# Culinary Math / Edition 3

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.

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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 out 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

Easy Lessons and Exercises for Mastering Culinary Math Skills

Revised and Expanded Edition

## Product Details

ISBN-13:
9780470068212
Publisher:
Wiley
Publication date:
08/27/2007
Edition description:
New Edition
Pages:
272
Sales rank:
157,968
Product dimensions:
8.44(w) x 10.88(h) x 0.55(d)

## Related Subjects

 Preface Ch. 1 Math Basics 1 Ch. 2 Units of Measure: Volumes and Weights in the U.S. Kitchen 19 Ch. 3 Basic Conversion of Units of Measure within Volume or Weight 31 Ch. 4 Converting to and from Mixed Measures within Weight or Volume 37 Ch. 5 Advanced Conversions with Units of Measure between Weight and Volume 43 Ch. 6 Yield Percentage 53 Ch. 7 Finding Cost 67 Ch. 8 Edible Portion Cost 77 Ch. 9 Recipe Costing 89 Ch. 10 Applying Yield Percentage in the Kitchen 103 Ch. 11 Special Topics 111 Ch. 12 Recipe Size Conversion 119 Ch. 13 Kitchen Ratios 135 Ch. 14 Metric Measures 147 Ch. 15 Review 157 App Proper Measuring Techniques 163 Answer Section 166 Index 174