Culinary Math

by Linda Blocker, Julia Hill

Overview

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Product Details

ISBN-13:	9781118972724
Publisher:	Wiley
Publication date:	01/26/2016
Edition description:	4th ed.
Pages:	256
Product dimensions:	8.40(w) x 10.90(h) x 0.70(d)

About the Author

LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also 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 a restaurant manager.

THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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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