Culinary math (eBook, 2016) []
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Culinary math

Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, NJ : John Wiley & Sons, Inc., 2016.
Edition/Format:   eBook : Document : English : Fourth editionView all editions and formats

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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Additional Physical Format: Print version:
Blocker, Linda.
Culinary math.
Hoboken, NJ : John Wiley & Sons, Inc., 2016
(DLC) 2015043949
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Linda Blocker; Julie Hill
ISBN: 9781119195580 1119195586 9781119195627 1119195624
OCLC Number: 929332117
Notes: Includes index.
Description: 1 online resource
Contents: Acknowledgments Preface Chapter 1 Math Basics Chapter 2 Customary Units of Measure Chapter 3 Metric Measures Chapter 4 Basic Conversion of Units of Measure within Volume or Weight Chapter 5 Converting Weight and Volume Mixed Measures Chapter 6 Advanced Conversions between Weight and Volume Chapter 7 Yield Percent Chapter 8 Applying Yield Percent Chapter 9 Finding Cost Chapter 10 Edible Portion Cost Chapter 11 Recipe Costing Chapter 12 Yield Percent: When to Ignore It Chapter 13 Beverage Costing Chapter 14 Recipe Size Conversion Chapter 15 Kitchen Ratios Appendix A Formula Reference Review Appendix B Units of Measure and Equivalency Charts Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart Appendix D Rounding Realities Appendex E Blank Food Cost Form Answers to Chapter Problems Culinary Math Glossary of Terms Index
Responsibility: Linda Blocker Julia Hill.


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