The Culinary Institute of America (CIA), Dreesen, Nothnagel, Wysocki:

Math for the Professional Kitchen, 1st Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Units of Measure and Unit Conversions.

Chapter 2: Recipe Scaling

Chapter 3: Yield Percent

Chapter 4: Purchasing and Portioning

Chapter 5: Recipe Costing

Chapter 6: Kitchen Ratios

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