Culinary Math

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 ...
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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 put 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.

About the Author:
Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America

About the Author:
Julia Hill taught cost control and culinary math at The Culinary Institute of America

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Product Details

  • ISBN-13: 9780471387404
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 12/1/1901
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 192
  • Product dimensions: 6.04 (w) x 8.94 (h) x 0.38 (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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