Read e-book online The Book of Yields: Accuracy in Food Costing and Purchasing PDF

By Francis T. Lynch

ISBN-10: 0470197498

ISBN-13: 9780470197493

The one product with yield info for greater than 1,000 uncooked foodstuff elements, The publication of Yields, 8th Edition is the chef's most sensible source for making plans, costing, and getting ready foodstuff extra speedy and adequately. Now revised and up to date in a brand new version, this reference positive aspects increased insurance whereas carrying on with the unrivaled compilation of measurements, together with weight-to-volume equivalents, trim yields, and cooking yields. With beneficial worksheets; a transparent company via foodstuff sort; and a handy, sturdy comb binding, The e-book of Yields, 8th Edition is a must have culinary source

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Additional resources for The Book of Yields: Accuracy in Food Costing and Purchasing

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Learn how to store all of your produce items correctly to retain their nutritional, textural, and flavor attributes as much as possible. Avoid overtrimming and overcooking produce, as either extreme can reduce servable yields appreciably. PURCHASING AND F RUIT FRESH VEGETABLES We cover four formulas in this section. FORMULA 1 The amount to purchase formula for converting a trimmed weight to an AP weight is as follows: Amount needed in trimmed ounces ، Y% ‫ ؍‬Amount to buy (AP) Example Given: You need to serve 180 ounces of trimmed carrots.

2 tbsp. ✦ 1 tbsp. ‫ ؍‬3 tsp. ✦ 1 lb. ‫ ؍‬16 oz. qxd 9/23/09 1:52 AM Page 9 9 Dry Herbs and Spices 1. Multiply the number of cups needed by 16. 3 ؋ 16 ‫ ؍‬48 2. 88. 37 ounces of fresh mint. 55 266 1 gal. ‫ ؍‬4 qt. ‫ ؍‬16 c. ‫ ؍‬128 fl. oz. ✦ 1 qt. ‫ ؍‬2 pt. ‫ ؍‬4 c. ‫ ؍‬32 fl. oz. ✦ 1 pt. ‫ ؍‬2 c. ‫ ؍‬16 fl. oz. 1 c. ‫ ؍‬8 fl. oz. ‫ ؍‬16 tbsp. ✦ 1 fl. oz. ‫ ؍‬2 tbsp. ✦ 1 tbsp. ‫ ؍‬3 tsp. ✦ 1 lb. ‫ ؍‬16 oz. 41 Oregano, whole leaf Paprika, ground Rose Blossoms Rosemary, ground Number Each per Ounce Number Each per Tablespoon 700 175 590 192 1 gal.

2 pt. ‫ ؍‬4 c. ‫ ؍‬32 fl. oz. ✦ 1 pt. ‫ ؍‬2 c. ‫ ؍‬16 fl. oz. 1 c. ‫ ؍‬8 fl. oz. ‫ ؍‬16 tbsp. ✦ 1 fl. oz. ‫ ؍‬2 tbsp. ✦ 1 tbsp. ‫ ؍‬3 tsp. ✦ 1 lb. ‫ ؍‬16 oz. ) Regardless of what the beginning cost amount is, you just divide that amount by the trim yield percentage to calculate the cost for the trimmed food. 9 cents. COSTING A TRIMMED VOLUME The Vegetables table shows that a cup of diced carrots weighs 5 ounces. 145 NOTE Unless you deliberately pack or tamp down produce, it does not compact very much when placed in a slightly larger container, such as a pint or quart.

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The Book of Yields: Accuracy in Food Costing and Purchasing by Francis T. Lynch


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