Culinary math / Linda Blocker.
Material type: TextPublisher: New York : Wiley, [2002]Copyright date: ©2002Description: x, 177 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 0471387401
- 9780471387404
- Culinary maths
- 641.50151 21
- TX652 .B5844 2002
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 |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.5014 JAC Food words : essays in culinary culture / | 641.50151 BLO Culinary math / | 641.50151 BLO Culinary math / | 641.50151 BLO Culinary math / | 641.50151 BLO Culinary math / | 641.502 SIK Cooking to the image : a plating handbook / | 641.50212 OST The recipe writer's handbook / |
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.
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