Edition: 3rd 2007 (Revised)
List price: $53.95
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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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All the information you need in one place! Each Study Brief is a summary of one specific subject; facts, figures, and explanations to help you learn faster.
List price: $53.95
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/4/2007
Size: 8.10" wide x 10.70" long x 0.60" tall
|Customary Units of Measure|
|Basic Conversion of Units of Measure within Volume or Weight|
|Converting Weight and Volume Mixed Measures|
|Advanced Conversions between Weight and Volume|
|Applying Yield Percent|
|Edible Portion Cost|
|Yield Percent: When to Ignore It|
|Recipe Size Conversion|
|Formula Reference Review|
|Units of Measure and Equivalency Charts|
|Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart|
|Blank Food Cost Form|
|Culinary Math Glossary of Terms|