Last edited by Mazurn
Saturday, May 2, 2020 | History

2 edition of Food yields found in the catalog.

Food yields

Rebecca K. Pecot

Food yields

summarized by different stages of preparation

by Rebecca K. Pecot

  • 262 Want to read
  • 37 Currently reading

Published by Agricultural Research Service, U.S. Dept. of Agriculture in Washington, D.C .
Written in English

    Subjects:
  • Food -- Analysis.,
  • Food -- Tables.

  • Edition Notes

    Statement[by Rebecca K. Pecot and Bernice K. Watt]
    SeriesAgriculture handbook / United States Department of Agriculture ;, no. 102, Agriculture handbook (United States. Dept. of Agriculture) ;, no. 102.
    ContributionsWatt, Bernice K. 1910-
    Classifications
    LC ClassificationsTX531 .P38
    The Physical Object
    Pagination93 p. ;
    Number of Pages93
    ID Numbers
    Open LibraryOL238671M
    LC Control Numberagr56000222
    OCLC/WorldCa6471075

    "The Book of Yields" is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 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: 5/5(1).   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.   The only product with yield information for more than 1, 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, /5().


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Food yields by Rebecca K. Pecot Download PDF EPUB FB2

Equals 1 1/4 lbs. fresh. 1 1/2 cups pulp. thick: 10 to 15 slices. average: 16 to 24 slices. thin: 25 to 30 slices. Bacon, sliced cooked. 1 tbsp. crumbled. 1 to 1 1/2 cups crumbled. 20 to 22 servings. 1 3/4 cup mashed. Bananas, dried sliced.

4 to 4 1/2 cups. 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 /5().

The Book Of Yields Accuracy In Food Costing And Purchasing 8th Edition by Francis T. Lynch. Common Product Yields VEGETABLES Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81% Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86% Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86% Beets Peeled and Diced 91% Garlic Peeled Cloves 87% Broccoli Cored.

Online shopping from a great selection at Books Store. The Book of Yields: Accuracy in Food Costing and Purchasing now in its eighth edition is a chefs best resource for planning and preparing food more quickly and accurately.

It is the foodservice managers most powerful tool for controlling costs. This new edition combines yield information with information on wholesale food prices, worksheets for costing ingredients, Author: Francis T.

Lynch. The only product with yield information for more than 1, 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, Brand: Wiley.

The only product with yield information for extra than 1, raw food components, The book of Yields, eighth version is the chef's fine aid for planning, costing, and preparing meals extra quickly and accurately. 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, ingredients included /5(66). Accuracy: The Book of Yields contains built in conversions from weight to volume and volume to weight, as well as trim and cooking yields for over 1, raw food ingredients Time: when you match a Book of Yields item with one of your inventory items, you’ll see all the appropriate conversions and preps automatically added to that item, as.

Free Online Library: The Book of Yields, eighth edition.(The Book of Yields: Accuracy in Food Costing and Purchasing, 8th ed., Brief article, Book review) by "California Bookwatch"; Literature, writing, book reviews Books Book reviews. Sample for: Book of Yields: Accuracy in Food Costing and Purchasing Summary The only product with yield information for more than 1, raw food ingredients, The Book of Yields, Eighth Edition is the chef.

s best resource for planning, costing, Book Edition: 8th The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 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 term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe.

In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list. Fruit and Vegetable Yields. Yield percentages allow you, the cook, to increase your knowledge in ordering and figuring out food cost.

The yield itself is the percentage of the specified product that is usable. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay.

Introducing the new Yield Book Loan Collateral Analyzer. The new Yield Book Loan Collateral Analyzer (LCA) for Agencies provides access to extensive loan-level datasets, delivers a wide range of current or-at issuance collateral characteristics and offers easy access to detailed payment history and other associated historical data for thorough loan examinations.

To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. First, the data in AH were applied to food nutrient values and weight updates in the USDA National Nutrient Database for Standard Reference.

Then, yield data from AH were reviewed, revised and assimilated. Revisions included changesFile Size: KB. Food yields summarized by different stages of preparation. (OCoLC) Online version: Matthews, Ruth H.

Food yields summarized by different stages of preparation. [Washington]: U.S. Dept. of Agriculture, Agricultural Research Service, [] (OCoLC) Material Type: Government publication, National government publication, Internet.

The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1, 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.5/5(1). Description: The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 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.

A Berea Titans food and book drive took place March 17 at Berea-Midpark Middle School, with families in need accessing a drive-thru line the next day to pick up bags of supplies. Love Food Network shows, chefs and recipes. Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.

To provide a more comprehensive summary on food yields than has previously been available and to meet the need for information based on recent studies applicable to current food supplies, original data published since 19^0 and many unpublished data were searched.

Results from these sources of studies on the physical yields and losses of. The Book of Yields: Accuracy in Food Costing and Shopping for now in its eighth model is a chef's biggest helpful useful resource for planning and.

Editor’s note: After a great deal of careful consideration, we are temporarily closing our retail stores nationwide. Learn more about that decision here and review FAQs regarding REI’s recent store consult the CDC or your state health department for advice related to the COVID pandemic, including information on symptoms, testing and how to.

Download PDF Food Yields Summarized By Different Stages Of Preparation book full free. Food Yields Summarized By Different Stages Of Preparation available for download an.

Average Produce Yields From Whole Product To Usable Product Item Yield Item Yield Item Yield Asparagus 56% Lettuce 24 ct. cello 85% Peppers Yellow 15# 83% Avocado 72% Lettuce Boston 24 ct. 75% Peppers, Bell Green and Red 65% Beans, Green or Wax 88% Lettuce clean & Trim 4/6 ct.

89% Potato Idaho ct. 81%. Restaurant & Food Service Software: Book of Yields CD. This CD contains the data you need to efficiently enter food items into any inventory or recipe costing program. Easily convert purchase units from weights to volumes and from raw to trimmed foods.

Includes over 3, measures of common foods, trim yields, cooking yields and weight-to-volume equivalents. "The Book of Yields" is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields for over 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.

Find many great new & used options and get the best deals for The Book of Yields: Accuracy in Food Costing and Purchasing by Francis T. Lynch (, CD-ROM) at the best online prices at eBay. Free shipping for many products.

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 /5(48).

The Food Buying Guide (FBG), available as an Interactive Web-based Tool and Mobile App, allows you to easily search and navigate food yields, compare food yields, and create and save favorite foods lists.

Additional features include: The FBG Calculator. Exhibit A Grains Tool. Download Food Buying Guide. Recipe Analysis Workbook (RAW), and. This book is an absolute necessity for anyone involved in menu creation and pricing in the hospitality industry.

Without calculating the yields of products you use in your recipes, you're simply guessing at how much a dish actually costs and can wind up loosing thousands upon thousands of dollars due to the sheer fact that you're not taking into account Pages: Genre/Form: Tables: Additional Physical Format: Online version: Pecot, Rebecca K.

(Rebecca Koonce), Food yields. Washington, D.C.: Agricultural Research Service. John Hudson, in Developing New Functional Food and Nutraceutical Products, The benefits and costs to the farmer. There is considerable data to suggest that GM seeds increase crop yields.

However, acting against these gains, as we shall see later, prices should fall from the increase in aggregate supply and this will reduce farmers’ income. The only product with yield information for more than 1, 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, Author: Francis T. Lynch. Note that the following yields are only approxi-mations because preparation techniques and the condition of fresh food vary greatly.

1 ExtensionDiabetesCoordinator,Departmentof FamilyandConsumerSciences,NewMexicoStateUniversity. Yield Equivalencies Food This Much Equals This Much Apples 1 pound (3 medium) 2 3/4–3 cups slicedFile Size: 1MB. The Book of Yields: Accuracy in Food Costing and Purchasing 8th Edition by Francis Talyn Lynch and Publisher Wiley.

Save up to 80% by choosing the eTextbook option for ISBN:The print version of this textbook is. The Book of Yields: Accuracy in Food Costing and Purchasing By Francis T.

Lynch The only product with yield information for more than 1, 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. Created Date: 12/24/ AM. Food Yield & Equivalent Charts. When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe.

For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (ounce) package of chocolate chips is equal to 2 cups of chocolate chips.This is an invaluable reference book on the opportunities for crop yield increase to feed the world to Written by three world-renowned agricultural scientists, it is aimed at agricultural scientists and economists, decision-makers in the food production industry, concerned citizens and tertiary students.The data on vegetables in the yield tables includes yield information on common types and customary serving sizes of products that you can buy on the market, as well as some USDA Foods products.

The columns are as follows: Food As Purchased, AP: The individual foods are arranged in alphabetical order. Purchase Unit: The purchase unit is specified, for example, 1 .