Math for the professional kitchen / Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.

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Publication details: Hoboken, N.J. : Wiley, c2011.Description: viii, 309 p. : ill. ; 28 cmISBN:

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Contents:

Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.

List(s) this item appears in: Culinary Print Feb 2022

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX652 .D73 2011 (Browse shelf(Opens below))	1	Available		33039001335131

Includes bibliographical references and index.

Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.