Culinary math / (Record no. 28033)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02626cam a2200385 i 4500 |
| 001 - CONTROL NUMBER | |
| control field | 18852770 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20190707231301.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | ta |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 151110s2016 njua 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2015043949 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781118972724 (pbk.) |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | |
| Description conventions | rda |
| Modifying agency | Holy Name University. |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX652 |
| Item number | .B5844 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Edition number | 23 |
| Classification number | 641.50151/B62 |
| 084 ## - OTHER CLASSIFICATION NUMBER | |
| Classification number | CBA |
| 085 00 - SYNTHESIZED CLASSIFICATION NUMBER COMPONENTS | |
| Number where instructions are found-single number or beginning number of span | CBA 641.50151/B62 |
| -- | 23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Blocker, Linda, |
| Relator term | author. |
| 9 (RLIN) | 7556 |
| 245 10 - TITLE STATEMENT | |
| Title | Culinary math / |
| Statement of responsibility, etc. | Linda Blocker + Julia Hill. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Fourth edition. |
| 264 ## - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Hoboken, New Jersey : |
| Name of producer, publisher, distributor, manufacturer | John Wiley & Sons, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | viii, 230 pages : |
| Other physical details | illustrations ; |
| Dimensions | 28 cm |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | text |
| 500 ## - GENERAL NOTE | |
| General note | Includes index. |
| 505 ## - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Acknowledgments Preface Chapter 1 Math Basics Chapter 2 Customary Units of Measure Chapter 3 Metric Measures Chapter 4 Basic Conversion of Units of Measure within Volume or Weight Chapter 5 Converting Weight and Volume Mixed Measures Chapter 6 Advanced Conversions between Weight and Volume Chapter 7 Yield Percent Chapter 8 Applying Yield Percent Chapter 9 Finding Cost Chapter 10 Edible Portion Cost Chapter 11 Recipe Costing Chapter 12 Yield Percent: When to Ignore It Chapter 13 Beverage Costing Chapter 14 Recipe Size Conversion Chapter 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 Realities Appendix E Blank Food Cost Form Answers to Chapter Problems Culinary Math Glossary of Terms Index |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for food service professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Cooking |
| General subdivision | Mathematics. |
| 9 (RLIN) | 7557 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hill, Julie, |
| Dates associated with a name | 1954- |
| Relator term | author. |
| 9 (RLIN) | 7558 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Online version: |
| Main entry heading | Blocker, Linda, author. |
| Title | Culinary math |
| Edition | Fourth edition. |
| Place, publisher, and date of publication | Hoboken, NJ : John Wiley & Sons, Inc., 2016 |
| International Standard Book Number | 9781119195580 |
| Record control number | (DLC) 2015044594 |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) | |
| a | 7 |
| b | cbc |
| c | orignew |
| d | 1 |
| e | ecip |
| f | 20 |
| g | y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | Books |
No items available.
