Culinary math / Linda Blocker Julia Hill.

Format:

Book

Author/Creator:

Blocker, Linda, author.

Hill, Julie, 1954- author.

Contributor:

Class of 1932 Fund.

Language:

English

Subjects (All):

Cooking--Mathematics.

Cooking.

Mathematics.

Physical Description:

viii, 230 pages : illustrations ; 28 cm

Edition:

Fourth edition.

Place of Publication:

Hoboken, NJ : John Wiley & Sons, Inc., 2016.

Summary:

Culinary professionals and students alike use this book to gain an understanding of foodservice math and how to successfully use it in real-life scenarios. Authored by two former instructors at The Culinary Institute of America, the new and improved Culinary Math, Fourth Edition includes instruction on how to approach word problems, improved practice problems, clarified content, updated prices, and new photographs throughout. Easy to use, Culinary Math, Fourth Edition presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Extensive chapter coverage allows the reader to feel confident costing out recipe, converting recipe sizes, and working with kitchen ratios. The updated chapter objectives make the reader aware of the material to be covered in the chapter. Each chapter includes step-by-step instruction and one or more example problems designed to show a method for solving a given problem, such as conversion skills, calculating yield percentage, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs. The newly designed Food Cost Form helps students to fully understand and practice food costing skills. Book jacket.

Contents:

.1 Math Basics

2. Customary Units of Measure

3. Metric Measures

4. Basic Conversion of Units of Measure within Volume or Weight

5. Converting Weight and Volume Mixed Measures

6. Advanced Conversions between Weight and Volume

7. Yield Percent

8. Applied Yield Percent

9. Finding Cost

10. Edible Portion Cost

11. Recipe Costing

12. Yield Percent: When to Ignore It

13. Beverage Costing

14. Recipe Size Conversion

15. Kitchen Rations

Appendix A. Formula Reference Review

Appendix B. Units of Measure and Equivalency Charts

Appendix C. Approximate Volume to Weight Chart and Approximate Yield of Fruit and Vegetables Chart

Appendix D. Rounding Realities

Appendix E. Blank Food Cost Form.

Notes:

Includes index.

Local Notes:

Acquired for the Penn Libraries with assistance from the Class of 1932 Fund.

Other Format:

Online version: Blocker, Linda, author. Culinary math.

ISBN:

9781118972724

1118972724

OCLC:

928889483

Publisher Number:

99967012322