Culinary Math

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Culinary Math image
ISBN-10:

0470068213

ISBN-13:

9780470068212

Edition: 3
Released: Jan 01, 2007
Format: Paperback, 262 pages

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. 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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