عنوان
پدید آورنده
موضوع
رده
TX652 .D73 2011
TX652
.
D73
2011
کتابخانه
محل استقرار
0470508965
9780470508961
Math for the professional kitchen /
[Book]
Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
Hoboken, N.J. :
Wiley,
©2011.
viii, 309 pages :
illustrations ;
28 cm
Includes bibliographical references and index.
Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
0
Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider.
Cooking-- Mathematics.
COOKING / Methods.
Cooking-- Mathematics.
641
.
501/51
22
TX652
.
D73
2011
TS972
.
1
TS972
.
1
clc
clc
.
Dreesen, Laura.
Nothnagel, Michael.
Wysocki, Susan.
Culinary Institute of America.
20200822113814.0
مطالعه متن کتاب [Book]
Y
