Culinary math (Book, 2016) []
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Culinary math

Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, New Jersey : Wiley, [2016]
Edition/Format:   Print book : English : Fourth editionView all editions and formats
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.


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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