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Culinary Math Paperback – September 4, 2007

ISBN-13: 978-0470068212 ISBN-10: 0470068213 Edition: 3rd, Revised and Expanded Edition

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Product Details

  • Paperback: 272 pages
  • Publisher: Wiley; 3rd, Revised and Expanded Edition edition (September 4, 2007)
  • Language: English
  • ISBN-10: 0470068213
  • ISBN-13: 978-0470068212
  • Product Dimensions: 0.5 x 8.4 x 10.5 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #63,728 in Books (See Top 100 in Books)

Editorial Reviews

From the Back Cover

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. Written 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 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

About the Author

Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She 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 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.


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Customer Reviews

4.3 out of 5 stars
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Easy to understand concepts adapted to Culinary and everyday usage of Math.
vonman2003
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.
Liz Clark
This book was a really big help to me when I was in Culinary School, I would recommend it highly.
The Good Chef

Most Helpful Customer Reviews

18 of 19 people found the following review helpful By Arnie on December 31, 2001
Format: Paperback
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!!
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19 of 21 people found the following review helpful By A Customer on December 12, 2001
Format: Paperback
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.
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18 of 20 people found the following review helpful By A Customer on June 9, 2003
Format: Paperback
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 helpful for my sanitation class. Get both books if you're in culinary school.
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6 of 6 people found the following review helpful By W. Rivera Resto on April 3, 2007
Format: Paperback
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.
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4 of 4 people found the following review helpful By Future Chef on August 18, 2009
Format: Paperback
Considering the fact that I will be starting culinary school in a few weeks, this book was a great buy! I didn't realize how rusty I was with basic math until I started reading. This book is also great because it builds on each chapter plus the practice problems are very helpful. My only complaint is that the book only has answers to odd-numbered questions - would have loved answers to all the questions. I definitely recommend this book for someone who is pursuing a degree in culinary arts or someone who is in the food service industry and needs a refresher.
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4 of 4 people found the following review helpful By G. J. Riddle on June 28, 2010
Format: Paperback Verified Purchase
For those in the food trade or those who are learning the food trade, Culinary Math has a lot to offer. It is a refresher on on conversions, costing, metric, and much more. This book focuses on they types of math needed to build a standard recipe, convert a recipe, work out total costs and more. As much a workbook as a math text, the exercises are useful in setting these mathematical principles into your mind and is a good preparatory for on line certification in cost control. For those people who have been out of school for awhile and those who are weak in math, this book will be a tremendous help.
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3 of 3 people found the following review helpful By Liz Clark on October 25, 2012
Format: Paperback Verified Purchase
Our oldest is planning to head to culinary school in a few years, and we homeschool currently. Culinary Math is a great addition to our high school curriculum. 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.
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2 of 2 people found the following review helpful By Amazon Customer on June 5, 2013
Format: Paperback Verified Purchase
This is a must have for anyone in the food preparation business. I am a baker and wanted it for helping me to properly scale my cake formulas to the number of servings and baking pans. However, the information for what I need was very limited, but I was able to share the information with a friend who was in the catering business to help monitor their food cost. It will be priceless when you learn the math. The writer had simple ways for you to remember the equations for the calculations.
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