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Math Basics
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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


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