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. 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.
Acknowledgments
Preface
Chapter 1 Math Basics
Chapter 2 Customary Units of Measure
Chapter 3 Metric Measures
Chapter 4 Basic Conversion of Units of Measure within Volume or Weight
Chapter 5 Converting Weight and Volume Mixed Measures
Chapter 6 Advanced Conversions between Weight and Volume
Chapter 7 Yield Percent
Chapter 8 Applying Yield Percent
Chapter 9 Finding Cost
Chapter 10 Edible Portion Cost
Chapter 11 Recipe Costing
Chapter 12 Yield Percent: When to Ignore It
Chapter 13 Beverage Costing
Chapter 14 Recipe Size Conversion
Chapter 15 Kitchen Ratios
Appendix A Formula Reference Review
Appendix Bló`
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