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

By: Material type: TextTextPublication details: New Jersey : Wiley, c2008Edition: 7th EditionDescription: xxiii, 287 pages : illustrations ; 28 cmISBN:
  • 9780471745907
Subject(s): 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.
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Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books Books National University - Manila LRC - Main General Circulation Hospitality Management GC TX 531 .L96 2008 (Browse shelf(Opens below)) c.1 Available NULIB000007675

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.

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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