The Book of Yields
John Wiley & Sons Inc (Verlag)
978-0-471-74590-7 (ISBN)
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FRANCIS T. LYNCH, a professional chef for over twenty-five years, is the owner of ChefDesk.com, a comprehensive online resource for professionals in the food service industry. He was chef at two Caribbean resort hotels and the Santa Barbara Yacht Club, holds a lifetime teaching credential in food science, and was formerly the culinary program director at Columbia College in Sonora, California.
Acknowledgments. Introduction. 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. PART II. The Workbook. Price Lists. Guide to Using the Costing Worksheets. Guide to the Purchasing Worksheets. Overview.
Erscheint lt. Verlag | 27.3.2007 |
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Verlagsort | New York |
Sprache | englisch |
Maße | 228 x 275 mm |
Gewicht | 736 g |
Einbandart | Paperback |
Themenwelt | Wirtschaft ► Betriebswirtschaft / Management ► Logistik / Produktion |
ISBN-10 | 0-471-74590-1 / 0471745901 |
ISBN-13 | 978-0-471-74590-7 / 9780471745907 |
Zustand | Neuware |
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