03096cam a22003378i 450000100090000000300040000900500170001300800410003001000170007102000310008802000260011903500130014504000280015804200080018605000230019408200320021710000290024924500360027825000190031426400580033330000460039133600260043733700280046333800270049150001210051850000200063950505650065952013550122465000260257977601530260523958312OSt20260929095919.0241219s2025    nju           001 0 eng    a  2024060603  a9781394265862q(paperback)  z9781394265886q(epub)  a23958312  aDLCbengerdacDLCdDLC  apcc00aTX652b.B5844 202500a641.501/51223/eng/202501311 aBlocker, Linda,eauthor.10aCulinary math /cLinda Blocker.  aFifth edition. 1aHoboken, New Jersey :bJohn Wiley & Sons Inc.,c2025.  axii, 242 pages :billustrations ;c25 cm.  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aRevised edition of: Culinary math / Linda Blocker + Julia Hill. Fourth edition. Hoboken, New Jersey : Wiley,  [2016]  aIncludes index.  a1: Basic Math Concepts -- Part 1: Whole Numbers, Fractions, Decimals, and Percentages -- 2: Customary Units of Measure -- 3: Metric Measures -- 4: Measurement Conversion Part 1—Basic Conversion of Units of Measure -- 5: Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures -- 6: Advanced Conversions between Weight and Volume -- 7: Yield Percent -- 8: Applying Yield Percent -- 9: Finding Cost -- 10: Edible Portion Cost -- 11: Recipe Costing -- 12: Yield Percent: When to Ignore It -- 13: Recipe Size Conversion -- 14: Kitchen Ratios.  a"I am thrilled to bring you the fifth edition of Culinary Math. Julia Hill decided to retire from writing after 22 years of authoring this textbook together. Her influence remains a huge part of this edition. I have used the fourth edition with my Menu Planning and Controls students at the State University of New York at Delhi since it was published. This new edition is the result of that. I truly enjoy teaching students the applied math concepts covered in this textbook. Many of them begin college without confidence in their ability to learn math. Learners who have chosen the foodservice industry as their career path have a unique advantage when they learn the concepts covered in this textbook. They gain the knowledge necessary to correctly complete the calculations associated with a successful foodservice operation while discovering that they are more capable of understanding math than they thought. It is amazing to witness this realization. This new edition offers more - more practice and more insight. More practice means more support for learners who need an opportunity to work up to more difficult problems with introductory practice. In addition to the new practice and homework problems, content has been clarified, and student success tips are now at the beginning of every chapter practice section"--cProvided by publisher. 0aCookingxMathematics.08iOnline version:aBlocker, Linda.tCulinary math.bFifth editiondHoboken, New Jersey : John Wiley & Sons Inc., 2025z9781394265886w(DLC) 2024060604