The book of the yields : accuracy in food costing and purchasing / Francis T. Lynch

By:

Lynch, Francis T [author]

Material type: Text

TextPublication details: New Jersey : Wiley, c2008Edition: 7th EditionDescription: xxiii, 287 pages : illustrations ; 28 cmISBN:

9780471745907

Subject(s):

FOOD -- ANALYSIS -- TABLES

LOC classification:

TX 531 .L96 2008

Contents:

Introduction. 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. PART II. The Workbook. Price Lists. Guide to Using the Costing Worksheets. Guide to the Purchasing Worksheets. Overview.

Summary: 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.

Item type:

Books

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Holdings
Item type	Current library	Home library	Collection	Call number	Copy number	Status	Date due	Barcode
Books	National University - Manila	LRC - Main General Circulation	Hospitality Management	GC TX 531 .L96 2008 (Browse shelf(Opens below))	c.1	Available		NULIB000007675

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Previous	GC TX 415 .C37 2015 The barista's bible /	GC TX 415 .G39 2015 The tea book /	GC TX 415 .S56 2010 The art and craft of coffee : an enthusiast's guide to selecting, roasting, and brewing exquisite coffee /	GC TX 531 .L96 2008 The book of the yields : accuracy in food costing and purchasing /	GC TX 531 .S53 2013 Food safety : the science of keeping food safe /	GC TX 537 .H63 2007 Hobbs' food poisoning and food hygiene /	GC TX 553.C28 .N48 1998 The Corinne T. Netzer carbohydrate counter /	Next

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.

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