000 | 03409cam a22004814i 4500 | ||
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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) |
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020 |
_a9780471387404 _qpbk. (acid-free paper) |
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035 | _a(ATU)b10475278 | ||
035 | _a(OCoLC)46575079 | ||
040 |
_aDLC _beng _erda _cDLC _dC#P _dUKM _dBAKER _dBTCTA _dYDXCP _dIG# _dOCLCQ _dZR1 _dUKMGB _dOCLCO _dATU |
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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 |
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245 | 1 | 0 |
_aCulinary math / _cLinda Blocker. |
246 | 3 | _aCulinary maths | |
264 | 1 |
_aNew York : _bWiley, _c[2002] |
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264 | 4 | _c©2002 | |
300 |
_ax, 177 pages : _billustrations ; _c23 cm |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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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 |
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700 | 1 |
_aHill, Julie, _d1954- _9403633 |
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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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