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

Offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for more than 1,000 raw food ingredients. Measurements are given in weight-to - volume equivalents, trim yields, and cooking yields. Also contains information relating to food preparation, purchasing decisions, and controling costs. Features the following: * organized by type of food- such as dry and fresh herbs, vegetables, fruit, flours, meats and others, * contains measurements that reflect how specific foods are typically measured in recipes- including the number of tablespoons or whole pieces in one ounce, * fpr produce items, trim yields are presented as both weight and percentage of original weight, as well as as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighs, * reflects the current trend towards more global menu oferings by including many new Asain or Latin foods.