Culinary Math

Author: Linda Blocker
Edition: 3rd, Revised and Expanded Edition
Publisher: Wiley
Binding: Paperback
ISBN: 0470068213
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Culinary Math

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.Culinary Math review. Read full reviews of Culinary Math.

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Categories: Culinary Institute of America, Food service->Mathematics, Culinary Institute of America. Contributors: Linda Blocker - Author. Format: Paperback

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Culinary Math

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A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and US measures.

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Culinary Math

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Culinary Math , ISBN-13: 9780470068212, ISBN-10: 0470068213

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Culinary Math Reviews

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.