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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: 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.
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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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