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Culinary Math

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Penilaian

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Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Written by former instructors at The Culinary Institute of America, it is flled with examples and sample problems that connect math skills to real world situations.
This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.
Well onganized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
CULINARY MATH ALSO SHOWS HOVW TO:
- Calculate yield percent Determine costs, -edible portion costs, recipe costs, and beverage costs
- Find out the amount of a product needed for a particular use- Change recipe yields
- Carry out conversions for purchasing and food costing - Understand and use kitchen ratios
- Convert U.S. measures to metric units and vice versa

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641 BLO c

Penerbit

New Jersey : John Wiley and Sons,., 2007

Deskripsi Fisik

x, 262 pages ; 27 cm

Bahasa

English

ISBN/ISSN

9780470068212

Klasifikasi

641

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Kuliner

Info Detail Spesifik

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Pernyataan Tanggungjawab

Linda Blocker, Julia Hill

Versi lain/terkait

Lampiran Berkas

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