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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.
LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also 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 a restaurant manager.
THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.
Acknowledgments
Preface
Chapter 1 Math Basics
Chapter 2 Customary Units of Measure
Chapter 3 Metric Measures
Chapter 4 Basic Conversion of Units of Measure within Volume or Weight
Chapter 5 Converting Weight and Volume Mixed Measures
Chapter 6 Advanced Conversions between Weight and Volume
Chapter 7 Yield Percent
Chapter 8 Applying Yield Percent
Chapter 9 Finding Cost
Chapter 10 Edible Portion Cost
Chapter 11 Recipe Costing
Chapter 12 Yield Percent: When to Ignore It
Chapter 13 Beverage Costing
Chapter 14 Recipe Size Conversion
Chapter 15 Kitchen Ratios
Appendix A Formula Reference Review
Appendix B Units of Measure and Equivalency Charts
Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart
Appendix D Rounding Realities
Appendex E Blank Food Cost Form
Answers to Chapter Problems
Culinary Math Glossary of Terms
Index
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