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This digital reference work contains all of the data found in the print version, that is, 3,000 precise measures of over 800 REAL foods: Trim Yields, Cooking Yields and Weight-to-Volume Equivalents. It is used by chefs, F&B managers, culinary educators and food writers to compose accurate, understandable recipe ingredient lists. The CD version of The Book of Yields requires Windows 95 or later and is for PC's only.
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.
"synopsis" may belong to another edition of this title.
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.
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 ResourcesAbout the Author:
FRANCIS T. LYNCH, a professional chef for over 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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