Culinary Math / Edition 3

Culinary Math / Edition 3

by Linda Blocker, Julia Hill
     
 

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

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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

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Product Details

ISBN-13:
9780470068212
Publisher:
Wiley
Publication date:
08/27/2007
Edition description:
New Edition
Pages:
272
Sales rank:
168,816
Product dimensions:
8.44(w) x 10.88(h) x 0.55(d)

Related Subjects

Table of Contents

Preface
Ch. 1Math Basics1
Ch. 2Units of Measure: Volumes and Weights in the U.S. Kitchen19
Ch. 3Basic Conversion of Units of Measure within Volume or Weight31
Ch. 4Converting to and from Mixed Measures within Weight or Volume37
Ch. 5Advanced Conversions with Units of Measure between Weight and Volume43
Ch. 6Yield Percentage53
Ch. 7Finding Cost67
Ch. 8Edible Portion Cost77
Ch. 9Recipe Costing89
Ch. 10Applying Yield Percentage in the Kitchen103
Ch. 11Special Topics111
Ch. 12Recipe Size Conversion119
Ch. 13Kitchen Ratios135
Ch. 14Metric Measures147
Ch. 15Review157
AppProper Measuring Techniques163
Answer Section166
Index174

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