Information for Students

The Book of Yields contains a list of over 900 commonly used foods showing their trim yields, cooking yields or weight-to-volume equivalents. It also contains formulas that show you how to figure out how much food to buy based on the amounts of foods you want to serve… already trimmed and/or cooked.

As you go about learning to cost recipes you will soon discover that the way a recipe measures foods often differs from the way the food is purchased. For instance, your recipe may call for a cup of diced celery, grated carrots or a tablespoon of a dry herb. These are foods you buy by weight but use by volume: cups or spoons, etc. The Book of Yields tells you how to convert these measures from a purchased amount to a recipe measure and… also tells you how to convert the amounts you need in your recipes back to an amount you need to buy or cost out.

The Book of Yields comes in print and on a CD. These are separate items. Both are discounted to students who are currently enrolled in Hospitality Management or Culinary Arts programs. The CD will print out all food tables and related pages contained in print version.

The CD basically automates the book. You can see more about it (and place an order) by clicking on the "Learn More About The Book of Yields" button.

Best wishes for success in your future career as a chef or F&B manager. The Book of Yields will definitely help you now and for years to come!