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 |
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Book
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641.50151 H55 2004 (Browse shelf) | c.1 | Available | 3UCBL000018409 | ||
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Book
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641.50151 H55 2004 (Browse shelf) | c.2 | Available | 3UCBL000018410 |
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
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