Culinary Math, 3rd, Revised and Expanded Edition

by ; ;
Edition: 3rd
Format: Paperback
Pub. Date: 2007-09-01
Publisher(s): Wiley
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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.

Author Biography

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

Acknowledgmentsp. vii
Prefacep. ix
Math Basicsp. 1
Customary Units of Measurep. 25
Metric Measuresp. 40
Basic Conversion of Units of Measure within Volume or Weightp. 49
Converting Weight and Volume Mixed Measuresp. 60
Advanced Conversions between Weight and Volumep. 71
Yield Percentp. 87
Applying Yield Percentp. 106
Finding Costp. 120
Edible Portion Costp. 138
Recipe Costingp. 154
Yield Percent: When to Ignore Itp. 176
Beverage Costingp. 186
Recipe Size Conversionp. 200
Kitchen Ratiosp. 222
Formula Reference Reviewp. 237
Units of Measure and Equivalency Chartsp. 241
Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chartp. 244
Roundingp. 248
Blank Food Cost Formp. 249
Answer Sectionp. 251
Culinary Math Glossary of Termsp. 255
Indexp. 259
Table of Contents provided by Ingram. All Rights Reserved.

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