Culinary Math
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Culinary Math
By Linda Blocker, Julia HillThis edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.
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Culinary Math: Principles and Applications
By Michael J. McGreal, Linda J. PadillaThis popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style.
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Culinary Math
By The Culinary Institute of America, Linda Blocker, Julia HillCelery 30 lb/crate 30 bunch/crate $58.00 /bunch 7. Cucumber $24.56 /ea 48 lb (60 ea)/bushel 18 lb (12 ea)/crate 8. Escarole $19.45 /ea 9. Lettuce 24 heads/crate $26.92 /head 10. Parsley $32.00 /bunch 11. Potatoes 60 bunch/bushel 50 lb ...
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Culinary Math
By Helen ThompsonCooking is a kind of science—you have to get the measurements right to make everything work. It takes math. In Culinary Math, you'll discover how numbers, ratios, and other math help make tasty foods you can cook yourself.
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Culinary Math
By Linda Blocker, Julia Hill, Wayne GisslenUsed 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.
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Culinary Math
By Culinary Institute of America, CIACulinary Math
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Culinary Math
By Julia Hill, Culinary Institute of AmericaCulinary Math
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Culinary Math
By Linda Blocker, Julia HillThis Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability.
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Culinary Math
By The Culinary Institute of America, Linda Blocker, Julie HillCulinary Math
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Culinary Math
By Julia Hill, Wayne GisslenCulinary Math
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Culinary Math
By Linda Blocker, Julia HillThroughout, 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.
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Culinary Math
By Linda Blocker, Julia Hill, CIA StaffUsed 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.