Book of Yields: Accuracy in Food Costing and Purchasing / Edition 7

Book of Yields: Accuracy in Food Costing and Purchasing / Edition 7

by Francis T. Lynch
     
 

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ISBN-10: 0470167645

ISBN-13: 9780470167649

Pub. Date: 12/04/2007

Publisher: Wiley

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500

Overview

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily:

  • Look up yield data for foods.
  • Find purchase requirements for a serving.
  • Create new recipes.
  • Add new ingredients.
  • Calculate ingredient or recipe costs.
  • Look up cost data for foods.
  • Create shopping lists.
This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Product Details

ISBN-13:
9780470167649
Publisher:
Wiley
Publication date:
12/04/2007
Edition description:
Older Edition
Product dimensions:
5.30(w) x 7.50(h) x 0.60(d)

Table of Contents


Acknowledgments     xi
Introduction     xiii
Part I
Dry Herbs and Spices and Fresh Herbs     3
Dry Herbs and Spices     9
Fresh Herbs     13
Produce     14
Vegetables     25
Fruit     36
Canned Foods (in Number-10 Cans)     42
Canned Foods Weight-to-Volume     46
Starchy Food     48
Dry Legumes     54
Rice, Grains, and Cereals     55
Pasta     57
Baking Items     58
Nuts and Seeds     63
Flour, Meal, Bran, and Crumbs     65
Sweeteners     67
Special Baking Items     68
Fats, Oils, and Condiments     70
Fats and Oils     75
Condiments     76
Liquids     78
Liquids     80
Dairy     81
Dairy Products     88
Beverages     91
Coffee, Tea, and Cocoa     98
Meats     99
Meats     107
Seafood     109
Seafood     116
Poultry     119
Poultry     126
The ProperUse of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing     129
Can Sizes     132
Scoop or Disher Sizes     133
Size and Capacities of Hotel Pans     134
Measurement Conversion     136
Metric System     138
Measurement Conversions     141
Simple Formulas     146
Simple Formulas     147
Part II
The Workbook     151
Price Lists     155
Dry Herbs and Spices     156
Fresh Herbs     159
Vegetables     160
Fruit     164
#10 Cans     166
Starches     169
Nuts and Flours     171
Baking     173
Fats and Dairy     175
Condiments     178
Beverages     181
Meats     184
Poultry     188
Seafood     190
Guide to Using the Costing Worksheets     194
Weights to Volumes     195
Trimmed or Cooked Foods     196
Piece Counts     197
Volume (Fluid Ounce) Items     198
Dry Herbs and Spices     199
Fresh Herbs     200
Canned Goods      201
Pastas     203
Eggs     204
Brewed and Dispensed Beverages     205
Meats     207
Seafood     210
Poultry     211
Rendered, Reduced, and Clarified Items     218
Flavor Bases: Stocks, Sauces, and Others     219
Recipe Card for Costing     220
Guide to the Purchasing Worksheets     224
Overview     226
Dry Herbs and Spices     232
Fresh Herbs     235
Produce     238
Starchy Items     246
Baking Items     249
Fats, Oils, and Condiments     253
Bottled Liquids     256
Dairy Products     257
Brewed and Dispensed Beverages     263
Meat     265
Seafood     267
Poultry     268
Flavor Bases     273
Ingredient Aggregating Sheetform     274
Purchase Unit Measures Aggregating Form     276
Amounts Needed versus Par     277
Inventory Form     278
Food Weight Log     280
Purchase unit Measure to Purchase Unit Pack     282
Food Order Form      283
Trimmed versus Untrimmed Prices     284

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