Culinary Math / Edition 3

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Overview

Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Written by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division, of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures. Culinary Math also shows how to: Calculate yield percent, Determine costs, edible portion costs, recipe costs, and beverage costs, Find put the amount of a product needed for a particular use, Change recipe yields, Carry out conversions for purchasing and food costing, Understand and use kitchen ratios, Convert U.S. measures to metric units and vice versa.

About the Author:
Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America

About the Author:
Julia Hill taught cost control and culinary math at The Culinary Institute of America

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Product Details

  • ISBN-13: 9780470068212
  • Publisher: Wiley
  • Publication date: 8/27/2007
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 272
  • Product dimensions: 8.44 (w) x 10.88 (h) x 0.55 (d)

Meet the Author

Linda Blocker taught middle and high school mathematics forten years before joining the faculty of The Culinary Institute ofAmerica. During her three years at the CIA, she taught culinarymath. She spent many years involved in her family's gourmet foodbusiness, Meredith Mountain Farms.

Julia Hill taught cost control and culinary math at TheCulinary Institute of America for fifteen years. Prior to herteaching position at the CIA, she was a public accountant andrestaurant manager.

Founded in 1946, The Culinary Institute of America is anindependent, not-for-profit college offering bachelor's andassociate degrees in culinary arts and baking and pastry arts. Anetwork of more than 37,000 alumni in foodservice and hospitalityhas helped the CIA earn its reputation as the world's premierculinary college. Courses for foodservice professionals are offeredat the college's main campus in Hyde Park, New York, and at TheCulinary Institute of America at Greystone, in St. Helena,California. Greystone also offers baking and pastry, advancedculinary arts, and wine certifications.

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Table of Contents

Acknowledgment.

Preface.

1 Math Basics.

2 Customary Units of Measure.

3 Metric Measures.

4 Basic Conversion of Units of Measure within Volume orWeight.

5 Converting Weight or Volume Mixed Measures.

6 Advanced Conversions between Weight and Volume.

7 Yield Percent.

8 Applying Yield Percent.

9 Finding Cost.

10 Edible Portion Cost.

11 Recipe Costing.

12 Yield Percent: When to Ignore It.

13 Beverage Costing.

14 Receipt Size Conversion.

15 Kitchen Ratios.

Appendix A: Formula Reference Review.

Appendix B: Units of Measure and Equivalency Charts.

Appendix C: Approximate Volume to Weight Chart and ApproximateYield of Fruits and Vegetables Chart.

Appendix D: Rounding.

Appendix E: Blank Food Cost Form.

Answer Section.

Culinary Math Glossary of Terms.

Index.

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