Blocker, Linda <br/><br/>
Culinary math / 
Linda Blocker 
 - Fifth edition 
 - xii, 242 pages ;  26 cm. 
<br/><br/> Includes index 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9781394265862 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking--Mathematics
<br/><br/><label>LC Class. No.: </label>TX 652  / B56 2025