Information for Instructors

WHAT IS THE BOOK OF YIELDS?
The Book of Yields is a comprehensive collection of accurate food measurements: weight-to-volume equivalents, trim yields and cooking yields… for over 900 practical foods. The foods are scratch items, not pre-prepped, frozen or convenience foods, whose weights or portion yields are already stated on the package. The foods are categorized by type: dry or fresh herbs, vegetables, fruit, flours, rices, meats, poultry, etc. The measures used for each type of food reflect the ways that that particular type of food is normally measured in recipes. For instance, the Dry Herbs section states how many tablespoons of each herb or spice are in 1 ounce or how many individual pieces (cloves or peppercorns for instance) are in 1 Tablespoon and/or in 1 ounce. Produce items state the trim yields as both a weight and a percentage of the original weight plus they state how many cups of a trimmed and cut fruit or vegetable are obtained from the original weight… and what one cup, trimmed weighs. And so on…

HOW WILL THE BOOK OF YIELDS ADD VALUE TO YOUR INSTRUCTION?
The Book of Yields will significantly help you teach food costing and purchasing more effectively. It helps students convert Purchase Units to Recipe Units… even when the Purchase Unit is a Weight and the Recipe Unit is a Volume, a Trimmed food or a Cooked food. The Book of Yields also has clear examples of how to do cost breakdowns and how to determine the right amount to buy based on needed Recipe Units. A Free Workbook that shows students how to use the measures in The Book of Yields is now available on this website. It enables them to practice recipe costing and food purchasing with a clear shot at success because it shows them how to think through a problem and do the math… step by step! We also provide instructors who use The Book of Yields as a student text with a hard copy of the Workbook and a copy on diskette for their unlimited use.

NEW QUIZ & EXERCISE BOOK
CHEF DESK has just released a FREE Online Book of Yields Quiz and Exercise Set designed to help Culinary and Hospitality Instructors develop their students’ Kitchen Math, Culinary Measurements, Food Costing and Food Purchasing skills.

The Student's Quiz & Exercise Book can be downloaded for FREE right now from this website by clicking on the button at right. You can download all of it, part of it or just a single quiz or exercise. The Instructors version of the Q&E Book contains Answer Keys to all Quizzes and Exercises!

The Quizzes and Exercises are broken down into three groups:

• Measurement and Costing Quizzes
• Purchasing Quizzes
• Recipe Costing Exercises

They are simple but comprehensive. Used with The Book of Yields and its Workbook, this new set of quizzes and exercises will save you weeks of class preparation time and shorten your time spent on correcting and grading. You can use them for lectures, classroom drills, homework or open-book tests.

The previously released Workbook shows students how to follow the math and logic of food costing and purchasing formulas presented in The Book of Yields.

The Quiz & Exercise Book presents additional food measurement, math, food costing and purchasing instructions beyond those found in The Book of Yields or the Workbook. Its quizzes and exercises are tools you will enjoy using to help you teach these topics. The Answer Keys not only contain the correct answers but also show the math and logic used to arrive at the correct answers.

Each Quiz page is headed with the number of possible answers and lines for you to enter the number correct, percent correct and the grade.

Most schools prefer to use the Printed Version of The Book of Yields as a teaching tool. However, it is also available on CD-ROM. The CD automates the book… allowing for instant item searches and calculating equivalents or needed Purchase Amounts based on trimmed or equivalent Recipe Amounts. The Book of Yields pages completely descibe the CD.

EVALUATION COPY REQUESTS: The Book of Yields is now published by John Wiley & Sons. Please contact your Wiley representative or call 1-800-CALL-WILEY (1800-2255-94539) or follow this link to request an evaluation copy online.

Our industry clients include The Olive Garden, Applebee's, Chili's, California Pizza Kitchens, Dave & Buster's, Hard Rock Café, Metro Media Restaurants, K-Paul's, Commanders Palace, General Mills, Best Foods, Nestle International, Brinker International, Marriott, Aramark and Sky Chefs. Casinos, Hospitals, School Food Services and the U.S. Air Force are also among our clients as well as research chefs at some of the country's leading food manufacturers.

Schools using The Book of Yields as a standard text include The Culinary Institute of America, Florida International University, Cal Poly Pomona, The California Culinary Academy, The Western Culinary Institute, State Universities of New York, Long Beach State, Western Kentucky University, Mercyhurst College, Northwestern Michigan College, Pennsylvania College of Technology, Mesa State, New Hampshire College, Schoolcraft College, The Art Institute of Seattle, Michigan State University, The Atlantic Culinary Academy and many, many more including scores of Community Colleges. High Schools are now using The Book of Yields too!