Culinary math (Book, 2007) [University of Maryland, College Park]
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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
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 pages : illustrations ; 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.


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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