Lynch:

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

Student Companion Site

Table Of Contents

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
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