The Book of Yields, CD-ROM: Accuracy in Food Costing and Purchasing

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9780470167649: The Book of Yields, CD-ROM: Accuracy in Food Costing and  Purchasing

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.

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From the Back Cover:

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.

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:

  • 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 a weight and a percentage of the 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

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.

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.

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