Murakami Sale
 
 

Recently Viewed clear list


Original Essays | August 21, 2014

Richard Bausch: IMG Why Literature Can Save Us



Our title is, of course, a problem. "Why Literature Can Save Us." And of course the problem is one of definition: what those words mean. What is... Continue »
  1. $18.87 Sale Hardcover add to wish list

    Before, During, After

    Richard Bausch 9780307266262

spacer
Qualifying orders ship free.
$46.65
List price: $47.50
New Trade Paper
Ships in 1 to 3 days
Add to Wishlist
available for shipping or prepaid pickup only
Available for In-store Pickup
in 7 to 12 days
Qty Store Section
50 Partner Warehouse Business- Management

More copies of this ISBN

Culinary Math (3RD 07 Edition)

by

Culinary Math (3RD 07 Edition) Cover

 

Synopses & Reviews

Publisher Comments:

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 out 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

Easy Lessons and Exercises for Mastering Culinary Math Skills

Revised and Expanded Edition

Synopsis:

Written by two former instructors at The Culinary Institute of America, this revised and updated guide 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.

Synopsis:

The first two editions of Culinary Math are used by culinary professionals and students all over the country, and the book is used as a required text for students in fundamental food service, cooking, and hotel management courses. This fully revised edition includes all-new photography, problem sets, a companion website, and input from industry leaders, as well as proven step-by-step methods and examples that help students connect math skills to real-world scenarios.

About 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.

Table of Contents

Acknowledgment.

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 or 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 Receipt 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.

Appendix E: Blank Food Cost Form.

Answer Section.

Culinary Math Glossary of Terms.

Index.

Product Details

ISBN:
9780470068212
Author:
Blocker, Linda
Publisher:
John Wiley & Sons
Author:
Hill, Julia
Author:
The Culinary Institute of America
Author:
Blocker, Linda
Author:
The Culinary Institute of America (CIA)
Subject:
Methods - General
Subject:
Applied
Subject:
Cookery
Subject:
Mathematics
Subject:
Culinary Arts & Techniques
Subject:
culinary textbook
Subject:
culinary calcualations
Subject:
Math
Subject:
basic math
Subject:
math for the kitchen
Subject:
cooking math
Subject:
intro to culinary math
Subject:
Cia
Subject:
Culinary Institute of America
Subject:
cooking school
Subject:
culinary institute
Subject:
math basics
Subject:
units of measure
Subject:
U.S. measures
Subject:
metric measures
Subject:
converting volume to weight
Subject:
converting weight to volume
Subject:
converting mixed measures
Subject:
advanced conversions
Subject:
yield percent
Subject:
yield
Subject:
applying yield percent
Subject:
finding cost
Subject:
edible portion cost
Subject:
recipe cost
Subject:
recipe costing
Subject:
food cost
Subject:
beverage costing
Subject:
recipe size conversion
Subject:
kitchen ratios
Subject:
Formulas
Subject:
culinary math formulas
Subject:
formulas or the kitchen
Subject:
rounding
Subject:
food cost form
Subject:
Cookery -- Mathematics.
Subject:
Cooking and Food-Miscellaneous Methods
Subject:
Professional Cooking & Culinary Arts
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
d percent, yield, applying yield percent, finding cost, edible portion cost, recipe cost, recipe costing, food cost, beverage costing, recipe size conversion, kitchen ratios, formulas, culinary math formulas, formulas or the kitchen, rounding, food cost f
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Subject:
culinary math, culinary textbook, culinary calcualations, math, basic math, math for the kitchen, cooking math, intro to culinary math, CIA, Culinary Institute of America, cooking school, culinary institute, math basics, units of measure, U.S. measures, m
Copyright:
Edition Description:
3rd, Revised and Expanded Edition
Publication Date:
20070904
Binding:
TRADE PAPER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
Y
Pages:
272
Dimensions:
10.69x8.51x.50 in. 1.35 lbs.

Other books you might like

  1. The Cake Bible Used Book Club Hardcover $14.95
  2. Professional Chef 7TH Edition Used Hardcover $32.00
  3. The Good Cookie: Over 250 Delicious...
    Used Hardcover $9.95
  4. Lidia's Italian-American Kitchen Used Hardcover $9.95
  5. Tapas Fantasticas: Appetizers with a... Used Trade Paper $5.95
  6. The King Arthur Flour Baker's Companion
    Used Hardcover $18.50

Related Subjects

Business » Management
Computers and Internet » Networking » General
Cooking and Food » Methods » Miscellaneous Methods
Cooking and Food » Professional and Quantity
Cooking and Food » Professional and Quantity » General
Reference » Science Reference » Technology
Science and Mathematics » Materials Science » General
Science and Mathematics » Mathematics » Applied

Culinary Math (3RD 07 Edition) New Trade Paper
0 stars - 0 reviews
$46.65 In Stock
Product details 272 pages John Wiley & Sons - English 9780470068212 Reviews:
"Synopsis" by , Written by two former instructors at The Culinary Institute of America, this revised and updated guide 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.
"Synopsis" by , The first two editions of Culinary Math are used by culinary professionals and students all over the country, and the book is used as a required text for students in fundamental food service, cooking, and hotel management courses. This fully revised edition includes all-new photography, problem sets, a companion website, and input from industry leaders, as well as proven step-by-step methods and examples that help students connect math skills to real-world scenarios.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.