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Culinary Math 2ND Editionby Julia Hill
Synopses & Reviews
Easy lessons and exercises for mastering culinary math skills
Revised and Expanded Edition!
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. Authored 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 percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
It also shows how to:
Book News Annotation:
This workbook and guide to food service mathematics reviews basic addition, subtraction, multiplication, and division, explains the units of measurement used in professional kitchens, and offers techniques for converting weight and volume measures. It also provides instruction on calculating yield percent, determining costs, calculating the amount of an ingredient needed, using kitchen ratios, and converting between American and metric measures. The second edition adds a volume to weight chart for specific foods and a glossary.
Annotation ©2004 Book News, Inc., Portland, OR (booknews.com)
This Second Edition provides the tools to manage the back-of-the-house business function of every kitchen with maximum efficiency and profitability. Easy-to-understand material covers basic math skills, applications, and costing, including topics on inventory, yield percentage, and statistics.
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.
About the Author
Linda Blockertaught 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 Hilltaught 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 Americais 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
CHAPTER 1: Math Basics.
CHAPTER 2: Customary Units of Measure.
CHAPTER 3: Metric Measures.
CHAPTER 4: Basic Conversion of Units of Measure within Volume or Weight.
CHAPTER 5: Converting to and from Mixed Measures within Weight or Volume.
CHAPTER 6: Advanced Conversions with Units of Measure between Weight and Volume.
CHAPTER 7: Yield Percent.
CHAPTER 8: Applying Yield Percent in the Kitchen.
CHAPTER 9: Finding Cost.
CHAPTER 10: Edible Portion Cost.
CHAPTER 11: Recipe Costing.
CHAPTER 12: Ignoring Yield Percent in Ordering and Costing.
CHAPTER 13: Beverage Costing.
CHAPTER 14: Recipe Size Conversion.
CHAPTER 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.
Culinary Math Glossary of Terms.
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