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Item Details
Title: CULINARY MATH
By: Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
Format: Paperback

List price: £43.95
Our price: £39.56
Discount:
10% off
You save: £4.39
ISBN 10: 1118972724
ISBN 13: 9781118972724
Availability: Usually dispatched within 1-3 weeks.
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Publisher: JOHN WILEY & SONS INC
Pub. date: 26 January, 2016
Edition: 4th Revised edition
Pages: 240
Description: 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.
Synopsis: 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. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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