The Book of Yields

Produk Detail:
  • Author : Francis T. Lynch
  • Publisher : John Wiley & Sons
  • Pages : 320 pages
  • ISBN : 0471745901
  • Rating : 5/5 from 2 reviews
CLICK HERE TO GET THIS BOOK >>>The Book of Yields

Download or Read online The Book of Yields full in PDF, ePub and kindle. this book written by Francis T. Lynch and published by John Wiley & Sons which was released on 26 February 2007 with total page 320 pages. We cannot guarantee that The Book of Yields book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

The Book of Yields

The Book of Yields
  • Author : Francis T. Lynch
  • Publisher : John Wiley & Sons
  • Release : 26 February 2007
GET THIS BOOK The Book of Yields

For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients.

The Book of Yields

The Book of Yields
  • Author : Culinary Institute of America,Francis T. Lynch
  • Publisher : John Wiley & Sons
  • Release : 01 April 2011
GET THIS BOOK The Book of Yields

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,

Lynch Book of Yields 6th Edition and Book of Yields 6th Edition CD ROM Set

Lynch Book of Yields 6th Edition and Book of Yields 6th Edition CD ROM Set
  • Author : Francis T. Lynch
  • Publisher : Unknown
  • Release : 01 May 2004
GET THIS BOOK Lynch Book of Yields 6th Edition and Book of Yields 6th Edition CD ROM Set

Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food more quickly and accurately. It is the food service manager's most powerful tool for controlling costs. This Sixth Edition offers real-world practices and, for the first time, combines it with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the

The Book of Yields Workbook

The Book of Yields  Workbook
  • Author : Francis T. Lynch
  • Publisher : Wiley
  • Release : 21 January 2003
GET THIS BOOK The Book of Yields Workbook

The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is