Bibliographic record and links to related information available from the Library of Congress catalog.
Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.
Contents Preface Chapter 1: Math Basics Chapter 2: Customary Units of Measure Chapter 3: Metric Measures Chapter 4: Conversion of Units of Measure within Volume or Weight Chapter 5: Converting Weight or Volume Mixed Measures Chapter 6: Advanced Conversions between Weight and Volume Chapter 7: Yield Percent Chapter 8: Applying Yield Percent in the Kitchen 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: Receipt 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 Appendix E: Blank Food Cost Form Answer Section Culinary Math Glossary of Terms Index Acknowledgments We would like to extend our gratitude to the people at The Culinary Institute of America who helped make this project a reality: Mark Erickson Kate McBride Lisa Lahey Mary Donovan Susan Wysocki Bonnie Bogush. Laura Dreesden Pardus Anthony Ligouri Ezra Eichelberger We would also like to thank those at John Wiley & Sons for their assistance: Natalie Chapman Pam Chirls And we would also like to thank: John Storm Mary Cowell Cathy Powers
Library of Congress Subject Headings for this publication:
Cookery -- Mathematics.