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9780471387404

Culinary Math

by ;
  • ISBN13:

    9780471387404

  • ISBN10:

    0471387401

  • Format: Paperback
  • Copyright: 2002-01-01
  • Publisher: Wiley
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List Price: $29.15

Summary

Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.

Table of Contents

Preface.
Math Basics.
Units of Measure: Volumes and Weights in the U.S. Kitchen.
Basic Conversion of Units of Measure within Volume or Weight.
Converting to and from Mixed Measures within Weight or Volume.
Advanced Conversions with Units of Measure between Weight and Volume.
Yield Percentage.
Finding Cost.
Edible Portion Cost.
Recipe Costing.
Applying Yield percentage in the Kitchen.
Special Topics.
Recipe Size Conversion.
Kitchen Ratios.
Metric Measures.
Review.
Appendix : Proper Measuring Techniques.
Answer Section.
Index

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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