Culinary math

by Linda Blocker

Publisher: Wiley in New York

Written in English
Published: Pages: 177 Downloads: 453
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Subjects:

  • Cookery -- Mathematics

Edition Notes

Includes index.

StatementLinda Blocker.
ContributionsHill, Julie, 1954-
Classifications
LC ClassificationsTX652 .B5844 2002
The Physical Object
Paginationx, 177 p. :
Number of Pages177
ID Numbers
Open LibraryOL18197547M
ISBN 100471387401
LC Control Number2001024344

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  JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager. LINDA BLOCKER taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math.   Culinary professionals and students alike use this book to gain an understanding of foodservice math and how to successfully use it in real-life scenarios. Authored by two former instructors at The Culinary Institute of America, the new and improved Culinary Math, Fourth Edition includes instruction on how to approach word problems, improved /5(22). Nutrition for Foodservice Professionals: WITH Culinary Math; Pro Cooking 6th Edition, Garde Manger 3rd Edition, Pro Baking 5th Edition, Boy 7th Edition, Chef's Comp 3rd . Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This second edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings/5(7).

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Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.

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Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.

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