Culinary Math
About this book
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.
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Information
Table of contents
- Cover
- Title Page
- Copyright
- Contents
- Acknowledgments
- Preface
- 1 Math Basics
- 2 Customary Units of Measure
- 3 Metric Measures
- 4 Basic Conversion of Units of Measure within Volume or Weight
- 5 Converting Weight and Volume Mixed Measures
- 6 Advanced Conversions between Weight and Volume
- 7 Yield Percent
- 8 Applying Yield Percent
- 9 Finding Cost
- 10 Edible Portion Cost
- 11 Recipe Costing
- 12 Yield Percent: When to Ignore It
- 13 Beverage Costing
- 14 Recipe Size Conversion
- 15 Kitchen Ratios
- Appendix A Formula Reference Review
- Appendix B Units of Measure and Equivalency Charts
- Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart
- Appendix D Rounding Realities
- Appendix E Blank Food Cost Form
- Answers to Chapter Problems
- Culinary Math Glossary of Terms
- Index
- EULA