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Introduction to Culinary Sustainability
What Does It Mean To Be Sustainable?
Business Partner Concept: Together Problem Solving
1. 1-1 The Four Operations
2. 1-2 Proportional Reasoning
3. 1-3 Percentages & Ratios
4. 1-4 Kitchen Connections! Fire Roasted Salsa Percentage Recipe
5. 2-1 Measurements of the Professional Kitchen
6. 2-2 Yield Percentages
7. 2-3 Calculating As Purchased & Edible Portion Quantities
8. 2-4 Kitchen Connections! Calculating for loss
9. 3-1 Inventory Management
10. 3-2 Understanding Profit and Loss Statements in a Restaurant Setting
11. 3-2 Profit and Loss Continued
12. 3-4 Kitchen Connections! Creating an Inventory
13. 4-1 Recipe Costing
14. 4-2 Food Cost Percentage
15. 4-3 Keeping an Eye On Your Food Cost Percent
16. 4-4 Kitchen Connections! Breakfast Sandwich Pop-up
Appendix
Butcher's Yield
Bakers Percentage
Culinary Sustainability - Vocabulary Definitions
Contact
If you have any questions or problems with this book, please let us know at oer@nicoletcollege.edu
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Culinary Sustainability Copyright © by Mitch Below is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.