The Book of Yields

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. It 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. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.

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

PART II

The Workbook

Price Lists

Costing Worksheet

Guide to Using the Costing Worksheets

Purchasing Worksheet

Guide to Using the Purchasing Worksheets

Overview 236

FRANCIS T. LYNCH, a professional chef of almost 30 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.

THE BOOK OF YIELDS

Every chef and food service manager needs to know not only how much food is needed for a prepared dish, but also how much of that ingredient to purchase. Buying too much or too little of an item will lead to waste or running out of food during a busy service. And chefs are too busy to calculate the yield for every item that comes into the kitchen. That is where The Book of Yields: Accuracy in Food Costing and Purchasing comes in.

The Book of Yields is a collection of accurate food measurements you will use to help cost recipes and figure out how much food to buy. Constructed with a durable binding that allows you to use it in the kitchen, this book will help all chefs, from the novice just starting out to the executive chef running the back-of-the-house operation.

This Eighth Edition also lists the trim yields and the cooking yields for numerous ingredients. You will know how much a volume of a trimmed or cooked food weighs and how many cups or pints of trimmed or cooked food is yielded—enabling you to cost a volume of trimmed or cooked food in a recipe. In addition, The Book of Yields lists weight-to-volume equivalents for dry staples like baking items, pastas, dry herbs and many more.

This richly enhanced Eighth Edition of The Book of Yields has been updated with more than 200 new foods to further expand the scope and usefulness of this work, and now includes over 1,350 foods. Just some of the resources this book offers include:

• Yield information for new ingredients, including vegetable and fruit entries, as well as numerous additions to herbs and spices, pastas, baking items, dairy, and beverages, among others
• New condiments, making this collection a stronger compilation of multicultural flavorings
• A new chapter on standard portion sizes to assist in menu planning, recipe development, and costing
• Food costing and purchasing worksheets covering all the different formulas for each type of food that show you how to think through the process and how to do the math, step by step

The Book of Yields, Eighth Edition will become the most valuable book in your kitchen. It is a quick, easy-to-use tool that you will want to keep by your side throughout your career as a chef or food service manager, saving you time and helping you become more prosperous.