Authors: Linda Blocker, Julia Hill
ISBN-13: 9780470068212, ISBN-10: 0470068213
Format: Paperback
Publisher: Wiley, John & Sons, Incorporated
Date Published: August 2007
Edition: 3rd Edition
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's gourmet food business, Meredith Mountain 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.
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
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:
Easy Lessons and Exercises for Mastering Culinary Math Skills
Revised and Expanded Edition
Preface | ||
Ch. 1 | Math Basics | 1 |
Ch. 2 | Units of Measure: Volumes and Weights in the U.S. Kitchen | 19 |
Ch. 3 | Basic Conversion of Units of Measure within Volume or Weight | 31 |
Ch. 4 | Converting to and from Mixed Measures within Weight or Volume | 37 |
Ch. 5 | Advanced Conversions with Units of Measure between Weight and Volume | 43 |
Ch. 6 | Yield Percentage | 53 |
Ch. 7 | Finding Cost | 67 |
Ch. 8 | Edible Portion Cost | 77 |
Ch. 9 | Recipe Costing | 89 |
Ch. 10 | Applying Yield Percentage in the Kitchen | 103 |
Ch. 11 | Special Topics | 111 |
Ch. 12 | Recipe Size Conversion | 119 |
Ch. 13 | Kitchen Ratios | 135 |
Ch. 14 | Metric Measures | 147 |
Ch. 15 | Review | 157 |
App | Proper Measuring Techniques | 163 |
Answer Section | 166 | |
Index | 174 |