Culinary Math, 3rd, Revised and Expanded Editionby Linda Blocker; Julia Hill; The Culinary Institute of America (Hyde Park, New York)
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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
|Math Basics||p. 1|
|Customary Units of Measure||p. 25|
|Metric Measures||p. 40|
|Basic Conversion of Units of Measure within Volume or Weight||p. 49|
|Converting Weight and Volume Mixed Measures||p. 60|
|Advanced Conversions between Weight and Volume||p. 71|
|Yield Percent||p. 87|
|Applying Yield Percent||p. 106|
|Finding Cost||p. 120|
|Edible Portion Cost||p. 138|
|Recipe Costing||p. 154|
|Yield Percent: When to Ignore It||p. 176|
|Beverage Costing||p. 186|
|Recipe Size Conversion||p. 200|
|Kitchen Ratios||p. 222|
|Formula Reference Review||p. 237|
|Units of Measure and Equivalency Charts||p. 241|
|Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart||p. 244|
|Blank Food Cost Form||p. 249|
|Answer Section||p. 251|
|Culinary Math Glossary of Terms||p. 255|
|Table of Contents provided by Ingram. All Rights Reserved.|
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