Culinary Math by Linda Blocker

Culinary Math

Linda Blocker
192 pages
Wiley
Dec 2001
Paperback
Cooking, Food & Wine WSBN
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? 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.
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About this book
Pages 192
Publisher Wiley
Published 2001
Readers 0