The Book of Yields

Accuracy in Food Costing and Purchasing

Francis T. Lynch (ChefDesk.com; Columbia College in Sonora, CA)

$75.95

Paperback

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English

John Wiley & Sons Inc
06 December 2010

Purchasing & supply management; Hotel & catering trades; Cookery, food & drink

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.

By: Francis T. Lynch (ChefDesk.com; Columbia College in Sonora CA)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 8th edition
Dimensions: Height: 274mm, Width: 218mm, Spine: 20mm
Weight: 590g
ISBN: 9780470197493
ISBN 10: 0470197498
Pages: 320
Publication Date: 06 December 2010
Audience: College/higher education , Primary
Replaced By: 9781394285068
Format: Paperback
Publisher's Status: Active

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.

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.