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Location: Home » Books » Culinary Math

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•	Algebra & Trigonometry
•	Calculus
•	Geometry
•	Statistics

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Culinary Math

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Authors: Linda Blocker, Julia Hill, The Culinary Institute of America
Publisher: Wiley
Category: Book

Buy New: $18.35
as of 5/20/2012 22:55 MYT details

New (44) from $18.35

Seller: whypaymorebooks
Sales Rank: 38,815

Languages: English (Unknown), English (Original Language), English (Published)
Media: Paperback
Edition: 3rd, Revised and Expanded Edition
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 8.4 x 0.5 x 10.9

ISBN: 0470068213
EAN: 9780470068212
ASIN: 0470068213

Publication Date: September 4, 2007
Availability: Usually ships in 1-2 business days

Also Available In:

•	Hardcover - Culinary Math: WITH Professional Cooking, 5r.e.
•	Paperback - Culinary Math: WITH Book of Yields 6r.e. AND ServSafe Coursebook 4r.e. AND Exam
•	Paperback - Culinary Math: Instructor's Manual
•	Paperback - Culinary Math
•	Paperback - Culinary Math: WITH Professional Chef's Knife Kit
•	Paperback - Culinary Math: WITH Professional Cooking, 6r.e.
•	Hardcover - Culinary Math: AND The Professional Chef 7r.e.
•	Hardcover - Culinary Math: WITH Professional Chef, 7r.e. AND ServSafe Coursebook
•	Hardcover - Culinary Math
•	Hardcover - Culinary Math: WITH ServSafe Essentials, 4r.ed
•	Hardcover - Culinary Math: WITH ServSafe Essentials, 4r.e.
•	Hardcover - Culinary Math: WITH Food and Beverage Cost Control, 2r.e.
•	Hardcover - Culinary Math: AND Essentials of Professional Cooking
•	Hardcover - Hill/Culinary Math 2nd Edition + Lyunch/ Book of Yiedls 6th Edition Cd-ROM SET
•	Hardcover - Culinary Math: WITH Professional Chef, 7r.e.
•	Paperback - Culinary Math
•	Hardcover - Culinary Math: AND Professional Baking

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Editorial Reviews:

Product Description
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.

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