C.H.I.P.S. HOME PAGE
FOOD SERVICE & HOSPITALITY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

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

The Book of Yields
Accuracy in Food Costing and Purchasing
Eighth edition
by Francis T. Lynch

The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs.

This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases.

The Book of Yields is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields.

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
  15. Standard Portion Sizes

Part II

  • The Workbook
  • Price Lists
  • Costing Worksheet
  • Guide to Using the Costing Worksheets
  • Purchasing Worksheet
  • Guide to Using the Purchasing Worksheets

Index

click here to see books of related interest

ORDER NOW

The Book of Yields
Accuracy in Food Costing and Purchasing
Eighth edition
by Francis T. Lynch

2012 (available now) • 297 pages • $45.00 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services