# Culinary Math, 3rd, Revised and Expanded Edition

ISBN: 978-1-118-85473-0

Oct 2013

272 pages

Select type: E-Book

\$32.00

## Description

Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include 35 all-new photographs, 150 new practice problems, and a companion website with an interactive version of the Food Cost Form, all designed to help students apply basic math skills to the field of kitchen management.

Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It also shows how to:

• Calculate yield percent
• Determine costs, edible portion costs, recipe costs, and beverage costs
• Find out the amount of a product needed for a particular use
• Carry out conversions for purchasing and food costing
• Change recipe yields
• Understand and use kitchen ratios
• Convert U.S. measures to metric units and vice versa

## Related Resources

### Instructor

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### Student

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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.

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.