Culinary Math |
|
Editor:
| Hill, Julia |
Author:
| Hill, Julia Culinary Institute of America (CIA) Staff, |
ISBN: | 978-0-471-38740-4 |
Publication Date: | Dec 2001 |
Publisher: | John Wiley & Sons, Incorporated
|
Imprint: | Wiley |
Book Format: | Paperback |
List Price: | USD $20.50USD $30.00 |
Book Description:
|
' 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.
' 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.