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Culinary Math

ISBN-10: 1118972724

ISBN-13: 9781118972724

Edition: 4th 2016

Authors: Linda Blocker, Julia Hill, Culinary Institute of America (CIA) Staff

List price: $47.95
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Description:

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
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Book details

List price: $47.95
Edition: 4th
Copyright year: 2016
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/26/2016
Binding: Paperback
Pages: 240
Size: 8.25" wide x 10.75" long x 0.75" tall
Weight: 1.232