Have one to sell? Sell yours here

Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Culinary Math [Paperback]

Linda Blocker (Author), the Culinary Institute of America (Author), Julia Hill (Author)

4.8 out of 5 stars See all reviews (15 customer reviews) |

Available from these sellers.

FREE Two-Day Shipping for students on millions of items. Learn more

	Amazon Price	New from	Used from
Hardcover	--	--	--
See # more hardcovers
Show fewer hardcovers
Paperback	$27.93	--	--
Paperback, November 26, 2001	--	--	--
See # more paperbacks
Show fewer paperbacks

There is a newer edition of this item:

Culinary Math 4.8 out of 5 stars (15)
$27.93

In Stock.

Book Description

Publication Date: November 26, 2001 | ISBN-10: 0471387401 | ISBN-13: 978-0471387404 | Edition: 1

? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } ? Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.

Customers Who Bought This Item Also Bought

The Book of Yields: Accuracy in Food Costing... by Francis T. Lynch
4.7 out of 5 stars (3)

$26.86
The Professional Chef by The Culinary Institute of America
4.7 out of 5 stars (16)

$42.54
Professional Cooking by Wayne Gisslen
4.2 out of 5 stars (16)

$82.41
The Professional Chef by The Culinary Institute of America
4.7 out of 5 stars (100)
On Cooking: A Textbook of Culinary Fundament... by Sarah R. Labensky
4.3 out of 5 stars (23)

$90.09
ServSafe CourseBook with Paper / Penc... by Association Solutions...
4.8 out of 5 stars (9)

$77.99

Editorial Reviews

From the Back Cover

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.

About the Author

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.

Product Details

Paperback: 224 pages
Publisher: Wiley; 1 edition (November 26, 2001)
Language: English
ISBN-10: 0471387401
ISBN-13: 978-0471387404
Product Dimensions: 8.8 x 5.8 x 0.4 inches
Shipping Weight: 9.6 ounces

Average Customer Review: 4.8 out of 5 stars See all reviews (15 customer reviews)

Amazon Best Sellers Rank: #506,636 in Books (See Top 100 in Books)

Would you like to update product info or give feedback on images?

More About the Authors

Discover books, learn about writers, read author blogs, and more.

Julie Hill

Linda Blo...

Customer Reviews

15 Reviews

5 star:		(13)
4 star:		(1)
3 star:		(1)
2 star:		(0)
1 star:		(0)

Average Customer Review

4.8 out of 5 stars (15 customer reviews)

Share your thoughts with other customers:

Create your own review

Most Helpful Customer Reviews

17 of 18 people found the following review helpful:

5.0 out of 5 stars Must buy culinary students, June 9, 2003

By A Customer

This review is from: Culinary Math (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.

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse | Permalink

Comment Comment

15 of 16 people found the following review helpful:

5.0 out of 5 stars Great for pros and home chefs, December 31, 2001

Arnie - See all my reviews

This review is from: Culinary Math (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!!

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse | Permalink

Comment Comment (1)

15 of 17 people found the following review helpful:

5.0 out of 5 stars Finally..., December 12, 2001

By A Customer

This review is from: Culinary Math (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.

Help other customers find the most helpful reviews

Was this review helpful to you? Yes No

Report abuse | Permalink

Comment Comment

Share your thoughts with other customers: Create your own review

› See all 15 customer reviews...

Most Recent Customer Reviews

5.0 out of 5 stars VERY HELPFUL TO DAUGHTER
NEEDED FOR DAUGHTER, QUICK DELIVERY PACKAGED WELL I THINK SHE IS REALLY ENJOYING HER CLASSES AND IS DOING GREAT - THERE SHOULDN'T BE A WORD LIMIT ON THESE, WHAT ELSE IS THERE TO... Read more

Published 16 days ago by Tina Dee

5.0 out of 5 stars CULINARY MATH - NUMBERS BOOK IN ONE PLACE
This book is a great book for people that need to know food math. I think this is great. The only downfall I have with it is that they only give certain answers to them and not... Read more

Published 1 month ago by J. Hammer

5.0 out of 5 stars Very good condition
When I received this book, I was blown away by how new it looked. I had to look really had for some sort of sign that it was used. I barely found one. Read more

Published 4 months ago by Maggie

5.0 out of 5 stars Very helpful book
This was a text book for school and it was very helpful. I would recommend this book to anyone who likes to bake or cook.

Published 9 months ago by Goa_sausage

5.0 out of 5 stars Great refresher
I start culinary school in the fall and I haven't been to school in a long time. It was a great refresher for my brain and math skills.

Published 11 months ago by BakerGirl

5.0 out of 5 stars great brush up book!
everyone can use a good math review. this goes over anything you would need to know and it is very easy to read and reference. Read more

Published 13 months ago by Will Cook For Food

5.0 out of 5 stars Wonderfully written and Masterfully presented.....
Wow..if my math teachers broke mathamatics down like this, everybody would LOVE math! Easy to understand concepts adapted to Culinary and everyday usage of Math. Read more

Published 17 months ago by vonman2003

5.0 out of 5 stars CUlinary Math has lots to offer
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. Read more

Published 20 months ago by G. J. Riddle

5.0 out of 5 stars cooking by the numbers
Great reference book, a must for any serous or curious cook, especially if you entertain or consider the food industry a possible career path.

Published on September 9, 2009 by Michael S. Walsh

4.0 out of 5 stars Great book!
Considering the fact that I will be starting culinary school in a few weeks, this book was a great buy! Read more

Published on August 18, 2009 by Future Chef

› See all 15 customer reviews...

Inside This Book (learn more)

First Sentence:
The primary goal of this chapter is to review basic math, including whole numbers, fractions, and decimals. Read the first page

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Ingredients Recipe Quantity, Unit Yield, Approximate Volume, Size Cost, Unit Cost, Cost Total Weight Volume Count, United States, Advanced Conversions, Math Basics, Tropical Tubers, Granny Smith, Winter Fruit Salad

New!
Books on Related Topics | Concordance | Text Stats

Citations (learn more)

4 books cite this book:

The Making of a Chef: Mastering Heat at the Culinary Institute by Michael Ruhlman on page 15, page 138, and Back Matter
Garde Manger, The Art and Craft of the Cold Kitchen by The Culinary Institute of America on page 497
Becoming a Chef by Andrew Dornenburg on page 78
The Professional Chef by Culinary Institute of America in Back Matter

Books on Related Topics (learn more)

The Professional Chef by The Culinary Institute of America (CIA)

Discusses:

What Other Items Do Customers Buy After Viewing This Item?

The Book of Yields: Accuracy in Food Costing and Purchasing by Francis T. Lynch Plastic Comb
4.7 out of 5 stars (3)

$26.86

The Professional Chef by The Culinary Institute of America Hardcover
4.7 out of 5 stars (16)

$42.54

Math for the Professional Kitchen (Culinary Institute of America) by The Culinary Institute of America (CIA) Paperback

$21.99

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page Hardcover
4.5 out of 5 stars (179)

$20.25

› Explore similar items

Tags Customers Associate with This Product

(What's this?)

Click on a tag to find related items, discussions, and people.

culinary arts(1)

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

.jsOffDisplayBlock { display: block; } .jsOffDisplayInline { display: inline; } .jsOffVisibility { visibility: visible; } .jsOnDisplayBlock { display: none; } .jsOnDisplayNoneBlock { display: block; } .jsOnDisplayNoneInline { display: inline; } .jsOnDisplayInline { display: none; } .jsOnVisibility { visibility: hidden; } .jqOnDisplayBlock { display: none; } .jqOnDisplayInline { display: none; } .jqOnVisibility { visibility: hidden; } .jqOnDisplayNoneBlock { display: block; } .jqOnDisplayNoneInline { display: inline; }

Customer Discussions

This product's forum

Discussion	Replies	Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight

Start a new discussion

Topic:

First post:

Receive e-mail when new posts are made

Prompts for sign-in

Guidelines

Active discussions in related forums

Discussion	Replies	Latest Post
Science forum was the moon landing real or fake, and why?	1776	2 minutes ago
Science forum Is science the new religion?	275	7 minutes ago
Cooking forum Poll on rules related to family meal time...	13	39 minutes ago
Textbook forum sellers are deceivers	3	1 hour ago
Cooking forum What is the worst cooking mistake you ever made?	273	1 hour ago
Textbook forum I just received a "very good" textbook without its disc - what are your thoughts?	169	4 hours ago
Textbook Buyback forum ISBN # not listed?	0	13 hours ago
Textbook Buyback forum Is it OK if I used it to nudge several people towards Death Valley with it?	2488	14 hours ago