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Culinary Math / Edition 3

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Overview

Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with 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 include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management.

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine.

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

"In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice 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 for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She spent many years involved in her family's gourmet food business, Meredith Mountain Farms.

Julia Hill taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager.

Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

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Table of Contents

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
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