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The book of yields : accuracy in food costing and purchasing / Francis T. Lynch

Por: Tipo de material: TextoTextoIdioma: Inglés Productor: Hoboken, New Jersey : Distribuidor: John Wiley, Fecha de copyright: ©2012Edición: 8a ediciónDescripción: xxi, 297 páginas : ilustraciones, tablas ; 28 x 21 cmTipo de contenido:
  • texto
Tipo de medio:
  • sin medio
Tipo de soporte:
  • volumen
ISBN:
  • 9780470197493
Tema(s): Clasificación LoC:
  • TX 531 L9596 2012
Resumen: "The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.." -- P. web editorial
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Existencias
Tipo de ítem Biblioteca actual Biblioteca de origen Colección Signatura topográfica Copia número Estado Notas Fecha de vencimiento Código de barras Reserva de ítems
Libros para consulta en sala Libros para consulta en sala Biblioteca Antonio Enriquez Savignac Biblioteca Antonio Enriquez Savignac COLECCIÓN RESERVA TX 531 L9596 2012 (Navegar estantería(Abre debajo)) 1 No para préstamo Gastronomía 040455
Total de reservas: 0

Part I. -- 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

"The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chef's best resource for planning and preparing food more quickly and accurately. It is the foodservice manager's most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. It is constructed with a durable comb binding that allows it to lay flat while readers work in the kitchen. This hands-on reference provides a substantial collection of accurate food measurements for more than 1,400 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to new food trends, The Book of Yields, Eighth Edition will be the best the tool in your kitchen.." -- P. web editorial

Gastronomía

NUEVOSGASTRO

  • Universidad del Caribe
  • Con tecnología Koha