Culinary Math 4th edition (4)
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- Synopsis
- Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for food service professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.
- Copyright:
- 2016
Book Details
- Book Quality:
- Excellent
- Book Size:
- 243 Pages
- ISBN-13:
- 9781118972724
- Publisher:
- John Wiley & Sons, Inc.
- Date of Addition:
- 12/03/24
- Copyrighted By:
- Culinary Institute of America, Linda Blocker and Julia Hill
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Education
- Submitted By:
- Worth Trust
- Proofread By:
- Worth Trust
- Usage Restrictions:
- This is a copyrighted book.