Culinary Math, 3rd, Revised and Expanded

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.

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.

Acknowledgments	p. vii
Preface	p. ix
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
Rounding	p. 248
Blank Food Cost Form	p. 249
Answer Section	p. 251
Culinary Math Glossary of Terms	p. 255
Index	p. 259
Table of Contents provided by Ingram. All Rights Reserved.

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Culinary Math, 3rd, Revised and Expanded Edition

Summary

Author Biography

Table of Contents

Supplemental Materials