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Culinary Math, 4th ed
Linda Blocker, Julia HillSukakah anda buku ini?
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Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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.
Kategori:
Tahun:
2016
Edisi:
4
Penerbit:
John Wiley & Sons/The Culinary Institute Of America
Bahasa:
english
Halaman:
243
ISBN 10:
1119195586
ISBN 13:
9781119195580
Fail:
PDF, 7.51 MB
Tag anda:
IPFS:
CID , CID Blake2b
english, 2016
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