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Culinary math / Linda Blocker and Julia Hill.

By: Blocker, Linda.
Contributor(s): Hill, Julia, 1954- | Culinary Institute of America.
Publisher: New York : Wiley, c2002Description: x, 177 p. : ill. ; 23 cm.ISBN: 0471387401 (pbk.); 9780471387404 (pbk.).Subject(s): Food service -- Mathematics | Cooking -- Mathematics | Hospitality industry -- ManagementDDC classification: 647.950151
Contents:
Introduction. Math Basics. Units of Measure: Volumes and Weights in the U.S. Kitchen. Basic Conversion with Units of Measure within Volume or Weight. Converting to and from Mixed Measures within Weight or Volume. Advanced Conversions with Units of Measure between Weight and Volume. Yield Percent. Finding Cost. Edible Portion Cost. Recipe Costing. Applying Yield % in the Kitchen. Special Topics. Recipe Size Conversion. Kitchen Ratios. Metric. Appendix A: Proper Measuring Techniques. Answer Section. Index.
Item type Current location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU
647.950151 BLO (Browse shelf) 1 Available SCAFS,70003,03,AD 1000803621

Introduction. Math Basics. Units of Measure: Volumes and Weights in the U.S. Kitchen. Basic Conversion with Units of Measure within Volume or Weight. Converting to and from Mixed Measures within Weight or Volume. Advanced Conversions with Units of Measure between Weight and Volume. Yield Percent. Finding Cost. Edible Portion Cost. Recipe Costing. Applying Yield % in the Kitchen. Special Topics. Recipe Size Conversion. Kitchen Ratios. Metric. Appendix A: Proper Measuring Techniques. Answer Section. Index.