TY  - BOOK
AU  - Blocker,Linda
AU  - Hill,Julia
ED  - Culinary Institute of America.
TI  - Culinary math
SN  - 0471387401 (pbk.)
U1  - 647.950151 
PY  - 2002///
CY  - New York
PB  - Wiley
KW  - Food service
KW  - Mathematics
KW  - Cooking
KW  - Hospitality industry
KW  - Management
N1  - 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
ER  -