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Math for the Professional Kitchen

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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a ...

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Math for the Professional Kitchen
2011, John Wiley & Sons Inc, New York

ISBN-13: 9780470508961

Paperback

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