Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This full-color third edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings. Whether this text/workbook is used in a college course, an apprenticeship program,
or in a career and technical education classroom, learners will beneﬁ t from its well-illustrated and engaging style.

Features of this edition include:

• Each chapter is divided into sections to allow maximum teaching and learning ﬂ exibility. Each section ends with a checkpoint consisting of short-answer review questions.

• Checkpoint answers are located at the back of the book.

• There are 50 math exercises at the end of each chapter, for a total of 400 contextual culinary math problems.

• Leaf icons on 80 of these identify sustainability-focused math problems.

• The appendix contains all of the culinary math formulas used in the book plus reference tables and forms.

CONTENTS

• Using Math in Foodservice Operations
• Measuring in the Professional Kitchen
• Calculating Measurements
• Converting Measurements and Scaling Recipes
• Calculating Percentages and Ratios
• Calculating Costs and Menu Prices
• Calculating Revenue and Expenses
• Analyzing Proﬁt and Loss

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