عنوان

The Book of Yields :

(Number (ISBN

0470197498 (pbk)

(Number (ISBN

9780470197493

Number

dltt

Title Proper

The Book of Yields :

General Material Designation

[Book]

Other Title Information

Accuracy in Food Costing and Purchasing /

First Statement of Responsibility

Francis T. Lynch.

Edition Statement

Eighth Edition.

Specific Material Designation and Extent of Item

xxi, 297 pages :

Other Physical Details

illustrations ;

Dimensions

28 cm.

Text of Note

Dry Herbs and Spices and Fresh Herbs -- Produce -- Starchy Food -- Baking Items -- Fats, Oils, and Condiments -- Liquids -- Dairy -- Beverages -- Meats -- Seafood -- Poultry -- The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing -- Measurement Conversion -- Simple Formulas -- Standard Portion Sizes -- The Workbook -- Price Lists -- Costing Worksheet -- Guide to Using the Costing Worksheets -- Purchasing Worksheet -- Guide to Using the Purchasing Worksheets -- Overview.

0

Text of Note

"Every chef and food service manager needs to know not only how much food is needed for a prepared dish, but also how much of that ingredient to purchase. Buying too much or too little of an item will lead to waste or running out of food during a busy service. And chefs are too busy to calculate the yield for every item that comes into the kitchen. This book is a collection of accurate food measurements you will use to help cost recipes and figure out how much food to buy. Constructed with a durable binding that allows you to use it in the kitchen, this book will help all chefs, from the novice to just starting out to the executive chef running the back-of-the-house operation. This new edition also lists the trim yields and the cooking yields for numerous ingredients. You will know how much a volume of a trimmed or cooked food weighs and how many cups or pints of trimmed or cooked food is yielded, enabling you to cost a volume of trimmed or cooked food in a recipe. In addition, this book also lists weight-to-volume equivalents for dry staples like baking items, dry herbs, and much more."--Back cover.

Food-- Tables-- Analysis.

Food-- Tables-- Weights and measures.

Class number

Book number

Lynch, Francis T.,1943-

Date of Transaction

20140203084509.0

Cataloguing Rules (Descriptive Conventions))

rda

Electronic name

[Book]

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