Book of Yields Accuracy in Food Costing and Purchasing

ISBN-10: 0471745901
ISBN-13: 9780471745907
Edition: 7th 2008 (Revised)
List price: $53.95
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Description: 'The Book of Yields' is a comprehensive collection of accurate food measurements for over 900 practical foods. The book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

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Book details

List price: $53.95
Edition: 7th
Copyright year: 2008
Publisher: John Wiley & Sons, Incorporated
Publication date: 2/26/2007
Binding: Paperback
Pages: 320
Size: 8.75" wide x 10.75" long x 0.75" tall
Weight: 1.892
Language: English

'The Book of Yields' is a comprehensive collection of accurate food measurements for over 900 practical foods. The book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

Acknowledgments
Introduction
Dry Herbs and Spices and Fresh Herbs
Dry Herbs and Spices
Fresh Herbs
Produce
Vegetables
Fruit
Canned Foods (in Number-10 Cans)
Canned Foods Weight-to-Volume
Starchy Food
Dry Legumes
Rice, Grains, and Cereals
Pasta
Baking Items
Nuts and Seeds
Flour, Meal, Bran, and Crumbs
Sweeteners
Special Baking Items
Fats, Oils, and Condiments
Fats and Oils
Condiments
Liquids
Liquids
Dairy
Dairy Products
Beverages
Coffee, Tea, and Cocoa
Meats
Meats
Seafood
Seafood
Poultry
Poultry
The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing
Can Sizes
Scoop or Disher Sizes
Size and Capacities of Hotel Pans
Measurement Conversion
Metric System
Measurement Conversions
Simple Formulas
Simple Formulas
The Workbook
Price Lists
Dry Herbs and Spices
Fresh Herbs
Vegetables
Fruit
#10 Cans
Starches
Nuts and Flours
Baking
Fats and Dairy
Condiments
Beverages
Meats
Poultry
Seafood
Guide to Using the Costing Worksheets
Weights to Volumes
Trimmed or Cooked Foods
Piece Counts
Volume (Fluid Ounce) Items
Dry Herbs and Spices
Fresh Herbs
Canned Goods
Pastas
Eggs
Brewed and Dispensed Beverages
Meats
Seafood
Poultry
Rendered, Reduced, and Clarified Items
Flavor Bases: Stocks, Sauces, and Others
Recipe Card for Costing
Guide to the Purchasing Worksheets
Overview
Dry Herbs and Spices
Fresh Herbs
Produce
Starchy Items
Baking Items
Fats, Oils, and Condiments
Bottled Liquids
Dairy Products
Brewed and Dispensed Beverages
Meat
Seafood
Poultry
Flavor Bases
Ingredient Aggregating Sheetform
Purchase Unit Measures Aggregating Form
Amounts Needed versus Par
Inventory Form
Food Weight Log
Purchase unit Measure to Purchase Unit Pack
Food Order Form
Trimmed versus Untrimmed Prices

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