The Book of Yields, 8th Edition CD-ROM continues to be the tool culinary students and professional chefs, rely on to help them accurately calculate recipe costs and easily make purchases based on recipe requirements. The CD-ROM contains the pricing, yield, and equivalency for over 1,500 ingredients. This culinary software can be used on its own or to complement The Book of Yields, 8th Edition. The The Book of Yields, 8th Edition CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.
Auflage
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
ISBN-13
978-0-470-59477-3 (9780470594773)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Francis T. Lynch is the author of The Book of Yields: Accuracy in Food Costing and Purchasing (Single User Version), 8th Edition, published by Wiley.
Autor*in
ChefDesk.com; Columbia College in Sonora, CA
Acknowledgement ix Introduction xi
Part I
1. Dry Herbs and Spices and Fresh Herbs 3
2. Produce 15
3. Starchy Foods 51
4. Baking Items 62
5. Fats, Oils, and Condiments 75
6. Liquids 83
7. Dairy 86
8. Beverages 96
9. Meats 104
10. Seafood 114
11. Poultry 124
12. The Proper Use of Cans, Scoops, Hotel Pans, and Sheet Trays in Costing 134
13. Measurement Conversion 141
14. Simple Formulas 151
15. Standard Portion Sizes 153
Part II
The Workbook 161
Price Lists 165
Costing Worksheet 203
Guide to Using Costing Worksheets 204
Purchasing Worksheets 233
Guide to Using Purchasing Worksheets 234
Overview 236
