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The Book of Yields: Accuracy in Food Costing and Purchasing

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The Book of Yields: Accuracy in Food Costing and Purchasing Cover

 

Synopses & Reviews

Publisher Comments:

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.

This Sixth Edition offers real-world practices and, for the first time, combines it 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 900 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, Sixth Edition will always be the best, most practical tool in your kitchen. The Book of Yields is:

  • 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 a weight and a percentage of the 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

The Book of Yields, Sixth 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.

Synopsis:

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

About the Author

FRANCIS T. LYNCH, a professional chef for 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.

Table of Contents

Acknowledgments.

Introduction.

PART I.

1. Dry Herbs and Spices and Fresh Herbs.

2. Produce.

3. Starchy Food.

4. Baking Items.

5. Fats, Oils, and Condiments.

6. Liquids.

7. Dairy.

8. Beverages.

9. Meats.

10. Seafood.

11. Poultry.

12. The Proper Use of Cans, Scoops, Hotel Pans, Sheet Trays in Costing.

13. Measurement Conversions.

14. Simple Formulas.

PART II.

The Workbook.

Price Lists.

Guide to Using the Costing Worksheets.

Guide to Using the Purchasing Worksheets.

Overview.

Product Details

ISBN:
9780471457855
Subtitle:
Accuracy in Food Costing and Purchasing
Publisher:
Wiley
Author:
Lynch, Henry Ed.
Author:
Lynch, Henry Ed.
Author:
Lynch, Francis T.
Author:
Lynch, Francis Talyn
Location:
Hoboken, N.J.
Subject:
Food
Subject:
Diets - General
Subject:
Weights and measures
Subject:
Courses & Dishes - Bread
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Hospitality, Travel & Tourism
Subject:
Hospitality Accounting
Copyright:
Edition Number:
6
Series Volume:
248
Publication Date:
20070226
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
288
Dimensions:
277 x 223 x 14.7 mm 23.2 oz

Related Subjects

Business » General
Business » Management
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General

The Book of Yields: Accuracy in Food Costing and Purchasing
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Product details 288 pages John Wiley & Sons - English 9780471457855 Reviews:
"Synopsis" by , This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.
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