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### Synopses & Reviews

#### Publisher Comments

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

#### Synopsis

### 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

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
- Binding:
- Trade Paperback
- Publication date:
- 08/01/2007
- Publisher:
- JOHN WILEY & SONS
- Pages:
- 262
- Height:
- .50IN
- Width:
- 8.51IN
- Thickness:
- .75
- Number of Units:
- 1
- Illustration:
- Yes
- Copyright Year:
- 2007
- UPC Code:
- 2800470068214
- Author:
- Author:
- Author:
- Author:
- Author:
- Author:
- Media Run Time:
- B
- Subject:
- recipe cost
- Subject:
- Cookery
- Subject:
- finding cost
- Subject:
- beverage costing
- Subject:
- converting weight to volume
- Subject:
- math basics
- Subject:
- converting mixed measures
- Subject:
- kitchen ratios
- 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:
- Mathematics
- Subject:
- Formulas
- Subject:
- metric measures
- Subject:
- Cookery -- Mathematics.
- Subject:
- formulas or the kitchen
- Subject:
- cooking school
- Subject:
- Professional Cooking & Culinary Arts
- Subject:
- applying yield percent
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- Cia
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- Cooking and Food-Miscellaneous Methods
- Subject:
- converting volume to weight
- Subject:
- Culinary Institute of America
- Subject:
- U.S. measures
- Subject:
- cooking math
- Subject:
- units of measure
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- culinary math formulas
- Subject:
- advanced conversions
- Subject:
- recipe size conversion
- Subject:
- recipe costing
- Subject:
- intro to culinary math
- Subject:
- yield
- Subject:
- math for the kitchen
- Subject:
- culinary institute
- Subject:
- edible portion cost
- 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 textbook
- Subject:
- food cost
- Subject:
- culinary calcualations
- Subject:
- rounding
- Subject:
- yield percent
- Subject:
- basic math
- Subject:
- food cost form