The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the Dry Herbs section states how many tablespoons of each herb or spice are in 1 ounce or how many individual pieces (cloves or peppercorns for instance) are in 1 Tablespoon and/or in 1 ounce. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one cup, trimmed weighs.
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This book is used as a TEXT in many of the leading Culinary Academies in the United States (and Two-year Colleges and Universities) to teach Food Costing, Purchasing and Kitchen Math to aspiring chefs and Food & Beverage Managers. It is also used by restaurant chains, hospitals, schools, contract caterers, hotels, casinos, clubs as well as U.S. Military Installations, independent restaurants and caterers.
The data is extremely accurate, having been tested in a variety of climates, seasons and locations by scores of cooks and chefs possessed of varying food-prep skills and techniques.
Digital scales accurate to 1/10th of a gram were used for weights; scientific volumetric beakers were used for measuring capacities.
Extra pages contain clear explanations on how to use each formula for Purchasing and how to use the data to carry out food item Costing breakdowns.
There is also an electronic version of The Book of Yields available on CD-ROM. It automates the data and formulas for you and is described separately in the Amazon.com online catalog.About the Author:
Francis Lynch is the winner of the First Annual Gary Holleman Award for Excellence in Technology and Communication presented by the Research Chef's Association.
Chef Lynch was a Financial Analyst for Dun & Bradstreet before apprenticing himself to a 3-Star French restaurant chef in New York in the early 1970's. He has been a chef in resorts, clubs and restaurants across the US and in the Carribean. He is a credentialled Culinary Instructor and headed a college-level Culinary Arts training program for 8 years in California.
Chef Lynch belongs to the American Culinary Federation, The Retail Bakers Association, The Research Chefs Association, The Council of Hospitality, Restaurant and Institutional Educators, The International Association of Culinary Professionals and is a founding partner of the Foodservice Educators Network International.
Chef Lynch lives in Sonora, California with his wife, Marlinka.
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Book Description Wiley, 2000. Spiral-bound. Book Condition: New. Never used!. Bookseller Inventory # P111892735067
Book Description Wiley. SPIRAL-BOUND. Book Condition: New. 1892735067 New Condition. Bookseller Inventory # NEW7.0805586
Book Description Wiley, 2000. Spiral-bound. Book Condition: New. 5. Bookseller Inventory # DADAX1892735067