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"Understanding basic math concepts is an essential part of being
a successful professional in the food-service industry. Math is used
to control food costs, develop recipes, and control quality. Without
the basic math concepts a food-service professional would not be
able to determine the cost to prepare a recipe and, therefore, would
be unable to determine if it is profitable to do so. Additionally,
it would be impossible to develop recipes and replicate them without
applying basic math concepts. The topics covered in this chapter are
the foundation of culinary math."
From: Culinary Math
by Linda Blocker, Julia Hill