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The Book of Yields: Accuracy in Food Costing and Purchasingby Henry Ed. Lynch
Synopses & Reviews
Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chefs best resource for planning and preparing food more quickly and accurately. It is the food service managers 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:
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.
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
1. Dry Herbs and Spices and Fresh Herbs.
3. Starchy Food.
4. Baking Items.
5. Fats, Oils, and Condiments.
12. The Proper Use of Cans, Scoops, Hotel Pans, Sheet Trays in Costing.
13. Measurement Conversions.
14. Simple Formulas.
Guide to Using the Costing Worksheets.
Guide to Using the Purchasing Worksheets.
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