Downloadable Instructor’s Solution Manual for Culinary Math, 3rd, Revised and Expanded Edition, Linda Blocker, Julia Hill, ISBN: 978-0-470-06821-2, ISBN: 9780470068212, Instructor’s Solution Manual (Complete) Download
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Table of Contents
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 Conversions 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.