The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition,9780470197493

The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition

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Edition: 8th
ISBN13: 9780470197493
ISBN10: 0470197498
Format: Paperback
Pub. Date: 2010-12-20
Publisher(s): Wiley
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Customer Reviews

Astonishing  July 31, 2011
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This textbook is a must have for any student who wants to succeed. When this textbook came out I decided to buy it and have had it just a few days and it is amazing how fast and easy requisition forms and mass quantity recipes are easy to convert. Thank you to everyone who put their hard work into this textbook.


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The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition: 5 out of 5 stars based on 1 user reviews.

Summary

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately.

Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.

With helpful worksheets; a clear organization by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Author Biography

Francis T. Lynch, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

Table of Contents

PART I.

Chapter 1: Dry Herbs and Spices and Fresh Herbs.

Chapter 2: Produce.

Chapter 3: Starchy Food.

Chapter 4: Baking Items.

Chapter 5: Fats, Oils, and Condiments.

Chapter 6: Liquids.

Chapter 7: Dairy.

Chapter 8: Beverages.

Chapter 9: Meats.

Chapter 10: Seafood.

Chapter 11: Poultry.

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.

Chapter 13: Measurement Conversion.

Chapter 14: Simple Formulas.

Chapter 15: Standard Portion Sizes.

PART II.

The Workbook.

Price Lists.

Costing Worksheet.

Guide to Using the Costing Worksheets.

Purchasing Worksheet.

Guide to Using the Purchasing Worksheets.

Overview.

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