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001			vtls002901060
003			MY-SjTCS
005			20200226103944.0
008			110218s2002 nyua 001 0 eng
020			_a0471387401 (pbk.)
020			_a9780471387404 (pbk.)
039		9	_a201910011606 _bshuhada _c201102181357 _dVLOAD _c200807041922 _dpushpa _y200407272000 _zVLOAD
082	0	4	_a647.950151 _bBLO
100	1		_aBlocker, Linda. _916976
245	1	0	_aCulinary math / _cLinda Blocker and Julia Hill.
260			_aNew York : _bWiley, _cc2002.
300			_ax, 177 p. : _bill. ; _c23 cm.
505	0		_aIntroduction. 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.
650		0	_aFood service _xMathematics. _911711
650		0	_aCooking _xMathematics. _955330
650		0	_aHospitality industry _xManagement. _95110
700	1		_aHill, Julia, _d1954- _929827
710	2		_aCulinary Institute of America. _911939
920			_aTCHT : 640214
999			_c30423 _d30423