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Culinary Math
US $14,64
CircaEUR 12,49
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Buone condizioni
Libro che è già stato letto ma è in buone condizioni. Mostra piccolissimi danni alla copertina incluse alcune rigature, ma nessun foro o strappo. È possibile che la sovraccoperta per le copertine rigide non sia inclusa. La rilegatura presenta minimi segni di usura. La maggior parte delle pagine non è danneggiata e mostra una quantità minima di piegature o strappi, sottolineature di testo a matita, nessuna evidenziazione di testo né scritte ai margini. Non ci sono pagine mancanti. Per maggiori dettagli e la descrizione di eventuali imperfezioni, consulta l'inserzione del venditore.
- Compralo SubitoCulinary Math
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Ritiro:
Ritiro gratuito dell'oggetto in zona da Fresno, Texas, Stati Uniti.
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Gratis USPS Media MailTM.
Oggetto che si trova a: Fresno, Texas, Stati Uniti
Consegna:
Consegna prevista tra il ven 12 set e il ven 19 set a 94104
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Restituzioni entro 30 giorni. Le spese di spedizione del reso sono a carico del venditore.
Pagamenti:
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Numero oggetto eBay:267361609382
Specifiche dell'oggetto
- Condizione
- ISBN
- 9780471387404
Informazioni su questo prodotto
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0471387401
ISBN-13
9780471387404
eBay Product ID (ePID)
1926106
Product Key Features
Number of Pages
192 Pages
Language
English
Publication Name
Culinary Math
Subject
General, Methods / General
Publication Year
2001
Type
Textbook
Subject Area
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
9.2 Oz
Item Length
9.1 in
Item Width
6 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2001-024344
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.5/01/51
Table Of Content
Preface. Math Basics. Units of Measure: Volumes and Weights in the U.S. Kitchen. Basic Conversion of Units of Measure within Volume or Weight. Converting to and from Mixed Measures within Weight or Volume. Advanced Conversions with Units of Measure between Weight and Volume. Yield Percentage. Finding Cost. Edible Portion Cost. Recipe Costing. Applying Yield percentage in the Kitchen. Special Topics. Recipe Size Conversion. Kitchen Ratios. Metric Measures. Review. Appendix : Proper Measuring Techniques. Answer Section. Index.
Synopsis
' Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles., ' Reviews addition, subtraction, multiplication, and division, with real-life applications. Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. Spotlights (on chefs) will help the reader find useful applications for math principles., Easy lessons for mastering essential culinary math skills Culinary Math presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills. Authored by instructors at The Culinary Institute of America, this easy-to-use reference reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures. It also shows how to: Calculate yield percent Determine costs, edible portion costs, and recipe costs Find out the amount of a product needed for a particular use Carry out conversions for purchasing and food costing Understand and use kitchen ratios Convert U.S. measures to metric units and vice versa Culinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.
LC Classification Number
TX652.B5844 2002
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- -***- (5)- Feedback lasciato dall'acquirente.Ultimi 6 mesiAcquisto verificatoThe post office lost the item . The seller was very happy to communicate with me about the situation. The seller refunded my money . I will most definitely do business with this seller again.Authentic Kate Spade Purse & Matching Wallet BUNDLE - Light Blue (N° 266582889006)
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