Math for the professional kitchen / Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
Material type:
TextPublication details: Hoboken, N.J. : Wiley, c2011. Description: viii, 309 p. : ill. ; 28 cmISBN: 9780470508961 (pbk.); 0470508965 (pbk.)Subject(s): Cooking -- MathematicsDDC classification: 641.501/51 LOC classification: TX652 | .dre 2011
Contents:
Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
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| TX 651 foo Food preparation and cooking: Core Units | TX 651 smi Simple Kitchen Skills and Recipes | TX652 .blo 2016 Culinary math / | TX652 .dre 2011 Math for the professional kitchen / | TX652 mcg 2015 Culinary math : principles and applications / | TX652.5 .coo 2009 Cook's kitchen handbook & 500 basic recipes | TX653 wal1979 The kitchen in catering |
Includes bibliographical references and index.
Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
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