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Culinary Math by Linda Blocker from Wiley
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  • Wiley Transaction
    Wiley
     
Wiley

Offered By Wiley

Wiley's Global Research business is a provider of content-enabled solutions to improve outcomes in research, education and professional practice with online tools, journals, books, databases, reference works and laboratory protocols. With strengths in every major academic, scientific and professiona...

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  • About the Book
  • Book Contents
  • Original Language

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Dislaimer :- Any grant of rights shall not apply to any text, illustrations or supplemental material from other sources that may be incorporated in the original Work.

  • Original Language

Acknowledgments

Preface

Chapter 1 Math Basics

Chapter 2 Customary Units of Measure

Chapter 3 Metric Measures

Chapter 4 Basic Conversion of Units of Measure within Volume or Weight

Chapter 5 Converting Weight and Volume Mixed Measures

Chapter 6 Advanced Conversions between Weight and Volume

Chapter 7 Yield Percent

Chapter 8 Applying Yield Percent

Chapter 9 Finding Cost

Chapter 10 Edible Portion Cost

Chapter 11 Recipe Costing

Chapter 12 Yield Percent: When to Ignore It

Chapter 13 Beverage Costing

Chapter 14 Recipe Size Conversion

Chapter 15 Kitchen Ratios

Appendix A Formula Reference Review

Appendix B Units of Measure and Equivalency Charts

Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart

Appendix D Rounding Realities

Appendex E Blank Food Cost Form

Answers to Chapter Problems

Culinary Math Glossary of Terms

Index