Hill Julia, Blocker Linda, Culinary Institute Of America:
Culinary Math
John Wiley And Sons Ltd (United Kingdom), 2007
Paperback, 272 pages
Size: 275x215 mm
ISBN: 9780470068212
ISBN-10: 0470068213
List price: £23.99
You save: 30%
Culinary Math
A math resource for foodservice professionals. This title covers topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and US measures. It offers a review of math basics, easy-to-follow lessons, detailed examples, and revised practice problems in every chapter.

