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. Authored 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 percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It 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

About the Author

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.

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 has also been involved in her family�s gourmet food business, Meredith Mountain Farms, since 1984.

"About this title" may belong to another edition of this title.

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