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· 분류 : 외국도서 > 과학/수학/생태 > 수학 > 일반
· ISBN : 9781394265862
· 쪽수 : 256쪽
· 출판일 : 2025-06-04
목차
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
