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Linda Blocker - Culinary Math - 9781118972724 - V9781118972724
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Culinary Math

€ 72.14
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Description for Culinary Math Paperback. 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. Num Pages: 240 pages, illustrations. BIC Classification: PB; TTVC. Category: (P) Professional & Vocational. Dimension: 277 x 215 x 11. Weight in Grams: 568.

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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 ... Read more

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Product Details

Format
Paperback
Publication date
2016
Publisher
John Wiley & Sons Inc United States
Number of pages
240
Condition
New
Number of Pages
256
Place of Publication
New York, United States
ISBN
9781118972724
SKU
V9781118972724
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-48

About Linda Blocker
LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also spent many years involved in her family's gourmet food business, Meredith Mountain Farms. JULIA HILL taught ... Read more

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