BARLEY SOUP ¾ gal (2.8 l) roux 2.5 gal (9.5 l) ground raw giblets 12 gal (45 l) strong chicken stock ½ gal (1.9 l) oil 1 gal (3.8 l) light cream 5 lb (2.2 kg) pearl barley ½ gal (1.9 l) diced fennel for garnish ½ gal (1.9 l) diced onions 1 qt (0.9 l) chopped fennel green for ½ gal (1.9 l) diced celery garnish ½ gal (1.9 l) diced carrots ½ gal (1.9 l) diced turnips Kitchen yields: 10 gal (38 l). 1 qt (0.9 l) brown roux GAME CONSOMMÉ 12 gal (45.6 l) beef stock 15 lb (6.7 kg) browned venison or Kitchen yields: 10 gal (38 l). other game bones GUMBO 5 lb (2.2 kg) clarification meat 3½ gal (11.4 l) chicken stock 15 egg whites (1 pint, 0.47 l) 3½ gal (11.4 l) beef stock One #10 can peeled tomatoes 2 qt (1.9 l) brown roux 1 gal mirepoix ½ gal (1.9 l) diced green peppers ¼ cup, 2 oz (56 g), crushed juniper ½ gal (1.9 l) diced onions berries ½ gal (1.9 l) diced celery 12 gal beef stock ½ gal (1.9 l) diced cabbage 1 qt (0.9 l) dry sherry One #10 can chopped tomatoes 1 qt (0.9 l) cream sherry 10 lb (4.5 kg) = 2 boxes frozen diced Kitchen yields: 10 gal (38 l). okra or GAZPACHO Two #10 cans diced okra 10 lb (4.5 kg) onions 1 gal (3.8 l) cooked rice 10 lb (4.5 kg) seeded green peppers 5 lb (2.2 kg) diced ham 15 lb (6.7 kg) peeled, seeded cucumbers ½ gal (1.9 kg) cooked chicken One #10 can peeled whole tomatoes 1 lb (450 g) filé powder 5 lb (2.2 kg) celery stalks Kitchen yields: 10 gal (38 l). One #10 can tomato purée 2 cans (46 oz, 2.6 l) tomato juice JELLIED MADRILENE CONSOMMÉ 2 qt (1.8 l) vinegar 4 cans 46 oz (2.4 l) tomato juice 1 qt (0.9 l) olive oil Two #10 cans peeled tomatoes ½ cup crushed garlic 1 lb (450 g) plain gelatin 24 whole eggs ½ gal (1.9 l) chopped celery ½ cup salt 10 lb clarification meat ¼ cup ground pepper 30 egg whites (1 qt, 0.9 l) ½ cup sugar One #10 can peeled tomatoes 1 oz (28 g) dried tarragon 8 gal (30.4 l) beef stock Note: Grind all ingredients through Kitchen yields: 10 gal (38 l). medium-fine plate of meat grinder. Store refrigerated at least 1 day LOBSTER SOUP before service. The traditional 50 lobster heads and carcasses, from garnish consists of croutons (not 1¼ lb (560 g) lobsters toasted, in Spain), diced green One #10 can tomato purée

Recipes | 271 SOUPS, BASIC INGREDIENTS SPAETZLE

¾ gal (2.8 l) white roux PUMPKIN SOUP 8 gal (30.4 l) strong chicken stock ½ gal (1.9 l) roux 4 gal (15.2 l) fresh fish stock Three #10 cans pumpkin purée, plain 1 gal (3.8 l) light cream 12 gal (45 l) strong chicken stock ½ gal (1.9 l) white wine ¼ cup, 2 oz (56 g) nutmeg 1 qt (0.9 l) cream sherry ½ cup, 4 oz (112 g) lemon juice 1 qt (0.9 l) brandy 1 gal (3.8 l) light cream Kitchen yields: 10 gal (38 l). Kitchen yields: 10 gal (38 l). MINESTRONE VEGETABLE SOUP 1 cup (8 oz) chopped fresh garlic ½ gal (1.9 l) diced green peppers ½ gal (1.9 l) olive oil ½ gal (1.9 l) diced onions 5 lb (2.2 kg) ham hooks ½ gal (1.9 l) diced potatoes 3 lb (1.3 kg) navy beans ½ gal (1.9 l) diced celery ½ gal (1.9 l) diced green peppers ½ gal (1.9 l) diced carrots ½ gal (1.9 l) diced onions ½ gal (1.9 l) diced cabbage ½ gal (1.9 l) diced celery One #10 can chopped tomatoes ½ gal (1.9 l) diced carrots 7 gal (26.6 l) beef stock ½ gal (1.9 l) diced cabbage Kitchen yields: 10 gal (38 l). One #10 can chopped tomatoes One #10 can tomato purée VICHYSSOISE (POTATO SOUP) 3 lb (1.3 kg) broken spaghetti 25 lb (11.25 kg) russet potatoes 7 gal (26.6 l) beef stock 8 lb (3.6 kg) onions Kitchen yields: 10 gal (38 l). 8 lb (3.6 kg) white of leeks 8 gal (30.4 l) strong chicken stock ONION SOUP 2 gal (7.6 l) light cream 4 gal (15.2 l) sliced onions 2.5 gal (9.5 l) heavy cream, 36 percent ½ gal (1.9 l) oil butterfat 12 gal (45.6 l) strong beef stock Note: Make base with all ingredients ¼ cup dried thyme except cream. Store refrigerated. Add 1 qt (0.9 l) applejack cream to base as needed. Garnish with Kitchen yields: 10 gal (38 l). snipped chives and season with Worces- tershire sauce. PEA SOUP 20 lb (9 kg) green split or yellow peas Kitchen yields: 10 gal (38 l). 12 gal (45.6 l) beef or chicken stock 5 lb (2.25 kg) ham hocks SOUP QUANTITIES 1½ gal (5.7 l) light cream Kitchen yields: Kitchen yields: 10 gal (38 l). 1 gal (3.8 l) = 20 servings. 5 gal (19 l) = 100 servings. PHILADELPHIA PEPPER POT 10 gal (38 l) = 200 servings. 1 gal (3.8 l) diced green peppers 25 gal (95 l) = 500 servings. 1 gal (3.8 l) diced onions 38 gal (145 l) = 750 servings. 1 gal (3.8 l) diced potatoes Note: Always make about 10 percent 1 gal (3.8 l) diced celery more than needed in case of spillage. 1 gal (3.8 l) cooked spaetzle 1 gal cooked, diced tripe SPAETZLE 8 gal (30.4 l) beef stock Small dumplings from southwestern Ger- Kitchen yields: 10 gal (38 l). many and neighboring Switzerland.

272 | Recipes SPAETZLE TORTILLAS, CORN

Spaetzle are available ready-to-use as con- 1 lb (0.45 kg) glucose venience product. See the Groceries section. 1 pint (0.47 l) water Formula: Method: Boil to 320°F. 3 lb (1.3 kg) bread flour Kitchen yields: Garnish for 50 desserts. 12 eggs 1 qt (0.9 l) milk TALLOW FOR CARVING ½ cup (0.12 l) oil Tallow is available ready to use. See the 1 tb salt Groceries section. 1 tb baking powder Formula: Serving size: ½ cup (0.12 l). 5 lb (2.25 kg) beeswax Kitchen yields: 40 servings. 5 lb (2.25 kg) rendered beef fat Note: To shape spaetzle, use a food mill 5 lb (2.25 kg) paraffin with very large holes. Some chefs shape spaetzle on a wet wooden board and TALLOW, PLIABLE scrape them directly into the boiling Formula: water. There are specific spaetzle-shaping 5 lb (2.25 kg) shortening devices available in ethnic stores. 5 lb (2.25 kg) rendered beef fat 4 lb (1.8 kg) paraffin SPONGE CAKE (BASIC) Formula: TAMALE DOUGH 1 qt (0.47 l) egg yolks Formula: 3 qt (1.41 l) whole eggs 2 lb (900 g) lard 4 lb (1.8 kg) sugar 4½ lb (2 kg) masa harina 3 lb (1.3 kg) cake flour 6 tb salt 1 lb (450 g) patent flour 2 qt (1.9 l) warm water or chicken 8 oz (225 g) corn starch broth 1 lb (450 g) melted butter Kitchen yields: Total recipe = 4½ qt (4 l). Salt and lemon to taste Note: Some chefs add a small amount of Kitchen yields: Twenty 8-in (200-mm) baking powder. layer cakes. TEMPURA BATTER SUGAR, PULLED Formula: Formula: 1 gal (3.9 l) ice water 5 lb (2.25 kg) granulated sugar 4 egg yolks 1 pt. water (0.47 l). 2½ cups flour ¼ oz (6.75 g), or 2 level tsp, cream of Method: Combine ingredients. Japanese tartar. chefs use chopsticks and do not seem Note: Boil sugar to 318°F or more, to mind if the batter is lumpy. The depending on use and weather. Pulled batter will be very thin and sugar is also available ready for use. See transparent. the Groceries section. Kitchen yields: 1 medium-sized sugar TORTILLAS, CORN basket. Tortillas are usually purchased ready to use. See Hispanic Foods in the Interna- SUGAR, SPUN tional Ingredients section. Formula: Formula: 5 lb (2.25 kg) sugar 2¼ lb (1 kg) masa harina

Recipes | 273 TORTILLAS, CORN WAFFLE BATTER

4½ cups (1 l) warm water 5 qt (4.7 l) milk 1 cup (8 oz) lard 2 oz (56 g) salt Kitchen yields: 36 tortillas, about 7 in 8 oz (225 g) baking powder (175 mm) across. Vanilla flavor to taste Serving size: 7-in (177-mm) waffle = WAFFLE BATTER 4 oz (112 g) batter. Waffles are usually prepared from a mix Kitchen yields: Total recipe = 80 or from ready-to-use batter. See the Gro- servings. ceries section. Note: Batter will get stiff when stored in Formula: the refrigerator. It can be diluted with 30 eggs milk. Additional baking powder must be 1½ lb (675 g) sugar added if diluted and stored longer than 8 lb (3.6 kg) cake flour 24 hours. 2½ lb (1.1 kg) melted shortening

274 | Recipes Tropical Fruits

ACKEE Pack: Sold by weight, often in 10-lb Tropical fruit about the size of a large (4.5-kg) cartons. plum. Only the kernels are edible. Size: About 8 in (20 cm) long. Note: The fruit is poisonous until it is ripe and has opened naturally, exposing the CHERIMOYA kernels. This fruit resembles a large pinecone. It Season: Year-round. has large black seeds and custard-like Packs: By count. flesh. Weight: About 4 oz (112 g). Season: November to May. Serving size: About 9 double kernels as Pack: By piece. appetizer garnish. Sauté quickly and Size: 3½ in (7 cm) to 5 in (12 cm) serve hot. across. Kitchen yields: 9 double kernels requires Kitchen yields: Used in fruit displays, 3 fruits. There are 3 double kernels and sorbet can be made with the to each fruit. fruit pulp. Calories: N/A. Calories: 4 oz (112 g) edible fruit pulp = 130 calories. ATEMOYA Tropical American custard-like dessert COCONUT fruit, of the family Annonaceae; a hybrid Fruit of the coconut palm native to the cross between cherimoya and sugar tropics. The outer coating is a thick apple. Its bumpy gray-green exterior is greenish to yellowish fibrous husk. The somewhat like a pinecone in shape. The husk is often removed before shipping to flesh is studded with heavy black seeds. save weight and to make sure that the The fruit is very sweet and creamy tex- inside nut is not damaged or rancid. tured. It is said to taste like a melange of Coconuts with the husk removed are strawberries, pineapple, and coconut. The referred to as balds. Green coconuts have fruit is not widely available outside its become increasingly available in ethnic tropical growing areas because it does markets and are often tapped for fresh not transport well, although it is being juice. For Processed Coconut Products, see increasingly grown in Florida. Rich in the Groceries section. potassium. Season: Available year-round, with peak CACTUS FRUIT (TUNAS) supply during winter. See Hispanic Foods in the International Packs: 50-lb (22.5-kg) burlap bags, or Ingredients section. loose by the piece. Sizes: CAPE GOOSEBERRIES Balds: 24’s per 50-lb (22.5-kg) bag. See the Fruits section. Balds: 30’s per 50-lb (22.5-kg) bag. With husks: 12’s per 50-lb (22.5-kg) CARAMBOLA bag. See Starfruit. Weights: Balds: from 26 oz (750 g) to CAROB 33 oz to (900 g). Also known as St. John’s bread. Pods, Kitchen yields: Balds have waste that is normally available dried, each containing about 50 percent of weight. Amount 12 hard seeds. The pods are very hard of usable meat depends on amount when dried. of liquid left in nut.

Tropical Fruits | 277 COCONUT LITCHI

Calories: Fresh, shredded, 1 cup, 3 oz JUJUBE (85 g) = 280 calories. Fruit native to Southeast Asia with olive green color and about the size of a hen’s FRESH COCONUT, TRIMMED egg. It has a single stone imbedded in the Whole, wrapped in plastic, used only to firm flesh, which resembles that of an extract the coconut water. See Thai/Viet- unripe pear. Also known as jujula, and namese Foods in the International Ingre- june plum in the Caribbean. See Dates dients section. under Chinese Foods in the International Ingredients section. DATES Season: Late summer until spring. Fresh dates are available in fall, but are seldom available in most markets. For Size: 1 in (2.5 cm) to 2 in to (5 cm) long. Dried Dates and other Date Products, see Weight: 2½ (70 g) to 3 oz (85 g) the Groceries section. Season: Fall. KIWANO The kiwano fruit is a member of the FEIJOA gourd family, christened kiwano in New Oval, greenish fruit with shriveled skin. Zealand. Brilliant yellow-orange on the Also known as pineapple guava. outside when ripe, with a bright lime green jelly-like pulp on the inside, and Season: Summer. numerous edible seeds. Also known as Pack: By piece. African horned melon, African horned Kitchen yields: Use raw in fruit salads. cucumber, or jelly melon because it has Peeling waste is about 20 percent. distinctive spikes. Season: Spring and early summer. GUAVA Pack: By weight. Tropical fruit native to South America. The shape ranges from apple-shaped to Size: 4 in (100 mm) to 6 in (125 mm), pear-shaped, the flesh color ranges from about 12 oz (340 g). white-yellow to pink to red. Best eaten raw. In South America and the West KUMQUATS Indies, guava is often made into a paste- Small, orange-type fruits. The fruits are like preserve called pasta de guayaba, not seldom eaten raw but are used as decora- to be confused with the fruit of the same tion, as candied fruits, or in syrup. name. For Frozen Pulp Guava and Pasta Nagami is a Japanese kumquat. For de Guayaba, see the Groceries section. Kumquats Preserved (in syrup), see the Groceries section. Packs: 10-lb (4.5-kg) cartons. Season: Fall and winter. Count: 30 to 32 pieces. Packs: 10-lb (4.5-kg) cartons, usually in Sizes: 4½ in (12 cm) long, 5 oz (150 g) pints. each. Kitchen yields: Stems and leaves are Serving size: About 2½ oz (70 g). often still attached. Season: Spring and summer. Small Calories: 3.5 oz (100 g) = 65 calories. supplies are available year-round. Note: The fruit is often picked LITCHI underripe, and if picked too green Tropical fruits of the soapberry tree. will not ripen. Litchi fruits are grown in Florida and are Calories: 4 oz (112 g) usable pulp = 70 usually of a red variety. Imports can be calories. green, yellow, or pink. The flesh is white

278 | Tropical Fruits LITCHI PAPAYA

and fragrant. Shelf life is limited, but the see Indian Foods in the International fruit is available preserved in cans and Ingredients section. freezes well. For canned and dried prod- Season: May to September; peak occurs ucts, see the Groceries section. Dried litchi in August; imports available year- are referred to as litchi nuts. round. Season: June until late July. The fruits Packs: 10-lb (4.5-kg) to 12-lb (5.4-kg) have short season in July and cartons. August. Counts per carton: 8, 9, 10, 12, 14, 15, Packs: By weight. The whole fruit 16, 18, 20, 24, 28, or 30. clusters, including the tips of the branches, are normally shipped. One Weight: 15 or 16 size = 10 oz (280 g) to cluster can have a few berries or as 12 oz (340 g). many as 30. Kitchen yields: Pits can be hard to Size: About 1½ in (38 mm). The pit is remove; sometimes the fruit flesh not edible, but it slips out easily; it is is woody and stringy. One 12-oz about ¾ in (20 mm) long. (340-g) mango = ¾ cup flesh. Kitchen yields: 10 fruits = 4 oz (112 g) MANGOSTEEN fresh pulp. Reddish brown fruit with a thick rind Calories: 10 fruits = 66 calories. and white flesh. The flavor can be com- pared to a blend of pineapples and LOQUATS apricots. Seedy fruits, yellow to orange, with Size: 3 oz (85 g) to 4 oz (112 g) each. white to pink flesh, from an evergreen Calories: 3.5 oz (100 g) of flesh = 65 tree called Japanese medlar, often used as calories. an ornamental tree in backyards. Loquats resemble apricots. The fruit will blemish PAPAYA easily and is normally sold in clusters. Also called tree melon, this oval to pear- Season: Spring. shaped fruit varies greatly in size. The Packs: 10-lb (4.5-kg) carton. flesh is hard when the fruit is not ripe, Size: About 3 in (76 mm) long. indicated by green skin, but soft and very perishable when ripe, indicated by yellow Calories: 3.5 oz (100 g) edible flesh = 50 skin. Papaya can reach 10 lb (4.5 kg) in calories. some tropical countries, but Hawaiian papaya commonly used in foodservice is MANGOES smaller and more uniform in size. For Intensely flavored, succulent tropical Frozen Papaya Purée, see the Groceries fruits with a slightly acidic sweet taste, section. although inferior ones have a hint of tur- pentine in the taste. The fruit is elon- Season: Year-round; peak occurs in gated, with a thin skin that is green spring and summer. when unripe and yellowish red when Packs: 10-lb (4.5-kg) containers. ripe. It will ripen somewhat at room Size: 14 oz (400 g) to 17 oz (475 g) each. temperature, but will not achieve the Count: 8 to 12 fruits per container. sweetness associated with ripe fruits. Unripe mangoes are often sold sprinkled Serving size: ½ fruit as appetizer or as with salt as a snack. For canned and main course component. dehydrated Mango Products, see the Gro- Kitchen yields: ½ fruit peeled, seedless ceries section; for other mango products, = 5½ oz (150 g) to 6½ oz (180 g).

Tropical Fruits | 279 PAPAYA RHUBARB

Calories: 1 cup cubed fruit, 5 oz (140 g) should be eaten when soft. Both varieties = 55 calories. are used in salads and as a fruit garnish. The fruits are tart when unripe and PASSION FRUIT extremely sweet when ripe. They can be A purple- or red-skinned fruit with stored under refrigeration when ripe. yellow flesh and many edible seeds. In Season: Fall and early winter. Australia and New Zealand the name grenadilla is used. Passion fruits are culti- Packs: Flats with 24 and 30 counts. vated in many hot regions, a red-skinned Kitchen yields: 1 fruit = 4 oz (112 g) variety is grown in Florida, and a purple- edible flesh. skinned variety is grown in California. The trade distinguishes between sweet Calories: 4 oz (112 g) edible flesh = 140 grenadilla and giant grenadilla. calories. Packs: By weight and by the piece. PLANTAINS Season: September and October and For Plantains (platanos), see Hispanic again in February to July. As the Foods in the International Ingredients fruit ripens, the skin begins to section. shrivel. Underripe fruit will ripen at room temperature and will last PLUMCOTS refrigerated about a week. Hybrid cross between plum and apricot, Size: with little supply reaching the market. Sweet grenadilla: 3 oz (85 g) average, oval, about 3 in diameter, POMEGRANATES occasionally twice as big. Red-skinned fruit, used mostly in the Giant grenadilla: 10 oz (280 g). manufacture of grenadine syrup. See the Kitchen yields: The fruit is a gelatinous Groceries section for Dried Pomegranate mass of yellow-orange pulp and Seeds. The word pomegranate means small seeds. The seeds are usually “apple with many seeds.” eaten with the pulp, but are some- Season: August to December. times strained out when the pulp is Packs: 22-lb (9.9-kg) lug. used in beverages and smooth sauces. Calories: 3½ oz (100 g) = 75 calories. Size: 3 in (80 mm) to 4 in (120 mm) across. PAWPAWS Kitchen yields: Primary use is for Oblong, yellowish fruit, with many seeds flavoring sauces and syrups, because in a sweet banana-like pulp. numerous seeds are imbedded in the Season: August through winter. flesh. Size: 10 oz (280 g) to 12 oz (340 g). Calories: 4 oz (112 g) edible flesh = 90 calories. Calories: 3.5 oz (100 g) pulp = 150 calories. PRICKLY PEARS (CACTUS FRUIT) PERSIMMONS See Tuna under Hispanic Foods in the Two varieties of persimmons are mar- International Ingredients section. keted. Fuyu persimmons have orange- colored skin and flesh and should be RHUBARB eaten while still firm. Those of the Although rhubarb is technically a vegeta- Hachiya variety are more pointed and ble, see the Fruits section.

280 | Tropical Fruits SAPOTA UGLY FRUIT

SAPOTA Season: Summer. Tropical fruit from South America and Sizes: The supply reaching the market is the Caribbean; the sapota is the national cut into 4 ft (1 m) to 6 ft (1.5 m) pieces. fruit of Cuba and Mexico. Looking like a 6 in (150 mm) skewers. small football, it has a rough brown skin and dense orange-pink pulp. It has Kitchen yields: Pieces of young sugar creamy, pudding-like flesh, with a cane can be used as a garnish or as honey-sweet flavor. Little supply reaches skewers, but are basically inedible. In the market. There is considerable confu- some ethnic markets the fresh cane is sion between sapota and sapodilla. crushed and the brownish juice sold fresh. SAPPODILLA Also known as dilly fruit in Florida. TAMARILLO Round to oval tropical fruit with thin Tropical fruits, glossy purplish-red, red, brown or orange skin. Some varieties are or golden, egg-shaped, with a slightly seedless, but most have 2 or more inedi- pointed end. Because of their strong acid- ble seeds. Fruit is sweet when ripe. Also ity, they are good combined with meats, in known as naseberry. making sauces or preserves, and com- monly used in chutney. Tamarillos are Season: All year. often called tree tomatoes. For Frozen Whole Packs: 10-lb (4.5-kg) flats. Tamarillos, see the Groceries section. Sizes: Large, medium, and small. Pack: 10-lb (4.5-kg) cartons. Size: About 2½ oz (70 g) to 3 oz (85 g) each. SPANISH LIME Florida fruit not related to lime at all, Calories: One fruit = about 80 calories. though it has a similar flavor. The fruit resembles litchi nuts. It has a tough TAMARIND brown skin. The fruit is eaten by sucking Acidic large brown bean pods; the fruit is the milky flesh from the seeds. Also used for making syrups. See Indian Foods known as mamoncillo. in the International Ingredients section for tamarind-based seasoning. STARFRUIT Season: Year-round. There are two varieties on the market: Packs: 10-lb (4.5-kg) carton. Green Star Fruit, also called Cucumber Tree Fruit, and a yellow variety called Star WHITE SAPOTE Apple. Both are in the shape of a five- Also known as custard apple, this tropical pointed star when cut across. The Green fruit can be eaten raw or cooked. The Star Fruit is sour and cannot be eaten skin is edible and should be light green- raw. The Star Apple is slightly sweet. yellow when mature. White sapote is the Also known as carambola. most common commercial variety. Other Season: Year-round, peak in fall and principal varieties are black sapote and winter. yellow sapote. Packs: By weight and by piece. Season: April to November. Sizes: Packs: 10-lb (4.5-kg) flats. Green Star Fruit: 3 in (8 cm) long. Count: Varies. Average fruit is the size of Star Apple: 4 in (12 cm) long. a large orange.

SUGAR CANE UGLY FRUIT Available as sticks and whole. See the Fruits section.

Tropical Fruits | 281

Vegetables

Many vegetables are now available custom cut and are usually sold by weight. The products are perishable and should be kept refrigerated and used promptly. Some companies also offer hand-shaped vegetables, referred to as tournés. Organically grown fruits and vegetables are reaching the market in increasing amounts. The packs, sizes, and yields do not always correspond with those listed here.

ALFALFA SPROUTS ARTICHOKES See under Sprouts. Fresh artichokes are sized by number packed in a carton and by diameter. For Canned and Frozen Artichokes, see the AMARANTH GREENS Groceries section. Spinach-like vegetable with dark green leaves, used as vegetable and as salad. Season: Peaks occur in March through Also known as callaloo, Chinese spinach, May and November to February. dasheen, elephant’s ears, sag, sagaloo, and Imports are available year-round. surinam spinach. For Amaranth Grains, Packs: 20-lb (9-kg) and 25-lb (11.2-kg) see the Groceries section. boxes. Season: Available year-round. Counts: 18, 24, 36, 48, and 60 per box. The counts are applicable to boxes of Packs: By weight. both sizes and should be verified Kitchen yields: Depend on use. See when the product is purchased. Spinach. Small, loose artichokes without counts are available by weight. ANISE Sizes Bulb-shaped vegetable with fine, bushy Small: Less than 2 in (50 mm) across. leaves. The flavor is slightly like licorice. Medium: 36 size, weighing about 10 oz The vegetable is sometimes confused with (280 g) each. the vegetable fennel, but fennel does not 48 size, weighing about 8 oz (225 g) form a bulb. For Canned Anise, see the each. Groceries section. Large: 18 size, weighing about 20 oz Season: Domestic anise is available fall (560 g) each. to spring; imports, the rest of the 24 size, weigning about 15 oz (420 g) year. each. Packs: 40-lb (18-kg) to 50-lb (22.5-kg) Serving sizes: Whole artichoke served as boxes. appetizer, use 18 or 24 size. 22-lb (10-kg) boxes, mostly imports. Bottom for stuffing, use 24 size. It will Counts: 20 to 24 bunches to a box. be about 2½ in (63 mm) in diameter when peeled and cleaned. Size: 1¾ lb (780 g) to 2 lb (900 g) with Calories: One 18 size, 20 oz (560 g), greens still attached. Imported anise artichoke, without sauce = 20 calories. is shipped trimmed. Kitchen yields: Average size of bulb ARUGULA with most greens removed = 10 oz A dark green, narrow-lobed salad green, (280 g). pleasantly bitter, peppery, and pungent.

Vegetables | 285 ARUGULA ASPARAGUS

The best are the young leaves about 3 in Serving sizes: long. Older leaves develop a tough stem Appetizer portion: and are best used in stir-fried dishes. Also Jumbo or Large: 5 to 6 spears at the known as rocket and rocket lettuce. beginning of the season; 6 to 8 Season: Available year-round. spears at the end of the season. Packs: 6-lb (2.7-kg) to 7-lb (3.1-kg) Medium or Small: 6 to 7 spears at the flats, 24-count bunches. beginning of the season; 7 to 9 spears at the end of the season. Kitchen yields: Use 1 part arugula with Grass: 12 spears per person regardless 3 parts milder salad greens. of season. ASPARAGUS Side orders: For Canned and Frozen Asparagus, see the Jumbo or Large: 2 spears, cut in half (4 Groceries section. pieces) at the beginning of the season; 3 spears per serving at the GREEN ASPARAGUS end of the season. Season: Peaks are March to June and Medium or Small: 2½ spears cut in half (5 October to November. Green pieces) at the beginning of the season; 4 asparagus is now available year- spears at the end of the season. round, often imported. Grass: 4 to 5 pieces per serving. Packs: 30-lb (13.5-kg) 12-bunch Kitchen yields: The yield varies greatly, pyramid wooden crates. because the stem ends of the stalks 15-lb (6.7-kg) 6-bunch crates. get tougher as the season progresses. 27-lb (12.1-kg) loose-pack pyramid At the beginning of the season, crates. almost the whole stems can be eaten; 13½-lb (6-kg) loose-pack half-pyramid toward the end, about half must be crates. discarded. 24-lb (10.8-kg) to 25-lb (11.2-kg) Appetizer Servings: cartons. Beginning of Season: Other packs are also available. Jumbo or Large: One 30-lb (13.5-kg) USDA diameter sizing: case = 50 servings. 3 Small: ¼ in (6 mm) to 8 in (9 mm). One half case, 15 lb (6.7 kg) = 25 3 Standard: 8 in (9 mm). servings. 7 Large: 16 in (11 mm). Medium or Small: One 30-lb (13.5-kg) 13 Jumbo: 16 in (20 mm). case = 45 servings. Trade names: Trade names vary by One half case, 15 lb (6.7 kg) = 22 growing regions. The most well- servings. recognized names are Colossal, Appetizer Servings: Jumbo, Large, Medium, Small, and End of Season: Pencil (or Grass). Jumbo or Large: One 30-lb (13.5-kg) Lengths: 7 in (175 mm), 8 in (200 mm), case = 40 servings. and 9 in (225 mm). One half case, 15 lb (6.7 kg) = 20 Weights of bunches: 1 lb (450 g), or 2 lb servings. (900 g) or 2½ lb (1.1 kg). Medium or Small: One 30-lb (13.5-kg) Note: The serving sizes vary because at case = 45 servings. the beginning of the season less trimming One half case, 15 lb (6.7 kg) = 22 of the ends of the stalks is needed. servings.

286 | Vegetables ASPARAGUS BEANS

Side Order Servings: green, but this is no guarantee that the Beginning of Season: fruits will be perfectly ripe. The fruit will Jumbo or Large: One 30-lb (13.5-kg) continue to ripen at kitchen temperature case = 140 servings. and should never be stored in the One half case, 15 lb (6.7 kg) = 70 refrigerator. servings. Seasons: Medium or Small: One 30-lb (13.5-kg) California: Year-round, with Hass case = 150 servings. peaking in February to October; One half case, 15 lb (6.7 kg) = 75 Fuerte, in fall and winter. servings. Florida: July through February, peaking Side Order Servings: in October. End of Season: Packs: 12½-lb (5.6-kg) flats with a Jumbo or Large: One 30-lb (13.5-kg) single layer of fruit. case = 90 servings. 25-lb (11.2-kg) lugs with 2 layers of One half case, 15 lb (6.7 kg) = 45 fruit. servings. Counts: 12½ lb flats: 9, 12, 14, 16, 18, Medium or Small: One 30-lb (13.5-kg) 20, 24, 30, and 35. case = 95 servings. 25-lb lugs: 18, 20, 24, 28, 32, 36, 40, One half case, 15 lb (6.7 kg) = 45 48, 60, 70, 84, and 96. servings. Grass: One 30-lb (13.5-kg) case = 100 Most common sizes used in hotels: 12-, servings. 14-, and 16-count flats. Larger One half case, 15 lb (6.7 kg) = 55 avocados, some weighing 1 lb (450 servings. g) or more, come to the market Note: The quantities given here are frequently. approximate and depend on the amount Average pulp yield: of peel removed and the length of stalk Count per Weight Pulp Yield Pulp Yield discarded. Carton per Fruit per Fruit per Carton Calories: 4 medium spears, 4 oz (112 g) 84 4½ oz 3½ oz 18¼ lb = 20 calories. (125 g) (100 g) (8.2 kg) WHITE ASPARAGUS 50 6¾ oz 5 oz 18¾ lb White asparagus is a specialty item; some (190 g) (140 g) (8.4 kg) 1 is grown in California and some is 48 8½ oz 6 3 oz 18¾ lb imported. Sizes and packs vary greatly. (240 g) (180 g) (8.4 kg) See the Baby Vegetables section for very 40 10½ oz 7¾ oz 19½ lb tiny white asparagus. (300 g) (220 g) (8.7 kg) Packs: Bunches. Kitchen yields: One and a half #36 avocado AVOCADOS or one #14 avocado = 1 cup pulp. Domestically grown avocados are pro- Two #48 avocados or one #12 duced in California and in Florida. There avocado = 1 cup diced. are two principal California varieties: Calories: 3½ oz (100 g) pulp = 153 Hass, with a dark green to black, rough calories. and leathery skin (Alligator Pear), and Fuerte, with a thin, pliable skin. Florida BEANS varieties are Booth, Lula, Hill, and Fresh beans are referred to as immature Hickson. When ordering, specify ripe or beans. Immature beans are available

Vegetables | 287 BEANS BEANS

canned, dehydrated, fresh, and frozen. Calories: 3 oz, cooked = 22 calories. Mature beans are available canned and dried. Some varieties are available in HARICOTS VERTS many different forms. For Canned, Dried, Haricots verts is the French name for very and Frozen Beans, see the Groceries tiny beans, usually imported. section. Packs: 5-lb (2.25-kg) cartons. Serving size: 4 oz (112 g). FAVA BEANS Kitchen yields: One 5-lb (2.25-kg) Season: Spring and summer. carton = 20 to 22 servings. When Packs: By weight. product is fresh, there is little Kitchen yields: Yields varies because cleaning waste. quality can be very uneven. Buying LIMA BEANS fresh fava beans is not Fresh lima beans are seldom used in recommended. foodservice. GARBANZO BEANS Season: July to December. Also called chick peas or gandules; they Packs: 26-lb (11.7-kg) to 31-lb (14-kg) are occasionally available shelled. hampers, whole. Season: Late summer and fall. 11-oz (300-g) bags, shelled, 12 bags Packs: 11-oz (310-g) bag, shelled, 12 per carton. per carton. Serving size: ½ cup (0.12 l). Kitchen yields: There is no cleaning Kitchen yields: waste. In pod: 1 lb = 6 oz (170 g) shelled, about 1 cup GREEN BEANS (0.24 l). Fresh green beans are also called bush or 1 lb (450 g) = 2 servings. snap beans. They can dry and become 30 lb = 11½ lb (5 kg) shelled. stale rapidly. A good indication of fresh- 30 lb = 30 servings. ness is that they snap when broken. The term string beans is old-fashioned because Shelled: beans no longer have “strings” that must 1 lb (450 g) = 5 servings. be removed. 10 lb (4.5 kg) = 50 servings. Season: Year-round, peaks occur in Calories: ½ cup (0.12 l) = 85 calories. summer and fall. PINTO BEANS Packs: 26-lb (11.7-kg) to 31-lb (14-kg) Available already shelled. bushel baskets or cartons. Season: July to December. Counts: Vary. Length of beans vary and Packs: 11-oz (300-g) bags, 12 per is no indication of quality. carton. Serving size: 3 oz, cooked. Serving size: ½ cup (0.12 l). Kitchen yields: Trimming loss is about Kitchen yields: One 11-oz (300-g) bag 10 percent of weight or less. Many = 3½ servings. chefs trim off only the stem part. Calories: ½ cup (0.12 l) = 85 calories. 1 lb (450 g) = 15 oz (400 g), cleaned. 1 lb (450 g) = 2½ cups, cooked, cut. WAX BEANS 1 lb (450 g) = 5 servings. Yellow beans with a distinct flavor. They 1 30-lb (13.5-kg) bushel = 150 will not discolor when heated or when servings. blended with dressings.

288 | Vegetables BEANS BROCCOLI

Season: Year-round, peaks occur in BREADFRUIT summer and fall. Large roundish fruit, belonging to the Packs: 26-lb (11.7-kg) to 31-lb (13.9- same family as figs. There are seedless kg) bushels. and seeded breadfruit varieties. The unripe fruit has a slightly unpleasant Serving size: 3 oz (85 g). aroma, which disappears when the fruit Kitchen yields: 1 lb (450 g) as is ripe. purchased = 15 oz (420 g) cleaned. Season: May until February. 14 oz (400 g) cleaned = 11 oz (300 g) cooked. Packs: By count and weight. 1 lb (450 g) as purchased = 5 servings. Weight range: 2 lb (900 g) to 15 lb One 30-lb (13.5-kg) bushel = 150 (6.7 kg). portions. Best sizes are 3 lb (1.3 kg) to 3½ lb Calories: 3 oz (85 g) = 20 calories. (1.5 kg). Sizes: Vary greatly, but normally 8 in BEAN SPROUTS (20 cm) to 12 in (30 cm) long. See Sprouts. For Canned Bean Sprouts, see Serving size: 1/6 breadfruit. the Groceries section. Kitchen yields: One 3-lb (1.3-kg) fruit = BEETS 6 servings as vegetable garnish. Beets are sold with and without leaves; Calories: 3 oz (112 g) = 115 calories. whether or not leaves are included is important to verify when comparing BROCCOLI prices. The greens can be used as a vege- Broccoli is available in a broad range of table. Beets are often roasted rather than different trims. The stem length of the boiled. They should not be peeled raw spears is crucial when calculating yield. because the color will leech out. For The edible part is about 6 in down from Canned Beets, see the Groceries section. the top; the rest is stem, which can be Season: Available year-round, peak used in soups or purees. Broccolino is a occurs in winter. cross between broccoli and cauliflower. Broccoli is traditionally shipped with ice, Packs: 25-lb (11.2-kg) and 50-lb and this makes checking weights prob- (22.5-kg) bags, without leaves. lematic. Some shippers have switched to 43-lb (19.3-kg) and 47-lb (21.1-kg) a plastic packaging, called Intellipac. See cartons of 24 bunches, with leaves the Groceries section for Frozen Broccoli. still attached. Season: Available year-round, with no Counts: None established; sizes vary. discernible peak months. The supply Serving size: 3 oz (84 g), sliced. is lower in summer. Kitchen yields: 1 lb (450 g) beets, no Packs: Carton, 42-lb (19-kg), 18 leaves = 14 oz (400 g) cooked, sliced. bunches, 2¼ lb (1 kg) to 2½ lb 14 oz (400 g), cooked, sliced = 4½ (1.1 kg) each. servings. ½ carton, 20 (9 kg) to 23 lb (10.3 kg), Calories: ½ cup (0.12 l) = 25 calories. 14 to 18 bunches, 1¼ lb (560 g) to 1½ lb (670 g) each. BELL PEPPERS Carton, 21 lb (9.45 kg), 57 loose-pack See Sweet Peppers under Peppers. spears, 6 in (150 mm) each. Intellipac, 18 lb (8 kg), cut crowns. BIBB LETTUCE Intellipac, 18 lb (8 kg), Asian cut See under Lettuce. crowns (heads only).

Vegetables | 289 BROCCOLI CABBAGE

Intellipac, 18 lb (8 kg), loose florets. Season: Available year-round; peak Carton, 15 lb (7.75 kg), loose-pack occurs from August to March. Low spears, no count, 3 in (75 mm) to 4 supply May to July. in (100 mm). Packs: 1-pint, 16-oz (0.47-l), Carton, 9 lb (4.1 kg), loose-pack containers, 12 per flat. florets, no count, 1 in (25 mm) to 10-oz (280 g) containers, 12 per flat. 2¾ in (70 mm). 25-lb (11.1-kg) cartons, loose. Carton, 9 lb (4.1 kg), 80 buds, 3 pieces per lb (450 g). Counts: Vary greatly. 1 pint (0.47 l) = Intellipac, 14-count bunches of 25 to 30 medium sprouts. broccoli. Weights: 1 flat pint container weighs 9 lb (4.1 kg). Sizes of spears: 2¼ lb (1 kg) to 2½ lb 1 flat 10-oz (280-g) containers weighs (1.1 kg) each, 8 in (200 mm) to 9 in 7½ lb (3.4 kg). (230 mm). 1¼ (560 g) to 1½ lb (670 g) each, 8 in Serving size: 4 oz (112 g) raw. (200 mm) to 9 in (230 mm). Kitchen yields: Trimming waste by Serving size: 3½ oz (100 g) cleaned weight is about 20 to 25 percent. vegetable, raw. 10 oz (280 g) as purchased = 8 oz (225 g), ready to cook. Kitchen yields: One 1¼-lb bunch = 10 oz (280 g) as purchased = 2½ 13 oz (360 g) or less usable product. servings. One 1½-lb bunch = about 4 servings. 1 pint (0.47 l) as purchased = 4 One 42-lb (19-kg) carton = 130 servings. servings. Calories: 4 oz (112 g), cooked = 40 Calories: 3½ oz (100 g) cleaned calories. vegetable, cooked = 25 calories. CABBAGE BROCCOLI RABE (BROCCOLI DI RAPE) BOK CHOY (CHINESE CABBAGE) Also known as rapini or rappini, a leafy See Chinese Foods in the International bitter vegetable common in Italian and Ingredients section. Chinese cooking. A member of the turnip green family, it looks like a thin version CELERY CABBAGE of budded broccoli, and, like broccoli, it is See Chinese Foods in the International an excellent source of nutrients. The Ingredients section. leaves should be crisp and green on small, firm stems. The yellow flowers are edible. GREEN CABBAGE Green cabbage is available whole, sliced, Season: Specifically winter, although and as ready-to-use coleslaw mix. For available year-round. Sauerkraut, see the Groceries section. Packs: Bunches in 25-lb (11.2-kg) Varieties: Domestic is a spring variety. cartons. Danish is a firm winter cabbage. Kitchen yields: There is about 30 Seasons: Available year-round. Early percent trimming loss, and the cabbage is available from April to vegetable will shrink. May. Packs: 40-lb (18-kg), 50-lb (22.5-kg), BRUSSELS SPROUTS and 60-lb (27.2-kg) cartons. For Frozen Brussels Sprouts, see the Gro- 10-lb (4.5-kg) bags coleslaw mix, 2 per ceries section. case.

290 | Vegetables CABBAGE CARROTS

Sizes: 1 lb (450 g) as purchased = 12 oz Early cabbage: (340 g), shredded. Small, under 1½ lb (0.6 kg). 1 lb (450 g) as purchased = 6 servings. Medium, 1½ lb (600 g) to 3 lb to 1.3 Calories: ½ cup (0.12 l), cooked, plain = kg). 15 calories. Large, over 3 lb (1.3 kg). Danish: CACTUS LEAVES (NOPALES) Small, under 2 lb (900 g). See Hispanic Foods in the International Medium, 2 lb (900 g) to 5 lb (2.2 kg). Ingredients section. Large, over 5 lb (2.2 kg). Serving size: 1 cup, 2½ oz (70 g), raw CARDONI cabbage for coleslaw. The name is also spelled cardoon. This ½ cup, 2.6 oz (72 g), cooked chopped vegetable looks like celery, but is part of cabbage. the thistle family. It must be cooked before use. Kitchen yields: 1 lb (450 g) as purchased = 12 oz (340g), ready to Season: Fall and winter. cook. Packs: By weight. 10 lb (4.5 kg) as purchased = 50 Size: Up to 2 ft (500 mm) in length. servings coleslaw. 10 lb (4.5 kg) as purchased = 40 Kitchen yields: Trimming loss = 30 servings. percent by weight. Calories: 1 cup, 2½ oz (70 g), raw, CARROTS coarsely shredded = 20 calories. ½ cup, 2.6 oz (72 g), drained = 15 There are many carrot varieties. Impor- calories. tant to foodservice operators are the size and shape. Evenly shaped carrots, regard- RED CABBAGE less of size, are easier to peel and have For Canned Red Cabbage, see the Gro- less waste. The shapes can range from ceries section. long and slender to round. Smaller car- Season: Available year-round. rots are more tender than large carrots. Baby carrots can be either immature car- Packs: 40-lb (18-kg), 50-lb (22.5-kg), rots of standard varieties or mature min- and 60-lb (27.2-kg) cartons. iature varieties. Belgian carrots are a 10-lb (4.5-kg) bags coleslaw mix, 2 per special variety of miniatures. The color of carton. all carrots can range from light yellow to Kitchen yields: Same yields as for green dark orange. Carrots can be purchased cabbage. with the green leaves on or off. Large Calories: 1 cup, 2½ oz (70 g), raw, carrots are seldom marketed with the shredded = 20 calories. greens on. Carrots store well. For Canned and Frozen Carrots, see the Groceries SAVOY CABBAGE section. Curly, soft cabbage, edible only when Season: Year-round. Peak occurs from cooked. late fall to spring. Season: Late summer until spring. Packs: Packs: 40-lb (18 kg), 50-lb (22.5-kg), Carrots without tops: and 60-lb (27.2-kg) cartons. 50-lb (22.5-kg) bags or boxes Serving size: ½ cup (0.12 l) cooked. 1-lb (450-g), 2-lb (900-g), and 3-lb Kitchen yields: 1 cup shredded = 2½ oz. (1.4-kg) bags.

Vegetables | 291 CARROTS CELERY

Carrots with tops: 6-lb (2.7-kg) cartons, two 3-lb (1.35- 23-lb (10.3-kg) to 27-lb (12.1-kg) kg) bags each. crates, 24 bunches. 12-lb (5.4-kg) cartons, four 3-lb (1.35- 1-lb (450-g) cello pack, cleaned small kg) bags each. carrots. Counts: 9, 12, or 16 heads per carton. Shredded carrots: Serving size: 4 oz raw or ½ cup, 2½ oz Four 5-lb (2.2-kg) bags. (70 g), cooked. Sticks, random pack: Kitchen yields: Florets are ready to use. Four 5-lb (2.2-kg) bags. One 2-lb (900-g) to 2½-lb (1.1-kg) Sticks, precision pack: head = 21 oz (600 g) florets. Two 9-lb (4.1-kg) bags. One 2-lb (900-g) to 2½-lb (1.1-kg) Sizes: Large or Jumbo: 1½ in (38 mm) head = 8 servings, cooked. to 2½ in (60 mm) diameter; 7 in One 21-lb (9-kg) carton with 9 heads (175 mm) to 12 in (300 mm) long. = 60 to 70 servings. Medium: ¾ in (18 mm) to 1½ in Calories: 4 oz (112 g), raw = 31 (38 mm) diameter; 7 in (175 mm) to calories. 9 in (225 mm) long. ½ cup, 2½ oz (70 g), cooked = 15 Serving sizes: ½ cup, 2 oz (56 g), calories. shredded, raw. ½ cup, 2½ oz (70 g), sliced, cooked. CELERIAC (KNOB CELERY) Large, round roots with white flesh. Kitchen yields: 1 lb (450 g), no tops = Celeraic can be used raw in salads or 14 oz (400 g), cleaned and peeled. cooked as a vegetable. Available with or 1 lb (450 g) as purchased = 12 oz without green tops; the yield can change (340 g), cooked. significantly if it is not clearly specified 1 lb cleaned carrots, grated = 3 cups whether greens are to be included. For (0.7 l). Canned Celeriac, see the Groceries section. Calories: ½ cup, 2 oz (56 g), shredded, Season: Fall and winter. raw = 22 calories. ½ cup sliced, 2½ oz (70 g), cooked = Packs: ½ bushel, trimmed, or in 25 calories. bunches with tops. Size: 2½ in (63 mm) to 4 in (100 mm) CATTAIL SHOOTS across. Wetland plant with edible shoots, avail- Kitchen yields: About 25 percent able in some locations during the season. trimming waste after greens have Season: March to May. been removed.

CAULIFLOWER CELERY Cauliflower is available as whole heads The Pascal variety is popular because of and cut into florets. For Frozen Cauli- its lack of stringiness. Golden celery is flower, see the Groceries section. yellowish white because it has been cov- ered with soil during the growing pro- Season: Year-round; slightly larger cess. It is a specialty item, and there is supplies October through January. very little on the market. For Canned and Packs: Frozen Celery, see the Groceries section. Whole heads: 16-lb (7.2-kg) to 23-lb Season: There is no particular season. (10.3-kg) cartons. Packs: 55-lb (24.7-kg) or 56-lb Loose florets: 18-lb (8-kg) Intellipacs. (25.2-kg) cartons or crates, whole.

292 | Vegetables CELERY CORN

Hearts: Louisiana Sweet: Large, thick leaves 25-lb (11.2-kg) to 28-lb (12.6-kg) with short stems cartons. Morries Heading: Broad, medium leaves Bag counts of 12, 18, or 24. with short stems Sticks: Vates: Thick green leaves with short Four 5-lb (2.2-kg) bags, cut and stems trimmed. Season: Available year-round; peak Diced: supply in winter and low production Four 5-lb (2.2-kg) bags. June to August. Counts: 18, 24, 30, 36, and 48. Packs: By weight. Serving size: ½ cup, 2 oz (0.12 l), Serving size: ½ cup, 3 oz (0.12 l). chopped or diced. Kitchen yields: 1 lb (450 g) as Kitchen yields: 1 lb (450 g) = 12 oz purchased = 14 oz (320 g) ready to (340 g) ready to use, about 6 cook. servings. 1 lb (450 g) as purchased = 4½ Calories: ½ cup, 2 oz (0.12 l), chopped servings. or diced = 10 calories. Calories: ½ cup, 3 oz (0.12 l) = 30 calories. CHARD Note: Collard greens are often cooked See Swiss Chard. with ham or bacon, which increases the calorie count. CHAYOTE Also called Mirliton squash, chayote is CORN melon that grows on vines and is used in For Canned and Frozen corn, see the Gro- cooking. The squash is round to pear- ceries section. shaped and varies in color from light to dark green. CORN ON THE COB Season: Available year-round. There are many local varieties of corn on the market. In foodservice, the basic dis- Packs: 10-lb (4.5-kg) and 15-lb (6.8-kg) tinction is between yellow and white boxes. sweet hybrid corn. A well-developed ear Counts: Vary according to pack. of corn has 12 to 14 even rows of ker- Size: 1 lb (450 g) average. nels. Corn will lose quality rapidly, Kitchen yields: Cleaning waste = 30 although chilling helps to prevent flavor percent. loss. Season: Year-round. Peaks occur in CIPOLLINE Florida from May to August, from Small, bitter bulb-shaped vegetable in the July to September in other parts of onion family, used as seasoning the country. ingredient. Packs: 45-lb (20.2-kg) to 50-lb (22.5-kg) cartons. COLLARD GREENS 35-lb (15.7-kg) bushel with 42 to 48 For Canned and Frozen Collard Greens, ears. see the Groceries section. Grown mainly in the Southern states. There are four Counts: 54, 60, and 66 in the 50-lb basic varieties: (22.5-kg) carton. Georgia: Large, crumpled blue-green Kitchen yields: 2 ears, 60 size = 1 cup leaves (0.24 l) fresh corn kernels.

Vegetables | 293 CORN FIDDLEHEADS

Calories: 1 ear, 5 in (125 mm) x 1¾ in One medium-sized cucumber = 1¾ (44 mm), 8 oz (225 g) = 120 cup (0.4 l). calories. Calories: 6 to 8 slices, with peel, 1 oz 1 cup, 6 oz (170 g) = 130 calories. (28 g) = 5 calories.

COURGETTES DANDELION GREENS See under Zucchini. Season: Year-round. Peak supply in CUCUMBERS April and May. Cucumbers are classified as Slicing Packs: By weight, often packed in Cucumbers, Greenhouse, and Pickling (or bunches. Kirby) Cucumbers. Greenhouse Cucum- Serving size: ½ cup, 3 oz (84 g) cooked, bers have almost no seeds and are drained. burpless. They are often grown hydro- ponically. The stems of cucumbers can be Kitchen yields: When used for salads, bitter. Cucumbers are often covered with cleaning waste is about 20 percent. edible wax to retain moisture. Shrinkage is about 45 percent after cooking. HOTHOUSE CUCUMBERS Calories: 3 oz (84 g) cooked, drained = Hydroponically grown and virtually 27 calories. seedless. Season: Available year-round. EGGPLANT Packs: By weight or by piece; usually 12 Eggplants are grown in many states and cucumbers per case. are always in good supply, because the seasons overlap in the various growing Average weight: 1 lb (450 g). areas. Kitchen yields: 1 cucumber = 26 slices cut on machine, set at #30. Season: Year-round. Packs: 20-lb (9-kg) to 22-lb (9.9-kg) PICKLING (KIRBY) CUCUMBERS lugs, with 24 counts. Packs: By weight. 30-lb (13.5-kg) to 34-lb (15.3-kg) bushels, with 30 to 35 counts. Size: 4 oz (225 g) average. Weights: 15 oz (420 g) average, but SLICING CUCUMBERS weights vary greatly. Season: Year-round; peaks occur in May Best size: 3 in (75 mm) diameter and and June. 6 in (155 mm) long. Packs: 26-lb (11.7-kg) to 28-lb Kitchen yields: Size and shape are (12.6-kg) cartons, with 24 count. important for best yield. 30-lb (13.5-kg) to 32-lb (14.4-kg) 1 eggplant = 2 cups, diced. cartons, with 35 and 40 counts. 1 eggplant = 22 cross slices, ¼ in 50-lb (22.5-kg) to 55-lb (24.7-kg) (6 mm) thick. cartons, with 60, 70, 80, and 90 Calories: 4 oz (112 g) = 28 calories. counts. Serving size: ½ cup unpared, sliced. FIDDLEHEADS Kitchen yields: 1 lb (450 g) as The curly tops of ferns. Not all ferns are purchased = 15 oz (425 g) pared. edible, and only the tops of ostrich ferns 1 lb (450 g) as purchased = 11 oz should be used. Some people have an (310 g) peeled and cored. allergic reaction when eating fiddleheads.

294 | Vegetables FIDDLEHEADS KALE

For Canned and Frozen Fiddleheads, see Size: 2-in (50-mm) to 3-in (75-mm) the Groceries section. diameter bulbs. Season: Middle of April until June. HORSERADISH Packs: By weight. Serving size: 3 oz (84 g). FRESH HORSERADISH Kitchen yields: 1 lb (450 g) = 5 Season: Available year-round. servings. There is basically no waste. Packs: By weight. Kitchen yields: Peeling waste is about GARLIC 20 percent of weight. There is also Common white garlic is available from waste when horseradish is grated domestic sources and imported. Domestic because it can be stringy. Keep peeled harvest starts in July in California. The roots in ice water to avoid community of Gilroy, California, is discoloration. famous for growing garlic. For Dehy- drated Garlic, see the Herbs and Spices GRATED HORSERADISH section. Many operations purchase peeled Available plain or flavored with red beet or chopped garlic. juice. Season: Year-round. Packs: 1-qt (0.9-l) jars and smaller. Packs: By weight. JERUSALEM ARTICHOKE Kitchen yields: Peeling waste is about See Sunchokes. 12 percent of weight. ELEPHANT GARLIC JICAMA (MEXICAN POTATO) Large garlic with milder flavor than ordi- White tuber resembling a large turnip. nary garlic. Can be served raw or cooked Can be used raw in salads, or steamed, as a vegetable. fried, or boiled. The tuber peels easily, and there is little waste. Season: May to December. Season: September to June. Packs: By weight. Packs: Sold by weight. Size: 8 oz (225 g) to 16 oz (450 g) each head. Average weight: 6 oz (170 g) to 8 oz (225 g) and larger. Kitchen yields: There is little peeling waste. Kitchen yields: About 25 percent peeling loss. ITALIAN GARLIC Slightly pink garlic with strong flavor KALE and consisting of smaller cloves. A green winter vegetable, a hardy Packs: By weight. member of the cabbage family; there are many varieties of kale, both crinkly and PROCESSED GARLIC smooth-leaf. Collard greens are closely Processed garlic is available peeled only as related. Scotch Kale and Blue Kale are well as peeled and chopped. important varieties with curly leaves. Packs: 1-gal (3.8-l) containers, peeled. Smooth-leaf varieties are also available, 1-qt (0.9-l) jars, peeled, 12 per case. especially in the spring. Kale can be pur- Smaller packs are also available. chased whole in bunches or stripped. It is often shipped iced, which increases the TAHITI GARLIC weight. For Canned and Frozen Kale, see Large garlic with good yield. the Groceries section.

Vegetables | 295 KALE LETTUCE

Season: December to April. white part is used, trimming loss is Packs: 18-lb (8.1-kg) to 25-lb (11.2-kg) about 50 percent. Leeks are woody in bushels. early spring, and the core cannot be used. This can reduce the usable yield Serving size: 2 oz (0.12 l), cooked and an additional 50 percent by weight drained leaves without stems. after trimming. Kitchen yields: Very difficult to estimate because of the amount of stripping LETTUCE waste, which is about 30 percent by Lettuce can be classified as head lettuce weight. and loose-leaf lettuce. Many varieties are Calories: 2 oz (0.12 l) cooked and on the market, and new varieties are drained leaves without stems = 25 being developed. Baby lettuce, with one calories. head used as one serving, is becoming popular. Many operations purchase KOHLRABI washed, cleaned, ready-to-use salad Also called cabbage turnip, kohlrabi is a blends to save labor and storage space. vegetable with a swollen stem that grows Packs vary. aboveground. Available with green or Season: Lettuce is available year-round, purple skin. Kohlrabi for foodservice because growing seasons overlap, should not be larger than 2 in (50 mm) but price, quality, and variety can across. Larger kohlrabi is often woody vary greatly because of the weather. and cannot be used. Some lettuce is grown hydroponically Season: Available year-round, with and is shipped with the roots still peaks in July and August. attached. This increases the keeping quality. Packs: By weight or by bunches. When purchasing by weight, ascertain BELGIAN ENDIVE whether the leaves are trimmed off. Rather expensive vegetable, most often Kitchen yields: Waste is at least 40 used as salad, but it can also be braised, percent after trimming leaves. grilled, or sautéed. A purple variety has come on the market. For Canned Endive, LEEKS see the Groceries section. Vegetables with large flat leaves and Season: Fall until spring. white stems. The white part is primarily Packs: 10-lb (4.5-kg) boxes. used in cooking, and it should extend at least 3 in (75 mm) to 4 in (100 mm) Counts: Approximately 50 pieces per from the roots. box. Packs: 24-lb (10.8-kg) and 30-lb Serving size: 4 oz (112 g) for salad, cut (13.5-kg) crates. up. Counts: 12 bunches to a crate. Kitchen yields: Very little waste. One Size: White stems should be at least ¾ 10-lb (4.5-kg) box = 40 servings. in (1.9 cm) in diameter, but not BIBB LETTUCE larger than 1¼ in (3 cm), because Small lettuce, related to Boston lettuce, large leek centers are often woody. with soft leaves and a firm head. Avail- Kitchen yields: There are about 12 to 25 able green as well as with slightly red leeks to a bunch, but sizes vary leaves. Kentucky Bibb Limestone lettuce greatly. For this reason, leeks should has firm, crisp heads and is considered a be purchased by weight. If only the delicacy.

296 | Vegetables LETTUCE LETTUCE

Packs: Baskets with 18 to 22 heads. Season: Year-round; peak occurs in Serving size: When heads are firm, ½ December. head per serving. Packs: 35-lb (15.7-kg) to 40-lb (18-kg) Kitchen yields: One basket = 40 cartons with 24 heads. servings. 18-lb (8.1-kg) cartons with 12 to 18 heads. BOSTON LETTUCE Kitchen yields: There can be Also called butterhead lettuce. There are a considerable waste if most dark number of varieties available, which green leaves are disposed of. Waste is range from lettuce with firm heads and about 45 percent. Note that repeated crisp, yet tender leaves, to rather loose- washing is necessary to remove all headed lettuce. sand. Pack: Carton with 24 heads. FRISÉE Kitchen yields: Heads are larger than See Chicory. those of bibb lettuce, but less firm. GREEN OAK LEAF Serving size: ½ head. Baby lettuce with lobed green leaves. Calories: ½ head, 4 oz (112 g) = 15 Sharper flavored than Red Oak Leaf calories. lettuce. CHICORY (ENDIVE) Season: Summer. Also referred to as endive or frisée, chicory Packs: Individual packs, 24 per case. has a loose head with curly, edge- Serving size: 1 head. indented leaves, which can be dark green at the edges and almost white at the Kitchen yields: 24 servings. center. Slightly bitter. ICEBERG LETTUCE Season: Summer. Firm lettuce, will keep well under refrig- Packs: 35-lb (15.7-kg) to 40-lb (18-kg) eration. The common practice of smash- cartons with 24 heads. ing the heads on a hard surface to 18-lb (8.1-kg) cartons with 12 to 18 remove the stem damages the outer heads. leaves. Kitchen yields: Waste factor is about 30 Season: Year-round, but weather may percent. influence supply and quality. Calories: 1 cup, 2 oz (56 g), cut = 10 Available products: Chopped or calories. shredded, whole cored and trimmed, and whole uncut. CORN SALAD CHOPPED OR SHREDDED See under Mache. Packs: 20-lb (9-kg) net cartons COS containing either four 5-lb (2.2-kg) or See under Romaine. two 10-lb (4.5-kg) clear poly bags. Kitchen yields: There is no waste if ESCAROLE product is fresh. Lettuce variety closely related to curly endive or chicory. It has a looser head WHOLE, CORED AND TRIMMED and broader, less ruffled leaves. The let- Packs: 30-lb (13.5-kg) carton, 24 or 30 tuce should be crisp. The Batavian variety heads packed in poly bags of 6 heads is the most common on the market. each.

Vegetables | 297 LETTUCE LETTUCE

Kitchen yields: Good product to use for Packs: 11-lb (5-kg) case. wedges. There is little waste. 8-oz (225-g) plastic trays, hydroponically grown. WHOLE, UNCUT Packs: 50-lb (22.5-kg) cartons. Serving size: 1½ oz (42 g). Sizes: 24 heads per carton is common; Kitchen yields: The product is very light 30 and 18 heads per carton are also and is often used as a garnish or available. blended with other salad greens. Note that it will wilt quickly as soon Weight: Average head trimmed: 20 oz as dressing is applied. The product (720 g). requires much labor if not absolutely Serving size: 5-oz (140-g) wedge. fresh, because wilted leaves and Small tossed salad, 1 cup, 2 oz (56 g). stems must be removed. Kitchen yields: One 24-head carton = 8 oz (225 g) hydro grown with roots = 96 wedges. 5 oz (140 g) clean salad. = 120 to 144 large leaves. = 240 small tossed salads. MESCLUN = 15 gal (5.7 l) torn or shredded. Blend of different baby lettuce varieties = 10 gal (38 l) chunks. ready to use. Calories: 1 cup, 2 oz (56 g), chopped = Packs: By weight, often 3-lb (1.35-kg) 5 calories. boxes. 5-oz (140-g) wedge = 12 calories. Kitchen yields: There is no waste.

LEAF LETTUCE PERELLA Also called garden lettuce, leaf lettuce is a Red and green baby lettuce grown leafy variety, not forming a head. hydroponically. Season: Year-round; peak occurs in Packs: Individual heads. summer. Kitchen yields: Basically no waste Packs: 6-lb (2.7-kg) baskets. because the lettuce is grit free. Kitchen yields: Waste is 40 percent. RADICCHIO LAMB’S LETTUCE Red leaf lettuce in the chicory family Also called corn salad. See under Mache. with compact heads and a bitter flavor; used as salad and as a vegetable. Much LOLLO BIONDO product is imported from Italy. Look for Ruffled, crinkly baby leaf lettuce with small, compact heads. white tips. Mostly grown hydroponically. Pack: 5-lb (2.5-kg) and 10-lb (4.5-kg) Packs: Individual heads. boxes. LOLLO ROSA Weight of head: 3 oz (84 g) to 6 oz Ruffled, crinkly baby leaf lettuce with (170 g). rosy tips. Mostly grown hydroponically. Kitchen yields: There is very little waste Packs: Individual heads. when product is fresh.

MACHE RED OAK LEAF Mache, which has delicate, teaspoon- Baby lettuce with deeply cut, finely shaped leaves, is also known as corn divided leaves with burgundy red centers. salad or lamb’s lettuce. About eight leaves per head.

298 | Vegetables LETTUCE MUSHROOMS, FRESH

RED ROMAINE eastern states grow the best-tasting mush- Also called Rouge d’Hiver, this is a red- rooms. Nova Scotia also produces excellent tipped baby romaine lettuce, grown wild mushrooms. However, the Pacific hydroponically. Northwest is the most prolific producer. Packs: Individual plastic packs, 12 or 24 Professional mushroom pickers are very per case. fastidious, and some put every mushroom in a separate bag to avoid infestation by Kitchen yields: Basically no waste, worms, especially when picking Porcini. because product is delivered clean Wild mushrooms are inspected a number and grit free. of times before they are shipped and are ROMAINE (COS) very safe; there has never been a reported Head lettuce in loaf shape with broad, case of mushroom poisoning attributed to white-stemmed leaves. Leaves change commercially picked wild mushrooms. For from dark green on the exterior to light Canned, Dried, and Frozen Mushrooms, see yellow in the interior. the Groceries section. See Chinese Foods in Season: Year-round. the International Ingredients section for Asian Mushroom varieties. Packs: 40-lb (18-kg) cartons with 24 heads. CHAMPIGNONS OR COMMON 18-lb (8.1-kg) cartons 12 to 18 heads. MUSHROOMS Kitchen yields: 35 percent cleaning loss, Marketed as white, off-white, and brown depending on the amount of green mushrooms; the most common variety is leaves used. white. Champignons are sized by the Calories: 1 cup (0.24 l) chopped = 55 number of mushrooms per lb (450 g). calories. Mushrooms are perishable and store best refrigerated and in darkness. ROMAINE HEARTS. Season: Available year-round; low Hand-trimmed inner leaves. season is middle of summer. Packs: 14-lb (6.3-kg ) cases. Packs: 3-lb (1.4-kg), 5-lb (2.2-kg), and Counts: 48 each. 10-lb (4.5-kg) cartons. Serving size: 1 heart per serving. Sizes: Kitchen yields: There is no waste. Extra Small Medium Large Large TREVISE Red lettuce, hothouse grown. Diameter ¾ –1¼ 1¼– 1¾ 1¾–3 3+ (inches): Packs: 11-lb (5-kg) cases. Count per 30–40 18–20 12–14 7–10 STEM LETTUCE, WHO SUN pound: See Chinese Foods in the International Medium-size mushrooms are often mar- Ingredients section. keted as “silver dollar” size. Nonselected MUSHROOMS, FRESH mushrooms are also on the market, A large quantity of wild mushrooms is usable for chopping or slicing. harvested in the United States and Kitchen yields: 1 lb (450 g) = 1 qt exported. Some of these mushrooms are (0.47 l) whole, raw. processed abroad and then reimported = 5 cups sliced, raw. canned or dried. The location where the = 6 cups chopped, raw. mushrooms are grown is the most impor- = 2 cups cooked, sliced. tant quality factor. The midwestern and = 2 cups diced, cooked.

Vegetables | 299 MUSHROOMS, FRESH MUSHROOMS, FRESH

Waste: Trimming waste is about 5 they taste. They have an unpleasantly percent by weight. bitter taste, and though safe to eat, are Calories: 1 cup, 2½ oz (70 g), raw, not recommended. chopped = 20 calories. CREMINI CHANTERELLES Cremini mushrooms are the forerunners Available from domestic sources and of the common cultivated mushrooms. imported. American chanterelles are They are more like those our grandpar- related to the French girolles, but are not ents would have known. Shelf life is exactly the same species. Chanterelles about 1 week. should be dry when picked, because they Season: Available year-round. can easily become worm infested. They Packs: Sold by weight, often in 5-lb should smell like apricots. (2.25-kg) to 6-lb (2.7-kg) boxes. Season: From June until almost Kitchen yields: The same as for February. champignons. Seasons start: ENOKI June: Morocco, North Africa. Enoki mushrooms look like enlarged July, August: Pennsylvania, followed by pins. Each has a long skinny stem, about Nantucket and Nova Scotia. 3 in (75 mm) or 4 in (100 mm) in length, Late August: California, Oregon, and a tiny round head or cap. They have Washington State, and Canada. almost no taste, but make a great Packs: By weight. appearance. They are common in Japa- Size: There is no count. Early chanterelles nese cuisine. are small, and weigh between ¼ oz Season: Available year-round. (7 g) and ½ oz (14 g) each. Small Packs: 3½-oz (100-g), 10-oz (228-g), 1- chanterelles have a better flavor than lb (450-g), and 2-lb (900-g) later picked mushrooms. Late packages. mushrooms can be as large as 1 lb (450 g) each. Kitchen yields: There is some trimming loss because the mushrooms are sold Kitchen yields: There is little shrinkage. attached at the root end. They are Note: To preserve mushrooms, store usually purchased in small in a dry place or sauté quickly and quantities. They can be used raw, then freeze. sprinkled over dishes as a garnish. CORALS Calories: 3½ oz (100 g) = 45 calories. Corals look like hens-of-the-woods. They GOAT’S BEARD are golden tinged with white at the base Rare mushrooms that look like goats’ of the florets. However, these mush- beards. rooms do not taste as good as the hen-of- the-woods variety; some, especially the Season: Fall. cultivated ones, can be bitter. These are HEDGEHOG MUSHROOMS best just for show. The caps are beige/orange colored, the Season: Summer. underside is white. Packs: Sold by weight. Season: Winter and very early spring. CRAB MUSHROOMS HEN-OF-THE-WOODS (CAULIFLOWER) Crab mushrooms look like a lady’s Excellent mushrooms, perhaps the best of powder puff; they look much better than all, but very rare and expensive. They are

300 | Vegetables MUSHROOMS, FRESH MUSHROOMS, FRESH

delicious raw. Only domestically har- Season: End of March until end of June vested mushrooms are available. They in the Northern Hemisphere. resemble the head of a cauliflower, with Packs: By weight. When morels are a brownish-gray tinge. shipped, they generate heat, which Season: Spring and fall. can reach up to 100°F. Heated morels Packs: 3-lb (1.3-kg) flats or by weight. develop an ammonia smell and should not be accepted. Kitchen yields: There is no trimming loss. The mushrooms should be Size: Morels are not graded by size. A served cut into florets, but it is packer may pick large morels for impressive to show one whole. stuffing upon request for a premium price. HON SHIMEJI MUSHROOMS Kitchen yields: Morels do not shrink Season: Summer. much. There is little cleaning loss. Morels are often sandy and must be Packs: By weight. well washed.

LOBSTER MUSHROOMS PIEDS DE MOUTON Orange to red in color. Called lambs’ feet mushrooms, they look Season: July and August. like chanterelles but have more gills, which come off in cooking and make the Packs: By weight. product look muddy. MORELS Season: November and December. Nearly all fresh morels in the U.S. mar- Packs: By weight. kets are domestic. The United States exports large quantities to Europe for Size: Small, about 1¼ in (32 mm) canning. Cultivation of morels is not yet across. possible. These are underground plants; the visible “hat” is the fruit. Morels PLEUROTES (OYSTER MUSHROOMS) picked in the United States are normally Pleurotes are grown in straw or sawdust. not as sandy as their imported counter- There are four key varieties in commer- parts. There are more than 22 varieties of cial cultivation; some are grown domesti- morels found in the United States, but cally, and others are imported. When basically only black and white morels are purchasing, look for mushrooms with of commercial importance. White morels short stalks. are of superior quality, because they are AMERICAN GOLDEN PLEUROTES lighter, more delicate than black morels. Also known as golden trumpets because of The best come from Michigan and Wis- their shape and color. American varieties consin. Although white morels are rarer come trimmed, with or without stalks. than black morels, they are not necessar- The American pleurotes are usually not ily more expensive. False morels, called as large as the Italian ones. snow morels, reach the market occasion- ally. They are less expensive, but should Packs: 3-lb (1.4-kg) and 5-lb (2.25-kg) never be used. All morels, although not boxes. toxic, can cause stomach cramps and AMERICAN WHITE PLEUROTES indigestion if eaten in large quantities. Packs: 1-lb (450-g) boxes. Many European cookbooks recommend parboiling all morels to remove any trace ITALIAN GOLDEN PLEUROTES amounts of toxin. Imported yellowish to white mushrooms.

Vegetables | 301 MUSHROOMS, FRESH MUSHROOMS, FRESH

Packs: 6-lb 9-oz (3-kg), 8-lb 12-oz (4- acid such as lemon juice to avoid having kg), or 11-lb (5-kg) wooden flats. them turn very dark. ITALIAN WHITE PLEUROTTES Season: Year-round. Also known as white trumpets, these Packs: Sold by weight, often in 5-lb imported mushrooms are very difficult to (2.2-kg) boxes. grow and are usually quite small in size. White pleurottes have a short shelf life. Size: About 6 large mushrooms = 1 lb (450 g). Packs: 1-lb (450-g) boxes. Kitchen yields: The stems are usually Kitchen yields: The mushrooms are discarded. Waste is about 25 percent shipped untrimmed. by weight. PORCINI PUFF BALLS Porcini are considered the best eating Not commonly available, although not wild species of mushrooms except for rare. truffles. The German name is Steinpilze; the French name is cèpes; porcini is the Season: Late spring to fall. Italian name. Place of origin does not Size: Average is about ½ lb (450 g) each, influence quality. The whole mushroom up to 3 lb (1.3 kg). can be used. These mushrooms are very perishable and subject to infestation. SHIITAKE Shiitake mushrooms are the most com- Season: Imports from Europe during monly cultivated mushrooms in the summer and early fall. Short season world. Their American production is in spring and a longer season in fall expected to surpass the production of for domestic mushrooms. cremini mushrooms in the next 20 years, Packs: By weight. because of the influences of Asian cui- Size: Size is no indication of quality. The sines and because shiitake mushrooms large mushrooms are as tasty as the taste delicious. Commercially cultivated small mushrooms. The large caps shiitake mushrooms taste better than can be up to 15 in (375 mm) across those harvested in the wild. Shiitake and are used for grilling. The whole mushrooms are marketed in two basic mushroom can weigh as much as 3 varieties: indoor grown and outdoor lb (1.35 kg), and a small one can be grown. The outdoor grown mushrooms the size of, and as tight as, a baby’s are usually denser, woodier, and heavier. fist. Fresh shiitakes have a long shelf life. Kitchen yields: Very large caps have Grades: There are two grades for both dark brown gills, which are often indoor- and outdoor-grown shiitake mushy and should be removed. mushrooms: Infestation by snails can also be a Grade A: Uniform in size with clear, problem, and sometimes the trim neatly structured gills. loss is more than 20 percent. Grade B: Larger and nonconforming in shape and size. PORTOBELLO OR ROMAN MUSHROOMS Packs: 3-lb (1.3-kg), 5-lb (2.2-kg), 7-lb Actually the same mushroom as cremini, (3.1-kg), and 10-lb (4.5-kg) flats. but left to mature longer in the field. As Kitchen yields: Use grade A when using these mushrooms mature, they become the cap whole. flatter and the flavor intensifies. When Use grade B for cutting up, or select cooking them, it is advisable to use an the large caps for grilling.

302 | Vegetables MUSHROOMS, FRESH MUSTARD GREENS

STRAW MUSHROOMS from France, Italy, and North Africa. See Straw Mushrooms under Chinese Summer truffles are also much less Foods in the International Ingredients expensive than winter truffles. section. Season: May to September. TRUFFLES Packs: Sold by weight. Fresh truffles are available domestically and imported. By far the largest Sizes: 2 oz (56 g) to 8 oz (225 g) and amounts, and the best qualities, are larger. imported. WINE CAPS DOMESTIC TRUFFLES Mushrooms with lavender-colored caps Two varieties of domestic truffles come with gills. to the market. They are different from Season: Spring and fall. imported varieties in both size and smell. Like imported truffles, they are available WOOD EARS both black and white, the white being See Cloud Ears (win yee) under Chinese more plentiful and slightly cheaper than Foods in the International Ingredients the black. Most come from the West section. Coast, especially Oregon. Some domestic truffles have a camphor-like smell, which YELLOW FOOT CHANTERELLES is not acceptable. The supply is very These mushrooms are very different from limited. other chanterelles, because they are very IMPORTED TRUFFLES light and tiny and look like miniature Imported truffles come mostly from yellow carnations. France and Italy. Both black and white Season: Spring and fall. varieties are available, the black variety being slightly more abundant than the Size: 1 oz ( 28 g) = 20 to 30 white. The flavor is carried in the volatile mushrooms. oils, and is easily imparted to other foods. Truffles can be successfully flash- MUSTARD GREENS frozen. Mustard greens are grown extensively in Seasons: White truffles: October to the South, but supplies also come from December. other states. For Canned and Frozen Black truffles: November to December. Mustard Greens, see the Groceries section. Packs: By weight. Varieties: Broad Leaf, Southern Giant Size: Varies from 1 oz (28 g) to 4 oz Curled, Fordhook Fancy, Smooth (112 g); larger truffles, up to 12 oz Leaf, and Tendergreen. (400 g), are occasionally found. Season: Winter. Kitchen yields: Truffles are very Packs: 18-lb (8.1-kg) to 25-lb (11.2-kg) expensive and maximum use must bushels. be made of the product. Truffles should be sliced thin and to order. Serving size: ½ cup, 2.5 oz (70 g), White truffles are excellent sliced cooked, leaves only. raw over pasta dishes. Kitchen yields: 1 lb (450 g) raw = 4 servings. SUMMER TRUFFLE Summer truffles, black truffles with less Calories: ½ cup, 2.5 oz (70 g), cooked, flavor than winter truffles, are imported leaves only = 15 calories.

Vegetables | 303 OKRA, FRESH ONIONS

OKRA, FRESH recognized by the darker-colored outer Also called gumbo; long and short variet- skin, which is thicker than that of fresh ies are on the market in both green and onions. Storage onions are known for yellow. Green okra is the most common their firmness. Fresh onions can be recog- variety. See the Groceries section for nized by their lighter color and thinner Canned and Frozen Okra. skin. They have higher water and sugar Season: Available year-round; peak contents than storage onions and are occurs July to October. more susceptible to bruising and decay. Both varieties are available most of the Packs: By weight in hampers, bushels, time in three colors: red, white, and or baskets. yellow. Bermuda onions have a mild Best size: 2 in (50 mm) to 3½ in (90 mm) flavor and are early ripening. Sweet long. Spanish onions are large yellow storage Kitchen yields: 1 lb (450 g) = about 35 onions from Idaho and eastern Oregon. pods. Sweet onions are sweeter than normal Calories: 5 pods, 2 oz ( 56 g), cooked = onions and do not irritate the eyes when 15 calories. being processed. They come from various growing regions. Red onions are strong- OLIVES flavored creole-variety onions. Vidalia Fresh California-grown olives are avail- onions are mild and are grown in a desig- able on a limited basis; green and black nated area in Georgia. Walla Walla varieties are available. For Canned and Sweets are in season during the summer. Cured Olives, see the Groceries section. Many operations purchase onions already peeled, chopped, or sliced. Season: September to December. Season: Pack: By weight. Fresh onions: Available year-round. ONIONS Storage onions: From July until April of For Frozen and Dehydrated Onions, see next year. the Groceries section. Packs: 50-lb (22.5-kg), 25-lb (11.2-kg), CREAMER ONIONS 10-lb (4.5-kg), and 5-lb (2.25-kg) See Pearl Onions in this section. bags. 50-lb (22.5-kg) and 40-lb (18-kg) GREEN ONIONS (SCALLIONS) cartons. Season: Available year-round; peak in Sizes: spring. Name Diameter Size Weight Packs: 15-lb (6.8-kg) to 25-lb (11.2-kg) Colossal 4+ in 14–18 oz cartons, with 48 bunches. (100+ mm) (400–500 g) 24- and 12-bunch cartons. Jumbo 3¼–4½ in 8–10 oz Kitchen yields: Waste depends on use of (80–112 mm) (225–280 g) green part versus white part. If Large 2¼–3¼ in 3–5 oz whole vegetable is used, cleaning (56–80 mm) (84–140 g) waste is about 10 percent by weight. Medium 1¾–2¼ in 1½–3 oz Calories: 6 stalks, 1½ oz (42 g) = 20 (45–57 mm) (84–45 g) calories. Prepack ½–1 in MATURE ONIONS (12–25 mm) Onions are classified as storage onions Boiler, creamer 7 in (12 mm) and fresh onions. Storage onions can be 8

304 | Vegetables ONIONS PEAS

Counts: mostly for garnishing, Italian (flat-leaf) 50 lb: 45 to 50 Colossal, 80 to 100 parsley for flavoring. Jumbo, 180 Large, 350 Medium. Available: Year-round. 25 lb: 22 Colossal, 45 Jumbo, 90 Large, 170 Medium. Packs: Sold by bunches. Size of bunches 10 lb: 12 Colossal, 23 Jumbo, 45 Large, varies. 85 Medium. Kitchen yields: Average weight of bunch 5 lb: 6 Colossal, 11 Jumbo, 22 Large, is 2 oz (56 g). One tablespoon chopped 44 Medium. weighs about 4 g. Kitchen yields: Peeling loss is about 15 PARSLEY ROOT percent by weight. Also called Hamburg parsley. The vegeta- One large, 1-lb (450-g), onion = 4 to 5 ble looks like a yellow carrot and is used cups onion rings. as a garnish in soups and stews. 1 cup chopped = 6 oz (170 g). 50-lb (22.5-kg) bag = 110 cups Season: Available year-round. chopped. Packs: By weight. Calories: 1 cup, 6 oz (170 g), raw, Sizes and Counts: Vary. chopped = 65 calories. Kitchen yields: Peeling loss is 15 percent. 1 cup, 4 oz (112 g), raw, sliced = 45 calories. PARSNIPS PEARL ONIONS Parsnips are a root vegetable; they are Also called creamer onions, small white best when left in the ground until after onions used in stews and in vegetable the ground freezes. preparations. See Canned and Frozen Season: October to January. Small Pearl Onions in the Groceries section. amount available until spring. Season: Available year-round. Packs: 25-lb (11.2-kg) and 50-lb Packs: 28-lb (12.6-kg) lugs. (22.5-kg) bags. Twelve 20-oz (560-g) bags per carton. Counts: Vary. Kitchen yields: About 4 parsnips = 1 lb Kitchen yields: 15 percent peeling loss. (450 g). PROCESSED FRESH ONIONS Large parsnips can have a woody core, Available peeled, sliced, or diced. Product which will reduce yields. must be kept refrigerated. 1 lb (450 g) = 2 cups cooked, diced. Packs: 20-lb (9-kg) boxes with four 5-lb Calories: 1 cup, 6 oz (170 g), cooked, (2.2-kg) bags each. diced = 100 calories. 20-lb (9-kg) boxes with two 10-lb (4.5-kg) bags each. PEAS Kitchen yields: There is no waste. For Canned, Frozen, and Dried (Mature) Peas, see the Groceries section. SCALLIONS See Green Onions. BLACK-EYED PEAS Available shelled. OYSTER PLANT Season: Mid to late summer. See Salsify in this section. Packs: By weight. PARSLEY, FRESH Serving size: 1 cup, 5.8 oz (165 g). There are two basic varieties, curly leaf Calories: 1 cup, 5.8 oz (165 g), cooked and Italian parsley. Curly leaf is used and drained = 180 calories.

Vegetables | 305 PEAS POTATOES

GREEN PEAS Calories: 2½ oz (70 g) = 35 calories. Fresh green peas are almost never pur- chased in pods because shelling is very PEPPERS labor-intensive and the kernel sizes vary greatly. Frozen peas are processed as HOT PEPPERS quickly as harvested and are available in See Hispanic Foods in the International many sizes. For Canned, Frozen, and Ingredients section. Dried (Mature) Peas, see the Groceries SWEET PEPPERS section. Most sweet peppers are sold in the imma- Season: Available all year; peak occurs ture stage, which is green. All peppers in early summer. eventually turn red or yellow when they Packs: 10-lb (4.5-kg) and 30-lb (13.5- mature. Red, yellow, purple, brown, and kg) lugs. white varieties have been developed. Red peppers keep their color when cooked; Serving size: ½ cup, 3 oz (84 g), shelled. the color of other varieties fades. For Kitchen yields: 1 lb (450 g) = 1 cup, Canned and Frozen Sweet Peppers, see the 5½ oz (155 g), shelled peas. Groceries section. The market differenti- 30-lb (13.5-kg) carton = 10 lb (4.5 kg) ates between Choice and Fancy grades. shelled peas. The prices of colored peppers vary greatly 30-lb (13.5-kg) carton = 26 servings. according to season. Note: Yields vary greatly. Season: Year-round; peak occurs May to Calories: ½ cup, 3 oz (84 g), cooked, August. drained = 75 calories. Packs: 26-lb (11.7-kg) to 30-lb (13.5-kg) SNOW PEAS bushels. 10-lb (4.5-kg) cartons. Snow peas are a cross between green peas Specialty colored peppers should be and sugar snap peas. purchased by weight. Season: Available year-round; peak Counts: Vary greatly. About 5 pieces per occurs in January/February and pound (450 g). July/August. Some red peppers can weigh 7 oz Packs: 10-lb (4.5-kg) and 30-lb (200 g) and up. (13.5-kg) cartons. Kitchen yields: For chopping, purchase Serving size: 1¼ oz (35 g). Choice. For other applications, Kitchen yields: Cleaning loss by weight purchase Fancy. = 10 percent or less. Cleaning loss = 20 percent by weight. 1 lb (450 g) = 11 servings. Cleaning loss, seedless varieties = 5 percent by weight. SUGAR SNAP PEAS 10 medium peppers = 6 cups (1.6 l) Sugar snap peas can be used whole; only diced. the ends must be snapped off, and the 20 lb (9 kg) = 40 cups diced and string along the back removed. cooked. Season: February to September. Calories: 1 cup, 4 oz (112 g), cooked, Packs: 10-lb (4.5-kg) and 30-lb diced = 20 calories. (13.5-kg) cartons. POTATOES Serving size: 2½ oz (70 g). For Canned, Dehydrated, and Frozen Pro- Kitchen yields: 1 lb (450 g) = 120 cessed Potatoes, see the Groceries section. pieces, approximately 6 servings. See also Specialty Potatoes in this section.

306 | Vegetables POTATOES POTATOES

Potatoes are available peeled and custom Season: Year-round. cut. Packs: 50-lb (22.5-kg) bags. Potatoes are classified into four 25-lb (11.2-kg) boxes. broad groups: • Long Whites: boiling and salads Counts: 1 lb (450 g) = 6 to 7 small • Round Red: boiling and salads potatoes, grade B. • Round Whites (Irish Potatoes): boiling, Serving size: 3 small potatoes, salads, and frying restaurant serving. • Russet: baking and frying 2 small potatoes, banquet serving. In each group are a number of varieties. Kitchen yields: 50-lb (22.5-kg) bag, Potatoes are grown in many states. They small size = 110 restaurant servings. are available year-round, although fall is the harvesting season in most states. The Calories: 2 potatoes, about 5 oz (140 g) main producing areas are Idaho, Wash- = 105 calories. ington State, Colorado, and Maine. ROUND WHITE POTATOES (IRISH Washington State potatoes have a POTATOES) slightly higher nutrient content than the Also referred to as chef’s potatoes. national average because they receive more sunshine. Season: Year-round. Packs: 50-lb (22.5-kg) bags. LONG WHITE POTATOES Good variety for salads, hash browns, Counts: 4 to 5 potatoes per 1 lb (450 g). and home-fried potatoes. Kitchen yields: 1 lb (450 g) = 3 to 4 Season: Available year-round. portions boiled potatoes. Packs: 50-lb (22.5-kg) bags. 1 lb (450 g) = 3 portions potato salad. 50 lb (22.5 kg) = 150 portions potato Serving size: Varies greatly, about 4 oz salad. (112 g). Calories: 2 potatoes, about 5 oz (140 g) Kitchen yields: 1 lb (450 g) raw = 14 oz = 105 calories. (400 g) peeled when cooked. 1 lb (450 g) raw = 3 portions hash RUSSET POTATOES browns or home fried. Most russet potatoes are grown in Idaho, Calories: 4 oz (112 g), without fat = 80 Washington State, and Colorado. calories. Season: Fresh harvest in October, PEELED POTATOES available year long. Ready-to-use potatoes, treated with pre- Packs: 50-lb (22.5-kg), net, cartons. servative to retain color, are available in Counts per case: various sizes. The potatoes must be Count Average Weight stored under refrigeration. 40 20 oz (560 g). Packs: 25-lb (11.1-kg) bags. 50 14 oz (400 g) to 17 oz (475 g) Size: About 110 potatoes per bag. 60 12 oz (335 g) to 13 oz (365 g) 70 11 oz (300 g) to 13 oz (320 g) ROUND RED (RED BLISS) POTATOES 80 9 oz (250 g) to 12 oz (335 g) Available small and large. In many mar- 90 8 oz (225 g) to 11 oz (300 g) kets, grade A indicates a larger potato 100 7 oz (200 g) to 9 oz (250 g) than grade B. The small variety is often 110 6 oz (170 g) to 8 oz (225 g) served whole as boiled potatoes, with only 120 5 oz (140 g) to 7 oz (200 g) part of the peel removed before cooking. 140 3 oz (85 g) to 4 oz (110 g)

Vegetables | 307 POTATOES RADISHES

Most common restaurant sizes are 80 or Ruby Crescent Fingerling 100 count. Russian Banana Fingerling Shrinkage: 25 percent in weight when Yukon Gold baked without foil. Packs: By weight. Serving sizes: 40, 50, and 60 size for Counts: Vary greatly; most potatoes are complete entrée or steak house size. small. 80 size common hotel size. YUKON GOLD POTATOES 90 size for double baked (stuffed) potatoes. Average size: 5.5 oz (150 g). 100 and 110 size for commercial Calories: One 5.5-oz (150-g) potato = operations and cafeterias. 100 calories. 120 size elementary schools, as side dish. PUMPKINS 2 140 size = 3 oz (84 g) cooked, meets 3 Season: Late fall. cup vegetable requirement for school Weights: Vary greatly, up to 200 lb foodservice. (90 kg). Product of more than 20 lb Kitchen Yields for Homemade French (9 kg) is hard to handle. Fries: Serving size: ½ (0.24 l) cup, mashed. 4 lb (1.8 kg) russet potatoes yields: ¼-in fries, skin on = 44 oz (1.2 kg) or Kitchen yields: Trimming loss is about about 11 servings. 30 percent by weight. ¼-inch fries, peeled = 20 oz (560 g) or 50 lb (22.5 kg) as purchased = 3 gal about 5 servings. (11.4 l) mashed. Shoestring fries, skin on = 48 oz (1.3 Calories: ½ cup (0.24 l), mashed, kg) or about 12 servings. without addition of syrup and butter Shoestring fries, peeled = 28 oz (780 g) = 45 calories. or about 7 servings. Serving size: 4 oz (112 g) cooked. RADISHES Kitchen Yields for Homemade Mashed BLACK RADISHES Potatoes: 6 lb (2.7 kg) unpeeled + 3 to 4 Black radishes have black roots and white cups (0.7 to 0.9 l) milk + 4 oz (112 g) flesh; sharp and pungent when eaten butter = 25 servings. raw, they are popular in Germany with beer. Black radishes can also be cooked as Serving size: ½ cup (0.24 l), #8-scoop. a vegetable. Calories: ½ cup (0.24 l) = 120 calories. Packs: Sold by weight. SPECIALTY POTATOES DAIKON (JAPANESE RADISH) A number of novelty potatoes have come See Japanese Foods in the International on the market. Most are used as boiled Ingredients section. potatoes, except for Yukon Gold, which is a fairly starchy potato and can be RED RADISHES mashed. Available with the green leaves still Varieties: attached or trimmed or sliced (cello Baby Red pack). Radishes are classified by shape, Blue Fingerling such as globular, oval, turnip-shaped, German Yellow Fingerling oblong, and long. Most production is Peanut Potato globular. Red Creamer Season: Year-round.

308 | Vegetables RADISHES SEAWEEDS

Packs: 36-lb (16.2-kg) cartons of 48 white. This vegetable is typically used bunches each, with leaves. canned. See the Groceries section. 30-lb (13.5-kg) cartons of 12 cello Season: Fall and winter. packs each. 5-lb (2.2-kg) bags, sliced. Packs: By weight. Weights: 1 fresh bunch, including leaves Kitchen yields: Peeling loss = 25 = 12 oz (340 g) to 14 oz (400 g). percent. 1 fresh bunch, without leaves = 8 oz (225 g). SAVOY CABBAGE Kitchen yields: 1 fresh bunch = 12 to See Cabbage. 13 pieces average. 1 cup, sliced = 4½ oz (120 g). SEAWEEDS 10 radishes, trimmed = 1.6 oz (45 g). For Dehydrated Seaweed, see Japanese Foods in the International Ingredients Calories: 4 radishes, trimmed, 0.6 oz section. (18 g) = 5 calories. DULSE RAMPS Wild leeks with a strong garlic flavor. Packs: By weight. Ramps are a specialty item, with little Kitchen yields: There is no waste; just supply reaching the market. soak and rinse. Season: Spring. KELP RAPINI (RAPPINI) Season: April, May, and June for fresh Bitter broccoli. See under Broccoli Rabe. kelp.

RHUBARB SEA BEANS Although technically a vegetable, rhu- Seaweed, available fresh year-round. barb is usually referred to as fruit. For Packs: By weight. Frozen Rhubarb, see the Groceries section; Kitchen yields: Large stems are tough for Fresh Rhubarb, see the Fruits section. and must be discarded. Cleaning loss by weight = 20 percent. RUTABAGAS Large yellow root vegetable. SEA LETTUCE Season: Fall and winter. Seaweed, available fresh. It has the tex- ture of romaine lettuce and a spicy taste. Packs: 50-lb (22.5-kg) bags or cartons. Serving size: ½ cup (0.12 l) cubed, Season: April to August. cooked. Packs: By weight. Kitchen yields: Waste = 20 percent by SEA PALM weight. Seaweed harvested on the Northwest 50 lb (22.5 kg) = 6 gal. (22.8 l) cubed, coast, available fresh. cooked. Season: April to August. SALSIFY Packs: By weight. Also called oyster plant, salsify resembles white asparagus in shape and parsnip in WAKAME flavor when cooked. Available with white See Japanese Foods in the International or black skin. The inside flesh is always Ingredients section.

Vegetables | 309 SHALLOTS SPROUTS

SHALLOTS One 20-lb (9-kg) bushel = 54 main Small bulbs resembling onions, with mild course salads or 100 side order salads. flavor, used for flavoring sauces and also 1 5-lb (2.25-kg) cello pack carton = as a vegetable. Peeled and chopped shal- 72 oz (2 kg) cleaned spinach. lots are now available. For Processed 1 cello pack = 2 main course salads or Shallots, see the Groceries section. 4 servings side order salad. Season: Available year-round. Cooking losses: One 20-lb (9-kg) bushel = 14 lb (6.3 kg), well-drained cooked Packs: 1-pint (0.47-l) cartons. spinach. 5-lb (2.2-kg) bags. One 20-lb (9-kg) bushel = 60 servings. Sizes and counts: 1 lb (450 g) Large = Calories: Raw, chopped, 1 cup, 2 oz 40 to 50 pieces. (56 g) = 15 calories. 1 lb (450 g) Jumbo = 20 to 25 pieces. Cooked, drained, ½ cup, 4 oz (0.12 l) = Kitchen yields: 1 cup chopped = 4 oz 20 calories. (112 g). 1 lb as purchased = 2¼ cups. SPROUTS Some sprout varieties are available both SPINACH cut and live in planters’ boxes. For There are three basic varieties of spinach: Canned Sprouts, see the Groceries section. curly leaf Savoy spinach, semi-Savoy Fresh sprouts can be contaminated with spinach, and flat-leaf spinach, also called salmonella bacteria. Sprouts have become broadleaf spinach. Curly leaf Savoy spin- important ingredients in some markets. ach ships better than flat-leaf spinach. One purveyor lists following varieties: Curly spinach has thicker rib stems and Adzuki beans requires careful washing because grit Blackeyed peas adheres to the leaves. Loose spinach is Broccoli shipped both clipped, with some stems Clover removed, and in bunches. For Canned Daikon radish and Frozen Spinach, see the Groceries Garbanzo section. Green pea Onion alfalfa Season: Year-round, with peaks in Onion spring. Pea leaves Packs: 20-lb (9-kg) to 22-lb (9-kg) Pea shoots bushels. Sunflower 10-oz (280-g) cello packs, 8 per 5-lb Wheat berry (2.25-kg) carton. Wheat grass Serving sizes: 2 cups, 4 oz (112 g), as Packs: 3-oz (84-g) to 6-oz (170-g) main course salad. containers. 1 cup, 2 oz (56 g), as side order salad. Kitchen yields: Sprouts are very ½ cup, 3½ oz (100 g), cooked, drained. perishable, and some packs include the Kitchen yields: Bushel spinach seeds. It is important to ascertain the trimming waste is about 30 percent exact pack size needed before ordering. by weight. Cello pack spinach trimming waste is ALFALFA SPROUTS 10 percent or less by weight. Packs: 4-oz (112-g) or 6-oz (170-g) One 20-lb (9-kg) bushel = 13 to 14 lb containers, 12 per flat. (5.8 to 6.3 kg) cleaned spinach. 4-lb (1.8-kg) flats.

310 | Vegetables SPROUTS SWEET POTATOES AND YAMS

Serving size: 1 oz (28 g) as salad Packs: 25-lb (11.2-kg) carton for most garnish. varieties. Kitchen yields: One 4-oz (112-oz) flat = Sizes: Vary greatly. 45 servings. There is little waste. Kitchen yields: For summer squash, the Calories: 1 oz (28 g), as salad garnish = smallest pieces are the best, give the 5 calories. most yield, are firm, and shrink little. For the following major BEAN SPROUTS varieties, season, pack, and yields are Usually mung bean sprouts. For Canned about the same. Bean Sprouts, see the Groceries section. Summer squash: Crookneck, patty pan, Packs: 5-lb (2.2-kg) and 10-lb (5.5-kg) spaghetti, yellow straightneck, and bags. zucchini. Within each group are many varieties. Chayote is listed Serving size: 1 cup, 3½ oz (100 g). separately in this section. Courgette is Kitchen yields: 1 lb (450 g) = 6 cups. the French name for small zucchini. There is no waste; use as is. The term is frequently used in England. Calories: 1 cup, 3½ oz (100 g) = 33 Winter squash: Acorn, banana, calories. buttercup, hubbard, and turban. Pumpkin is listed separately. Some of SOY BEAN SPROUTS, DAAI DAU NGA these varieties are available as CHOI mature winter squash, harvested Large sprouts with the seeds still while still soft. attached. Raw sprouts are slightly poi- sonous and must be cooked. SUNCHOKES (JERUSALEM ARTICHOKES) Packs: Usually in bunches. Cultivated tubers, a native American veg- Kitchen yields: Lower portion must be etable known as topinambours in French. trimmed off; about 20 percent waste. The plant is related to the sunflower. 1 lb (450 g) as purchased = 4 cups Jerusalem artichokes look like large cleaned sprouts. ginger roots, but the flesh is crisp white, and resembles that of water chestnuts. SQUASH VARIETIES They can be eaten raw as salad, but are Squash is classified as: normally used like potatoes in soups, • Soft shell, also called summer squash stews, and purées. • Mature small winter squash Packs: 12-lb (5.4-kg) carton. • Hard-shelled varieties, also called Season: Late autumn and winter. winter squash Kitchen yields: Waste = 20 percent by Summer squash and mature winter weight. squash are highly perishable and can be used with the skin left on. Therefore, it is SWEET POTATOES AND YAMS important that the product is unblem- The names yam and sweet potato are ished and has a smooth skin. Winter often used interchangeably, although squash has a hard shell and should feel there is a difference between the two. heavy; light squash may be dried out and Yams are considered to be moister than stringy. For Canned and Frozen Squash, sweet potatoes. The market distinguishes see the Groceries section. between dry-meated and moist-meated Season: Most varieties are available varieties. Boniato is a sweet potato with year-round. red skin and white flesh. For Canned and

Vegetables | 311 SWEET POTATOES AND YAMS TOMATOES

Frozen Sweet Potatoes and Yams, see the TOMATOES Groceries section. Tomatoes are available year-round. They Season: Available year-round; peak are harvested green or turning and then occurs in the winter months. ripened by being exposed to carefully reg- ulated temperatures and ethylene gas. Packs: Cartons with varying counts and Tomatoes are best when vine-ripened, but weights; 50 lb (22.5 kg) is common. because they are very perishable when Weights: 5 oz (140 g) to 6½ (185 g), fully ripe, only locally grown fruits are best average size. marketed ripe. There is no comparison in Serving size: ½ medium potato, 2½ oz flavor between vine-ripened tomatoes and (70 g), baked. warehouse-ripened tomatoes. Refrigerated ½ cup (0.12 l), mashed. storage retards ripening; tomatoes ripen 4 oz (112 g), candied. at room temperature. There are many varieties on the market, including plum- Kitchen yields: Shape is important for shaped tomatoes, often referred to as Ital- good yield. Look for clearly ian tomatoes. Yellow tomatoes have come identifiable pieces. on the market as a specialty item. 1 lb (450 g) = 14 oz (310 g) baked. Tomatoes are shipped according to types. 1 lb (450 g) = 12 oz (340 g) mashed. Mature, but still green tomatoes are 1 lb (450 g) = 3 servings candied. shipped in cartons with volume-fill packs Calories: 4 oz (112 g), baked in skin = and locally repacked when red. Pink and 160 calories. vine-ripened tomatoes are shipped in one- 4 oz (112 g), candied = 190 calories. or two-layer flats, lugs, loose-packed car- tons, or baskets. Imports are available SWISS CHARD from a number of countries. Heirloom Vegetable in the beet family with green tomatoes are available in limited quanti- leaves and red stems. ties according to season. For Canned and Season: Fall and winter; some supplies Processed Tomato Products, see the Gro- are available in early summer. ceries section. Packs: 20-lb (9-kg) to 25-lb (12.5-kg) Industry terms concerning ripeness: bushel baskets. • Green: Surface is completely green. 30-lb (13.5-kg) to 35-lb (15.7-kg) • Breakers: 10 percent of surface is cartons. showing pink or red. • Turning: 10 percent or more, but less Kitchen yields: Trimming loss is about 30 percent. Yield largely depends on how than 30 percent, of surface is the vegetable is used. Some chefs braise showing pink or red. the stems and cream the chopped • Pink: 30 percent to 60 percent of leaves; others use the stems only. surface is red. • Light Red: 60 percent to 90 percent of TARO ROOT surface is red. Also called poi or Hawaiian potato. • Red: 90 percent or more of surface Packs: 10-lb (4.5-kg) cartons. shows red. Kitchen yields: Waste = 25 percent by BEEFSTEAK TOMATO weight. Large, fleshy tomato served sliced as salad or stuffed as a main course. The TOMATILLO name refers to the meatiness of the See Hispanic Foods in the International tomato. Excellent beefsteak tomatoes are Ingredients section. grown in New Jersey.

312 | Vegetables TOMATOES WATERCRESS

Season: July to November. lug of 5 × 5 tomatoes can contain 85 Packs: By weight. tomatoes. Size: Up to 1 lb (450 g) each. Kitchen yields: 1 lb (450 g) = 3 to 4 medium tomatoes. CHERRY TOMATOES 1 lb (450 g) = 1½ cups peeled, diced, Season: Year-round. and seeded tomatoes. Packs: 1-pint (0.47-l) containers in 12- Calories: 1 tomato, raw, medium size, 5 unit flats. oz (140 g) = 27 calories. Counts: 1-pint = 23 to 26 or 35 to 45 tomatoes. TURNIP GREENS Available with and without roots still GRAPE TOMATOES attached. Sometimes broccoli greens are Very sweet, teardrop-shaped small shipped for turnip greens. Roots should tomatoes. be no larger than 1½ in (38 mm) across. Season: Year-round. For Canned and Frozen Turnip Greens, see the Groceries section. Packs: 1-pint (0.47-l) containers in 12- unit flats. Packs: By weight. Counts: 1 pint (0.47 l) = 35 to 45 Kitchen yields: Trimming loss is about tomatoes. 40 percent. Calories: 1 cup, 5 oz (140 g), chopped, REGULAR TOMATOES with stems = 30 calories. Packs: 18-lb (8.1-kg) to 20-lb (9-kg) flats. TURNIPS 28-lb (12.6-kg) to 30-lb (13.5-kg) lugs. 25-lb (11.2-kg) cartons. Season: Available year-round; smaller 10-lb (4.5-kg) baskets. supply in summer. Weights: Packs: 25-lb (11.2-kg) and 50-lb (22.5- Maximum Large: 8 oz (225 g) to 10 oz kg) bags. (280 g). 43-lb (19.3-kg) to 47-lb (21.1 kg) Extra Large: 5 oz (140 g) to 7 oz (200 g). cartons with 24 bunches each, greens Large: 3 oz (84 g) to 5 oz (140 g). still attached. Small: under 3 oz (84 g). Best size: 2 in (50 mm) across. Counts: 40 Maximum Large to 60 Extra Kitchen yields: Smaller turnips are Large in flats. better than larger turnips. If 108 Large, 126 Medium, or 147 Small vegetable is not fresh, regardless of in three-layer lugs. size, it can be spongy. This reduces Cartons and baskets have varying yield considerably. Peeling loss = 20 counts. percent by weight for turnips Size Classifications: Size classifications without greens. are determined by the number of Calories: 1 cup, 5½ oz (154 g), cooked, tomatoes packed in a carton or a lug diced = 35 calories. in rows. For example, a straight- pack 6 × 6 lug will have 108 WATERCRESS tomatoes. However, additional rows of the next size are permitted in Season: Year-round; peak occurs May to lower layers, thus increasing the July. number of tomatoes in a carton. A Packs: By the bunch.

Vegetables | 313 WATERCRESS YUCCA ROOT

Weight of bunch: Varies, but usually YUCCA ROOT (Yuca in Spanish) 4 oz (112 g). For Yuca Flour and Fresh Yuca, see His- Kitchen yields: Trimming waste is panic Foods in the International Ingredi- about 10 percent by weight if stems ents section. See also Tapioca in the are cut 2 in (50 mm) from bottom. Groceries section. 1 lb (450 g) = 10 cups (2.25 l) chopped.

WINTER MELON See Chinese Foods in the International Ingredients section.

314 | Vegetables Sizes and Miscellaneous Information

BEER Calories: Keg Sizes: One 12-fl. oz (0.355-l) can or bottle = Barrel = 31 gal (112.8 l). 150 calories, average. Standard keg, ½ barrel = 15½ gal Note: Calorie counts vary greatly (58.9 l). between brands. Imported beer Standard can or bottle = 12 fl. oz cans frequently has a higher calorie count (0.355 l). than domestic beer. Yields: BOTTLE SIZES One 31-gal (112.8-l) barrel = 330 Champagne Bottle Sizes cans, 12 oz (0.355 l) each. Split: 0.187 l = 6.4 fl. oz 1 standard keg, 15½ gal (58.9 l) = 165 Half Bottle: 0.375 l = 12.8 fl. oz cans, 12 fl. oz (0.355 l) each. Fifth: 0.75 l = 25.35 fl. oz Note: The yield varies, based on the Magnum: 1.5 l = 2 Fifths, 50.7 fl. oz thickness of the head (foam) and the Jeroboam: 3 l = 4 Fifths, 102.4 fl. oz shape of the glass. Rehoboam: 4.5 l = 6 Fifths, 152.1 fl. oz Glasses per standard keg, 15½ gal Salmanazar: 9l=12Fifths, 304.2 fl. oz (58.9 l): Balthazar: 12 l = 16 Fifths, 405.6 fl. oz Nebuchadnezzar: 15 l = 20 Fifths, 507 Pitchers: fl. oz 60 fl. oz (1.7 l) with 1-in head = 41 Sovereign: 26 l = 34.6 Fifths, 879 fl. oz 40 fl. oz (1.1 l) with 1-in head = 62 Liquor Bottle Sizes Schooners: Half-pint = 8 fl. oz (0.23 l) 12 fl. oz (0.355 l) with 1-in head = 256 Pint = 16 fl. oz (0.47 l) 12 fl. oz (0.355 l) with ¾-in head = 214 Fifth = 25.35 fl. oz (0.75 l) 10 fl. oz (0.29 l) with 1-in head = 330 Quart = 32 fl. oz (0.94 l) 10 fl. oz (0.29 l) with ¾-in head = 293 Liter = 33.8 fl. oz Half-gallon = 64 fl. oz (1.9 l) Sham pilsner: Gallon = 128 fl. oz (3.8 l) 10 fl. oz (0.29 l) with 1-in head = 264 10 fl. oz (0.29 l) with ¾-in head = 248 Wine Bottle Sizes 8 fl. oz (0.24 l) with 1-in head = 345 Half-bottle: 0.375 l = 12.8 fl. oz 8 fl. oz (0.24 l) with 1-in head = 317 Bottle: 0.75 l = 25.35 fl. oz (one fifth) Liter = 33.8 fl. oz Footed pilsner: One and a half liters = 50.7 fl. oz 12 fl. oz (0.355 l) with 1-in head = 208 One-half gallon = 59 fl. oz (1.75 l) 10 fl. oz (0.29 l) with 1-in head = 248 Gallon = 128 fl. oz (3.785 l) Magnum: 1.5 l = 2 fifths, 50.7 fl. oz Stein: Double magnum: 3 l = 4 fifths, 101.4 14 fl. oz (0.40 l) with 1-in head = 170 fl. oz 14 fl. oz (0.40 l) with ¾-in head = 165 Jeroboam: 4.5 l = 6 fifths, 152.1 fl. oz 10 fl. oz (0.29 l) with 1-in head = 248 Imperial: 6 l = 8 fifths, 202.8 fl. oz Paper cup: Note: The 0.75-l bottle is the most 14 fl. oz (0.40 l) with 1-in head = 195 common wine bottle size. Some 14 fl. oz (0.40 l) with ¾-in head = 180 producers have switched to 1-l bottles. 12 fl. oz (0.355 l) with 1-in head = 245 Drink yields of liquor bottles: 12 fl. oz (0.355 l) with ¾-in head = 220 Approximate number of drinks per 10 fl. oz (0.29 l) with 1-in head = 265 bottle, allowing for spillage and 10 fl. oz (0.29 l) with ¾-in head = 245 overpouring:

Sizes and Miscellaneous Information | 317 BOTTLE SIZES CAN SIZES

One-liter (33.8-fl. oz) bottle: 5-fl. oz (0.145-l) serving = 13 glasses. Drink size No. of Drinks 6-fl. oz (0.174-l) serving = 11½ glasses. 7 8 fl. oz (0.025 l) 38 Banquet wine serving sizes: 1 fl. oz (0.029 l) 32 Champagne toast = 6 glasses per 1 1 8 fl. oz (0.032 l) 30 bottle. 1¼ fl. oz (0.036 l) 27 White wine = 2 bottles for a table of 1½ fl. oz (0.043 l) 23 10 covers. Half-gallon (1.9-l) bottle: Red wine = 2 bottles for a table of 10 Drink size No. of Drinks covers. 7 8 fl. oz (0.025 l) 75 Calories, wine: 1 fl. oz (0.029 l) 64 4 oz (0.11 l) dry wine = 100 calories. 1 1 8 fl. oz (0.032 l) 58 4 oz (0.11 l) sweet wine = 160 calories. 1¼ fl. oz (0.036 l) 52 Calories, gin, rum, vodka, and whisky: 1½ fl. oz (0.043 l) 43 For 1½-fl. oz (0.043-l) servings, 80 Gallon (3.8-l) bottle: proof = about 80 calories. Drink size No. of Drinks 7 8 fl. oz (0.025 l) 150 CAN SIZES 1 fl. oz (0.029 l) 130 There are many different can sizes on the 1 1 8 fl. oz (0.032 l) 115 market. The following list includes the 1¼ fl. oz (0.036 l) 104 most common can sizes in institutional 1½ fl. oz (0.043 l) 87 foodservice, their approximate sizes in fluid Common serving sizes for wine: ounces and cups, and the number of cans Champagne and sparkling wines = 4 per case. The weight of cans varies greatly, fl. oz (0.116 l) depending on the density of the contents. Dessert wines, often sold in half-bottles = 3 fl. oz (0.087 l) Content Content White wines = 5 fl. oz (0.145 l) Can Volume in Fluid in Number Red wines = 6 fl. oz (0.174 l) Name in Cups Ounces Milliliters per Case Glasses per wine bottle: #1 10.3 10.5 311 24 or picnic 48 Half-bottle (3.75 l): 4-fl. oz (0.116-l) serving = 3.2 glasses. #2 2.5 20 590 12 or 5-fl. oz (0.145-l) serving = 2.5 glasses. 24 6-fl. oz (0.174-l) serving = 2 glasses. #211 1.5 12 355 24, 36, Bottle (0.750 l): cylinder or 48 4-fl. oz (0.116-l) serving = 6.4 glasses. #2½ 3.6 29 843 12 or 5-fl. oz (0.145-l) serving = 5 glasses. 24 6-fl. oz (0.174-l) serving = 4.3 glasses. #300 1.7 13.5 400 24, 36, Liter (33.8 fl. oz): or 48 4-fl. oz (0.116-l) serving = 8.5 glasses. #303 2 15.6 440 12 or 5-fl. oz (0.145-l) serving = 6.8 glasses. 24 6-fl. oz (0.174-l) serving = 5.7 glasses. #3 5¾ 46 1360 12 One and one-half liters (50.7 fl. oz): cylinder 4-fl. oz (0.116-l) serving = 13 glasses. 5-fl. oz (0.145-l) serving = 10 glasses. #5 7 56 1650 12 6-fl. oz (0.174-l) serving = 8½ glasses. #10 13 103.5 3070 6 Two liters (67.6 fl. oz): Gallon 16 126 3800 4 or 6 4-fl. oz (0.116-l) serving = 17 glasses.

318 | Sizes and Miscellaneous Information CAN SIZES STEAM TABLE PAN SIZES AND CAPACITIES

Transposing Can Sizes Scoop Fluid This table does not take count (number Number Tablespoons Ounces Liters of pieces in each can) into consideration. 30 2 1 0.032 To fill one can #10, it will take 24 2¾ 1.33 0.039 approximately: 20 3 1.6 0.047 Three #3 cans, or five #2 cans, or two 16 4 2 0.059 and one-half #3 cylinder cans. 12 5 2.6 0.073 To make up a case of: Twenty-four #303 cans = nineteen #2 10 6 3.2 0.095 cans are needed. 8 8 4 0.118 Twenty-four #2 cans = fourteen #3 6 10 5.3 0.160 cans are needed. 4 12 6.4 0.190 Twenty-four #3 cans = three #10 cans 2 16 8 0.240 are needed. Twelve #10 cans = thirty-six #3 cans are needed. SHEET PAN SIZES Standard pan: 18 in (450 mm) × 24 in LADLE SIZES (600 mm) × 1 in (25 mm) deep Part of Number to Number to Half pan: 9 in (225 mm) × 12 in (300 Size Cup Quart Liter mm) × 1 in (25 mm) deep

1 1 oz 8 32 34 STEAM TABLE PAN SIZES AND 2 oz ¼ 16 17 CAPACITIES 22 oz 1 12 13 Note: The capacities shown are measured 3 3 to the rim of the pan. The effective capac- 4 oz ½ 8 8.6 ities are considerably less when pans are 1 6 oz ¾ 5 3 5.7 filled and transported. 8 oz 1 4 4.3 Depth Capacities 4-oz Portions 12 oz 1½ 2.6 2.8 Full Size 12¾ × 20¾ in LITER, QUART, AND CUP 1 in (25 mm) 3½ qt (3.3 l) 28 CONVERSIONS 2 in (50 mm) 7 qt (6.5 l) 56 All conversions are rounded off. 2.5 in (63 mm) 9 qt (8.4 l) 72 1 gal (3.8 l) = 4 qt (0.94 l) 1 qt (0.94 l), 32 fl. oz = 2 pints 3 in (76 mm) 11 qt (10.3 l) 88 1 pint, 16 fl. oz = 2 cups 4 in (101 mm) 15 qt (14.1 l) 120 1 cup, 8 fl. oz = (0.24 l) 6 in (152 mm) 22 qt (20.6 l) 176 1 l = 33.8 fl. oz 8 in (203 mm) 31½ qt (29.6 l) 252 2 tb = 1 fl. oz 1 tb = 3 tsp Two-Thirds 13¾ × 12¾ in 1 in (25 mm) 2¼ qt (2.1 l) 18 ROASTING PAN SIZE 2 in (50 mm) 4½ qt (4.2 l) 36 G.I. Pan: 20 in (500 mm) × 17 in (425 mm) × 6.5 in (160 mm) 2.5 in (63 mm) 6 qt (5.6 l) 48 3 in (76 mm) 7¼ qt (6.8 l) 58 SCOOP SIZES 4 in (101 mm) 10 qt (9.4 l) 80 Scoops are rated by the approximate 6 in (152 mm) 14¼ qt (13.3 l) 112 number of scoops contained in 1-qt 3 (0.46-l) level fill. 8 in (203 mm) 21 8 qt (20.0 l) 171

Sizes and Miscellaneous Information | 319 STEAM TABLE PAN SIZES AND CAPACITIES WEIGHT AND VOLUME EQUIVALENTS

3 One-Half 10 8 × 12¾ in Rectangular Tables 1 in (25 mm) 1½ qt (1.4 l) 12 18 in × 6 ft 4 Two 62 × 62 in 2 in (50 mm) 3½ qt (3.3 l) 28 (0.45 × 1.82 m) (1.57 m) 2.5 in (63 mm) 4 qt (3.8 l) 32 30 in × 4 ft 6 72 × 72 in (1.82 m) 3 in (76 mm) 5 qt (4.7 l) 40 (0.76 × 1.21 m) 4 in (101 mm) 7 qt (6.6 l) 56 30 in × 6 ft 10 Two 72 × 72 in 6 in (152 mm) 10 qt (9.4 l) 80 (0.76 × 1.82 m) (1.82 m) 8 in (203 mm) 15 qt (14.1 l) 120 3 × 6 ft 8 Two 72 × 72 in 7 (0.9 × 1.82 m) One-Third 6 8 × 12¾ in (1.82 m) 3 × 8 ft 12 1 in (25 mm) 1 qt (0.9 l) 8 Two 72 × 72 in (0.9 × 2.4 m) 2 in (50 mm) 2 qt (1.9 l) 16 (1.82 m) 5 2.5 in (63 mm) 2 8 qt (2.5 l) 21 Crescent Tables 3 in (76 mm) 3¼ qt (3.0 l) 26 6 × 3 ft 4 Two 90 × 90 in 4 in (101 mm) 4½ qt (4.2 l) 36 (1.82 × 0.9 m) (1.82 m) 6 in (152 mm) 6½ qt (6.1 l) 52 5 5 One-Quarter 10 16 × 6 16 in

5 1 in (25 mm) 8 qt (0.6 l) 5 TABLE SKIRTING SIZES 2 in (50 mm) 1¼ qt (1.2 l) 10 To calculate skirting length required for 5 2.5 in (63 mm) 1 8 qt (1.5 l) 13 round tables: 3 in (76 mm) 2 qt (1.9 l) 16 Diameter × 1.14 4 in (101 mm) 3 qt (2.8 l) 24 = length in feet 6 in (152 mm) 4¾ qt (4.5 l) 38 12 One-Sixth 67 × 65 in 8 16 Round off to the next 6-in increment. 1 in (25 mm) ½ qt (0.47 l) 4 2 in (50 mm) 1 qt (0.94 l) 8 WEIGHT AND VOLUME EQUIVALENTS 3 in (76 mm) 1½ qt (1.4 l) 12 Weights: 4 in (101 mm) 2 qt (1.9 l) 16 1 lb (16 oz) = 453.6 g One-Ninth 6¾ × 4¼ in 1 oz = 28.35 g 3 3½ oz = 100.00 g 1 in (25 mm) 8 qt (0.355 l) 3 3 1 kilogram (1000 gram) = 35.27 oz 2 in (50 mm) 5 qt (0.70 l) 6 Volume: TABLE SIZES (BANQUET FOLDING 1 gal (3.886 l) = 4 qt (128 oz) TABLES) 4 qt (128 oz) = 8 pints Seating 1 quart (0.946 l) = 4 cups Capac- 1 pint (0.473 l) = 6 fluid ounces Size ity Tablecloth Size 1 pint (0.473 l) = 2 cups Round Tables 1 cup (0.237 l) = 8 fl. oz 1 cup (0.237 l) = 16 tb 2 ft (0.6 m) 2 72 × 72 in (1.82 m) 2 tb (0.029 l) = 1 fl. oz 2½ ft (0.76 m) 3 72 × 72 in (1.82 m) 1 tb (0.015 l) = 3 tsp 3 ft (0.91 m) 4 72 × 72 in (1.82 m) 1 l = 1 qt and 1.9 fl. oz 4½ ft (1.36 m) 6 90 × 90 in (1.82 m) 1 l = 4 cups and 2 tb 5 ft (1.52 m) 8 90 × 90 in (1.82 m) Note: For the sake of practicality, mea- 5½ ft (1.67 m) 10 108 × 108 in (2.73 m) surements in this book have been 6 ft (1.82 m) 12 108 × 108 in (2.73 m) rounded off.

320 | Sizes and Miscellaneous Information USEFUL CHARTS USEFUL CHARTS

Useful Charts

Sizes and Counts of Fresh Green Asparagus Egg Size Substitution Chart

No. of Extra Grade Spears per Jumbo Large Medium Small or Name lb (450 g) No. of Spears per Case 22 2 3 Colossal 7 or 8 30 lb (13.5 kg) = 225 to 235 15 lb (6.75 kg) = 110 56 7 8

Jumbo 8 to 9 30 lb (13.5 kg) = 260 10 12 13 15 12 lb (5.4 kg) = 100 21 24 27 28 Large 9 to 10 30 lb (13.5 kg) = 300 12 lb (5.4 kg) = 112 44 50 56 62

Medium 10 to 12 301b (13.5 kg) = 350 15 lb (6.75 kg) = 175 Converting Flour Volume to Weight Small 12 to 14 301b (13.5 kg) = 390 15 lb (6.75 kg) = 190 Weight Weight Pencil or 14 to 16 301b (13.5 kg) = 450 Volume Unsifted Sifted Grass 12 lb (5.4 kg) = 180 1 cup 6 oz (170 g) 4¼ oz (120 g) Grass 26 to 28 301b (13.5 kg) = 800 1 pint 12 oz (340 g) 10 oz (285 g)

1 qt 1½ lb (675 g) 1 lb 2 oz (510 g)

Conversion Amounts for Dehydrated Eggs, 1 gal 6 lb (2.7 kg) 4½ lb (2 kg) Water, and Fresh Eggs

Large Liquid Measurements Eggs Dried Whole Sifted Water Fluid 6 3 oz (84 g): 1 cup 1 cup (0.23 l) Cups Ounces Liters

1 12 6 oz (170 g): 2 cups 2 cups (0.47 l) 1 tsp 6 0.005 24 12 oz (340 g): 1 qt 1 qt (0.94 l) 3 tsp 1 tb ½ 0.015

1 50 1 lb 9 oz (700 g) 2 qt + 3 cup (1.95 l) 4 tb ¼ 2 0.060 1 2 qt + 3 cup 8 tb ½ 4 0.120 2 100 3 lb 3 oz (1.43 kg) 1 gal + 3 cup (3.95 l) 2 16 tb 1 8 0.240 1 gal + 3 cup 1 pint 2 16 0.480

1 qt 4 32 0.960

1 gal 16 128 3.800

Sizes and Miscellaneous Information | 321 USEFUL CHARTS USEFUL CHARTS

Counts and Weights for Canned Pineapple

Product Name Can Weight Drained Weight Count Sliced 108 oz (3.06 kg) 52 Sliced 108 oz (3.06 kg) 66 Sliced 108 oz (3.06 kg) 100 to 110 Chunks 109 oz (3.09 kg) 66 oz (1.87 kg) Small tidbits 108 oz (3.06 kg) 70 oz (2 kg) Coarse crushed 107 oz (3.03 kg) 90 oz (2.5 kg) Fine crushed 107 oz (3.03 kg) 90 oz (2.5 kg) Broken slices 107 oz (3.03 kg) 63 oz (1.8 kg)

Ingredients and Yields for Idaho Instant Flakes

Ingredients 25/20 50/40 100/80 Water 1¾ qt (1.6 l) 3½ qt (3.2 l) 1¾ gal (6.4 l)

1 Margarine or butter 3 cup (74 g) ¾ cup (170 g) 1½ cups (340 g) Milk 3 cups (0.69 l) 1½ qt (1.4 l) 3 qt (2.7 l) Salt 1½ tsp 1 tb 2 tb Potato flakes 1 lb (450 g) 2 lb (0.9 kg) 4 lb (1.8 kg)

Available Forms of Idaho Instant Mashed Potatoes

Granule Type Packing Size Yield per Can Plain Six #10 cans 5 gal (19.5 l) 6-lb (2.7-kg) can With vitamin C Six #10 cans 5 gal (19.5 l) 6-lb (2.7-kg) can Complete Six #10 cans 4½ gal (17.1 l) 87-oz (2.4-kg) can Complete with vitamin C Six #10 cans 4½ gal (17.1 l) Seasoned, complete Six #10 cans 4 gal (15.2 l) 5 lb 8 oz(2.4 kg) 3½ lb (1.5 kg)

322 | Sizes and Miscellaneous Information USEFUL CHARTS USEFUL CHARTS

Yields for Unpeeled Russett Potatoes, 80 to 120 Size

Form of Potato 25 Servings 50 Servings 100 Servings ¼-in fries, unpeeled 10¼ lb (4.6 kg) 21 lb (9.4 kg) 41½ lb (18.6 kg) Jacket fries, skin on 9½ lb (4.2 kg) 18½ lb (8.3 kg) 37½ lb (16.8 kg) Shoestring fries, unpeeled 9½ lb (4.2 kg) 19 lb (8.5 kg) 37 lb (16.6 kg) ¼-in fries, peeled 20 lb (9 kg) 40 lb (18 kg) 80 lb (36 kg) Round fries 15¼ lb (6.8 kg) 30½ lb (13.7 kg) 61 lb (27.4 kg) Shoestring fries, peeled 14¼ lb (6.4 kg) 28½ lb (12.8 kg) 57 lb (25.6 kg)

Rehydration and Yields for Slices, Dices, and Hash Browns

Ingredient 25 Servings 50 Servings 100 Servings Potato product 22 oz (616 g) 42 oz (1.1 kg) 5 lb 5 oz (2.25 kg) Water 3 qt (2.7 l) 6 qt (5.5 l) 3 gal (11.4 l)

Weight Yields for 4 lb (1.87 kg) Fresh Idaho Potatoes

Form of Potato Cooked Weight Number of Servings ¼-in fries, unpeeled 44 oz (1.2 kg) 11 Jacket fries, skin on 42 oz (1.1 kg) 10 Shoestring fries, unpeeled 48 oz (1.35 kg) 12 ¼-in fries, peeled 20 oz (560 g) 5 Round fries 26 oz (728 g) 6 Shoestring fries, peeled 28 oz (785 g) 7

Ingredients Needed for Different Quantities of ½-cup (#8 Scoop) Servings Mashed Potatoes

Ingredient 25 Servings 50 Servings 100 Servings Whole unpeeled russet potatoes 6 lb (2.70 kg) 12 lb (5.4 kg) 24 lb (10.8 kg) Whole peeled russet potatoes 5 lb (2.25 kg) 10 lb (4.5 kg) 20 lb (9 kg) Milk, hot 3 to 4 cups 1½ to 2 qt 3 to 4 qt (0.7 to 0.9 l) (1.4 to 1.9 l) (2.8 to 3.8 l) Fresh butter ¼ lb (112 g) ½ lb (225 g) 1 lb (450 g) Salt Salt to taste Salt to taste Salt to taste

Sizes and Miscellaneous Information | 323 USEFUL CHARTS USEFUL CHARTS

Sizes and Counts for 25-lb (11.25-kg) Cartons of Pitted Dried Prunes

Average Number Servings per 1 lb Servings per Count per 1 lb (450 g) per Case (450 g) Case

Jumbo, 39 and larger 950 8 (5 prunes) 200

Extra large, 40 to 49 1125 7½ (6 prunes) 150

Large, 50 to 61 1375 9 (6 prunes) 229

Medium, 62 to 79 1750 10 (7 prunes) 250

Small, 80 and smaller 2000 10 (8 prunes) 250

Sizes and Counts for 25- and 30-lb (11.25- and 13.5-kg) Cartons of Unpitted Dried Prunes

Count per 1 lb Average Number Servings per 1 lb Servings per Carton Weight (450 g) per Case (450 g) Case

25 lb (11.25 kg) 20 to 30 625 6½ (4 prunes) 160 25 to 35 800 8 (4 prunes) 200 30 to 40 900 9 (4 prunes) 225 40 to 50 1125 9 (5 prunes) 225

30 lb (13.5 kg) 25 to 35 850 7 (4 prunes) 212 30 to 40 1080 9 (4 prunes) 270 40 to 50 1350 9 (5 prunes) 270

Ingredients for White Rice

Rice Water Fat Salt Yields Portions

1 lb (450 g) 5 cups (1.17 l) 2 oz (56 g) 1 tb 6 cups (1.4 l) 10

5 lb (2.25 kg) 6½ qt (6.17 l) 10 oz (280 g) ½ cup 30 cups (7 l) 50

10 lb (4.5 kg) 13 qt (12.35 l) 1 lb 4 oz (560 g) 1 cup 3¾ gal (14 l) 100

324 | Sizes and Miscellaneous Information USEFUL CHARTS USEFUL CHARTS

Size Comparisons Between Cooked Cocktail and Green Headless Shrimp

Raw Count Cooked Count (Green Headless) per 2½-lb Name Tail Style Cooked Count per 1 lb per 1 lb (1.1-kg) Box Super colossal Tail on or off 18 to 25 10 to 12 52 pieces Colossal Tail on or off 21 to 30 10 to 15 65 pieces Super jumbo Tail on or off 31 to 40 16 to 20 90 pieces Jumbo Tail on or off 41 to 50 21 to 25 115 pieces Extra large Tail on or off 51 to 60 26 to 30 140 pieces Large Tail on or off 61 to 70 31 to 35 165 pieces Salad Tail off only 70 to 90, 110 to 130, 36 to 42 or 200 pieces or 130 to 200, 200 to 300 50 to 60 more or 300 to 500

Table Skirting Sizes

Skirt Length Round Tables Head Tables Buffet Tables

12 ft (3.64 m) 2½ × 6 ft (0.76 × 1.82 m) or 3 × 6 ft (0.9 ×1.82 m)

13 ft (3.9 m) 4 ft diameter (1.2 m) 2½ × 8 ft (0.76 × 2.4 m)

16 ft (4.8 m) 5 ft diameter (1.5 m)

17½ ft (5.25 m) 5½ ft diameter (1.65 m) two 2½ × 6 ft 2½ × 6 ft (0.76 × 1.82 m) (0.76 × 1.82 m) side-by-side freestanding

19 ft (5.7 m) 6 ft diameter (1.8 m) 3 × 6 ft (0.9 ×1.82 m) freestanding

21½ ft (6.3 m) two 2½ × 8 ft 2½ × 8 ft (0.76 × 2.4 m) (0.76 × 2.4 m) side-by-side

Sizes and Miscellaneous Information | 325 USEFUL CHARTS USEFUL CHARTS

Temperature Ranges for Baking Farenheit to Celsius Conversion

Heavy fruit cakes 325 to 350°F Farenheit Celsius

Custards, quiche 325 to 350°F 32°F 0°C Angel and sponge cakes 350 to 375°F 50°F 10°C 68°F 20°C Cookies 350 to 375°F 86°F 30°C Puff pastry 350 to 375°F 100°F 40°C Eclairs, cream puffs 375 to 400°F 115°F 45°C Danish Pastry 375 to 400°F 120°F 50°C 130°F 55°C Breads, rolls 400 to 425°F 140°F 60°C Pizza 525 to 550°F 160°F 70°C 170°F 75°C 180°F 80°C 185°F 85°C 195°F 90°C Tomato Size Classifications and 200°F 95°C Diameters 212°F 100°C 230°F 110°C Size Minimum Maximum Classification Diameter Diameter 250°F 120°C 265°F 130°C 5 5 7 × 7 2 32 in 2 16 in (54 mm) (58 mm) 285°F 140°C 300°F 150°C 9 6 × 7 2¼ in 2 16 in 325°F 165°C (56 mm) (64 mm) 350°F 175°C 13 6 × 6 2½ in 2 16 in 360°F 180°C (62 mm) (71 mm) 375°F 190°C 3 5 × 6 2¾ in 3 16 in 400°F 200°C (69 mm) (80 mm) 425°F 220°C

7 3 450°F 230°C 5 × 5 2 8 in 3 8 in (72 mm) (84 mm) 485°F 250°C

5 500°F 260°C 4 × 5 3 in 3 8 in (76 mm) (91 mm) 575°F 300°C

326 | Sizes and Miscellaneous Information USEFUL CHARTS USEFUL CHARTS

Uniform Sizes for Male Personnel

Height Weight Chest Coat Length Waist Trouser Inseam 5 ft 4 in 120 lb (54 kg) 34 in (0.86 m) 27½ in (0.69 m) 36¾ in (0.93 m) 27 in (0.68 m) (l.6 m) 150 lb (67.5 kg) 38 in (0.96 m) 28 in (0.71 m) 37 in (0.93 m) 27 in (0.68 m) 180 lb (81 kg) 42 in (l.06 m) 28 in (0.71 m) 37½ in (0.95 m) 27 in (0.68 m) 5 ft 6 in 165 lb (74.2 kg) 40 in (1.01 m) 28½ in (0.72 m) 38 in (0.96 m) 27½ in (0.67 m) (1.67 m) 200 lb (90.0 kg) 44 in (1.11 m) 29 in (0.73 m) 39 in (0.99 m) 27½ in (0.69 m) 5 ft 8 in 170 lb (76.5 kg) 40 in (1.01 m) 29½ in (0.75 m) 40 in (1.01 m) 29 in (0.73 m) (l.72 m) 185 lb (83.2 kg) 42 in (1.06 m) 30 in (0.76 m) 40½ in (1.02 m) 29 in (0.73 m) 5 ft 10 in 175 1b (78.7 kg) 40 in (1.01 m) 30½ in (0.77 m) 41 in (1.04 m) 29½ in (0.75 m) (l.77 m) 190 lb (85.5 kg) 42 in (1.06 m) 31 in (0.78 m) 41 in (1.04 m) 29 in (0.73 m) 6 ft 180 lb (81 kg) 40 in (1.01 m) 31½ in (0.80 m) 42 in (l.06 m) 30½ in (0.77 m) (1.82 m) 195 lb (87.7 kg) 42 in (1.06 m) 32 in (0.81 m) 42 in (1.07 m) 30 in (0.76 m) 6 ft 2 in 198 lb (89.1 kg) 42 in (1.06 m) 33 in (0.84 m) 43½ in (1.10 m) 31½ in (0.80 m) (1.87 m)

Uniform Sizes for Female Personnel

Dress Size Height Weight (Regular) Bust Girth Waist Girth Hip Girth 4 5 ft 2½ in 85 to 90 Ib 30 in 23½ in 33 to 34 in (1.58 m) (38.3 to 40.5 kg) (0.76 m) (0.60 m) (0.84 to 0.86 m) 6 5 ft 3 in 95 to 100 lb 31 in 25 in 34 to 36 in (1.6 m) (42.7 to 45 kg) (0.78 m) (0.63 m) (0.86 to 0.91 m) 8 5 ft 3½ in 105 to 110 lb 32 in 25½ in 35 to 37 in (1.61 m) (47.2 to 49.5 kg) (0.81 m) (0.67 m) (0.89 to 0.94 m) 10 5 ft 4 in 115 to 120 lb 33 in 26½ in 36 to 38 in (1.62 m) (51.7 to 54 kg) (0.84 m) (0.67 m) (0.91 to 0.96 m) 12 5 ft 4½ in 125 to 130 lb 34½ in 28 in 38 to 39 in (1.63 m) (56.2 to 58.5 kg) (0.88 m) (0.71 m) (0.96 to 0.99 m) 14 5 ft 5 in 135 to 140 lb 36 in 29 in 39 to 41 in (1.65 m) (60.7 to 63 kg) (0.91 m) (0.73 m) (0.99 to 1.04 m) 16 5 ft 5½ in 150 to 155 lb 37½ in 31 in 41 to 42 in (1.66 m) (67.5 to 69.7 kg) (0.95 m) (0.78 m) (1.04 to 1.06 m) 18 5 ft 6 in 165 to 170 lb 39½ in 32 to 33 in 43 to 44 in (1.67 m) (74.2 to 76.5 kg) (1.0 m) (0.81 to 0.84 m) (1.09 to 1.11 m)

Sizes and Miscellaneous Information | 327 USEFUL CHARTS USEFUL CHARTS

Weight Equivalents

Avoirdupois Metric Avoirdupois Metric Avoirdupois Metric Avoirdupois Metric Weight Equivalent Weight Equivalent Weight Equivalent Weight Equivalent 22½ lb 10.00 kg 4 lb 1.80 kg 14½ oz 400 g 4½ oz 125 g 20 lb 1½ oz 9.00 kg 3 lb 14½ oz 1.75 kg 131/3 oz 375 g 4½ oz 120 g 18 lb 4¾ oz 8.20 kg 3 lb 9 oz 1.60 kg 13 oz 360 g 3½ oz 100 g 17 lb 4 oz 8.00 kg 3 lb 6 oz 1.50 kg 12½ oz 350 g 3½ oz 90 g 15 lb 10 oz 7.00 kg 3 lb 2 oz 1.40 kg 11½ oz 320 g 3 oz 80 g 13 lb 6½ oz 6.00 kg 2 lb 14½ oz 1.30 kg 10¾ oz 300 g 2¾ oz 75 g 11 lb 2½ oz 5.00 kg 2 lb 11 oz 1.20 kg 11¾ oz 275 g 2½ oz 70 g

1 10 Ib 2 oz 4.50 kg 2 lb 7½ oz 1.10 kg 9 oz 250 g 2 3 oz 65 g

1 9 lb 4.00 kg 2 lb 3¾ oz 1.00 kg 8 3 oz 240 g 2 oz 60 g 7 lb 13½ oz 3.60 kg 2 lb 900 g 8 oz 225 g 1¾ oz 50 g

1 7 lb 13 oz 3.50 kg 1 lb 14 3 oz 850 g 7 oz 200 g 1½ oz 40 g

1 7 lb 1 oz 3.20 kg 1 lb 12½ oz 800 g 6½ oz 180 g l 3 oz 35 g 6 lb 11 oz 3.00 kg 1 lb 10¾ oz 750 g 6½ oz 175 g 1 oz 28 g 5 lb 13½ oz 2.60 kg 1 lb 9 oz 700 g 6 oz 170 g ¾ oz 20 g 5 lb 10 oz 2.50 kg 1 lb 7½ oz 650 g 5¾ oz 160 g ½ oz 15 g

1 1 5 lb 6½ oz 2.40 kg 1 lb 5½ oz 600 g 5 3 oz 150 g 3 oz 10 g 5 lb 2.25 kg 1 lb 2 oz 500 g 5 oz 140 g ¼ oz 7 g

1 4 lb 7½ oz 2.00 kg 1 lb 450 g 4½ oz 130 g 8 o z 3½ g

328 | Sizes and Miscellaneous Information USEFUL CHARTS USEFUL CHARTS

Conversion from Liters to Fluid Ounces

Liter Fluid Ounces Liter Fluid Ounces Liter Fluid Ounces

1 0.01 l 3 oz 0.35 l 11 ½ oz 2.50 l 2 qt 22 oz 0.02 l ¾ oz 0.40 l 13¾ oz 3.00 l 3 qt 7½ oz 0.025 l 1 oz 0.45 l 1 pint 3.50 l 3 qt 24½ oz 0.03 l 1 oz 0.50 l 1 pint 1½ oz 4.00 l 1 gal 10 oz 0.04 l 1½ oz 0.55 l 1 pint 3 oz 4.50 l 1 gal 27 oz 0.05 l 1¾ oz 0.60 l 1 pint 4 oz 5.00 l 1 gal 44½ oz 0.06 l 2 oz 0.65 l 1 pint 5¾ oz 6.00 l 1 gal 78 oz 0.075 l 2½ oz 0.70 l 1 pint 8 oz 6.50 l 1 gal 3 qt

1 0.08 l 2¾ oz 0.75 l 1 pint 9¾ oz 7.00 l 1 gal 113 3 oz

1 0.10 l 3 3 oz 0.80 l 1 pint 11½ oz 8.00 l 2 gal 20 oz

1 1 0.12 l 4½ oz 0.85 l 1 pint 13 3 oz 9.00 l 2 gal 54 3 oz 0.15 l 5 oz 0.90 l 1 pint 15 oz 10.00 l 2 gal 90 oz 0.175 l 6 oz 1.00 l 1 qt 2½ oz 12.00 l 3 gal 30 oz 0.20 l 6¾ oz 1.20 l 1 qt 91/3 oz 14.00 l 3 gal 100 oz 0.225 l 7¾ oz 1.50 l 1 qt 20 oz 15.00 l 4 gal 5½ oz 0.25 l 8½ oz 1.80 l 62 oz 20.00 l 5 gal 50 oz 0.30 l 10 oz 2.00 l 2 qt 5 oz 24.00 l 6 gal 60 oz

Common Volume Equivalents

Level Measure Equivalent

1 gal (3.886 l) 4 qt (8 pints)

1 qt (0.946 l) 4 cups (2 pints

1 pint (0.473 l) 2 cups (16 fl oz)

1 cup (0.237 l) 8 fl oz (½ pint or 16 tb)

2 tb (28.35 ml) 1 fl oz

1 tb (14.17 ml) 3 tsp

1 l 1.05 qt (1 qt + 1.9 fl oz)

1 l 4 cups + 2 tb

Sizes and Miscellaneous Information | 329

Index

A crab, whole, canned, spiced, 108 Abalone, 45 dehydrated, 108 canned, 45 juice, 106 dried, 45 concentrate, 107 fresh, 45 pieces: frozen, 46 canned, 107 Acacia blossoms, 81 frozen, 108 Achiote/Annatto, 179 products, 106 Ackee, 277 rings, canned, spiced, 107 Agar agar, 105 sauce, 107 Alaskan crab substitutes 51 slices, canned, 107 Alaskan king crabs, 52 varieties, 87 Alaskan snow crab, 52 Cortland, 87 Alfalfa sprouts, 310 Gala, 87 Alligator meat, 201, Golden Delicious, 87 Granny Smith, 87 Allspice, 163 Jonathan, 87 Almond paste, 105 Lady, 88 Almond products, 105 McIntosh, 87 Almonds, salted, 106 Newton Pippin, 87 Amaranth: Red Delicious, 87 grains, 106 Rome Beauty, 87 greens, 285 Winesap, 87 Anchovies, 46 Apricot(s): canned, 46 canned, 108 fresh, 46 dried, 108 salt-packed, 46 fresh, 88 Anise: frozen, 109 canned, 106 glaze, 108 fresh, 285 nectar, 108 seeds, 163 products, 108 star, ba gok, 171 Arrowroot, 109 Apple(s): Artichoke(s), 109 baked: canned, 109 canned, 107 fresh, 285 frozen, 107 frozen, 109 butter, 106 hearts, marinated, 109 cider, 106 products, 109

Index | 331 Arugula, 285 Bagels, 9 Asian pear/apple, 88 Baked goods, 7 Asparagus: Baking powder, 111 canned, 110 Baking soda (bicarbonate of soda), 111 fresh, green, 286 Balsamic vinegar, 158 fresh, white, 287 Bamboo shoots: frozen, 110 canned, 111 Aspic powder, 129 fresh, 171 Atlantic hard-shell clams, 49 Banana blossoms, 81 Atlantic lobster meat, 58 Banana chips, 111 canned, 58 Bananas, 88 fresh, 58 finger manzanita, 89 frozen, 59 processed pulp, 111 Atlantic lobsters, live, 59 red, 89 Atlantic oysters, 62 Banquet wine, serving sizes, 318 Belon, 62 Barley, 112 Bluepoint, 62 Basil: Cape Cod, 62 dried, 163 Chincoteague, 62 fresh, 163 Delaware, 62 Bass varieties, 46 Gardiners Bay, 62 Bay leaves: Great South Bay, 62 dried, 163 Lynhaven, 62 fresh, 163 Malpeque, 62 Beans: Pocomoke Sound, 62 canned, 112 Prince Edward Island, 62 aduki, 112 Wellfleet, 62 bean sprouts, 115 Whitestable, 62 black-eyed peas, 112 Atlantic soft-shell clams, 49 black soy, 112 frozen, breaded, 50 cannellini, 112 Atemoya, 277 flageolet, 112 Avocado products, 110 frijoles refritos, 113 Avocados, fresh, 287 garbanzo (chick peas or ceci), 112 green, 112 B kidney, 113 Baby artichokes, 3 refried (frijoles refritos), 112 Baby avocados/cukes, 3 lima, 113 Baby beets, 3 navy, 113 Baby bok choy, 3 pinto, 113 Baby brussels sprouts, 3 wax, 113 Baby carrots unpeeled, with tops, 3 dried, 113 Baby cauliflower, 4 black turtle, 113 Baby chicken, 219 fava, 114 Baby corn, 4 garbanzo, 114 Baby eel (angulas), 55 kidney, 114 Baby eggplants, 4 lima, 114 Baby green asparagus, 4 mung, 114 Baby leeks, 4 navy, 114 Baby radishes, 4 pinto, 114 Baby spinach, 4 fresh, 287 Baby squash, 4 fava, 288 Baby tomatoes, sweet grape, 5 garbanzo, shelled, 288 Baby vegetables, information, 3 green, 288 Bacon, Canadian, 234 haricots verts, 288

332 | Index lima, 288 roast ready, boneless, MBG #110, 207 pinto, shelled, 288 rib eye, rolled steaks, 215 sprouts, 310 rib eye roll, MBG #112, 206 wax, 288 rib eye steaks, 215 frozen, 114 round: butter, 114 Chicago, MBG #158, 208 garbanzo (chic peas or ceci), 114 roast, 214 green (snap beans), 114 steaks, 215 lima, 115 steamship, MBG #160, 208 wax (cut), 115 shin meat, 208 Bear, 201 short ribs, three bones, MBG #123, 208 Bee balm, 163 sirloin butt, MBG #182, 208 Beef: sirloin roast, 214 blade meat, MBG #109B, 202 skirt steak/plate, MBG #121E, 209 bones, marrow, 202 skirt steaks, 215 bones, shin and back, 202 square cut, MBG #115, 203 bottom round, MBG #170, 203 strip loin, MBG #179, 209 bottom sirloin butt, MBG #185, 203 strip loin, MBG #180, 209 bracciole, 211 strip loin steaks, 215 braised steak, 211 T-bone steaks, 215 braising steak, 214 tartar steak, 214 brisket, barbecued, 212 tenderloin, MBG #189, 210 brisket, fresh, MBG #120, 203 tenderloin, MBG #190, 210 chateaubriand, 212 tenderloin roast, 214 chopped steak, 212 tenderloin, short, MBG #192, 210 chuck, boneless, square cut, MBG #115, 203, 212 tenderloin steaks, 216 chuck, tender, MBG #116B, 204 tongue, fresh, 210 chuck roll, MBG #116A, 204 top round, MBG #168, 210 chopped steaks/hamburgers, 214 top sirloin, butt, MBG #184, 211 cubed steaks, 215 Beef bones: deckel meat, see Beef, blade meat marrow, 202 eye round, MBG #171C, 204 shin and back, 202 filet tips, 204 Beef products, smoked and cured, 216 flank steak, MBG #193, 204 general information, 201 Bündnerfleisch, 216 gooseneck bottom round, see Bottom round, chipped beef, 216 MBG #170 cooked rounds, 216 hamburger meat (chopped beef), MBG #136, 205 corned, canned, 216 kebab/kebob, 212 corned beef hash, 216 knuckle, MBG #167, 205 corned brisket, 217 knuckle, MBG #167A, 205 cooked, 217 London broil, 212 uncooked deli trim, 217 New York cut sirloin steak, 213 uncooked regular, 217 outside round, MBG #171B, 206 corned rounds, 217 oxtails, MBG #721, 206 pastrami, 217 popular dishes, 211 roast beef, cooked, 218 porterhouse steak, 215 salami, 218 portion cuts, 214 viande de grison, 216 pot roast, 213 Beer keg, sizes, 317 prime rib, 214 Beer keg, yields, 317 rib: Beer yields per keg, glasses, 317 oven prepared, MBG #107, 206 Beets: oven ready, MBG #109, 207 canned, 115 primal, MBG #103, 207 fresh, 289

Index | 333 Belgian endive: Buttermilk, 39 canned, 115 Butter products, 17 fresh, 296 blends and spreads, 17 Bibb lettuce, see Lettuce high fat, 17 Biscuit recipe, 254 Blackberries, 89 C Black drum, 55 Cabbage: Black sea bass, 46 bok choy, 290 Blueberries: celery, 290 canned, 116 fresh, 290 dried, 116 green, 290 fresh, 89 red, 291 frozen, 116 canned, 117 Blue crabs: savoy, 291 meat, 53 Cactus fruit, tuna, 187 whole, 53 Cactus leaves, nopales, 185 Bluefish, 47 Cake scale guide, 256 Blowfish, 47 Callaloo, malanga leaves, 185 Boar, 218 Calmyrna figs, 91 Bonito, 47 Calories: Borage, dried, 163 gin, rum, vodka, and whisky, 318 Borage flower, 81 wine, 318 Boston brown bread, canned, 9 Canadian bacon, 234 Bottle sizes, 317 Can sizes: champagne, 317 chart, 318 liquor, 317 transposing, 319 wine, 317 Cape gooseberries, 89 Boysenberries, 89, see also Blackberries Caper berries, 117 Brazil nuts, shelled, 116 Capers, 117 Breads, 9 Capon, 219 Italian, 9 Carambola, 281 Bread crumbs: Caraway seeds, 163 dry, 116 Cardamom/cardamon, 163 fresh, white, 9 Cardoni (also spelled cardoon), 291 panko, 192 Carnations, 81 Bread displays, 9 Carob, 277 Bread dough shrinkage, 255 Carp, 47 Breadfruit, 289 Carrots: Bread proofing temperature chart, 255 canned, 117 Brill, 47 fresh, 291 Brine, 255 frozen, 118 Broccoli: purée, 118 fresh, 289 shredded, 292 frozen, 116 sticks, 292 Broccoli rabe (broccoli di rape), 290 with tops, 292 Broiler chicken, 219 without tops, 291 Brown rice, 152 Case milk conversion, 39 Brussels sprouts: Cashew nuts, 118 fresh, 290 Catfish, blackened, 48 frozen, 116 Catfish and catfish products, 47 Buffalo, 218 Cattail shoots, 292 Bulgur (bulghur), 117, 195 Cauliflower: Bündnerfleisch, 216 fresh, 292 Butterfish, 47 frozen, 118

334 | Index Caviar varieties, 48 cantal, 23 beluga, 48 carré, 23 bowfin, 48 cheddar, 23 lumpfish, 48 colby, 24 osetra, 48 coldpack spreads, 24 pressed, 48 cottage, 24 salmon, 49 Coulommiers, 24 sevruga, 49 cream cheese, 24 vegetarian, 49 crème fraîche, 25 whitefish, 49 doux de montagne, 25 Cayenne, chili, fresh, 181 edam, 25 Cayenne, spice, 164 emmenthal, 25 Celeriac (knob celery): epoisse, 25, canned, 118 explorateur, 25 fresh, 292 fontina, 25 Celery: fromage blanc, 26 canned, 118 gouda, 26 fresh, 292 grape cheese, 26 frozen, 119 grated cheese, 26 salt, 164 gruyère, 26 seeds, ground, 164 havarti, 27 Cereal products, 119 jarlsberg, 27 Chamomile, 81 kefalotiri, 27 Champagne grapes, 90 liederkranz, 27 Chard, Swiss, 312 livarot, 27 Chayote (mirliton squash), 293 mascarpone, 27 Cheese varieties, 18 monterey jack, 27 blue cheeses, 18 morbier, 28 bleu de bresse, 18 mozzarella, 28 cabrales, 34 feathered, 28 cashel blue, 19 fresh, 28 crumbled, 19 smoked, 28 Danish, 19 muenster cheese, 29 fourme d’ambert, 19, oka, 29 gorgonzola, 19 parmesan, 29 gorgonzola dolcelatte, 19 pont l’eveque, 29 individual packed, 19 port du salut, 30 Maytag, 20 provolone, 30 Roquefort, 20 queso blanco, 30 Shropshire, 18 reblochon, 30 Stilton, 20 ricotta, 30 Wisconsin blue, 20 ricotta salata, 30, cow’s milk cheeses, 20 Saint André, 31 American pasteurized process, 20 string cheese, 31 American pasteurized spread, 21 Swiss cheese, 31 asiago, 21 domestic, 31 bagnes, 21 imported, 31 bakers, 21 taleggio, 32 bel paese, 22 tomme de savoie, 32 boursin, 22 ewe’s (sheep’s) milk cheeses, 32 brick, 22 brinate de mugello, 32 brie, 22 cacio fiore, 32 cacciocavallo, 22 cacio de fossa, 32 camembert, 23 feta, 32

Index | 335 Cheese varieties (cont.) industry terms, 219 ewe’s (sheep’s) milk cheeses (cont.) legs, 220 locatelli romana, 33 meat, cooked, 221 manchego, 33 necks and backs, 221 pecorino, 33 poularde, 220 grated, 33 processed products, 221 romano, 33 products, smoked, 222 goat cheeses (chevre), 33 roaster, 220 banon de chalaise, 33 stock, canned, 121 bucheron cheese log, 34 stuffed breasts, 221 cabrales, 34 tenders, 221 chevre blue, 34 wings, 221 crottin de chavignol, 34 Chili powder, 164 gouda goat, 34 Chili varieties, 180 Halloumi, 34 Chinese foods, 171 Mizithra, 34 abalone, 45 Montrachet, 34 anise, star, ba gok/ba chio, 171 Cherimoya, 277 artichokes, chinese, 171 Cherries, fresh, 90 bamboo shoots: sour or tart, 90 chu sun, spring, 171 sweet, 90 dung sun, winter, 171 Bing, 90 bean curd (tofu), dau foo, 171 Lambert, 90 beans, 172 Rainiers, 90 fermented black, dow si, 172 Black Republican, 90 filling, sweet, dow sa, 172 Royal Ann, 90 long beans, dau gok/dow kok, 172 Cherries, products and varieties, 119 sprouts, 310 candied, 119 bêche de mer (dried), hai sum, 172 maraschino, 119 bird’s nests, yin waw/yen wuo, 172 sour: bitter melon/Chinese karvis, 172 canned, 120 black chicken, 172 dried, 120 cabbage varieties, 172 frozen, 120 bok choy, book choi, 172 sweet: broccoli, gai lan tsoi, 173 canned, 120 celery, wong nga baak, 173 frozen, 120 flat, taai goo choi, 173 Cherrystone clams, 49 flowering, choi sum, 173 Chervil: kale, Chinese, gaai laan, 173 dried, 164 mustard, daai gaai ghoi173 fresh, 164 slippery, saan choi, 173 Chestnuts: snow, jiu la choi, 173 canned, 120 cellophane noodles, 173 dried, 121 chicken feet, 173 flour, 121 Chinese chives, gau choi, 173 fresh, 90 Chinese chives, gau choi fa, 173 glazed, 121 Chinese eggplant, ai gwa, 174 Chicken, 219 Chinese parsley (cilantro), 164 breast, 220 Chinese turnips: bone in, marinated, 221 fresh, lo ba, 174 cutlets, 220 salted, dy to tsoi, 174 capon, 219 chrysanthemum blossoms, 174 free-range, 219 chrysanthemum leaves, tong ho, 174 frozen, parts, 221 coconuts (balds), 278 giblets, 220 cuttlefish, dried, yow yu, 174

336 | Index dates, dried, red, hung jo, 174 watercress, 313 duck eggs, salted, 174 water spinach, ong choi, 179 duck feet, 174 winter melon, tung qua/dang qua, 179 duck wings, 174 wonton wrappers, 179 eggroll wrapper, chwin guen pei, 175 yellow cucumber, wong gwa, 179 five spice powder, ng hiong fun, 175 Chinese parsley (cilantro), 164 geoduck clams, 50 Chives: ginger, stem or young, tsee geung, 175 dried, 164 gingko nuts, 175 fresh, 164 green onions (scallions), 304 frozen, 164 green tea, 194 Chocolate, 121 hoisin sauce, hoys sin jiong, 175 bitter baking, 121 jelly fish, hoy jit pei, 175 cocoa butter, 121 instant, 175 milk, 39 lily bulbs, dried, 175 products, 121 lily flowers, dried, gum tsum, 175 sweet, 121 litchi, le-ee tzee, 175 Chowder clams: longans, loong gnahn, 175 shucked, 49 lotus root, leen gnow, 176 whole, 49 lotus seeds, leen tszee, 176 Chrysanthemum, 81 mushroom varieties, 176 Chubs, 76 cloud ears, win yee, 176 Cilantro: flower mushrooms, fa gu, 176 dried, 164 shiitake, dried, dong gwoo, 176 fresh, 164 straw mushrooms: Cinnamon: canned, 176 ground, 164 fresh, 176 sticks, 164 wood ears, dried, 176 Cipolline, 293 mustard powder, gai lat, gai mo, 136 Clams, 49 noodles, lo mein, 176 canned, 49 fresh shanghai, 177 juice, 50 fresh wonton, thin, 177 Clover blossoms, 81 okra, sing kuar/sing gwa, 177 Cloves: 100-year-old-eggs, 177 ground, 165 oyster sauce, ho yow, 177 whole, 165 oysters (dried), ho see, 177 Cocktail loaves, 9 pea shoots, dau miu, 177 Coconut, 121 plum sauce, shwin mei jiong, 177 fresh, 277 radishes, 177 trimmed, 278 rice, glutinous, noh my, 177 juice, canned, 121 rice sticks, my fun, 177 milk, canned, 122 scallops, dried, gong yu chu, 177 products, 121 seaweed varieties, 193 shredded, dried, 122 sesame oil, 198 Cod, 51 shark fins, dried yu chi, 178 cheeks, 51 shrimp chips, ha bang, 178 salted (bacalao or stockfish), 51 shrimp paste, hahm ha, 198 scrod, 51 snow peas, fresh, hoh laan dau, 306 tongues, 51 soy sauce, 178 varieties and products, 51 squid, dried, yow yu, 73 Coffee, 122 steamed breads, 178 decaffeinated, 122 stem lettuce, who sun, 178 espresso, 122 taro root, yu tau, 178 flavored, 122 water chestnuts, mai taai, 178 frozen, concentrate, 122

Index | 337 Coffee (cont.) Cream of wheat (farina), 119 instant, 122 Croaker, 55 regular, 122 Croissants,10 specialty, 123 baked, 11 Collard greens: dough, 11 fresh, 293 filled, preproofed, 11 frozen, 123 frozen, not baked, 11 Concentrated milk, see Milk frozen, preproofed, 11 Conch, 51 sticks, frozen, unbaked, 11 Condensed milk, see Milk Cucumbers: Cookies: fresh, 294 banquet serving size, 10 hot house, 294 dough, frozen, 123 pickling (kirby), 294 typical weights for, 10, 257 slicing, 294 Coriander: Cumin: ground, 165 ground, 165 whole, 165 whole, 165 Corn, 123 Currants, 91 canned, 123 black, 91 on the cob, fresh, 293 products, 125 on the cob, frozen, 124 bar-le-duc, 125 flake crumbs, 119 cassis, 125 grits, hominy, 119 jelly, 125 kernels, frozen, 124 red, 91 meal, white and yellow, 124 Curry paste and powders, 189 polenta, frozen, 124 Cusk (deep-sea whitefish), 55 polenta, recipe, 265 popcorn, 124 D starch, 124 Dab (plaice), 55 thickening power equivalent, 257 Dairy products, 14 succotash, frozen, 124 Dandelion greens, fresh, 294 vacuum-packed, 124 Danish pastry: see also mais products, 184 cheese filling, recipe 258 Cornish hen, 219 dough, frozen, 11 Costmary, 81 dough, recipe, 258 Courgettes (zucchini), 311 frozen, 11 Couscous, 195 preproofed, unbaked, 11 Crab apples, 90 Daisy flower, use for, 81 Crab varieties, 51 Dandelion flower, use for, 81 soft-shell, 53 Dates: Cranberries: dried, 125 dried, 125 fresh, 91, 278 fresh, 91 Day lilies, 81 juice, 125 Dill: sauce, canned, 125 fresh, 165 Crayfish: seeds, 165 boiled, frozen, 54, weed, dried, 165 soft-shell, 54 Dolphin, see Mahi mahi tails, fresh and frozen, 54 Drink yields of liquor bottles, 317 whole live, 54 Duck: Cream, 38 Barberie duckling: coffee or light cream, 38 breasts, 222 crème fraîche, 38 legs, 222 heavy, 38 whole, 222

338 | Index breasts, skinless and boneless, 223 Fiddleheads: fat, rendered, 223 canned, 126 liver, fresh foie gras, 223 fresh, 294 Mallard duckling, 222 frozen, 126 meat, IQF cooked, 223 Figs: Moulard, breasts, 222 canned, 126 Peking: dried, 126 breasts, 223 fresh, 91 legs, 223 Filberts (hazelnuts), 126 whole, 223 Filo dough: roasted, cooked, 224 products, 127 smoked, 224 ready-to-use, 12 strips, breaded, 223 sheets, 12 varieties and products, 222 shells, 12 Dungeness crabs, 53 shredded, kataifi, 12 Drum varieties, 55 Finnan haddie, 57 Dry crystal milk, see Milk Fish, 43 Dry milk, see Milk general information, 45 Fishburgers, 56 E Fish sticks, 56 Eel: Flounder/sole, 71 smoked, 56 Flour: varieties, 55 varieties, 127 Eggs: all-purpose, 127 dehydrated, 35 buckwheat, 127 frozen shelled, 35 graham, 127 products, 35 hard wheat, 127 quail, fresh, 36 rye, 127 shell, 36 rye blends, 127 substitutes, 36 self-rising, 127 vegetarian, 36 soft wheat, 127 Eggnogg, 40 volume and weights, 260 Eggplant: Flowers, 81 Chinese, ai gwa, 174 Foie gras: fresh, 294 canned, goose liver, 127 Indian, baingan, 189 fresh, 223 Japanese, 191 Fowl, 219 Elderberries, elder blossoms, 91 French bread, 9 Epazote, 183 Fraise des bois, 91 Escargots, 125 Frogs, 56 Evaporated milk, see Milk Fruits, general information about, 85 Fruit jam, bake proof, 128 Fruit preserves, jams and jellies, 128 F Fruit powders, 128 Fajita seasoning, 183 Fruit purées, 128 Farina (cream of wheat), 119 Feijoa, 278 G Fennel seeds: Galax leaves, 91 ground, 165 Gar, alligator fish, 56 whole, 165 Garlic: Fenugreek: dehydrated, 165 ground, 165 elephant, 295 leaves (methi), 189 fresh, 295 whole, 165 Italian, 295

Index | 339 Garlic (cont.) Italia, seeded, green, 93 processed, 295 perlette, seedless, green, 93 Tahiti, 295 queen, seeded, red, 93 Garnishing paste, 129 ribier, seeded, red, 93 Gaspergou, 55 ruby, seedless, red, 93 Gefilte fish, 56 thompson, seedless, 93 Gelatin: tokay, seeded, red, 93 fruit-flavored, 129 juice, frozen, concentrated, 131 meat-flavored 129 leaves, 196 products, 129 Gravelax, 65 strength, 260 recipe, 260 Geranium, 81 Groceries, 103 Ginger: Guava, 278 beer, 129 Grouper varieties, 56 chews, 129 Guinea hen, 224 crushed, 130 Gumbo (filé powder), 166 crystallized, 130 hickory sauce, 130 H juice, 130 Haddock and haddock products, 57 marmalade, 130 Hake, 57 minced, 130 Half-and-half, 40 pickled, for sushi, 130 Halibut, 57 root, fresh, 91 Ham: in syrup, 130 canned, 235 Gladiolus, 81 cooked, 236 Goat, 224 picnic, MBG #526, 236 Goose, 224 Serrano, 236 smoked, 224 Smithfield, 236 Gooseberries: steaks, 236 canned, 130 Virginia, 236 fresh, 92 Westphalian, 236 Goose liver/duck liver, fresh, 223 Hare, 224 Grapefruit: Hazelnuts (filberts), 126 fresh, 92 Hearts of palm: juice: canned, 131 canned, 130 fresh, 185 dehydrated, 130 Heather, 81 fresh, 92 Heavy cream, 38 frozen, 130, Hemp: sections: coffee, 131 canned, 130 flour, 131 fresh 92, 131 seed oil, 131 Grapes: seeds, toasted, 131 canned, 131 Herbs and spices, 161 fresh, 93 Herring, canned, cured and fresh, 58 almeria, 93 Bismarck, 58 calmeria, seeded, green, 93 bloater, 58 cardinal, seeded, red, 93 Brathering, 58 champagne, 90 Bückling, 58 concord, seeded, blue, 93 Digby chick, 58 emperor, seeded, red, 93 kippered, 58 exotic, seeded, red, 93 marinated, 58 flame, seedless, red, 93 matjes, 58 golden muscat, green, 93 rollmops, 58

340 | Index schmalz, 58 frijoles refritos (refried beans): sill, 58 canned, 183 in sour cream, 58 dry mix, 183 sprat, 58 grains, 183 Hibiscus, 81 arroz, 183 Hispanic foods, 179 cebada, 183 achiote/annatto, 179 trigo pelado, 183 adobe seasoning, 179 guava, frozen pulp, 184 almidon, 179 guayaba, pasta de guayaba, 184 arepa flour, 184 habas, dried fava beans, 184 batata esnaola, 180 harinas, 184 beans, canned, refried, 113 de arroz, 185 recipe, 266 de camote, 185 bean varieties, dried, 113 de cebada, 185 cactus fruit, tuna, 187 de chuño, 185 cactus leaves, nopales, 185 de garbanzo, 185 calabaza, 180 de haba, 185 chayote, 293 de machica, 185 cheese sauce for nachos, 180 de morada, 185 chicha morada, 180 de platano, 185 chili varieties, 180 de yuca, 185 anaheim (New Mexican), 182 hearts of palm: canned, 182 canned, 131 fresh, 182 fresh, 185 ancho/poblano: huitlacoche, 184 canned, 180 jicama, 295 dried, 180 lufa, 184 fresh, 180 mais products, 184 bell, 306 arepa flour, 184 California, 181 chicha morada, 184 cascabel, 181 choclo, 184 cayenne, fresh, 181 corn husks, 184 cherry peppers, 181 masa harina, 185 chipotle, 181 pozole, 184 de arbol, 181 malanga root, 178 Fresno, 181 malanga leaves (callaloo), 185 green, 181 mole poblano, 185 habanero, 181 naranja agria (Seville orange), 98 jalapeños, 181 nopales (cactus leaves): mulato, 181 canned, 185 pasilla, 182 fresh, 185 pimientos, canned sweet peppers, 145 panela, 185 poblano, 182 papas (potatoes), 185 serrano, 182 chuños negros, 185 chorizos, 182 olluco, 186 cilantro, 164 papas amarillas, 186 corn husks, 184 papas secas, 186 cotija polvo, 182 pepitas/pumpkin seeds, 186 dende oil (dendê), 182 plantains (platanos), 186 empanada dough, 183 pozole, 185 enchilada sauce, 183 queso blanco, 30 epazote, 183 salsa, 186 fajita seasoning, 183 sesame seeds, 153 flours (harinas), 184 Seville oranges, 98

Index | 341 Hispanic foods (cont.) bajri, 189 squash blossoms, 82 besan, 189 taco sauce, 186 moong, 189 taco shells, 186 urhad, 189 tamales, 187 ghee, 189 tomatillo, 187 gram, channa, 189 tortillas, 187 green mangos, small, 189 corn, recipe, 273 Indian okra, see Chinese foods, okra tuna (cactus fruit), 187 masala, 189 yautia, 187 paneer (panir), 189 yerba maté, 187 pan leaves, 189 yucca root, 187 papadom (papad), 190 flour, harina, 185 rice varieties, 190 Hominy, canned, 132 basmati, 190 Hominy (corn grits), 119 jasmine, 190 Honey, 132 rose essence, ruh gulap, 190 Horseradish: saffron, kesar, 190 fresh, 295 silver leaves, 190 grated, 295 tamarillo, 281, Huckleberries, 93 tamarind, imli, 190 Hyssop, 82 International ingredients, 168. See also under specific ethnic variety I IQF explanation, 132 Ice cream and sherbets, 37 Ice cubes, 132 J Ice for carving, 132 Jack varieties, 58 Ices, Italian, 132 Japanese foods, 190 Icing, 132 aduki beans, 190 Imitation cream, 38 bean curd (tofu), 190 Imitation sour cream, 39 cucumber, 191 Indian foods, 188 daikon, 191 amchur (amchoor), 188 dashi, 191 arvi roots, 188 eda mame, 191 asefetida, hing, 188 enoki mushrooms, 300 bitter gourds, karvi/kareli, 188 ginger: black salt, 188 fresh, 91 Bombay duck, 188 pickled, for sushi, 130 cardamom/cardamon, 164 gobo (burdock), 191 chapati, 188 hakasuki, 191 chilis, mirch, 182 harusame (cellophane noddles), 173 chutney varieties, 188 Japanese eggplant, 191 curry leaves, kaffir lime leaves, 188 Japanese mushrooms, 191 curry paste and powders, 189 kanpyo, 192 dal varieties, 189 kanten (agar agar), 105 ahar, 189 katsuo bushi (bonito flakes), 192 chana, 189 kobacha squash, 192 kabali, 189 kuzu, 192 lobhia, 189 noodles, 192 moong, 189 mikan, 192 udhad, 189 mirin, 192 eggplants, baingan, 189 miso varieties, 192 fenugreek (methi) leaves, 189 genmai, 192 flours, 189 hacho, 192 ata, 189 mugi, 192

342 | Index shiro, 192 Key West limes (sweet limes), 94 soba, 192 Kiwano™, 278 mitsuba (trefoil), 192 Kiwifruit (Chinese gooseberries), 93 octopus, hoshi dako/sudako, 192 Kohlrabi, 296 fresh, 61 Kumquats: panko (bread crumbs), 192 fresh, 278 pickled plums, umé boshi, 193 preserved, 133 ponzu sauce, 193 rice varieties, 193 L mochi gomé, 193 Ladle sizes, 319 okomé, 193 Lake trout, see Salmon trout rice vinegar, 193 Lamb: saké, 193 baby, 225 satsuma imo, 193 back/mutton, MBG #236, 225 sea urchin (uni), 193 breast, MBG #209, 225 seaweed varieties, 193 boneless loin: agar agar (kanten), 105 chop, 227 arame, 193 double, 227 black sea moss, 193 double, 227 dulse, 193 roast, 227 hijiki, 193 boneless saddle, 226 kombu (dried kelp), 194 boneless Saratoga roll, 226 nori/lavar, 194 boneless shoulder roll, 227 wakame, 194 boneless sirloin, 227 sesame oil, 198 chuck: shiitake: boneless, MBG #208, 225 dried, 176 shoulder, MBG #207, 225 fresh, 302 Denver rib, new spec., 227 shiso leaves, 194 dishes, quick look-up, 227 soba noodles, 194 domestic specifications, 226 soy sauce, 194 French rack, 227 tamari, 194 legs, MBG#233, 226 tea/Asian varieties, 194 loin, MBG #232, 226 hojicha, roasted green, 194 chop, bone in, 227 Japanese green, bancha, 194 chop, portion controlled, 228 kukicha, 194 moussaka, 228 teriyaki sauce, 194 New Zealand: tuna, 75, 194 bone in, racks, 229 udon, 194 loin chops, 229 wasabi, 194 semi-boned leg, 229 Jasmine, 82 shanks, 229 Jerusalem artichokes, 311 short loins, 229 Jicama (Mexican potato), 295 specifications, 228 John Dory, 58 stew meat, 229 Jujube, 278 rack, MBG #204, 226 Juniper berries, whole, 166 rib chops, 228 portion controlled, 228 K small, for receptions, 228 Kale, ribs, Denver, MBG #209A, 226 canned, 132 roast leg, 228 fresh, 295 shank, MBG #210, 226 frozen, 132 shish kebab, 228 Kasha (buckwheat grits), 133 shoulder chops, 228 Kelp, kombu, 194 steamship leg, 227

Index | 343 Lamb (cont.) Loganberries, 94 stew meat, 227 Loquats, fresh, 279 ready for use, 228 Lotte, french name for monkfish, 60 tenderloin, 227 Lox, 65 Lamb and mutton general information, 225 Lavender, 82 M blossoms, 166 Macadamia nuts, 134 Leeks, 296 Mace, ground, 166 Lemon balm (melissa), 82, 166 Mackerel: Lemon blossoms, 82 canned, 60 Lemon grass, 197 fresh, 60 Lemon juice, 133 smoked, 60 Lemons, fresh, 94 Mahi mahi, 60 Lemon verbena, 82 Mais products, 184 Lettuce, 296 Malted milk, 40 Belgium endive, 296 powder, 40 bibb, 296 Mandarin oranges, fresh, 98, Boston, 297 Mandarin sections, canned, 134 chicory (endive), 297 Mangos, fresh, 279 escarole, 297 Mango powder, 188 green oak leaf, 297 Mangosteen, 279 iceberg, 297 Manilla clams, Japanese little necks, 50 chopped or shredded, 297 Marigold, 82 whole, cored and trimmed, 297 Margarine, 38 whole, uncut, 298 Marjoram: leaf, 298 dried, 166 lollo biondo, 298 fresh, 166 lollo rosa, 298 Marrons glacés, 121 mache, 298 Marzipan, see Almond paste mesclun, 298 modeling recipe, 253 perella, 298 Masala, 189 radicchio, 298 Matzo meal, 134 red oak leaf, 298 Matzos, 11 red romaine, 299 romaine (cos), 299 Mayonnaise, 134 romaine hearts, 299 recipe, 261 trevise, 299 Meat and meat products, 199 Lilac, 82 Melon varieties, 94 Lime flower, 82 canary, 94 Lime juice, 133 cantaloupe, 95 Limes, fresh, 94 casaba, 95 Linden flower, 82 Christmas, 96 Lingonberries, 133 cranshaw (crenshaw), 95 Liquid smoke, 133 hand, 95 Liquor bottles, drink yields, 317 honeydew, 95 Litchi (lychee), 133 Persian, 96 canned, 134 Santa Claus, 96 dried, 134 Spanish, 96 fresh, 278 watermelon, 96 Liter, quart and cup conversions, 319 Middle eastern/north African foods, 194 Little necks, 50 almonds, green, 194 Lobsters, live and processed, 58 anise, star, 171 Lobster meat: berberé, 195 fresh, 58 bulghur, 117, 195 frozen, 59 coffee, Greek or Turkish, 195

344 | Index couscous, 195 shiitake, 302 filo dough (phyllo), 196 truffles, 303 grape leaves, 196 domestic, 303 gyros, 196 imported, 303 halloumi cheese, 34 summer, 303 orzo, 196 wine caps, 303 rose water/rose essence, 190 wood ears, 303 sesame paste (tahini), 196 yellow foot chanterelles, 303 souvlaki, 196 Mushrooms, preserved, 135 Mint: champignons: dried, 166 canned, 135 fresh, 166 dried, 136 jelly, 135 chanterelles: Milk and milk products, 38 black, 136 concentrated, 39 canned, 136 condensed, 40 dried, 136 dry, 40 frozen, 136 dry crystal, 40 trumpets of death, dried, 136 evaporated, 40 enoki, 136 general information, 39 morels, dried, 136 specifications, 39 porcini, 136 Mole poblano, 185 canned, 136 Mollusks, 43 dried, 136 Monkfish, 60 frozen, 137 Muffin batter, frozen, 135 powder, 136 Muffin mix, 135 shiitake, dried, 176 Muffins: straw, canned, 137 English, 12 truffles: purchased, 12 canned, 137 Mullet, 60 oil, 137 Mushrooms, fresh, 299 products, 137 cauliflower, 300 wood ears, dried, 137 champignons, 299 Mussels, 60 chanterelles, 300 canned, 61 corals, 300 fresh, 61 crab, 300 frozen, 61 cremini, 300 Mustard, prepared, 137 enoki, 300 Mustard greens: goat’s beard, 300 canned, 137 hedgehog, 300 fresh, 303 hen-of-the-woods, 300 frozen, 137 hon shimeji, 301 Mustard powder, 137 lobster, 301 Mustard seeds, 166 morels, 301 oyster, 301 N pieds de mouton, 301 Nasturtium, 82 pleurotes, 301 Nectarines, 96 American golden, 301 North African foods, 194 Italian golden, 301 Nutmeg: Italian white, 302 ground, 166 porcini, 302 whole, 166 portobello, 302 puff balls, 302 O Roman, 302 Oats, rolled, 119

Index | 345 Ocean perch, 61 Orange roughy, 61 Octopus, 61 Orange varieties, fresh, 97 baby, 61 blood, 97 Japanese, 192 Hamlin, 97 Oil varieties, 138 juice, 97 almond, 138 mandarin, 98 dende (dendê), 138, 182 navel, 97 filbert, 138 pineapple, 97 hemp seed, 131 Seville, 98 olive, 138 temple, 97 extra virgin, 138 tangelos, 98 pomace, 139 Valencia, 97 premium extra virgin, 138 Orchids, 82 pure, 138 Oregano: virgin, 138 dried, 166 pecan, 138 fresh, 166 pistachio, 138 Ostrich, 229 pumpkin, 138 eggs, 229 sesame, 198, Oyster crabs, 54 walnut, 138 Oyster plant (salsify), 309 Okra: Oysters: canned, 139 basic information about, 62 fresh, 304 frozen processed, 63 frozen, 139 products and varieties, 61 Olives: shucked, 63 black, canned, 139 smoked, canned, 63 canned, 139 fresh, 304 P pickled green, 139 Pacific hard-shell clams, 50 cured specialty, 140 butter, 50 Olive varieties, 139 geoduck, 50 Onions, fresh, 304 little necks, 50 green (scallions), 304 Pismo, 50 mature, 304 Pacific oysters, 62 pearl (creamers), 305 Kuomomoto, 62 Onion products, 140 Olympia, 62 dehydrated, 140 Pacific golden, 62 frozen, 140 Pacific soft-shell clams, 50 granular, 140 razor, 51 pearl: Pancake mix, 141 canned, 140 Pancake syrup, 141 frozen, 140 Pansies, 82 powder, 140 Papaya: salt, 140 fresh, 279 Orange blossom, 82 frozen pulp, 141 Orange products, 140 Paprika, 166 juice: Parmalat, 141 canned, 140 Parsley, fresh, 305 dehydrated, 140 Parsley root, 305 fresh, 97 Parsnips, 305 frozen concentrate, 141 Partridge, 230 sections: Passion fruit, 280 canned, 141 Pasta products, 141 fresh, 141 dry pasta, 142

346 | Index fresh pasta, 142 Pickling spice, 167 ravioli, frozen, 142 Pie fillings, canned, 146 tortellini, frozen, 142 Pike (northern pike or muskellunge), 63 Pawpaws, 280 Pineapples: Peaches: canned, 146 canned, 142 dried, 146 dehydrated, 143 fresh, 99 fresh, 98 processed, 146 frozen, 143 juice, canned, 146 Pears: Pine nuts (pignoli nuts), 146 anjou, 99 Pistachios, 147 bartlett, 99 Pita bread, 12 bosc, 99 Pizza, ready to bake, 147 canned, 143 Pizza components, processed, 147 comice, 99 crust, baked, 147 forelle, 99 dough balls, 147 fresh, 99 recipe, 264 nelis, 99 mozzarella cheese, 28 pineapple, 99 sauce, 147 red bartlett, 99 recipe, 265 seckel, 99 Plaice, see dab Peas, fresh, 305 Plantains, 186 black-eyed, 305 Plumcots, 280 green, 306 Plums, canned, 147 snow, 306 Plums, dried, see Prune(s) sugar snap, 306 Plums, fresh, 100 Peas, processed, 143 purple, 100 black-eyed: red, 100 canned, 143 yellow or green, 100 dried, 144 Polenta: frozen, 144 frozen, 124 green: recipe, 265 canned, 144 Pollock, 63 frozen, 144 Pomegranates: green or yellow dried, 144 fresh, 280 snow, frozen, 144 seeds, dried, 148 sugar snap, frozen, 144 Pompano, 63 Peanuts, 145 Popcorn yields, 148 Pecans, 145 Poppy seeds, 167 Peony, 82 Pork and pork products, 230 Pepper, spice, 167 back ribs, MBG #422, 230 Peppers: bacon, sliced, 235 bell, fresh, 306 belly, MBG #408, 230 hot, see Chili varieties bones, MBG #421, 230 sweet: butt, shoulder, MBG #406, 231 canned, 145 butt steaks, 233 fresh, 306 Canadian bacon, 234 frozen, 145 caul fat, 231 pickled, 145 chops, 234 Persimmons, 280 broiled, 233 Pesto, frozen, 145 center cut, 234 Pheasant, 230 with pockets, 234 Phyllo/filo/strudel leaves, 12 country-style ribs, MBG #423, 232 Pickles, 145 fatback, 234

Index | 347 Pork and pork products (cont.) latkes (potato pancakes): fresh ham: mix, 149 boned, MBG #402B, 231 recipe, 261 regular, MBG #401A, 231 skins, 149 skinned, MBG #402A, 231 starch, 149 ham: Poussin (baby chicken), 237 canned, 235 Prawns, 69. See also Shrimp varieties and products cooked, 236 Prickly pears (cactus fruit), 187 cured, varieties, 235 Prune(s): picnic, MBG #526, 236 canned, 150 prosciutto, 236 dried, 149 Serrano, 236 juice, 150 Smithfield, 236 Puff paste products, 150 steaks, 236 cream puffs, sizes, 12 Virginia, 236 éclairs, sizes, 12 Westphalian, 237 Puff pastry products, 13 whole smoked, MBG #50, 237 frozen blocks, 13 Irish bacon, 235 frozen products, 13 lard, 235 patty shells, frozen, not baked, 13 liver, 231 sheets, frozen, 13 loin, MBG #410, 231 fully baked, 13 boneless, MBG #413, 232 Pumpernickel, 9 center cut, MBG #412A, 232 Pumpkin: smoked/Kassler, MBG #545, 235, canned, 150 pancetta, Italian bacon, 235 fresh, 308 pig roast, 232 popular dishes, 233 Q portion cuts, 233 Quail, 237 roast: eggs: fresh ham, 233 canned, 150 fresh shoulder, 233 fresh, 36 sausages, 234 Quince, 100 shoulder hocks, MBG #417, 232 Quinoa, 151 shoulder, boneless, MBG #407, 232 spareribs, MBG #416, 232 R for barbecue, 233 Rabbit, 237 suckling pig, 232 Radicchio, 298 tenderloins, MBG #415A, 233 Radishes, fresh, 308 trimmings, 233 black, 308 whole pig for buffet, 232 daikon, 191 Potatoes, fresh, 306 red, 308 long white, 307 Raisin bread, 9 peeled, 307 Raisins, 151 round red (red bliss), 307 Ramps, 309 round white (Irish ) 307 Rapini (rappini), 290 russet, 307 Raspberries (bushberries), 100 specialty, 308 canned, 151 Yukon gold, 308 frozen, 151 Potato products, 148 Ravioli, frozen, 142 canned, 148 Recipes, 251 chips, 149 almond filling for baking, 253 dehydrated, 148 almond macaroons, 253 frozen, baked, 148 almond/marzipan for modeling, 253 frozen, processed, 149 almond meringue crust, 253

348 | Index almond tart, 253 frozen sweet, 264 aspic, meat or fish, 254 noodle dough, 264 beef pot roast, 254 pastillage, 264 beer batter, 254 pastry cream, 264 biscuits, 254 pâte à choux, 264 blintzes, 255 pizza dough, 264 blue cheese stuffing, 255 pizza sauce, 265 bread basket dough, 255 polenta, 265 bread dough for rolls, 255 popovers, 265 caramel for dipping fruits, 256 potato gnocchi, 265 casino butter, 256 quiche, 265 cheese cake, 256 custard, 266 clarification consommé, 256 dough, 266 cocktail sauce, 256 garnish, 266 cookies, 257 refried beans (frijoles refritos), 266 corn bread, 257 rice, basic formula, 266 corn muffins, 257 risotto, basic, 266 couscous, 257 roux, basic, 266 cream puff paste, 264 royal icing, 266 crêpes, 258 salt dough, 267 custard: sauce: dessert, 258 béarnaise, 267 for quiche, 266 bonne femme, 267 sauce, 258 brown mushroom, 267 Danish pastry: chicken velouté, 267 cheese filling, 258 cumberland, 268 dough, 258 fish velouté, 268 dressing, 258 hollandaise, 268 French, 259 lemon, for duckling, 268 green goddess, 259 mint, 268 Russian, 259 Newburgh, 268 thousand islands, 259 orange, for duckling, 268 vinaigrette, 259 tartar, garnish, 269 dumplings, 259 tonnato, for veal, 269 filo (strudel) dough, 259 verte (green sauce), 268 fruit parfait, 260 soufflé, 269 gravelax, 260 soup: hippenmasse, 260 bean with tomatoes, 269 kasha, basic, 260 beef consommé, 269 key lime pie, 261 black bean, 269 latkes (potato pancakes), 261 chilled cherry, 270 lavash, 261 chilled cucumber, 270 liaison, basic formula, 261 crayfish bisque, 270 matzo balls, 261 cream of asparagus, 270 mayonnaise, 261 cream of broccoli, 270 meatballs, 262 cream of cauliflower, 270 meat loaf, 262 cream of chicken, 270 meringue, 262 cream of corn, 270 mirepoix, 262 cream of curry, 270 mousse: cream of mushroom, 270 basic sweet, 263 cream of tomato, 270 chocolate, 263 fennel or anise, 271 cold, 262 game consommé, 271 fish, hot, 263 gazpacho, 271

Index | 349 Recipes (cont.) Sage: soup (cont.) blossom, 82 giblet and barley, 271 dried, 167 gumbo, 271 fresh, 167 jellied consommé madrilene, 271 Sago, 152 lobster, 271 St. Peter fish, 72 minestrone, 272 Salad dressings, 152 onion, 272 recipes, 258 pea, 272 Salmon and salmon products, 64 Philadelphia pepper pot, 272 canned, 64 pumpkin, 272 smoked, 65 vegetable, 272 species and sizes, 64 vichyssoise, 272 chum or keta, 65 spaetzle (spätzle), 272 king or chinook, 64 sponge cake, 273 mini-salmon, 65 sugar, pulled, 273 pink, 65 sugar, spun, 273 silver or coho, 65 tallow, for carving, 273 sockeye, 65 tallow, pliable, 273 Salmon trout (lake trout), 66 tamale dough, 273 Salsify (oyster plant): tempura batter, 273 canned, 152 tortillas, corn, 273 fresh, 309 waffle batter, 274 Salt varieties, 153 Red crabs, 54 Sandwich loaves: Red drum, 55 commercial, 9 Rhubarb: retail size 10 fresh, 101 Sapota, 281 frozen, 151 Sappodilla, 281 Rice: Sardines, 66 glutinous, noh my, 177 canned, 66 Indian varieties, 190 fresh, 66 Japanese varieties, 193 Sauce quantities, 269 for risotto, 152 varieties and products, 152 Sauce recipes, 267 Roasting pan size, 319 Sauce and soup bases, 153 Rockfish, 63 Sauerkraut, 152 Rollmops, 58 Savory: Rolls, 13 dried, 167 sizes, baked, 13 fresh, 168 Rose hips, 82 Savoy cabbage, 291 Roselle (jelly okra), 82 Scallops varieties and products, 67 Roses, 82 bay, fresh, 67 Rosemary: breaded, frozen, 67 dried, 167 dried, gong yu chu, 178 fresh, 167 sea, fresh, 67 skewers, 167 sea, frozen, 67 Rutabagas, 309 smoked, 67 Rye bread, 9 Seafood, general, 43 Sea trout, 68 S Sea urchin, 68 Sablefish (black cod), 64 Seaweed varieties, dried, 193 fresh, 64 Seaweeds, fresh, 309 smoked, 64 dulse, 309 Saffron, 167 kelp, 309 Indian, Kesar, 190 sea beans, 309

350 | Index sea lettuce, 309 Spanish lime, 281 sea palm, 309 Spinach: Sesame oil, 198 canned, 154 Sesame paste (tahini), 196 fresh, 310 Sesame seeds, 153, 168 frozen, 154 Shad, 68 Spiny lobster tails, 59 smoked, 68 Sprats, 58 Sprouts, fresh, 310 Shallots, 153 alfalfa, 310 fresh, 310 adzuki beans, 310 Shamouti, 101 bean (mung), 311 Shark, 68 black-eyed peas, 310 fins (dried), yu chi, 178 broccoli, 310 Sharon fruit, 101 clover, 310 Sheepshead, 68 daikon radish, 310 Sheet pan sizes, 319 garbanzo, 310 Shellfish, general, 43 green pea, 310 Shortening, 153 onion alfalfa, 310 Shrimp chips, ha bang, 178 onion, 310 Shrimp, dried, ha mys, 178 pea leaves, 310 Shrimp paste, hahm ha, 198 pea shoots, 310 Shrimp varieties and products, 69 soy bean, 311 breaded, 69 sunflower, 310 brown, 69 wheat berry, 310 cooked: wheat grass, 310 Squab, 238 canned, 69 Squash: cocktail, 69 fresh, 311 tiny, frozen, 70 summer, 311 green headless, 70 winter, 311 P & D, raw, frozen, 70 frozen, 154 pink, 69 Squash blossoms, 82 rock, 69 Squid and squid products, 73 roughneck, 69 squid, fresh or frozen, 73 royal red, 69 processed squid, 73 smoked, 70 Star anise, ba gok, 171 tiger, 69 Starfruit, 281 Sill, 58 Steam table pan sizes, 319 Sizes and miscellaneous information, 315 Stone crabs, 54 Skate, 71 Strawberries: Smelts, 71 fresh, 101 Snails, see Escargots with stem, 101 Snapper varieties, 71 frozen, 155 Soft-shell crabs, 53 Striped bass, 46 Strudel dough, 196. See also Filo dough, products Sole and flounder varieties, 71 recipe, 259 English or Dover sole, 72 Sturgeon varieties, 73 flounder, 72 smoked, 73 stuffed, 72 vesiga, 73 Sorrel (sour grass), 198 Sugar cane, fresh, 281 Sour cream, 39 Sugar varieties, 155 Soy flour, 154 brown, 155 Soy milk, 154 confectionary (10X), 155 Soy sauce, 178 granulated, 155 Spaetzle: pulled, 155 dried, 154 recipe, 273 recipe, 272 spun sugar, recipe, 273

Index | 351 Sunchokes, 311 barbecue sauces, 156 Surimi, 51 canned diced tomatoes, 157 Sweet potatoes and yams, fresh, 311 canned whole or crushed tomatoes, 157 yams, canned, 155 chili sauce, 156 yams, frozen, 155 cocktail sauce, 157 Swiss chard, fresh, 312 recipe, 256 Swordfish, 73 oven-roasted tomatoes, 157 steaks, frozen, 74 sun-dried tomatoes, 157 Syrup, 141. See also Pancake syrup tomato catsup (ketchup), 157 tomato juice, 157 T tomato paste, 157 Table sizes for banquet folding tables, 320 tomato purée, 157 Table skirting sizes, 320 tomato sauce, 157 Tallow and related products, 156 Tomatoes: coloring gel, 165 beefsteak, 312 recipes, 273 cherry, 313 silicone plastique, 156 fresh, 312 Tamarillos: grape, 313 fresh, 281 industry terms, 312 frozen pulp, 156 Tortellini, frozen, 142 Tamarind, 281 Tropical fruits, 275 Tapioca, 156 Trout, 74 Tarragon: fresh and frozen, 74 dried, 168 smoked, 74 fresh, 168 Tuna: preserved in vinegar, 168 albacore, 76 Tea/Asian varieties, 194 bigeye, 76 Tea varieties, 156 blackfin tuna, 76 Terrapin, 75 bluefin, 76 Thai and Vietnamese foods, 197 canned, 75 bamboo shoots: fresh, 75 canned, 111 skipjack, 76 fresh, 171 yellowfin, 76 banana blossoms, 197 smoked, 76 banana leaves, 197 Turbot, 76 basil, Thai, 197 Turkey: bean paste/fermented black beans, 172 boneless: coconut, fresh trimmed, 197 breast roast, 239 eggplant, Thai, 191 meat, cooked, 241 fish sauce, nam pla, 197 breaded nuggets, cooked, 242 galangal, 197 breaded patties, cooked, 242 lemon grass, 197 breast: rice, 198 bone in, chops, 239 rice paper, 198 cubes and strips, 239 sesame oil, 198 formed, cooked, 241 sesame seeds, 153 roast, 239 shrimp, dried 197 slices/cutlets, 239 shrimp paste, 198 whole, bone in, 239 tamarind, 190 breast and thigh, cooked, 241 turmeric, 168 cutlets, raw or cooked, 242 Thyme, 168 drumsticks, 239 Tilapia, 74 steaks, 239 Tilefish, 74 fresh or frozen whole, 238 Tomato products, 156 ground:

352 | Index dark meat, 240 kidneys, 245 white meat, 240 leg, MBG #334, 245 ham, whole muscle, 242 liver, calf’s liver, 246 pastrami, 242 portion pack, 249 patties, ground, 240 loin: roll, cooked, 241 chops, MBG #1332, 249 sausages, 243 roast, 249 smoked breast, 242 strip, boneless, MBG #344, 246 smoked whole, 242 whole, MBG #331, 246 tenderloins, 240 marsala, 250 filet mignon, 240 neck, boneless, 247 thigh: Oscar, 250 loaf, cooked, 241 osso buco, 249 steaks, 240 paillard, 249 wings, 240 patties, ground, MBG #1396A, 248 whole breast, cooked, 241 piccata, 249 whole and parts, 238 popular dishes, 249 wild, 243 rack, MBG #306, 247 Turmeric, 168 rib chops portion back, MBG #1306, 249 Turnip greens: ribeye, MBG #307, 247 canned, 157 riblets, 247 fresh, 313 roasted shanks or haxen, 249 frozen, 158 rognonnade, 249 Turtles, 75 rollatine, 250 freshwater, 75 saltimbocca alla Romana, 250 scaloppini, 250 U stew meat, MBG #395, 247 Ugly fruit, 101 sweetbreads, MBG #715, 248 TBS pack, 248 V tongue, 248 Vanilla, 158 top round, MBG #349A, 248 imitation concentrates, 158 vitello tonnato, 250 paste, 158 wiener schnitzel, 250 pods, 158 Vegetables, 283 powder, 158 Venison, 250 pure extracts, 158 leg, smoked, 250 Vegetable powders, 158 Viande de grison, 216. See also Bündnerfleisch Veal: Vinegars, 158 back, MBG #341, 243 balsamic, 158 birds, 250 rice, 193 boneless leg, shank off, MBG #336, 246 Violets, 83 boneless leg parts, MBG #348, 246 brains, 243 W breast, MBG #313, 244 Waffles: butt tenderloins, MBG #346A, 244 batter, 159 chuck, Scotch tender, MBG #310C, 244 recipe, 274 chuck, shoulder clod, MBG #310B, 244 frozen, 159 cubed steaks, MBG #1300, 248 Waldmeister, 83 cutlets, portion cut, MBG #1336, 248 Walnuts, 159 fricassee, 249 Water chestnuts: general information, 243 canned, 159 heart, 245 fresh, ma taai, 178 hind shank, MBG #337, 245 Watercress, 313 osso buco, MBG #338, 245 Wax beans, fresh, 288

Index | 353 Weight and volume equivalents, 320 Wild rice, 159 Whipped topping, 39 Wine, common serving sizes for, 318 Whitebait, 76 Wine bottle yields, 318 White bass, 47 Winter melon, 179 Whitefish, 76 Woodruff (Waldmeister), 83 chubs, 76 Wraps, 160 fresh, 77 smoked, 77 Y White sapote, 281 Yeast, dry and fresh, 13 Whiting, 77 Yogurt, 41 Whole grain breads, 10 Yucca root, yuca, 314

354 | Index