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

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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.
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What People Are Saying


"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

MULTIMEDIA COMMENTARY

"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

From the Publisher
"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size -- no matter how many -- to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

Read More Show Less

Product Details

  • ISBN-13: 9780470167649
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 12/4/2007
  • Edition description: Older Edition
  • Edition number: 7
  • Product dimensions: 5.30 (w) x 7.50 (h) x 0.60 (d)

Meet the Author

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.
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Table of Contents

Acknowledgments
Introduction
1 Dry Herbs and Spices and Fresh Herbs 3
2 Produce 13
3 Starchy Food 40
4 Baking Items 50
5 Fats, Oils, and Condiments 62
6 Liquids 69
7 Dairy 72
8 Beverages 81
9 Meats 89
10 Seafood 98
11 Poultry 106
12 The Proper Use of cans, Scoops, Hotel Pans, and Sheet Trays in Costing 116
13 Measurement Conversion 123
14 Simple Formulas 133
The Workbook 137
Price Lists 141
Guide to Using the Costing Worksheets 176
Guide to Using the Purchasing Worksheets 206
Overview 208
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted December 3, 2007

    Outstanding resource, but very specialized.

    I am a development chef for a Fortune 500 food company and I use this reference several times a week since many of my chefs work in kitchen units 'C, TSP, etc' but for costing purposes I work in lbs and grams. This resource gives me theoretical yield information which I can use when I have to approximate a recipe 'on paper' before I cook it in a kitchen or lab. I use this resource so often that I actually make a bound photocopy every year so I can get it dirty in the kitchen without ruining my original!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 15, 2004

    bad book!

    i am a culinary student who is trying to use this book and it has proven to be the most unuseful book i have in my collection. do not use it, do not read it, do not even waste your time reading my review of it.

    0 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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