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 : John Wiley & Sons, Inc., [2016]
Edition/Format:   Print book : English : Fourth editionView all editions and formats
Summary:

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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