Culinary Math (Paperback, 5th)

Acknowledgments

Preface

1 Basic Math Concepts

2 Customary Units of Measure

3 Metric Measures

4 Measurement Conversion Part 1: Basic Conversion of Units of Measure

5 Measurement Conversion Part 2: Converting Weight and 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 Recipe Size Conversion

14 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

APPENDIX E Blank Food Cost Form

Answers to Chapter Problems

Culinary Math Glossary of Terms

Index