Enter your mobile number below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
Getting the download link through email is temporarily not available. Please check back later.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your mobile phone number.

Culinary Math 3rd Edition

4.3 out of 5 stars 33 customer reviews
ISBN-13: 978-0470068212
ISBN-10: 0470068213
Why is ISBN important?
ISBN
This bar-code number lets you verify that you're getting exactly the right version or edition of a book. The 13-digit and 10-digit formats both work.
Scan an ISBN with your phone
Use the Amazon App to scan ISBNs and compare prices.
Have one to sell? Sell on Amazon
Rent On clicking this link, a new layer will be open
$11.99 On clicking this link, a new layer will be open
Buy used On clicking this link, a new layer will be open
$17.95 On clicking this link, a new layer will be open
Buy new On clicking this link, a new layer will be open
$51.10 On clicking this link, a new layer will be open
More Buying Choices
19 New from $27.91 66 Used from $4.44

There is a newer edition of this item:

Culinary Math
$47.29
In Stock.
Free Two-Day Shipping for College Students with Prime Student Free%20Two-Day%20Shipping%20for%20College%20Students%20with%20Amazon%20Student


Dinner just got easier with eMeals
Each week you'll receive seven new simple, healthy meal plans. Our food experts create easy-to-prepare recipes featuring real food your whole family will love. Try it FREE
$51.10 FREE Shipping. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.
click to open popover

Frequently Bought Together

  • Culinary Math
  • +
  • The Professional Chef
  • +
  • Math for the Professional Kitchen
Total price: $117.25
Buy the selected items together

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.

NO_CONTENT_IN_FEATURE

New York Times best sellers
Browse the New York Times best sellers in popular categories like Fiction, Nonfiction, Picture Books and more. See more

Product Details

  • Paperback: 272 pages
  • Publisher: Wiley; 3 edition (September 4, 2007)
  • Language: English
  • ISBN-10: 0470068213
  • ISBN-13: 978-0470068212
  • Product Dimensions: 8.1 x 0.6 x 10.7 inches
  • Shipping Weight: 1.3 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #222,540 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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!!
2 Comments 19 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 21 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 18 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 6 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
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 all. But I am sure one could figure them out.

I recommend it.
Comment 2 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
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.
Comment 4 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Culinary Math
Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more about Amazon Giveaway
This item: Culinary Math

What Other Items Do Customers Buy After Viewing This Item?