Product DescriptionEasy lessons and exercises for mastering culinary math skills
Revised and Expanded Edition!
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
Customer Reviews
Average Rating:
Rating: - Exelent Book
I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.
Rating: - Must buy culinary students
I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com: Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite ... Read More
Rating: - Great for pros and home chefs
This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!
Rating: - Finally...
This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.
