Chapter 1: Basic Arithmetic

Chapter 1: Applications of Percent

Chapter 2: Customary Units

Chapter 3: Metric Units

Chapter 4: Basic Conversions

Chapter 5: Converting Mixed Measures

Chapter 6: Converting Between Weight & 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: When to Ignore Yield Percent

Chapter 13: Beverage Costing

Chapter 14: Recipe Size Conversion

Chapter 15: Kitchen Ratios