Culinary Calculations
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The math skills needed for a successful foodservice career—now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and
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Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for
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A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting
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Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it a