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

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

by Francis T. Lynch
     
 

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

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Overview

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

Product Details

ISBN-13:
9780470197493
Publisher:
Wiley
Publication date:
12/20/2010
Pages:
320
Sales rank:
64,942
Product dimensions:
8.70(w) x 10.90(h) x 0.80(d)

Table of Contents

Acknowledgments
Introduction
1Dry Herbs and Spices and Fresh Herbs3
2Produce13
3Starchy Food40
4Baking Items50
5Fats, Oils, and Condiments62
6Liquids69
7Dairy72
8Beverages81
9Meats89
10Seafood98
11Poultry106
12The Proper Use of cans, Scoops, Hotel Pans, and Sheet Trays in Costing116
13Measurement Conversion123
14Simple Formulas133
The Workbook137
Price Lists141
Guide to Using the Costing Worksheets176
Guide to Using the Purchasing Worksheets206
Overview208

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