| Culinary Math Contributor(s): Blocker, Linda (Author), Hill, Julia (Author) |
|
 |
ISBN: 1118972724 ISBN-13: 9781118972724 Publisher: Wiley OUR PRICE: $80.51 Product Type: Paperback Published: January 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - General |
| Dewey: 641.501 |
| LCCN: 2015043949 |
| Physical Information: 0.7" H x 8.4" W x 10.9" (1.30 lbs) 256 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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. |