Culinary Math
Published on 17. December 2001
Book
Paperback/Softback
192 pages
978-0-471-38740-4 (ISBN)
Description
Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.
More details
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
index
Dimensions
Height: 228 mm
Width: 152 mm
Weight
255 gr
ISBN-13
978-0-471-38740-4 (9780471387404)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Other editions
New editions
Linda Blocker | Julia Hill
Culinary Math
Book
05/2004
2nd Edition
Hungry Minds Inc,U.S.
€29.70
Article is exhausted, reprint undefined
Persons
LINDA BLOCKER and JULIA HILL are instructors at The Culinary Institute of America. 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
Content
Preface. Math Basics. Units of Measure: Volumes and Weights in the U.S. Kitchen. Basic Conversion of Units of Measure within Volume or Weight. Converting to and from Mixed Measures within Weight or Volume. Advanced Conversions with Units of Measure between Weight and Volume. Yield Percentage. Finding Cost. Edible Portion Cost. Recipe Costing. Applying Yield percentage in the Kitchen. Special Topics. Recipe Size Conversion. Kitchen Ratios. Metric Measures. Review. Appendix : Proper Measuring Techniques. Answer Section. Index.