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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 organization by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.
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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