0470068213 Premium Publisher Direct Books are Like New or Brand New books direct from the publisher sometimes at a discount. Multiple copies are usually available. These books ...are not available for expedited shipping and may take up to 14 business days to receive.Read moreShow Less
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
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.