Culinary Math, 2nd Edition

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.

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.

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 has also been involved in her family’s gourmet food business, Meredith Mountain Farms, since 1984.

Introduction.

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: When Yield Percent is Ignored 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 VOLUMES TO WEIGHT CHART and APPROXIMATE YIELDS OF FRUITS AND VEGETABLES.

Appendix D: Rounding.

Appendix E: Blank food cost form.

Answers to Odd Questions.

Culinary Math Glossary of Terms.

Index.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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Culinary Math, 2nd Edition

Summary

Author Biography

Table of Contents

Supplemental Materials