Culinary Math: Principles and Applications

by Michael J. McGreal, Linda J. Padilla

Culinary Math Principles and Applications describes and illustrates how and why foodservice workers use math every day in the professional kitchen. This text-workbook integrates math skills within culinary arts in an easy-to-follow style that helps learners grasp key principles and applications.
Each chapter is divided into Sections by subtopic and each section ends with a Checkpoint that is comprised of short-answer review questions requiring the application of key principles.
Checkpoint Answers, a Chapter Summary, and several pages of Math Exercises are provided at the end of each chapter. The Appendix contains a listing of math formulas, reference tables, and blank forms for use when performing foodservice calculations.

A Windows compatible CD-ROM is included, containing supplemental interactive learning tools.

261 pages, Paperback

First published January 1, 2008

Reviews

[Landon · Rating 4 out of 5]

I enjoyed reading this book, I thought the was useful. It was required for my Culinary arts class "Food and Beverage Cost Control I" at the community college. I also own this book sometimes it is useful and good to sometimes keep the books that you bought from school that is required for a class.

[Ana Log · Rating 2 out of 5]

Great!