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Culinary math / Linda Blocker

By: Material type: TextTextHoboken, New Jersey : Wiley, 2025Edition: Fifth editionDescription: xii, 242 pages ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781394265862
Subject(s): LOC classification:
  • TX 652 B56 2025
Contents:
1. Basic Math Concepts. -- 2. Customary Units of Measure. -- 3. Metric Measures. -- 4. Measurement Conversion Part 1—Basic Conversion of Units of Measure. -- 5. Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures. -- 6. Advanced Conversions between Weight and Volume. -- 7. Yield Percent. -- 8. Applying Yield Percent. -- 9. Finding Cost. -- 10. Edible Portion Cost. -- 11. Recipe Costing. -- 12. Yield Percent: When to Ignore It. -- 13. Recipe Size Conversion. -- 14. Kitchen Ratios.
List(s) this item appears in: EAC Library Cavite - Tourism and Hospitality Management
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Holdings
Item type Current library Call number Status Barcode
Books EAC Library Cavite EAC Cavite-Foreign Section TX 652 B56 2025 (Browse shelf(Opens below)) Available ML19577

Includes index

1. Basic Math Concepts. -- 2. Customary Units of Measure. -- 3. Metric Measures. -- 4. Measurement Conversion Part 1—Basic Conversion of Units of Measure. -- 5. Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures. -- 6. Advanced Conversions between Weight and Volume. -- 7. Yield Percent. -- 8. Applying Yield Percent. -- 9. Finding Cost. -- 10. Edible Portion Cost. -- 11. Recipe Costing. -- 12. Yield Percent: When to Ignore It. -- 13. Recipe Size Conversion. -- 14. Kitchen Ratios.

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