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The Book of Yields: Accuracy in Food Costing and Purchasing 8th edition, by Francis Talyn Lynch offers chef’s greatest resource for planning and making ready food extra shortly and accurately. It’s the foodservice manager’s strongest software for controlling costs. This book combines yield data with info on wholesale food costs, worksheets for costing elements, and worksheets for planning food purchases.
It’s constructed with a sturdy comb binding that enables it to lay flat while readers work in the kitchen. This arms-on reference supplies a considerable assortment of correct food measurements for 1,four hundred uncooked food ingredients. Measurements are given in weight-to-volume equivalents, trim yields and cooking yields. Utterly updated with helpful information regarding new food tendencies, this book would be the greatest the device in your kitchen.
New substances embody 52 new greens, 24 new herbs and spices, 47 new fruits, 35 new starches (together with 23 new pastas). The Book of Yields: Accuracy in Food Costing and Purchasing also contains 16 new condiments that make the book a stronger compilation of multicultural flavorings. Only product on market offers yield data for greater than 1,400 raw food elements, including 200 ones which can be new to this edition.
New foods embody fifty two new vegetable entries and 47 new fruits. There is new Chapter on Customary Portion Sizes (chapter 15) which assists in menu planning, recipe growth, and costing. This book assists chef in food preparation, buying selections, and controlling costs. It gives worksheets for costing elements and planning food purchases, clearly organized by food kind (e.g., dairy, produce, dry herbs, etc.), sturdiness and ease of use.
The Book of Yields: Accuracy in Food Costing and Purchasing [Plastic Comb]
Francis Talyn Lynch
Wiley; 8 edition (December 28, 2010)
297 pages
or
Download The Book of Yields: Accuracy in Food Costing and Purchasing 8th Edition PDF Ebook
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