WileyPLUS course:
Culinary Math, 4th Edition
Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
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Chapter 1 Math Basics

Chapter 2 Customary Units of Measure

Chapter 3 Metric Measures

Chapter 4 Basic Conversion of Units of Measure within Volume or Weight

Chapter 5 Converting Weight and Volume Mixed Measures

Chapter 6 Advanced Conversions between Weight and Volume

Chapter 7 Yield Percent

Chapter 8 Applying Yield Percent

Chapter 9 Finding Cost

Chapter 10 Edible Portion Cost

Chapter 11 Recipe Costing

Chapter 12 Yield Percent: When to Ignore It

Chapter 13 Beverage Costing

Chapter 14 Recipe Size Conversion

Chapter 15 Kitchen Ratios

Appendix A Formula Reference Review

Appendix B Units of Measure and Equivalency Charts

Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart

Appendix D Rounding Realities

Appendex E Blank Food Cost Form

Answers to Chapter Problems

Culinary Math Glossary of Terms


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Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)