Culinary Math 3th edition

ISBN:0470068213

ISBN13:9780470068212

Publisher:Wiley

Authors:Linda Blocker, Julia Hill, Culinary Institute of America Staff

Culinary Math Description

Culinary Math 3 Edition 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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