Basic Kitchen and Food Service Management
by BC Cook Articulation Committee · BCcampus Open Education
Open-licensed apprenticeship textbook covering the trade math behind quantity cooking: recipe conversion and scaling, yield testing, cooking loss tests, portion costing, purchasing and inventory procedures, and labour productivity. Free in HTML, PDF and EPUB. The single best free answer to 'how do I scale a recipe from 8 to 400 and know what to buy?' Yield testing and cooking loss tests are exactly the arithmetic that separates a caterer who runs out of food from one who doesn't, and almost no free catering content teaches them.
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