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.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
____________________________________________________________ ____________________________________________________________ 17 amount apples Approximate Volume as-purchased cost as-purchased quantity beverage cost percent black pepper bottles bridge method cake Calculate the edible Celery chili powder convert Cost per beverage cost per portion cost per unit decimal form determine diced dried edible portion cost edible portion quantity example find the cost fl oz flour fluid ounces food cost form food cost percent food-service industry fraction gallon grams juice kilogram kitchen liter mango math Menu Item milliliters mirepoix multiply Number of Portions Number of units onions pears peeled pepper percent in decimal PERCENT TRIANGLE pint potatoes pounds of cleaned prosciutto purchased quart ratio recipe calls recipe conversion factor recipe yields rice round sauce selling price servings STEP tablespoons tbsp teaspoons Total beverage TOTAL RECIPE COST units of measure vinaigrette volume measure Volume to Weight Weight Chart whole number yield percent