About this product

Product Identifiers

PublisherWiley & Sons, Incorporated, John

ISBN-100470197498

ISBN-139780470197493

eBay Product ID (ePID)77858022

Product Key Features

Number of Pages320 Pages

LanguageEnglish

Publication NameBook of Yields : Accuracy in Food Costing and Purchasing

SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry

Publication Year2010

TypeTextbook

Subject AreaBusiness & Economics

AuthorFrancis T. Lynch

FormatTrade Paperback

Dimensions

Item Height0.8 in

Item Weight20.8 Oz

Item Length10.8 in

Item Width8.6 in

Additional Product Features

Edition Number8

Intended AudienceCollege Audience

LCCN2009-027775

Dewey Edition22

TitleLeadingThe

Number of Volumes2 vols.

IllustratedYes

Dewey Decimal664/.07

Table Of ContentPART 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

SynopsisThe only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource., Only product on market that provides yield information for more than 1,000 raw food ingredients. Assists chefs and students in food preparation, purchasing decisions, and controlling costs. Provides worksheets for costing ingredients and planning food purchases. Student workbook bound-in., 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.

LC Classification NumberTX531.L9596 2010

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by juanjoroz_0
Oct 20, 2020
LOve it
Great book for cooking costs.
Verified purchase: YesCondition: Pre-owned
by mbarabash500
Jun 04, 2019
If in culinary or deciding to please get.
Again for professional chefs.
Verified purchase: YesCondition: Pre-owned