Culinary math / Linda Blocker and Julia Hill.
By: Blocker, Linda.
Contributor(s): Hill, Julia | 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
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|Main Collection||Taylor's Library-TU||647.950151 BLO (Browse shelf)||1||Available||SCAFS,70003,03,AD||1000803621|
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|647.95 WHE 2015 Where chefs eat :||647.95 WHI Kitchen con :||647.950112 MES Forecasting in foodservice /||647.950151 BLO Culinary math /||647.950151 BLO Culinary math /||647.950151 BLO 2007 | 647.950151 BLO Culinary math /||647.950151 HIL Culinary math /|
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.