The Book of Yields: Accuracy in Food Costing and Purchasing, 7th Edition

by Francis T. Lynch (Owner, ChefDesk.com )

• ISBN13: 9780471745907
• ISBN10: 0471745901
• Edition: 7th
• Format: Paperback
• Copyright: 2007-02-01
• Publisher: Wiley

Summary

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Author Biography

FRANCIS T. LYNCH, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

Table of Contents

Acknowledgments	p. xi
Introduction	p. xiii
Dry Herbs and Spices and Fresh Herbs	p. 3
Dry Herbs and Spices	p. 9
Fresh Herbs	p. 13
Produce	p. 14
Vegetables	p. 25
Fruit	p. 36
Canned Foods (in Number-10 Cans)	p. 42
Canned Foods Weight-to-Volume	p. 46
Starchy Food	p. 48
Dry Legumes	p. 54
Rice, Grains, and Cereals	p. 55
Pasta	p. 57
Baking Items	p. 58
Nuts and Seeds	p. 63
Flour, Meal, Bran, and Crumbs	p. 65
Sweeteners	p. 67
Special Baking Items	p. 68
Fats, Oils, and Condiments	p. 70
Fats and Oils	p. 75
Condiments	p. 76
Liquids	p. 78
Liquids	p. 80
Dairy	p. 81
Dairy Products	p. 88
Beverages	p. 91
Coffee, Tea, and Cocoa	p. 98
Meats	p. 99
Meats	p. 107
Seafood	p. 109
Seafood	p. 116
Poultry	p. 119
Poultry	p. 126
The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing	p. 129
Can Sizes	p. 132
Scoop or Disher Sizes	p. 133
Size and Capacities of Hotel Pans	p. 134
Measurement Conversion	p. 136
Metric System	p. 138
Measurement Conversions	p. 141
Simple Formulas	p. 146
Simple Formulas	p. 147
The Workbook	p. 151
Price Lists	p. 155
Dry Herbs and Spices	p. 156
Fresh Herbs	p. 159
Vegetables	p. 160
Fruit	p. 164
#10 Cans	p. 166
Starches	p. 169
Nuts and Flours	p. 171
Baking	p. 173
Fats and Dairy	p. 175
Condiments	p. 178
Beverages	p. 181
Meats	p. 184
Poultry	p. 188
Seafood	p. 190
Guide to Using the Costing Worksheets	p. 194
Weights to Volumes	p. 195
Trimmed or Cooked Foods	p. 196
Piece Counts	p. 197
Volume (Fluid Ounce) Items	p. 198
Dry Herbs and Spices	p. 199
Fresh Herbs	p. 200
Canned Goods	p. 201
Pastas	p. 203
Eggs	p. 204
Brewed and Dispensed Beverages	p. 205
Meats	p. 207
Seafood	p. 210
Poultry	p. 211
Rendered, Reduced, and Clarified Items	p. 218
Flavor Bases: Stocks, Sauces, and Others	p. 219
Recipe Card for Costing	p. 220
Guide to the Purchasing Worksheets	p. 224
Overview	p. 226
Dry Herbs and Spices	p. 232
Fresh Herbs	p. 235
Produce	p. 238
Starchy Items	p. 246
Baking Items	p. 249
Fats, Oils, and Condiments	p. 253
Bottled Liquids	p. 256
Dairy Products	p. 257
Brewed and Dispensed Beverages	p. 263
Meat	p. 265
Seafood	p. 267
Poultry	p. 268
Flavor Bases	p. 273
Ingredient Aggregating Sheetform	p. 274
Purchase Unit Measures Aggregating Form	p. 276
Amounts Needed versus Par	p. 277
Inventory Form	p. 278
Food Weight Log	p. 280
Purchase unit Measure to Purchase Unit Pack	p. 282
Food Order Form	p. 283
Trimmed versus Untrimmed Prices	p. 284
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