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242.00 ₪
Culinary Math 4e
242.00 ₪
ISBN13
9781118972724
יצא לאור ב
New York
מהדורה
4th Edition
זמן אספקה
21 ימי עסקים
עמודים
240
פורמט
Paperback / softback
תאריך יציאה לאור
25 במרץ 2016
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.
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.
מהדורה | 4th Edition |
---|---|
עמודים | 240 |
פורמט | Paperback / softback |
ISBN10 | 1118972724 |
יצא לאור ב | New York |
תאריך יציאה לאור | 25 במרץ 2016 |
תוכן עניינים | Acknowledgments Preface Chapter 1 Math Basics Chapter 2 Customary Units of Measure Chapter 3 Metric Measures Chapter 4 Basic Conversion of Units of Measure within Volume or Weight Chapter 5 Converting Weight and Volume Mixed Measures Chapter 6 Advanced Conversions between Weight and Volume Chapter 7 Yield Percent Chapter 8 Applying Yield Percent Chapter 9 Finding Cost Chapter 10 Edible Portion Cost Chapter 11 Recipe Costing Chapter 12 Yield Percent: When to Ignore It Chapter 13 Beverage Costing Chapter 14 Recipe Size Conversion Chapter 15 Kitchen Ratios Appendix A Formula Reference Review Appendix B Units of Measure and Equivalency Charts Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart Appendix D Rounding Realities Appendex E Blank Food Cost Form Answers to Chapter Problems Culinary Math Glossary of Terms Index |
זמן אספקה | 21 ימי עסקים |
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