Questions About This Book?
- The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
- The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.
- The eBook copy of this book is not guaranteed to include any supplemental materials. Typically only the book itself is included.
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately.
Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields.
With helpful worksheets; a clear organization by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
Table of Contents
Chapter 1: Dry Herbs and Spices and Fresh Herbs.
Chapter 2: Produce.
Chapter 3: Starchy Food.
Chapter 4: Baking Items.
Chapter 5: Fats, Oils, and Condiments.
Chapter 6: Liquids.
Chapter 7: Dairy.
Chapter 8: Beverages.
Chapter 9: Meats.
Chapter 10: Seafood.
Chapter 11: Poultry.
Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.
Chapter 13: Measurement Conversion.
Chapter 14: Simple Formulas.
Chapter 15: Standard Portion Sizes.
Guide to Using the Costing Worksheets.
Guide to Using the Purchasing Worksheets.