Culinary math (Book, 2016) []
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Culinary math

Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, New Jersey : John Wiley & Sons, Inc., [2016]
Edition/Format:   Print book : 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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Document Type: Book
All Authors / Contributors: Linda Blocker; Julie Hill
ISBN: 9781118972724 1118972724
OCLC Number: 948262062
Description: 1 volume ; 28 cm
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 and Julie Hill.


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