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The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition

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Table Of Contents

Chapter 1: Dry Herbs and Spices and Fresh Herbs.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Introductory Quizzes
Costing Exercises
Purchasing Exercises

Chapter 2: Produce.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 3: Starchy Food.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 4: Baking Items

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 5: Fats, Oils, and Condiments.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 6: Liquids.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Introductory Quizzes
Costing Exercises
Purchasing Exercises

Chapter 7: Dairy

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 8: Beverages.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 9: Meats

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 10: Seafood.

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

Chapter 11: Poultry

Instructor's Manual (requires WinZip or equivalent software)
Test Bank Questions & Answers by Chapter
Costing Exercises
Purchasing Exercises

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.

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