Culinary Math / Edition 3

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Culinary Math: Math skills are an essential part ofthe day-to-day job functions of the professional chef. This book isdesigned to teach the culinary student or professional all thetools necessary to manage daily restaurantoperations with maximum efficiency and profitability.Well-organized and easy-to-use, the book presents provenstep-by-step methods for understanding food service math conceptsand their practical applications in the kitchen. The authors beginwith a review of math basics, including fractions, decimals,rounding, and percents, as well as an overview of customary U.S.and metric kitchen measurements. More advanced chapters includedirections on conversions, calculating yield percents, determiningedible portion costs, recipe costs, and beverage costs, purchasing,and converting recipe yields. Each chapter includes a clear set ofoutlined objectives, as well as practice problems to helpreaders develop their skills. Appendices include formulas,measurement equivalency charts, problem answers, and a blank foodcost form. In addition, this revised edition willinclude input from prominent industry leaders, 35 all-newphotographs, 150 new practice problems, and a companion website,all designed to help students apply basic math skills to the fieldof kitchen management.

"In Culinary Artistry...Dornenburg and Pageprovide food and flavor pairings as a kind of steppingstone for therecipe-dependent cook...Their hope is that once you know thescales, you will be able to compose a symphony."—Molly O'Neilin The New York Times Magazine.

"The husband-and-wife writing team of Andrew Dornenburg andKaren Page—he is a chef, she a journalist—has produced four booksin the past six years, and these are the best place to experiencethe cult of the New American chef." —The New Yorker

"In this ambitious guidebook to the current state of culinaryart in American restaurants, the authors offer a comprehensiveflavor catalog of comestibles that constitutes a palate-pleasingpalette of the spectrum of gustatory stimuli. They flesh out longlists with reflections and observations on the craft of cooking bysome of the world's most illustrious chefs, both historical andcontemporary. These philosophical ruminations give theup-and-coming chef an understanding of the evolution of taste inthe past half century by comparing the classic tastes of France'sFernand Point with the tastes of current celebrity chefs, such asAlice Waters and Rick Bayless."— Booklist

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Product Details

  • ISBN-13: 9780470455722
  • Publisher: Wiley
  • Publication date: 10/6/2008
  • Edition number: 3
  • Pages: 720
  • Product dimensions: 8.40 (w) x 10.90 (h) x 1.50 (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

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
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