# Culinary Math / Edition 3

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

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## Overview

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

## Product Details

ISBN-13:
9780470455722
Publisher:
Wiley
Publication date:
10/06/2008
Pages:
720
Product dimensions:
8.40(w) x 10.90(h) x 1.50(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