Book of Yields [Paperback]

Francis T. Lynch (Author)

Book Description

ISBN-10: 0470241586 | ISBN-13: 978-0470241585 | Publication Date: November 23, 2007 | Edition: 7th

This reference work contains 3,000 measures of over 800 REAL foods: Trim Yields, Cooking Yields and Weight-to-Volume Equivalents. It is used by chefs, F&B managers, culinary educators and food writers to compose accurate, understandable recipe ingredient lists.

Foods are listed alphabetically in logical food groups. Measurements are in U.S. weights and expressed as percentages as well as American tablespoons, cups and pints, etc. Conversion charts used to switch from US to Metric and Imperial measures are also provided along with the capacities of pans, trays, cans and dishers (scoops).

Foods are clearly defined and illustrative costing examples are given for each type of food.

The Book of Yields facilitates the accurate entry of foods into any recipe management writing or costing program. It is used in industry by chains, independent restaurants, schools, hospitals, hotels and caterers.

--This text refers to an out of print or unavailable edition of this title.

Editorial Reviews

From the Back Cover

Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs.

With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!

Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen.

• 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
• For produce items, trim yields are presented as both weight and percentage of original weight, as well 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 offerings by including many new Asian and Latin foods

The Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.

Go to www.wiley.com/college for downloadable Instructor Resources --This text refers to the Plastic Comb edition.

About the Author

FRANCIS T. LYNCH, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.

--This text refers to the Plastic Comb edition.

Product Details

• Paperback
• Publisher: John Wiley & Sons Inc; 7th edition (November 23, 2007)
• Language: English
• ISBN-10: 0470241586
• ISBN-13: 978-0470241585
• Average Customer Review: 3.8 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #4,015,459 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

5.0 out of 5 stars THE BOOK OF YIELDS, June 9, 2007

By 

Stephen Reis "PEN-COGYDD" (SMOKY MOUNTAINS, TN) - See all my reviews
(REAL NAME)   

This review is from: The Book of Yields: Accuracy in Food Costing and Purchasing (Plastic Comb)

This is an excellent book for any chef or food and beverage manager looking to save time while maintaining accuracy of food cost work sheets. Contains a lot of food yield tables as well as many excellent examples of worksheets that you can use. Money well spent to save time.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Food Costing Gospel, May 31, 2011

By 

bizzybee - See all my reviews

Amazon Verified Purchase

This review is from: The Book of Yields: Accuracy in Food Costing and Purchasing (Plastic Comb)

The Book of Yields; is just great for getting the specific ingredients you need. It's helpful with getting the accuracy for costing out the plate as well. Great book every culinary student should invest in one of these books. The book is full of all spices and produce that you've ever heard of, it's a great item when you need to know how to calculate the portions of an item. It's great for converting from pounds to ounces also.

1 of 1 people found the following review helpful:

4.0 out of 5 stars yields review, January 10, 2011

By 

culinary book vixen "Pen" (Omaha, NE) - See all my reviews

Amazon Verified Purchase

This review is from: The Book of Yields: Accuracy in Food Costing and Purchasing (Plastic Comb)

This yields book helped me a great deal in a class on Inventory and Purchasing. I will be consulting this book as I continue my studies in Culinary Management, and after graduation for whatever segment of food service I enter. It's an eye-opener regarding many products. Most people don't even realize the amount of trim waste that exists. If you want to learn one of the reasons prices are so high when you eat out, buy this.