The Book of Yields

This digital reference work contains all of the data found in the print version, that is, 3,000 precise measures of over 800 REAL foods: Trim Yields, Cooking Yields and Weight-to-Volume Equivalents. It is used by chefs, F&B managers, culinary educators and food writers to compose accurate, understandable recipe ingredient lists. The CD version of The Book of Yields requires Windows 95 or later and is for PC's only. The CD allows you to modify food measures or ADD FOODS to the lists already contained in the database, doing the equivalent and percentage calculations automatically. It also contains a measurement conversion calculator from U.S. to Metric or Imperial and back. The CD also has a handy foodcost - menu price modeling calculator. The CD will print out all of its contents onto hard copy. It does not export its data to other programs and does come with a copy protection diskette required to activate the program. Foods are listed alphabetically in logical food groups. Measurements are in U.S. weights and expressed as percentages as well as American tablespoons, cups and pints, etc. Conversion charts used to switch from US to Metric and Imperial measures are also provided along with the capacities of pans, trays, cans and dishers (scoops). Foods are clearly defined and illustrative costing examples are given for each type of food. The Book of Yields facilitates the accurate entry of foods into any recipe management writing or costing program. It is used in industry by chains, independent restaurants, schools, hospitals, hotels and caterers.