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.When recipes call for a whole pieceasay, a cherry tomato or two lemonsayou will need to know how many pieces came in ... Next, consult the Fruit table to find that there are 4 lemons per pound, so $0.60 4 $0.15 One lemon costs 15 cents.
|Title||:||The Book of Yields|
|Author||:||Francis T. Lynch|
|Publisher||:||John Wiley & Sons - 2007-02-26|