烹饪数学，第3修订版Culinary Math, 3rd, Revised and Expanded Edition pdf 夸克云 tct umd 下载 2025 azw3 kindle

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 less***, detailed examples, and newly revised practice problems in every chapter.

Acknowledgment.

Preface.

1 Math Basics.

2 Customary Units of Measure.

3 Metric Measures.

4 Basic Conversion of Units of Measure within Volume or Weight.

5 Converting Weight or Volume Mixed Measures.

6 Advanced Conversi*** between Weight and Volume.

7 Yield Percent.

8 Applying Yield Percent.

9 Finding Cost.

10 Edible Portion Cost.

11 Recipe Costing.

12 Yield Percent: When to Ignore It.

13 Beverage Costing.

14 Receipt Size Conversion.

15 Kitchen Ratios.

Appendix A: Formula Reference Review.

Appendix B: Units of Measure and Equivalency Charts.

Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart.

Appendix D: Rounding.

Appendix E: Blank Food Cost Form.

Answer Section.

Culinary Math Glossary of Terms.

Index.

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