Culinary Math 3rd 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.
For
those in the food trade or those who are learning the food trade, Culinary
Math 3rd Edition has
a lot to offer. It is a refresher on on conversions, costing, metric, and much
more. This book focuses on they types of math needed to build a standard
recipe, convert a recipe, work out total costs and more. As much a workbook as
a math text, the exercises are useful in setting these mathematical principles
into your mind and is a good preparatory for on line certification in cost
control. For those people who have been out of school for awhile and those who
are weak in math, this book will be a tremendous help.
This Culinary
Math 3rd Edition
book is a great book for people that need to know food math. I think this is
great. The only downfall I have with it is that they only give certain answers
to them and not all. But I am sure one could figure them out. I recommend it.
Or
Download pdf ebook
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Culinary
Math 3rd Edition Linda
Blocker Answers PDF Download
Linda
Blocker
(Author), Julia Hill (Author), The Culinary Institute of America (Author) | Paperback: 272 pages | Publisher: Wiley
