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Culinary Math, Third Edition Linda Blocker

Culinary Math, Third Edition By Linda Blocker

Culinary Math, Third Edition by Linda Blocker


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Summary

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.

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Culinary Math, Third Edition Summary

Culinary Math, Third Edition by Linda Blocker

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.

About Linda Blocker

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.

Table of Contents

Acknowledgment. Preface. 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 or Volume Mixed Measures. 6 Advanced Conversions between Weight and Volume. 7 Yield Percent. 8 Applying Yield Percent. 9 Finding Cost. 10 Edible Portion Cost. 11 Recipe Costing. 12 Yield Percent: When to Ignore It. 13 Beverage Costing. 14 Receipt Size Conversion. 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. Appendix E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index.

Additional information

CIN0470068213G
9780470068212
0470068213
Culinary Math, Third Edition by Linda Blocker
Used - Good
Paperback
John Wiley and Sons Ltd
20070913
272
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in good condition, but if you are not entirely satisfied please get in touch with us

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