This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.
Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.
Culinary Math 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
Change recipe yields
Carry out conversions for purchasing and food costing
Understand and use kitchen ratios
Convert U.S. measures to metric units and vice versa
Easy Lessons and Exercises for Mastering Culinary Math Skills
Revised and Expanded Edition
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.
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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.
Easy to understand concepts adapted to Culinary and everyday usage of Math.
The concepts are complete and well-laid out, and a great option for anyone who wants math, but needs it presented in concrete, real-life applications.
This book was a really big help to me when I was in Culinary School, I would recommend it highly.
The book was in great condition and arrived as expected.
This was a required textbook for my degree program in Culinary Arts. Good book for culinary math. Concepts and problems were explained well.Published 3 months ago by M. J. Primus
I bought this and it teaches good culinary math but it was hard to understand, I'm not good at math but I really tried hard and study with this book. Read morePublished 6 months ago by Faye
Sometimes hard to follow the examples in the book, and find solutions for the problems. Drove me crazy sometimes. Read morePublished 7 months ago by Elaine Carey
This book was a really big help to me when I was in Culinary School, I would recommend it highly.Published 8 months ago by The Good Chef
returned this bookto seller; it was not the right one for my grandson ;he is studying culinary arts but this book isn't right for his needs.Published 9 months ago by Edwina Naclerlo
Bought this for my son who is a chef. He requested it and as far I know he had used it. My rating is what I suspect he would have given it. Read morePublished 12 months ago by Sedona Brown
Didn't nothing in the book, it look like going back to Junior high, not exactly what I expected from the culinary math.Published 14 months ago by Douglas Zylberkan