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Culinary math / Linda Blocker.

By: Contributor(s): Material type: TextTextPublisher: New York : Wiley, [2002]Copyright date: ©2002Description: x, 177 pages : illustrations ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0471387401
  • 9780471387404
Other title:
  • Culinary maths
Subject(s): DDC classification:
  • 641.50151 21
LOC classification:
  • TX652 .B5844 2002
Online resources:
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 -- --
Preface -- Ch. 1. Math Basics -- Ch. 2. Units of Measure: Volumes and Weights in the U.S. Kitchen -- Ch. 3. Basic Conversion of Units of Measure within Volume or Weight -- Ch. 4. Converting to and from Mixed Measures within Weight or Volume -- Ch. 5. Advanced Conversions with Units of Measure between Weight and Volume -- Ch. 6. Yield Percentage -- Ch. 7. Finding Cost -- Ch. 8. Edible Portion Cost -- Ch. 9. Recipe Costing -- Ch. 10. Applying Yield Percentage in the Kitchen -- Ch. 11. Special Topics -- Ch. 12. Recipe Size Conversion -- Ch. 13. Kitchen Ratios -- Ch. 14. Metric Measures -- Ch. 15. Review -- App. Proper Measuring Techniques -- Answer Section -- Index.
Summary: "Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.50151 BLO (Browse shelf(Opens below)) 1 Available A258552B
Book City Campus City Campus Main Collection 641.50151 BLO (Browse shelf(Opens below)) 1 Available A297120B
Book City Campus City Campus Main Collection 641.50151 BLO (Browse shelf(Opens below)) 1 Available A194645B

Includes index.

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 -- --

Preface -- Ch. 1. Math Basics -- Ch. 2. Units of Measure: Volumes and Weights in the U.S. Kitchen -- Ch. 3. Basic Conversion of Units of Measure within Volume or Weight -- Ch. 4. Converting to and from Mixed Measures within Weight or Volume -- Ch. 5. Advanced Conversions with Units of Measure between Weight and Volume -- Ch. 6. Yield Percentage -- Ch. 7. Finding Cost -- Ch. 8. Edible Portion Cost -- Ch. 9. Recipe Costing -- Ch. 10. Applying Yield Percentage in the Kitchen -- Ch. 11. Special Topics -- Ch. 12. Recipe Size Conversion -- Ch. 13. Kitchen Ratios -- Ch. 14. Metric Measures -- Ch. 15. Review -- App. Proper Measuring Techniques -- Answer Section -- Index.

"Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success."--Publisher description.

Machine converted from AACR2 source record.

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