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· 제목 : Culinary Math (Paperback, 3 Revised edition)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 일반
· ISBN : 9780470068212
· 쪽수 : 272쪽
· 출판일 : 2007-08-01
· 분류 : 외국도서 > 기술공학 > 기술공학 > 일반
· ISBN : 9780470068212
· 쪽수 : 272쪽
· 출판일 : 2007-08-01
목차
Acknowledgment.
Preface.
1 Math Basics.
2 Customary Units of Measure.
3 Metric Measures.
4 Basic Conversion of Units of Measure within Volume or Weight.
5 Converting Weight or Volume Mixed Measures.
6 Advanced Conversions between Weight and Volume.
7 Yield Percent.
8 Applying Yield Percent.
9 Finding Cost.
10 Edible Portion Cost.
11 Recipe Costing.
12 Yield Percent: When to Ignore It.
13 Beverage Costing.
14 Receipt Size Conversion.
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.
Appendix E: Blank Food Cost Form.
Answer Section.
Culinary Math Glossary of Terms.
Index.
