Customer Reviews

Book of Yields

5 star:		(6)
4 star:		(4)
3 star:		(0)
2 star:		(1)
1 star:		(2)

 

 

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.

This is a useful resource; however, there are some definite gaps, and it does not provide the level of detail you might actually want for restaurant kitchen applications. Still, I'm glad to have and use it.

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.

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.

This book is the bench mark for menu planning and writing projects. The old one works but I enjoyed this I know that I should not need a new one for a long time. It has the new sugar substitutes.a great book

Bought this book for my Quantity Food Applications class wish i had found out about this book sooner it would be helpful in all my Nutrition courses!

Good book for getting basic information on how to cost out a recipe. There are several worksheets included that walk you through step-by-step. The only down fall that I have found (I use information from this book for culinary school)is that there are a lot of basic ingredients that are not listed in the book so I have to do internet searches.

This book was a required text in my Advanced Cooking Course at Galveston College, Its a very interesting compilation of the loss and gain of Prepared foods used in Cooking when applied to the commercial market . It outlines the expected yields from various amounts of ingredients so you can properly order sufficient supplies for a culinary project.For example, you have a Banquet of 600 ,"How many pounds of Yellow Onions will you need to make an 8 oz serving of Onion Soup for each guest".. If you are in a commercial kitchen you probably already have this book and I see little use in the home ,, but for a culinary professional tasked with ordering volumn supplies it is invaluable.

This book is great for creating recipes although there is much infomation missing. With certain products it is unclear how to calculate the yield. Many say the CD helped with this problem but the CD has never worked for me or any of my class mates.

Thanks CIA :)

The cd to this book, after installing it, tries to connect to the internet automatically, when I click to start this program. A program called boy.exe started to do this from this program, but my computer stopped and reported this to me.

After doing a quick check, some websites report boy.exe as a worm/virus program and could make my computer vulnerable to attacks and or data access opening.

Why would this cd book need to do this? Now that I bought this, I'm a bit uneasy about using it.

uhg