The Book of Yieldsoffers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases.

The Book of Yields:

• 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 weight and percentage of 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 weights
• Reflects the current trend towards more global menu offerings by including many new Asian and Latin foods

Contents

Part I

1. Dry Herbs and Spices and Fresh Herbs
2. Produce
3. Starchy Food
4. Baking Items
5. Fats, Oils, and Condiments
6. Liquids
7. Dairy
8. Beverages
9. Meats
10. Seafood
11. Poultry
12. The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing
13. Measurement Conversion
14. Simple Formulas

Part II

• Price Lists
• Guide to Using the Costing Worksheets
• Guide to the Purchasing Worksheets

Index

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ORDER NOW The Book of Yields Accuracy in Food Costing and Purchasing Seventh Edition by Francis T. Lynch 2008 (available now) • 287 pages • $38.00 + shipping Texas residents please add 6.75 % sales tax