ISBN-10:
0470167645
ISBN-13:
9780470167649
Pub. Date:
12/04/2007
Publisher:
Wiley
Book of Yields: Accuracy in Food Costing and Purchasing / Edition 7

Book of Yields: Accuracy in Food Costing and Purchasing / Edition 7

by Francis T. LynchFrancis T. Lynch
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Overview

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily:

  • Look up yield data for foods.
  • Find purchase requirements for a serving.
  • Create new recipes.
  • Add new ingredients.
  • Calculate ingredient or recipe costs.
  • Look up cost data for foods.
  • Create shopping lists.
This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Product Details

ISBN-13: 9780470167649
Publisher: Wiley
Publication date: 12/04/2007
Edition description: Older Edition
Product dimensions: 5.30(w) x 7.50(h) x 0.60(d)

About the Author

Francis T. Lynch, a professional chef for over twenty-five 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.

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Table of Contents

PART I.

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.

What People are Saying About This

"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

From the Publisher

"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

MULTIMEDIA COMMENTARY

"A venerable tool makes the leap to cyberspace—it will have a prominent place on my virtual desktop."
Deborah Lindsay, Culinary Instructor, Keiser University Center for Culinary Arts, Melbourne, FL

"The Book of Yields, Seventh Edition CD-ROM saves me a tremendous amount of time in the kitchen, from computing how much product to buy to ensuring the correct portion size — no matter how many — to teaching my students about the details of calculating costs and purchasing. I recommend it to culinary professionals who want to have more accurate costs and tighter controls on purchasing."
Alan Joynson, Culinary Consultants, OR

"I have been working with the Book of Yields for several years. This seventh edition CD-ROM is a very useful tool for all chefs, culinary instructors, and students. It is invaluable for costing recipes."
Jean Yves Vendeville, Department Chair, Polly's Hospitality Institute, GA

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