Culinary Math Linda Blocker Julia Hill gyuhj

Description: AUTHENTICITY GUARANTEE: We guarantee the authenticity of all our items Culinary Math 1st Edition Linda Blocker Julia Hill Be sure to add us to your favorites list! Check out our other items! Sign up for email newsletters by adding nandaimo to your Favorites Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles. From the Back CoverEasy lessons for mastering essential culinary math skills Culinary Math presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills.Authored by instructors at The Culinary Institute of America, this easy-to-use reference reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.It also shows how to:Calculate yield percentDetermine costs, edible portion costs, and recipe costsFind out the amount of a product needed for a particular useCarry out conversions for purchasing and food costingUnderstand and use kitchen ratiosConvert U.S. measures to metric units and vice versaCulinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.About the AuthorLINDA BLOCKER and JULIA HILL are instructors at The Culinary Institute of America. Founded in 1946, the Culinary Institute of America is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.International Bidders: All duties, customs and taxes responsibility of buyer

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Location: Beverly Hills, California

End Time: 2025-01-09T15:58:38.000Z

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