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Culinary Math, 3E

Item #: WL-068213
Our Price: $46.95
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NEW, NOT USED! This new edition of "Culinary Math" has easy lessons for mastering essential culinary math skills. Presents proven step-by-step methods for understanding food service math and using it appropriately. Includes examples, real world applications, and self-tests. It reviews addition, subtraction, multiplication, and division; presents the units of measure; offers simple methods for converting weight and volume measures; calculate yield percents; determine costs; conversions for purchasing; understand and use kitchen ratios; convert US measures to metric and vice versa. This new edition has been expanded with new materials on topics such as inventory, yield percent, and statistics. Revised practice problems in each chapter help develop and exercise problem-solving skills. Written by former instructors at the Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations.
ISBN UPC: 9780470068212
Format: Book
Cover: Softcover
Author: Linda Blocker & Julia Hill
Copyright: 2007
Length: 262 pages


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