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Learn to COOK - Culinary Math
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List Price: N/A
Our Price: $33.13
Availability: Usually ships in 24 hours
Manufacturer: Wiley
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Average Customer Rating: 
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Binding: Paperback
Dewey Decimal Number: 641.50151
EAN: 9780470068212
ISBN: 0470068213
Label: Wiley
Manufacturer: Wiley
Number Of Items: 1
Number Of Pages: 262
Publication Date: 2007-09-04
Publisher: Wiley
Studio: Wiley
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Editorial Reviews:
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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.
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Spotlight customer reviews:
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Customer Rating:
Summary: Exelent Book
Comment: I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.
Customer Rating:
Summary: Must buy culinary students
Comment: I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.
Customer Rating:
Summary: Great for pros and home chefs
Comment: This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!
Customer Rating:
Summary: Finally...
Comment: This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.
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