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烹飪數學,第3修訂版Culinary Math, 3rd, Revised and Expanded Edition |
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(查找更多有關 Linda Blocker, Julia Hill 著 的資訊) |
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◆基本信息◆ |
書號:9780470068212 |
作者:Linda Blocker, Julia Hill 著 |
開本: |
裝幀: |
出版日期:2007-12-1 |
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圖書類型: |
字數: |
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◆馬上購買◆ |
四眼仔網上書城
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四眼仔網上書城定價:
US$77.55
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◆內容介紹◆ |
Acknowledgment. Preface. 1 Math Basics. 2 Customary Units of Measure. 3 Metric Measures. 4 Basic Conversion of Units of Measure within Volume or Weight. 5 Converting Weight or 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 Beverage Costing. 14 Receipt Size Conversion. 15 Kitchen Ratios. Appendix A: Formula Reference Review. Appendix B: Units of Measure and Equivalency Charts. Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart. Appendix D: Rounding. Appendix E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index. |
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