Culinary Math
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.
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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. Written 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 percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills. Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures. Culinary Math 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 Change recipe yields Carry out conversions for purchasing and food costing Understand and use kitchen ratios Convert U.S. measures to metric units and vice versa Easy Lessons and Exercises for Mastering Culinary Math Skills Revised and Expanded Edition
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PrefaceCh. 1Math Basics1Ch. 2Units of Measure: Volumes and Weights in the U.S. Kitchen19Ch. 3Basic Conversion of Units of Measure within Volume or Weight31Ch. 4Converting to and from Mixed Measures within Weight or Volume37Ch. 5Advanced Conversions with Units of Measure between Weight and Volume43Ch. 6Yield Percentage53Ch. 7Finding Cost67Ch. 8Edible Portion Cost77Ch. 9Recipe Costing89Ch. 10Applying Yield Percentage in the Kitchen103Ch. 11Special Topics111Ch. 12Recipe Size Conversion119Ch. 13Kitchen Ratios135Ch. 14Metric Measures147Ch. 15Review157AppProper Measuring Techniques163Answer Section166Index174
