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The Book of Yields
This reference work contains 3,000 measures of over 800 REAL 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.
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.
72 pages, Paperback
First published April 28, 1998
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