Culinary Math
4th Edition
Published on 25. March 2016
Book
Paperback/Softback
256 pages
978-1-118-97272-4 (ISBN)
Description
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.
More details
Edition
4th edition
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 277 mm
Width: 213 mm
Thickness: 18 mm
Weight
590 gr
ISBN-13
978-1-118-97272-4 (9781118972724)
Schweitzer Classification
Other editions
New editions
Previous edition
Linda Blocker | Julia Hill
Culinary Math
Book
08/2007
3rd Edition
Wiley
Unfortunately, price unknown
Article exhausted; check for reprint
Persons
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.
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.
Content
Acknowledgments v
Preface vi
1 Math Basics 1
2 Customary Units of Measure 24
3 Metric Measures 38
4 Basic Conversion of Units of Measure within Volume or Weight 46
5 Converting Weight and Volume Mixed Measures 57
6 Advanced Conversions between Weight and Volume 66
7 Yield Percent 80
8 Applying Yield Percent 96
9 Finding Cost 106
10 Edible Portion Cost 118
11 Recipe Costing 131
12 Yield Percent: When to Ignore It 152
13 Beverage Costing 161
14 Recipe Size Conversion 172
15 Kitchen Ratios 192
APPENDIX A Formula Reference Review 204
APPENDIX B Units of Measure and Equivalency Charts 208
APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211
APPENDIX D Rounding Realities 215
APPENDIX E Blank Food Cost Form 216
Answers to Chapter Problems 218
Culinary Math Glossary of Terms 222
Index 226
Preface vi
1 Math Basics 1
2 Customary Units of Measure 24
3 Metric Measures 38
4 Basic Conversion of Units of Measure within Volume or Weight 46
5 Converting Weight and Volume Mixed Measures 57
6 Advanced Conversions between Weight and Volume 66
7 Yield Percent 80
8 Applying Yield Percent 96
9 Finding Cost 106
10 Edible Portion Cost 118
11 Recipe Costing 131
12 Yield Percent: When to Ignore It 152
13 Beverage Costing 161
14 Recipe Size Conversion 172
15 Kitchen Ratios 192
APPENDIX A Formula Reference Review 204
APPENDIX B Units of Measure and Equivalency Charts 208
APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211
APPENDIX D Rounding Realities 215
APPENDIX E Blank Food Cost Form 216
Answers to Chapter Problems 218
Culinary Math Glossary of Terms 222
Index 226