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Introduction to Mathematics-Cost Control for Culinary and Baking Students
1. Word Problems with the Four Basic Operations
Eunice Graham
2. The Four Operations with Fractions
3. Ratios and Proportions
4. Conversion Factors for Changing Recipe Yields
5. Recipe Ratios
6. Using Percentages
7. Costs and Budgeting
8. Common Measurements with Factor Labeling
9. The Metric System
10. Baker's Percent
11. Conversions Between the Metric and Common Systems
12. Conversions for Volume and Weight
13. Yield Percents
14. Edible Portion Cost
15. Costing Sheets
Appendix - Answer Keys to Assignments
Welcome To Mathematics-Cost Control
For Culinary and Bakery Students
INSTRUCTOR: Eunice Graham
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Culinary Math Copyright © by Eunice Graham is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.