Francis T. (ChefDesk.com; Columbia College in Sonora, CA) Lynch,
Francis T. Lynch
The Book of Yields
Accuracy in Food Costing and Purchasing
Paperback Engels 2011 8e druk 9780470197493
Verwachte levertijd ongeveer 9 werkdagen
Samenvatting
The only product with yield information for more than 1,000 raw food ingredients,
The Book of Yields, Eighth Edition is the chef′s best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight–to–volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding,
The Book of Yields, Eighth Edition is a must–have culinary resource.
Specificaties
ISBN13:9780470197493
Taal:Engels
Bindwijze:paperback
Aantal pagina's:320
Uitgever:John Wiley & Sons
Druk:8
Lezersrecensies
Wees de eerste die een lezersrecensie schrijft!
Inhoudsopgave
PART I.
<p>Chapter 1: Dry Herbs and Spices and Fresh Herbs.</p>
<p>Chapter 2: Produce.</p>
<p>Chapter 3: Starchy Food.</p>
<p>Chapter 4: Baking Items.</p>
<p>Chapter 5: Fats, Oils, and Condiments.</p>
<p>Chapter 6: Liquids.</p>
<p>Chapter 7: Dairy.</p>
<p>Chapter 8: Beverages.</p>
<p>Chapter 9: Meats.</p>
<p>Chapter 10: Seafood.</p>
<p>Chapter 11: Poultry.</p>
<p>Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.</p>
<p>Chapter 13: Measurement Conversion.</p>
<p>Chapter 14: Simple Formulas.</p>
<p>Chapter 15: Standard Portion Sizes.</p>
<p>PART II.</p>
<p>The Workbook.</p>
<p>Price Lists.</p>
<p>Costing Worksheet.</p>
<p>Guide to Using the Costing Worksheets.</p>
<p>Purchasing Worksheet.</p>
<p>Guide to Using the Purchasing Worksheets.</p>
<p>Overview.</p>
<p>Chapter 1: Dry Herbs and Spices and Fresh Herbs.</p>
<p>Chapter 2: Produce.</p>
<p>Chapter 3: Starchy Food.</p>
<p>Chapter 4: Baking Items.</p>
<p>Chapter 5: Fats, Oils, and Condiments.</p>
<p>Chapter 6: Liquids.</p>
<p>Chapter 7: Dairy.</p>
<p>Chapter 8: Beverages.</p>
<p>Chapter 9: Meats.</p>
<p>Chapter 10: Seafood.</p>
<p>Chapter 11: Poultry.</p>
<p>Chapter 12: The Proper Use Of Cans, Scoops, Hotel Pans, and Sheet Trays In Costing.</p>
<p>Chapter 13: Measurement Conversion.</p>
<p>Chapter 14: Simple Formulas.</p>
<p>Chapter 15: Standard Portion Sizes.</p>
<p>PART II.</p>
<p>The Workbook.</p>
<p>Price Lists.</p>
<p>Costing Worksheet.</p>
<p>Guide to Using the Costing Worksheets.</p>
<p>Purchasing Worksheet.</p>
<p>Guide to Using the Purchasing Worksheets.</p>
<p>Overview.</p>
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