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Usable Factors / Edible Yields

post #1 of 3
2/17/07 at 1:49pm
Thread Starter 
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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post #2 of 3
2/17/07 at 2:00pm
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.
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post #3 of 3
2/17/07 at 3:18pm
Thread Starter 
Thanks for the reply cape chef.

I looked at the publisher's website and found exactly what I needed.
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