Synopses & Reviews
Easy lessons for mastering essential culinary math skills
Culinary Math presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills.
Authored by instructors at The Culinary Institute of America, this easy-to-use reference 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:
- Calculate yield percent
- Determine costs, edible portion costs, and recipe costs
- Find out the amount of a product needed for a particular use
- Carry out conversions for purchasing and food costing
- Understand and use kitchen ratios
- Convert U.S. measures to metric units and vice versa
Culinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.
Synopsis
? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.
About the Author
'
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.
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 has also been involved in her family’s gourmet food business, Meredith Mountain Farms, since 1984. '
Table of Contents
'Preface.
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.
Answer Section.
Culinary Math Glossary of Terms.
Index. \n
'