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005 20221101183952.0
008 010314s2002 nyua 001 0 eng d
010 _a 2001024344
011 _aMARC Score : 10950(21900) : OK
011 _aDirect Search Result
011 _aBIB MATCHES WORLDCAT
020 _a0471387401
_qpbk. (acid-free paper)
020 _a9780471387404
_qpbk. (acid-free paper)
035 _a(ATU)b10475278
035 _a(OCoLC)46575079
040 _aDLC
_beng
_erda
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042 _apcc
050 0 0 _aTX652
_b.B5844 2002
082 0 0 _a641.50151
_221
100 1 _aBlocker, Linda,
_eauthor.
_91034443
245 1 0 _aCulinary math /
_cLinda Blocker.
246 3 _aCulinary maths
264 1 _aNew York :
_bWiley,
_c[2002]
264 4 _c©2002
300 _ax, 177 pages :
_billustrations ;
_c23 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
500 _aIncludes index.
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 -- --
505 0 0 _tPreface --
_gCh. 1.
_tMath Basics --
_gCh. 2.
_tUnits of Measure: Volumes and Weights in the U.S. Kitchen --
_gCh. 3.
_tBasic Conversion of Units of Measure within Volume or Weight --
_gCh. 4.
_tConverting to and from Mixed Measures within Weight or Volume --
_gCh. 5.
_tAdvanced Conversions with Units of Measure between Weight and Volume --
_gCh. 6.
_tYield Percentage --
_gCh. 7.
_tFinding Cost --
_gCh. 8.
_tEdible Portion Cost --
_gCh. 9.
_tRecipe Costing --
_gCh. 10.
_tApplying Yield Percentage in the Kitchen --
_gCh. 11.
_tSpecial Topics --
_gCh. 12.
_tRecipe Size Conversion --
_gCh. 13.
_tKitchen Ratios --
_gCh. 14.
_tMetric Measures --
_gCh. 15.
_tReview --
_gApp.
_tProper Measuring Techniques --
_tAnswer Section --
_tIndex.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aCooking
_xMathematics
_9727635
700 1 _aHill, Julie,
_d1954-
_9403633
856 4 2 _3Contributor biographical information
_uhttp://catdir.loc.gov/catdir/bios/wiley042/2001024344.html
907 _a.b10475278
_b10-06-19
_c27-10-15
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