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Culinary math

Author: Linda Blocker; Julie Hill
Publisher: Hoboken, N.J. : John Wiley, ©2007.
Edition/Format:   Book : English : 3rd edView all editions and formats
Database:WorldCat
Summary:
Step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Linda Blocker; Julie Hill
ISBN: 9780470068212 0470068213
OCLC Number: 84152894
Notes: Includes index.
Description: x, 262 p. : ill. ; 28 cm.
Contents: Math basics --
Customary units of measure --
Metric measures --
Basis conversion of units of measure within volume or weight --
Converting weight and volume mixed measures --
Advanced conversions between weight and volume --
Yield percent --
Applying yield percent --
Finding cost --
Edible portion cost --
Recipe costing --
Yield percent : when to ignore it --
Beverage costing --
Recipe size conversion --
Kitchen ratios.
Responsibility: Linda Blocker + Julia Hill.
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Abstract:

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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