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

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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 ofYields, 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.

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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

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Product Details

  • ISBN-13: 9780471745907
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/26/2007
  • Edition description: REV
  • Edition number: 7
  • Pages: 320
  • Product dimensions: 9.10 (w) x 11.00 (h) x 0.80 (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.

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  • 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 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
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