Culinary Math

ISBN-10: 0470068213

ISBN-13: 9780470068212

Edition: 3rd 2007 (Revised)

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Description:

This essential culinary reference has now been fully revised and updated Written by two former CIA culinary math instructors, Culinary Math shows how to apply basic math skills to real-world kitchen situations, such as converting measurements and recipe sizes, calculating yield percents, and determining costs. The latest edition of this well-organized, easy-to-use guide includes a new online component with an electronic version of the Food Cost Form, an appealing new interior design, handsome all-new photos by acclaimed photographer Ben Fink, and 150 new and updated practice problems. Linda Blocker (Delhi, NY) and Julia Hill (Rhinebeck, NY) are former instructors at the CIA. The Culinary Institute of America is the world's premier culinary college, with campuses in Hyde Park, New York, and St. Helena, California.
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Book details

List price: $53.95
Edition: 3rd
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/4/2007
Binding: Paperback
Pages: 272
Size: 8.50" wide x 10.75" long x 0.75" tall
Weight: 1.628
Language: English

Acknowledgments
Preface
Math Basics
Customary Units of Measure
Metric Measures
Basic Conversion of Units of Measure within Volume or Weight
Converting Weight and Volume Mixed Measures
Advanced Conversions between Weight and Volume
Yield Percent
Applying Yield Percent
Finding Cost
Edible Portion Cost
Recipe Costing
Yield Percent: When to Ignore It
Beverage Costing
Recipe Size Conversion
Kitchen Ratios
Formula Reference Review
Units of Measure and Equivalency Charts
Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart
Rounding
Blank Food Cost Form
Answer Section
Culinary Math Glossary of Terms
Index
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