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· 분류 : 외국도서 > 요리 > 요리방법 > 일반
· ISBN : 9781118972724
· 쪽수 : 256쪽
· 출판일 : 2016-01-26
목차
Acknowledgments
Preface
Chapter 1 Math Basics
Chapter 2 Customary Units of Measure
Chapter 3 Metric Measures
Chapter 4 Basic Conversion of Units of Measure within Volume or Weight
Chapter 5 Converting Weight and Volume Mixed Measures
Chapter 6 Advanced Conversions between Weight and Volume
Chapter 7 Yield Percent
Chapter 8 Applying Yield Percent
Chapter 9 Finding Cost
Chapter 10 Edible Portion Cost
Chapter 11 Recipe Costing
Chapter 12 Yield Percent: When to Ignore It
Chapter 13 Beverage Costing
Chapter 14 Recipe Size Conversion
Chapter 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 Realities
Appendex E Blank Food Cost Form
Answers to Chapter Problems
Culinary Math Glossary of Terms
Index
