Culinary math /
Culinary maths
Linda Blocker.
- x, 177 pages : illustrations ; 23 cm
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 -- Math Basics -- Units of Measure: Volumes and Weights in the U.S. Kitchen -- Basic Conversion of 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 Percentage -- Finding Cost -- Edible Portion Cost -- Recipe Costing -- Applying Yield Percentage in the Kitchen -- Special Topics -- Recipe Size Conversion -- Kitchen Ratios -- Metric Measures -- Review -- Proper Measuring Techniques -- Answer Section -- Index. Ch. 1. Ch. 2. Ch. 3. Ch. 4. Ch. 5. Ch. 6. Ch. 7. Ch. 8. Ch. 9. Ch. 10. Ch. 11. Ch. 12. Ch. 13. Ch. 14. Ch. 15. App.
"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.