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Culinary Math by Julia Hill and Linda Blocker (2016, Trade Paperback)
US $12.95
ApproximatelyS$ 16.78
Condition:
Like New
A book in excellent condition. Cover is shiny and undamaged, and the dust jacket is included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
3 available5 sold
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Shipping:
US $5.22 (approx S$ 6.76) USPS Media MailTM.
Located in: Niagara Falls, New York, United States
Delivery:
Estimated between Thu, 23 Oct and Mon, 27 Oct to 94104
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30 days return. Buyer pays for return shipping. If you use an eBay shipping label, it will be deducted from your refund amount.
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eBay item number:187372087724
Item specifics
- Condition
- ISBN
- 9781118972724
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1118972724
ISBN-13
9781118972724
eBay Product ID (ePID)
210745041
Product Key Features
Number of Pages
256 Pages
Language
English
Publication Name
Culinary Math
Publication Year
2016
Subject
General, Methods / General
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
24.1 Oz
Item Length
10.7 in
Item Width
8.5 in
Additional Product Features
Edition Number
4
Intended Audience
College Audience
LCCN
2015-043949
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.501/51
Table Of Content
Acknowledgments v Preface vi 1 Math Basics 1 2 Customary Units of Measure 24 3 Metric Measures 38 4 Basic Conversion of Units of Measure within Volume or Weight 46 5 Converting Weight and Volume Mixed Measures 57 6 Advanced Conversions between Weight and Volume 66 7 Yield Percent 80 8 Applying Yield Percent 96 9 Finding Cost 106 10 Edible Portion Cost 118 11 Recipe Costing 131 12 Yield Percent: When to Ignore It 152 13 Beverage Costing 161 14 Recipe Size Conversion 172 15 Kitchen Ratios 192 APPENDIX A Formula Reference Review 204 APPENDIX B Units of Measure and Equivalency Charts 208 APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211 APPENDIX D Rounding Realities 215 APPENDIX E Blank Food Cost Form 216 Answers to Chapter Problems 218 Culinary Math Glossary of Terms 222 Index 226
Synopsis
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 problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills., 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. 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 problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills., Culinary professionals and students alike use this book to gain an understanding of foodservice math and how to successfully use it in real-life scenarios. Authored by two former instructors at The Culinary Institute of America, the new and improved Culinary Math, Fourth Edition includes instruction on how to approach word problems, improved practice problems, clarified content, updated prices, and new photographs throughout. Easy to use, Culinary Math, Fourth Edition presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Extensive chapter coverage allows the reader to feel confident costing out recipes, converting recipe sizes, and working with kitchen ratios. The updated chapter objectives make the reader aware of the material to be covered in the chapter. Each chapter includes step-by-step instruction and one or more example problems designed to show a method for solving a given problem, such as conversion skills, calculating yield percentages, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operations needs. The newly designed Food Cost Form helps students to fully understand and practice food costing skills., 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.
LC Classification Number
TX652.B5844 2016
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- r***_ (2089)- Feedback left by buyer.Past monthVerified purchaseHappy Customer!
- eBay automated feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues
- eBay automated feedback- Feedback left by buyer.Past 6 monthsOrder delivered on time with no issues
- a***j (75)- Feedback left by buyer.Past 6 monthsVerified purchaseTapes packed well and are sealed as described. Price including shipping was less than the 8 open tapes that I found at an antique mall.Bewitched TV Series 20 Tapes SEALED Columbia House Video (#184773774974)
- u***6 (117)- Feedback left by buyer.Past monthVerified purchaseGreat seller. Fast shipping. Great communication. Items as described. Well packaged. High quality product at a great price. Would buy from seller again. Thank you.
- r***m (34)- Feedback left by buyer.Past 6 monthsVerified purchaseThis seller is ON POINT! Answered my questions very fast with many pictures, and honestly the item was in better shape than shown. Extremely nice and understanding. I appreciate other great sellers like myself. Appreciate it! Can be trusted full fold! 5 stars all around, and oh, Super fast shipping =) Thank you!