
Main Author: Linda Blocker
co  Author: Julia Hill
Edition: 3rd ed.
Publisher: Hoboken, N.J. : John Wiley, c2007.
Description: x, 262 p. : ill. ; 28 cm.
ISBN:9780470068212 (pbk.) 0470068213 (pbk.)
Location: Kapiolani CC: General (2nd floor)
Call Number: TX911.3.M33 .B5844 2007 
Summary Math skills are an essential part of the daytoday 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. Wellorganized and easytouse, the book presents proven stepbystep 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 allnew 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.
