Culinary math / Linda Blocker + Julia Hill.

By:

Blocker, Linda

Contributor(s):

Hill, Julie, 1954-

Material type: Text

TextPublisher: Hoboken, N.J. : John Wiley, [2007]Copyright date: ℗♭2007Edition: Third editionDescription: x, 262 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9780470068212 (pbk.)
0470068213 (pbk.)

Subject(s):

Cooking -- Mathematics

DDC classification:

641.5/01/51 22

LOC classification:

TX652 .B5844 2007

Contents:

Math basics -- Customary units of measure -- Metric measures -- Basis conversion of units of measure within volume or weight -- Converting weight and volume mixed measures -- Advanced conversions between weight and volume -- Yield percent -- Applying yield percent -- Finding cost -- Edible portion cost -- Recipe costing -- Yield percent : when to ignore it -- Beverage costing -- Recipe size conversion -- Kitchen ratios.

Summary: Step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.

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Holdings
Item type	Current library	Collection	Shelving location	Call number	Status	Date due	Barcode
Books	Dato Maznah Library & Information Services	Open Collection	TX Home Economics	TX652.B5844 2007 (Browse shelf(Opens below))	Available		10076508

Browsing Dato Maznah Library & Information Services shelves, Shelving location: TX Home Economics, Collection: Open Collection Close shelf browser (Hides shelf browser)

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Includes index.

Step-by-step methods for understanding foodservice math and using it appropriately in the kitchen.

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