From the Back Cover
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
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.