The book of yields : accuracy in food costing and purchasing / Francis T. Lynch.
Material type:
TextHoboken, N.J. : Wiley, [2005];copyright 2005Description: xviii, 268 p. 28 cmContent type: - text
- volume
- 047145785-X
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Reference
|
Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 531 .L989 2005 (Browse shelf(Opens below)) | Not for loan | 3AEA0000285697 |
Contains collection of food measurements to help one in determining the cost and figure out how much food to buy. Facilitates in knowing the yields and equivalents to help one in writing recipes that are easy to follow and are accurately costed out. Part I of the book is organized into food types and presents tables for the various food categories that list food measurement facts such as: 1) How much food volume food weighs 2) How much is left over after you have trimmed the food, for example,peeled carrots.This is called a trim yield. 3) How much food was produced after cooking, boiled rice,for instance. This is called a cooking yield. Part II, the Workbook are food costing and food purchasing worksheets for all the different formulas for each type of food.
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