Culinary Math by Linda Blocker and Julia Hill and The Culinary Institute of America

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  • ISBN 10 0470068213
  • ISBN 13 9780470068212
  • Published Sep 04 2007
  • Format Paperback
  • Page Count 272
  • Language English
  • Edition 3rd, Revised and Expanded Edition
  • Publisher Wiley

Publishers Text

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. 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.

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