Secrets of Success
> Home
> About

Workshops
> Schedule

Learning Resources
> Library Resources
> Learning Resources
> Tutorials

Version 3c

Home > Resources > Culinary Resources > Culinary Math

Culinary Math

	Main Author: Linda Blocker co - Author: Julia Hill Edition: 3rd ed. Publisher: Hoboken, N.J. : John Wiley, c2007. Discription: x, 262 p. : ill. ; 28 cm. ISBN:9780470068212 (pbk.) 0470068213 (pbk.) Location: Kapiolani CC: General (2nd floor) Call Number: TX911.3.M33 .B5844 2007
Subject(s) Cookery -- Mathematics.
Summary 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.  Culinary 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 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’d gourmet food business, Meredith Mountains 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.
Contents Acknowledgements - vii Preface - ix Math Basics - 1 Customary Units of Measure - 25 Metric Measures - 40 Conversion of Units of Measure within Volume or Weight - 49 Converting Weight or Volume Mixed Measures - 60 Advanced Conversions between Weight and Volume - 71 Yield Percent - 87 Applying Yield Percent in the Kitchen - 106 Finding Cost - 120 Edible Portion Cost - 138 Recipe Costing - 154 Yield Percent: When to Ignore it - 176 Beverage Costing - 186 Recipe Size Conversion - 200 Kitchen Ratios - 222 Appendix A. Formula Reference Review - 237 B. Units of Measure and Equivalency Charts - 241 C. Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart - 244 D. Rounding - 248 E. Blank Food Cost Form - 249 Answer Section - 251 Culinary Math Glossary of Terms - 255 Index - 259
Links