Culinary math (Book, 2016) [WorldCat.org]
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Culinary math
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Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, New Jersey : Wiley, [2016]
Edition/Format:   Print book : English : Fourth editionView all editions and formats
Summary:
Resource added for the Business Management program 101023.
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Additional Physical Format: Online version:
Blocker, Linda.
Culinary math.
Hoboken, NJ : John Wiley & Sons, Inc., 2016
(DLC) 2015044594
Document Type: Book
All Authors / Contributors: Linda Blocker; Julie Hill
ISBN: 9781118972724 1118972724
OCLC Number: 928889483
Notes: Includes index.
Description: viii, 230 pages : illustrations ; 28 cm
Contents: .1 Math Basics --
2. Customary Units of Measure --
3. Metric Measures --
4. Basic Conversion of Units of Measure within Volume or Weight --
5. Converting Weight and Volume Mixed Measures --
6. Advanced Conversions between Weight and Volume --
7. Yield Percent --
8. Applied Yield Percent --
9. Finding Cost --
10. Edible Portion Cost --
11. Recipe Costing --
12. Yield Percent: When to Ignore It --
13. Beverage Costing --
14. Recipe Size Conversion --
15. Kitchen Rations --
Appendix A. Formula Reference Review --
Appendix B. Units of Measure and Equivalency Charts --
Appendix C. Approximate Volume to Weight Chart and Approximate Yield of Fruit and Vegetables Chart --
Appendix D. Rounding Realities --
Appendix E. Blank Food Cost Form.
Responsibility: Linda Blocker + Julia Hill.

Abstract:

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such  Read more...

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