With over 200 new foods added since the previous edition, this Seventh Edition offers real-world practices and combines the text with a workbook providing wholesale food prices, worksheets for costing ingredients, and worksheets for planning food purchases. All worksheets show how to do the math!

Constructed with a durable comb binding that allows it to lay flat while students work in the kitchen, this hands-on reference provides a substantial collection of accurate food measurements for more than 1,000 raw food ingredients. Measurements are given in weight-to-volume equivalents, trim yields, and cooking yields. Completely up to date with helpful information relating to food preparation, purchasing decisions, and controlling costs, The Book of Yields, Seventh Edition will always be the best, most practical tool in your kitchen.

• Organized by type of food—such as dry and fresh herbs, vegetables, fruit, flours, meats, and others
• Contains measurements that reflect how specific foods are typically measured in recipes—including the number of tablespoons or whole pieces in one ounce
• For produce items, trim yields are presented as both weight and percentage of original weight, as well as how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight and what one trimmed cup weighs
• Reflects the current trend towards more global menu offerings by including many new Asian and Latin foods

The Book of Yields, Seventh Edition is a valuable, easy-to-use resource for students as well as professional chefs and food service managers who need quick and exact measurements for scratch items.

A new Seventh Edition of The Book of Yields CD-ROM (978-0-470-16764-9) is also available, allowing users to do the following:

•     Look up yield data for foods: The core data in the book are yields and equivalents for a large number of different food items.  The CD-ROM allows users to get yields or equivalents for any food item on the list 

•     Find purchase requirements for a serving: Users can select a given ingredient, collection of ingredients, recipe, etc, and quickly determine how much of each item must be purchased to yield amounts required for preparation and serving

•     Create new recipes: Users can input their own recipes and be able to find yield and cost data for them

•     Calculate recipe costs: Users will be able to see the purchasing cost for each recipe they create, therefore being able to adjust the recipe to find optimum costs

•     Create shopping lists: Users will be able to quickly see all the ingredients and amounts required for a recipe or set of recipes in an easy-to-access list format

Go to www.wiley.com/college for downloadable Instructor Resources.