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Book of Yields : Accuracy in Food Costing and Purchasing by Francis T. Lynch and Francis Talyn Lynch (2007, Trade Paperback)

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Author:Lynch, Francis T. The Book of Yields: Accuracy in Food Costing and Purchasing. All of our paper waste is recycled within the UK and turned into corrugated cardboard. Book Binding:Paperback. Book Condition:ACCEPTABLE.

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471745901
ISBN-13
9780471745907
eBay Product ID (ePID)
54356978

Product Key Features

Number of Pages
320 Pages
Language
English
Publication Name
Book of Yields : Accuracy in Food Costing and Purchasing
Subject
Food Science, Industries / Hospitality, Travel & Tourism
Publication Year
2007
Features
Revised
Type
Textbook
Author
Francis T. Lynch, Francis Talyn Lynch
Subject Area
Technology & Engineering, Business & Economics
Format
Trade Paperback

Dimensions

Item Height
0.8 in
Item Weight
26.3 Oz
Item Length
11 in
Item Width
9.1 in

Additional Product Features

Edition Number
7
Intended Audience
Scholarly & Professional
LCCN
2006-018957
TitleLeading
The
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
613.2/8
Table Of Content
Acknowledgments.Introduction.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.PART II.The Workbook.Price Lists.Guide to Using the Costing Worksheets.Guide to the Purchasing Worksheets.Overview.
Edition Description
Revised edition
Synopsis
For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition . The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class., 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. With over 200 new foods added since the previous edition, this "Seventh Edition" offers real-world practices and combines the text 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 1,000 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, Seventh Edition will always be the best, most practical tool in your kitchen. 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 weight and percentage of 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 Reflects the current trend towards more global menu offerings by including many new Asian andLatin foods "The Book of Yields, Seventh 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. Go to www.wiley.com/college for downloadable Instructor Resources
LC Classification Number
TX531.L9596 2007

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3 out of 5 stars
by szbsydn9taa@del...Jun 17, 2010
The Book of Yields
I bought this book for school, and haven't started the quarter yet, so we'll see how well I get to know this book over the next 13 weeks.

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