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Blocker, Hill:

Culinary Math, 4th Edition

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Table Of Contents

Chapter 1: Math Basics

Lecture PowerPoints

Chapter 2: Customary Units of Measure

Lecture PowerPoints

Chapter 3: Metric Measures

Lecture PowerPoints

Chapter 4: Basic Conversion of Units of Measure within Volume or Weight

Lecture PowerPoints

Chapter 5: Converting Weight and Volume Mixed Measures

Lecture PowerPoints

Chapter 6: Advanced Conversions between Weight and Volume

Lecture PowerPoints

Chapter 7: Yield Percent

Lecture PowerPoints

Chapter 8: Applying Yield Percent

Lecture PowerPoints

Chapter 9: Finding Cost

Lecture PowerPoints

Chapter 10: Edible Portion Cost

Lecture PowerPoints

Chapter 11: Recipe Costing

Lecture PowerPoints

Chapter 12: Yield Percent: When to Ignore It

Lecture PowerPoints

Chapter 13: Beverage Costing

Lecture PowerPoints

Chapter 14: Recipe Size Conversion

Lecture PowerPoints

Chapter 15: Kitchen Ratios

Lecture PowerPoints

Appendix A: Formula Reference Review

Appendices (requires Adobe Acrobat Reader)

Appendix B: Units of Measure and Equivalency Charts

Appendices (requires Adobe Acrobat Reader)

Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart

Appendices (requires Adobe Acrobat Reader)

Appendix D: Rounding Realities

Appendices (requires Adobe Acrobat Reader)

Appendix E: Blank Food Cost Form

Appendices (requires Adobe Acrobat Reader)

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