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Book Title: Culinary Math

Author: Eunice Graham

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Contents

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  1. Introduction to Mathematics-Cost Control for Culinary and Baking Students

  2. I. Main Body
    1. 1. Word Problems with the Four Basic Operations

      Eunice Graham

    2. 2. The Four Operations with Fractions

    3. 3. Ratios and Proportions

    4. 4. Conversion Factors for Changing Recipe Yields

    5. 5. Recipe Ratios

    6. 6. Using Percentages

    7. 7. Costs and Budgeting

    8. 8. Common Measurements with Factor Labeling

    9. 9. The Metric System

    10. 10. Baker's Percent

    11. 11. Conversions Between the Metric and Common Systems

    12. 12. Conversions for Volume and Weight

    13. 13. Yield Percents

    14. 14. Edible Portion Cost

    15. 15. Costing Sheets

  3. Appendix - Answer Keys to Assignments

Book Information

Author

Eunice Graham

License

Icon for the Creative Commons Attribution-NonCommercial 4.0 International License

Culinary Math by Eunice Graham is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.

Click for more information

Metadata

Title
Culinary Math
Author
Eunice Graham
License

Icon for the Creative Commons Attribution-NonCommercial 4.0 International License

Culinary Math by Eunice Graham is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.

Click for more information

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