The Book of Yields

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.

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

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.