Culinary Math PDF Download
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Author: Linda Blocker
Publisher: John Wiley & Sons
ISBN: 1118972724
Category : Cooking
Languages : en
Pages : 258
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Book Description
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.
Author: Linda Blocker
Publisher: John Wiley & Sons
ISBN: 1118972724
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
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.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 047019751X
Category : Cooking
Languages : en
Pages : 265
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Book Description
The Study Guide to Accompany Professional Cooking, Seventh Edition is a useful tool to help students study and review the material in the textbook Professional Cooking. It contains 35 chapters of key exercises related to key terms; true/false questions; completion, short-answer, and other written exercises; and math exercises. The purpose is to reinforce learning, support your study efforts, and assist you in mastering the material.
Author: Jerry B. Poe
Publisher:
ISBN:
Category : Business
Languages : en
Pages : 404
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Book Description
Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150
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Book Description
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Author: Feinstein
Publisher: Wiley
ISBN: 9780471693154
Category : Business & Economics
Languages : en
Pages : 174
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Book Description
Author: Frank L. Wiseman
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 132
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Book Description
Author: Gordon M. Wardlaw
Publisher:
ISBN:
Category : Diet in disease
Languages : en
Pages : 556
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Book Description
![Instructor's Manual to Accompany Understanding Nutrition [by] Eleanor Noss Whitney [and] Sharon Rolfes PDF](https://books.google.com/books/content/images/frontcover/drxZhuayP6wC?fife=w80-h100)
Author: Lori Waite Turner
Publisher:
ISBN: 9780314016645
Category : Medical
Languages : en
Pages : 712
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Book Description
Author: Helen L. Van Hoozer
Publisher:
ISBN:
Category : Medical
Languages : en
Pages : 276
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Book Description
Author: Marie Ann Boyle
Publisher:
ISBN: 9780314007841
Category : Nutrition
Languages : en
Pages : 500
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Book Description
