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Previews available in: English
Subjects
Mathematics, CookingEdition | Availability |
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1
Culinary math principles and applications
2010, American Technical Publishers, Inc.
in English
0826942113 9780826942111
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Book Details
Table of Contents
ch. 1: Using math in foodservice operations
How math is used in food service
Performing basic math calculations
ch. 2: Measuring in the professional kitchen
Using standardized measures
Measuring volume
Measuring weight
Measuring time and temperature
Measuring distance
ch. 3: Calculating measurements
Whole number measurements
Fraction measurements
Decimal measurements
Calculating area, volume, and angles
Basic statistics
ch. 4: Converting measurements and scaling recipes
Converting measurements
Scaling recipes
ch. 5: Calculating percentages and ratios
Calculating percentages
Using yield percentages
Using baker's percentages
Calculating ratios
Using ratios
ch. 6: Calculating food costs and menu prices
Identifying as-purchased costs
Calculating unit costs
Calculating as-served costs
Calculating food cost percentages
Calculating menu prices
Using pricing forms
ch. 7: Calculating revenue and expenses
Calculating revenue
Calculating expenses
ch. 8: Analyzing profit and loss
Making a profit
Standard profit and lass
Special even profit and loss
Appendix:
Math formulas
Reference tables
Interactive CD-ROM contents:
Quick quizzes
Illustrated glossary
Master math applications
Media clips
Flash cards
Forms and tables
Edition Notes
Includes index.
System requirements: Microsoft Windows Vista, Windows XP, Windows 2000, or Windows NT operating system; Intel Pentium III (or equivalent) processor; 256 MB of available RAM; 90 MB of available hard-disk space; 800 x 600 monitor resolution; CD-ROM drive; Sound output capability and speakers; Microsoft Internet Explorer 5.5, Firefox 1.0, or Netscape 7.0 web browser and Internet connection required for Internet links.
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Feedback?July 27, 2022 | Edited by ImportBot | import existing book |
July 22, 2011 | Created by LC Bot | import new book |