Blocker, Linda. <br/><br/>
Culinary math / 
Linda Blocker + Julia Hill. 
 - Third edition. 
 - x, 262 pages :  illustrations ;  28 cm 
<br/><br/> Includes index. 
<br/><br/>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. 
<br/><br/> Step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. 
<br/><br/><label>ISBN: </label>9780470068212 (pbk.) 0470068213 (pbk.) 
<br/><br/><label>LCCN: </label>2007006011 
<br/><br/><label>Nat. Bib. No.: </label>GBA743065  bnb 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Mathematics.
<br/><br/><label>LC Class. No.: </label>TX652  / .B5844 2007 
<br/><br/><label>Dewey Class. No.: </label>641.5/01/51