Welcome! This guide was developed by Librarians to assist students in obtaining information on food and beverage items for Professor Drew Lawrence's FSA 205 purchase specifications term project assignment.
In the Library
The Book of Yields: Accuracy in Food Costing and Purchasing, 8th edition, 2012 - This reference features a compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields for over 1,000 raw food ingredients.
Click image to connect to MCC Library Catalog record. Check Availability. If the book is not checked out write down the Call Number so you can go find it on the shelf.