Book of Yields Accuracy in Food Costing and Purchasing

Name: Book of Yields Accuracy in Food Costing and Purchasing
Price: 5.53 USD
Availability: InStock
ISBN: 9780471745907

ISBN-10: 0471745901

ISBN-13: 9780471745907

Edition: 7th 2008 (Revised)

Authors: Francis Talyn Lynch, Francis T. Lynch

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.

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: 1.540
Language: English



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