Table of contents for Culinary math / Julia Hill and Linda Blocker.

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.

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
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.