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: 0471745901

ISBN-13: 9780471745907

Pub. Date: 02/26/2007

Publisher: Wiley

Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs.

With over 200 new foods added since the previous edition, this Seventh Edition offers real-world

Overview

Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs.

With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!

Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen.

  • Organized by type of food—such as dry and fresh herbs, vegetables, fruit, flours, meats, and others
  • Contains measurements that reflect how specific foods are typically measured in recipes—including the number of tablespoons or whole pieces in one ounce
  • For produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighs
  • Reflects the current trend towards more global menu offerings by including many new Asian and Latin foods

The Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.

Go to www.wiley.com/college for downloadable Instructor Resources

Product Details

ISBN-13:
9780471745907
Publisher:
Wiley
Publication date:
02/26/2007
Edition description:
REV
Pages:
320
Product dimensions:
9.10(w) x 11.00(h) x 0.80(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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