The CD allows you to modify food measures or ADD FOODS to the lists already contained in the database, doing the equivalent and percentage calculations automatically. It also contains a measurement conversion calculator from U.S. to Metric or Imperial and back. The CD also has a handy foodcost - menu price modeling calculator. The CD will print out all of its contents onto hard copy. It does not export its data to other programs and does come with a copy protection diskette required to activate the program.
Foods are listed alphabetically in logical food groups. Measurements are in U.S. weights and expressed as percentages as well as American tablespoons, cups and pints, etc. Conversion charts used to switch from US to Metric and Imperial measures are also provided along with the capacities of pans, trays, cans and dishers (scoops).
Foods are clearly defined and illustrative costing examples are given for each type of food.
The Book of Yields facilitates the accurate entry of foods into any recipe management writing or costing program. It is used in industry by chains, independent restaurants, schools, hospitals, hotels and caterers.
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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.
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
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