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Culinary Math, 4th ed
Linda Blocker, Julia Hill你有多喜欢这本书?
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Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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. Used 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
年:
2016
出版:
4
出版社:
John Wiley & Sons/The Culinary Institute Of America
语言:
english
页:
243
ISBN 10:
1119195586
ISBN 13:
9781119195580
文件:
PDF, 7.51 MB
您的标签:
IPFS:
CID , CID Blake2b
english, 2016
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