Culinary Math
Type
Book
Authors
ISBN 10
0471387401
ISBN 13
9780471387404
Category
OPEN SHELF
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Publication Year
2001
Publisher
Pages
224
Tags
Description
Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success. - from Amzon
Number of Copies
1
