Culinary Math

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Linda Blocker (The Culinary Institute of America, Hyde Park, NY) Julia Hill (The Culinary Institute of America, Hyde Park, NY)

Culinary Math

Name: Culinary Math
Price: 115.95 AUD
Availability: OutOfStock
ISBN: 9781118972724

Linda Blocker (The Culinary Institute of America, Hyde Park, NY), Julia Hill (The Culinary Institute of America, Hyde Park, NY), The Culinary Institute of America (CIA)

$115.95

Paperback

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English

John Wiley & Sons Inc
07 January 2016

Mathematics; Hotel & catering trades

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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.

By: Linda Blocker (The Culinary Institute of America Hyde Park NY), Julia Hill (The Culinary Institute of America, Hyde Park, NY), The Culinary Institute of America (CIA)
Imprint: John Wiley & Sons Inc
Country of Publication: United States
Edition: 4th edition
Dimensions: Height: 272mm, Width: 216mm, Spine: 15mm
Weight: 680g
ISBN: 9781118972724
ISBN 10: 1118972724
Pages: 256
Publication Date: 07 January 2016
Audience: Professional and scholarly , Undergraduate
Replaced By: 9781394265862
Format: Paperback
Publisher's Status: Active

Acknowledgments v Preface vi 1 Math Basics 1 2 Customary Units of Measure 24 3 Metric Measures 38 4 Basic Conversion of Units of Measure within Volume or Weight 46 5 Converting Weight and Volume Mixed Measures 57 6 Advanced Conversions between Weight and Volume 66 7 Yield Percent 80 8 Applying Yield Percent 96 9 Finding Cost 106 10 Edible Portion Cost 118 11 Recipe Costing 131 12 Yield Percent: When to Ignore It 152 13 Beverage Costing 161 14 Recipe Size Conversion 172 15 Kitchen Ratios 192 APPENDIX A Formula Reference Review 204 APPENDIX B Units of Measure and Equivalency Charts 208 APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211 APPENDIX D Rounding Realities 215 APPENDIX E Blank Food Cost Form 216 Answers to Chapter Problems 218 Culinary Math Glossary of Terms 222 Index 226

LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also 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 a restaurant manager. THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.