The Book of Yields: Accuracy in Food Costing and Purchasing

321 Pages·2010·2.88 MB·English

by  Francis T. Lynch

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E I G H T H E D I T I O N
BOOK
the of
YIELDS
Accuracy in Food Costing
and Purchasing
FRANCIS T. LYNCH
JOHN WILEY & SONS, INC.
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(cid:2)
This book is printed on acid-free paper. (cid:2)
Copyright © 2011, 2008, 2005, 2000 by John Wiley & Sons, Inc. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey.
Published simultaneously in Canada.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or
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completeness of the contents of this book and specifically disclaim any implied warranties of
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Library of Congress Cataloging-in-Publication Data:
Lynch, Francis Talyn, 1943-
The book of yields : accuracy in food costing and purchasing/Francis T.
Lynch. — 8th ed.
p. cm.
ISBN 978-0-470-19749-3
1. Food—Analysis—Tables. 2. Food—Weights and measures—Tables. I. Title.
TX531.L9596 2010
664’.07—dc22
2009027775
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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D
EDICATION
I
dedicate this edition to my brother Dan Lynch and good friend Bill
Cornick in appreciation for their constant friendship, helpful advice,
and positive examples in living this wonderful life.
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C
ONTENTS
Acknowledgments ix
Introduction xi
PART I
1…DRY HERBS AND SPICES AND FRESH HERBS. . . . . . . . . . . . . . . . . . . . 3
Dry Herbs and Spices 9 Fresh Herbs 19
2…PRODUCE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Vegetables 25 Fruit 38 Canned Foods (in Number-10
Cans) 45 Canned Foods Weight-to-Volume 49
3…STARCHY FOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Dry Legumes 57 Rice, Grains, and Cereals 58 Pasta 60
4…BAKING ITEMS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Nuts and Seeds 67 Flour, Meal, Bran, and Crumbs 69
Sweeteners 71 Special Baking Items 73
5…FATS, OILS, AND CONDIMENTS . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Fats and Oils 80 Condiments 81
6…LIQUIDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Liquids 85
7…DAIRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 86
Dairy Products 93
8…BEVERAGES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96
Coffee, Tea, and Cocoa 103
9…MEATS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104
Meats 112
10…SEAFOOD . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 114
Seafood 121
11…POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 124
Poultry 131
12…THE PROPER USE OF CANS, SCOOPS, HOTEL PANS, AND
SHEET TRAYS IN COSTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 134
Can Sizes 137 Scoop or Disher Sizes 138 Size and Capacities of
Hotel Pans 139
13…MEASUREMENT CONVERSION. . . . . . . . . . . . . . . . . . . . . . . . . . . 141
Metric System 143 Measurement Conversions 146
14…SIMPLE FORMULAS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 151
Simple Formulas 152
v
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vi Contents
15…STANDARD PORTION SIZES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153
Basic Sizes 154
PART II
The Workbook. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161
Price Lists . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 165
PL 1 Dry Herbs and Spices 166
PL 2 Fresh Herbs 169
PL 3 Vegetables 170
PL 4 Fruit 174
PL 5 Number-10 Cans 176
PL 6 Starches 179
PL 7 Nuts and Flours 181
PL 8 Baking 183
PL 9 Fats and Dairy 185
PL 10 Condiments 188
PL 11 Beverages 191
PL 12 Meats 194
PL 13 Poultry 198
PL 14 Seafood 200
Costing Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203
Guide to Using the Costing Worksheets. . . . . . . . . . . . . . . . . . . . . . 204
CW 1 Weights to Volumes 205
CW 2 Trimmed or Cooked Foods 206
CW 3 Piece Counts 207
CW 4 Volume (Fluid Ounce) Items 208
CW 5 Dry Herbs and Spices 209
CW 6 Fresh Herbs 210
CW 7 Canned Goods 211
CW 8 Pastas 213
CW 9 Eggs 214
CW 10 Brewed and Dispensed Beverages 215
CW 11 Meats 217
CW 12 Seafood 220
CW 13 Poultry 221
CW 14 Rendered,Reduced,and Clarified Items 228
CW 15 Flavor Bases:Stocks,Sauces,and Others 229
CW 16 Recipe Card for Costing 230
Purchasing Worksheet. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 233
Guide to Using the Purchasing Worksheets. . . . . . . . . . . . . . . . . . . . . 234
Overview . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236
PW 1 Dry Herbs and Spices 242
PW 2 Fresh Herbs 245
PW 3 Produce 248
PW 4 Starchy Items 256
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Contents vii
PW 5 Baking Items 259
PW 6 Fats,Oils,and Condiments 263
PW 7 Bottled Liquids 266
PW 8 Dairy Products 267
PW 9 Brewed and Dispensed Beverages 273
PW 10 Meat 275
PW 11 Seafood 277
PW 12 Poultry 278
PW 13 Flavor Bases 283
PW 14 Ingredient Aggregating Form 284
PW 15 Purchase Unit Measures Aggregating Form 286
PW 16 Amounts Needed versus Par 287
PW 17 Inventory Form 288
PW 18 Food Weight Log 290
PW 19 Purchase Unit Measure to Purchase Unit Packs 292
PW 20 Food Order Form 293
PW 21 Trimmed versus Untrimmed Prices 294
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