Culinary Math - Softcover

Über die Autorin bzw. den Autor

LINDA BLOCKER and JULIA HILL are instructors at The Culinary Institute of America. Founded in 1946, the Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.

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Easy lessons for mastering essential culinary math skills

Culinary Math presents proven step–by–step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real–world applications, as well as self–tests to help readers develop problem–solving skills.

Authored by instructors at The Culinary Institute of America, this easy–to–use reference 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, and recipe costs
• Find out the amount of a product needed for a particular use
• Carry out conversions for purchasing and food costing
• Understand and use kitchen ratios
• Convert U.S. measures to metric units and vice versa

Culinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.