Culinary Math / Edition 3

Culinary Math / Edition 3

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)
     
 

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ISBN-10: 0470068213

ISBN-13: 9780470068212

Pub. Date: 08/27/2007

Publisher: Wiley

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

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:
3rd, Revised and Expanded Edition
Pages:
272
Sales rank:
443,576
Product dimensions:
8.44(w) x 10.88(h) x 0.55(d)

Related Subjects

Table of Contents


Acknowledgments     vii
Preface     ix
Math Basics     1
Customary Units of Measure     25
Metric Measures     40
Basic Conversion of Units of Measure within Volume or Weight     49
Converting Weight and Volume Mixed Measures     60
Advanced Conversions between Weight and Volume     71
Yield Percent     87
Applying Yield Percent     106
Finding Cost     120
Edible Portion Cost     138
Recipe Costing     154
Yield Percent: When to Ignore It     176
Beverage Costing     186
Recipe Size Conversion     200
Kitchen Ratios     222
Formula Reference Review     237
Units of Measure and Equivalency Charts     241
Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart     244
Rounding     248
Blank Food Cost Form     249
Answer Section     251
Culinary Math Glossary of Terms     255
Index     259

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