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

by Francis T. Lynch

Overview

The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 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 new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

Product Details

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

About the Author

FRANCIS T. LYNCH, a professional chef of almost 30 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

PART I

Chapter 1: Dry Herbs and Spices and Fresh Herbs

Chapter 2: Produce

Chapter 3: Starchy Food

Chapter 4: Baking Items

Chapter 5: Fats, Oils, and Condiments

Chapter 6: Liquids

Chapter 7: Dairy

Chapter 8: Beverages

Chapter 9: Meats

Chapter 10: Seafood

Chapter 11: Poultry

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing

Chapter 13: Measurement Conversion

Chapter 14: Simple Formulas

Chapter 15: Standard Portion Sizes

PART II

The Workbook

Price Lists

Costing Worksheet

Guide to Using the Costing Worksheets

Purchasing Worksheet

Guide to Using the Purchasing Worksheets

Overview 236

What People are Saying About This

Crispin N'Landa

"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

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