Full Description
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.
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 236
