Culinary Math
Blocker, Linda
Hillner, Julia
Wasser
The Culinary Institute of America, Brent
INDICE: Acknowledgments .Preface .Chapter 1 Math Basics .Chapter 2 Customary Units of Measure .Chapter 3 Metric Measures .Chapter 4 Basic Conversion of Units of Measure within Volume or Weight .Chapter 5 Converting Weight and Volume Mixed Measures .Chapter 6 Advanced Conversions between Weight and Volume .Chapter 7 Yield Percent .Chapter 8 Applying Yield Percent .Chapter 9 Finding Cost .Chapter 10 Edible Portion Cost .Chapter 11 Recipe Costing .Chapter 12 Yield Percent: When to Ignore It .Chapter 13 Beverage Costing .Chapter 14 Recipe Size Conversion .Chapter 15 Kitchen Ratios .Appendix A Formula Reference Review .Appendix B Units of Measure and Equivalency Charts .Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart .Appendix D Rounding Realities .Appendex E Blank Food Cost Form .Answers to Chapter Problems .Culinary Math Glossary of TermsIndex
- ISBN: 978-1-118-97272-4
- Editorial: John Wiley & Sons
- Encuadernacion: Rústica
- Páginas: 240
- Fecha Publicación: 07/12/2015
- Nº Volúmenes: 1
- Idioma: Inglés
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