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Reference book from C.H.I.P.S.

The Book of Yields
The Book of Yields
Accuracy in Food Costing and Purchasing
Seventh Edition
by Francis T. Lynch

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

Accompanies The Book of Yields 7th Edition CD-ROM

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The Book of Yields
Accuracy in Food Costing and Purchasing
Seventh Edition
by Francis T. Lynch

2008 • 287 pages • $50.95 + shipping
Texas residents please add 6.75 % sales tax

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