Skip to main content

Culinary Math, 3rd, Revised and Expanded Edition

Culinary Math, 3rd, Revised and Expanded Edition

Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)

ISBN: 978-0-470-06821-2

Sep 2007

272 pages

Description

The first two editions of Culinary Math are used by culinary professionals and students all over the country, and the book is used as a required text for students in fundamental food service, cooking, and hotel management courses. This fully revised edition includes all-new photography, problem sets, a companion website, and input from industry leaders, as well as proven step-by-step methods and examples that help students connect math skills to real-world scenarios.

Related Resources

Instructor

Request an Evaluation Copy for this title

Contact your Rep for all inquiries

Acknowledgment.

Preface.

1 Math Basics.

2 Customary Units of Measure.

3 Metric Measures.

4 Basic Conversion of Units of Measure within Volume or Weight.

5 Converting Weight or Volume Mixed Measures.

6 Advanced Conversions between Weight and Volume.

7 Yield Percent.

8 Applying Yield Percent.

9 Finding Cost.

10 Edible Portion Cost.

11 Recipe Costing.

12 Yield Percent: When to Ignore It.

13 Beverage Costing.

14 Receipt Size Conversion.

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.

Written by two former CIA culinary math instructors, the book reviews basic math skills and their real-life applications in the professional kitchen.
- The text is well-organized and easy to use, and outlines basics such as conversion skills, calculating yield percents, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs.
- This new edition is revised and expanded to include:
  • A new online component, including an interactive electronic version of the Food Cost Form.
  • 35 all-new photographs.  The art will be larger and more prominent throughout this edition with completely revised captions, to improve its impact as a learning tool.
  • A more visually appealing one-color interior design.
  • Approximately 150 new and updated practice problems, as well as price updates throughout the text to reflect current industry standards.
Written by two former CIA culinary math instructors, the book reviews basic math skills and their real-life applications in the professional kitchen.
- The text is well-organized and easy to use, and outlines basics such as conversion skills, calculating yield percents, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs.
- This new edition is revised and expanded to include:
  • A new online component, including an interactive electronic version of the Food Cost Form.
  • 35 all-new photographs.  The art will be larger and more prominent throughout this edition with completely revised captions, to improve its impact as a learning tool.
  • A more visually appealing one-color interior design.
  • Approximately 150 new and updated practice problems, as well as price updates throughout the text to reflect current industry standards.