Description

Book Synopsis
* Only product on market that provides yield information for more than 1,000 raw food ingredients. * Assists chefs and students in food preparation, purchasing decisions, and controlling costs. * Provides worksheets for costing ingredients and planning food purchases. * Student workbook bound-in.

Table of Contents
PART I.

Chapter 1: Dry Herbs and Spices and Fresh Herbs.

Chapter 2: Produce.

Chapter 3: Starchy Food.

Chapter 4: Baking Items.

Chapter 5: Fats, Oils, and Condiments.

Chapter 6: Liquids.

Chapter 7: Dairy.

Chapter 8: Beverages.

Chapter 9: Meats.

Chapter 10: Seafood.

Chapter 11: Poultry.

Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.

Chapter 13: Measurement Conversion.

Chapter 14: Simple Formulas.

Chapter 15: Standard Portion Sizes.

PART II.

The Workbook.

Price Lists.

Costing Worksheet.

Guide to Using the Costing Worksheets.

Purchasing Worksheet.

Guide to Using the Purchasing Worksheets.

Overview.

The Book of Yields

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    A Paperback / softback by Francis T. Lynch

    £56.05

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    RRP £59.00 – you save £2.95 (5%)

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      Book details

      Publisher John Wiley & Sons Inc
      Published 28 January 2011
      ISBN-13 9780470197493
      978-0470197493
      ISBN-10 0470197498
      Also in:
      Purchasing and supply management Hotel, hospitality and catering trades

      Description

      Book Synopsis
      * Only product on market that provides yield information for more than 1,000 raw food ingredients. * Assists chefs and students in food preparation, purchasing decisions, and controlling costs. * Provides worksheets for costing ingredients and planning food purchases. * Student workbook bound-in.

      Table of Contents
      PART I.

      Chapter 1: Dry Herbs and Spices and Fresh Herbs.

      Chapter 2: Produce.

      Chapter 3: Starchy Food.

      Chapter 4: Baking Items.

      Chapter 5: Fats, Oils, and Condiments.

      Chapter 6: Liquids.

      Chapter 7: Dairy.

      Chapter 8: Beverages.

      Chapter 9: Meats.

      Chapter 10: Seafood.

      Chapter 11: Poultry.

      Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.

      Chapter 13: Measurement Conversion.

      Chapter 14: Simple Formulas.

      Chapter 15: Standard Portion Sizes.

      PART II.

      The Workbook.

      Price Lists.

      Costing Worksheet.

      Guide to Using the Costing Worksheets.

      Purchasing Worksheet.

      Guide to Using the Purchasing Worksheets.

      Overview.

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