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.
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.
