9780470197493
The Book of Yields: Accuracy in Food Costing and Purchasing / Edition 8 available inPaperback
by Francis T. Lynch
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- ISBN-10:
- 0470197498
- ISBN-13:
- 9780470197493
- Pub. Date:
- 12/20/2010
- Publisher:
- Wiley
- ISBN-10:
- 0470197498
- ISBN-13:
- 9780470197493
- Pub. Date:
- 12/20/2010
- Publisher:
- Wiley
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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
- About the Author
- Read an Excerpt
- Table of Contents
- What People Are Saying
Product Details
| ISBN-13: | 9780470197493 |
|---|---|
| Publisher: | Wiley |
| Publication date: | 12/20/2010 |
| Pages: | 320 |
| Sales rank: | 476,017 |
| 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.
Read an Excerpt
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.
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
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