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#1
02-17-2007, 01:49 PM
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 Usable Factors / Edible Yields Does anybody know of a good source to find reference info on usable factors or edible yields of various foods? I know that there have been a couple of books published, but I can't seem to locate one. Thanks for any help      |
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#2
02-17-2007, 02:00 PM
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| I teach menu planning, the text I use if the fundamentals of menu planning second edition. Chapter 5 is dedicated to yield tests. All meats, poultry, fruits and vegetables are listed as 1# AP = edible (cooked) yield % You can purchase it through John Wily & Sons. Are you looking for a particular cooked yield? let me know and I'll see if I can post it for you.
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#3
02-17-2007, 03:18 PM
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| Thanks for the reply cape chef. I looked at the publisher's website and found exactly what I needed. |
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