Culinary math (Book, 2007) []
skip to content
New coming soon
Culinary math

Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, N.J. : John Wiley, ©2007.
Edition/Format:   Print book : English : 3rd edView 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...

More like this

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...


Document Type: Book
All Authors / Contributors: Linda Blocker; Julie Hill
ISBN: 9780470068212 0470068213
OCLC Number: 938344382
Notes: Includes index.
Description: x, 262 s. : illustrations ; 28 cm
Contents: Acknowledgment. Preface. 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 or Volume Mixed Measures. 6 Advanced Conversions between Weight and Volume. 7 Yield Percent. 8 Applying Yield Percent. 9 Finding Cost. 10 Edible Portion Cost. 11 Recipe Costing. 12 Yield Percent: When to Ignore It. 13 Beverage Costing. 14 Receipt Size Conversion. 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. Appendix E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index.
Responsibility: Linda Blocker + Julia Hill.


Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Similar Items

Related Subjects:(1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.