Publisher description for Culinary math / Julia Hill and Linda Blocker.


Bibliographic record and links to related information available from the Library of Congress catalog


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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.


Library of Congress subject headings for this publication:
Cookery -- Mathematics.