Full Description
Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
Contents
Acknowledgments v
Preface vi
1 Math Basics 1
2 Customary Units of Measure 24
3 Metric Measures 38
4 Basic Conversion of Units of Measure within Volume or Weight 46
5 Converting Weight and Volume Mixed Measures 57
6 Advanced Conversions between Weight and Volume 66
7 Yield Percent 80
8 Applying Yield Percent 96
9 Finding Cost 106
10 Edible Portion Cost 118
11 Recipe Costing 131
12 Yield Percent: When to Ignore It 152
13 Beverage Costing 161
14 Recipe Size Conversion 172
15 Kitchen Ratios 192
APPENDIX A Formula Reference Review 204
APPENDIX B Units of Measure and Equivalency Charts 208
APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211
APPENDIX D Rounding Realities 215
APPENDIX E Blank Food Cost Form 216
Answers to Chapter Problems 218
Culinary Math Glossary of Terms 222
Index 226
