Culinary math / Julia Hill and Linda Blocker
Material type: TextPublisher: Hoboken, New Jersey : John Wileyand Sons Incorporation, c2004Edition: Second editionDescription: x, 228 pages : illustrations ; 28 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 0471469343 [paperback]Subject(s): Cooking -- MathematicsDDC classification:Item type | Current location | Call number | Copy number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Book | 641.50151 H55 2004 (Browse shelf) | c.1 | Available | 3UCBL000018409 | ||
Book | 641.50151 H55 2004 (Browse shelf) | c.2 | Available | 3UCBL000018410 |
Browsing College Library shelves Close shelf browser
641.5 D38 1987 Non-pork cookery / | 641.5 F89 1978 Freud on food / | 641.5 T41 2019 3G handy guide : | 641.50151 H55 2004 Culinary math / | 641.50151 H55 2004 Culinary math / | 641.502 N46 2019 Food flavorings, colorings, and preservatives : | 641.507973 L55 2006 American Culinary Federation's guide to culinary competitions : |
Includes appendices, glossary and index
Contents: 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 to and from mixed measures within weight and volume -- Chapter 6 Advanced conversions with units of measure between weight and volume -- Chapter 7 Yield percent -- Chapter 8 Applying yield percent in the kitchen -- Chapter 9 Finding cost -- Chapter 10 edible portion cost -- Chapter 11 Recipe costing -- Chapter 12 Ignoring yield percent in ordering and costing -- Chapter 13 Beverage costing -- Chapter 14 recipe size conversion -- Chapter 15 Kitchen ratios
HRM
HRM
English
There are no comments on this title.