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Culinary Math [Paperback]

Julia Hill (Author), Linda Blocker (Author)
4.5 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 41.99
Price: CDN$ 36.24 & this item ships for FREE with Super Saver Shipping. Details
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Culinary Math Culinary Math 4.5 out of 5 stars (4)
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Book Description

Publication Date: April 23 2004
Easy lessons and exercises for mastering culinary math skills

Revised and Expanded Edition!

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. Authored 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 percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Well organized and easy to use, Culinary Math 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, recipe costs, and beverage costs
  • Find out the amount of a product needed for a particular use
  • Carry out conversions for purchasing and food costing
  • Change recipe yields
  • Understand and use kitchen ratios
  • Convert U.S. measures to metric units and vice versa

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Culinary Math + Bread: A Baker's Book of Techniques and Recipes + The Physiology of Taste: or Meditations on Transcendental Gastronomy
Price For All Three: CDN$ 87.58

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  • Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman Hardcover CDN$ 32.57

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  • The Physiology of Taste: or Meditations on Transcendental Gastronomy by Jean Anthelme Brillat-Savarin Hardcover CDN$ 18.77

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Product Description

From the Back Cover

Easy lessons and exercises for mastering culinary math skills Revised and Expanded Edition! 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. Authored 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 percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills. Well organized and easy to use, Culinary Math 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, recipe costs, and beverage costs Find out the amount of a product needed for a particular use Carry out conversions for purchasing and food costing Change recipe yields Understand and use kitchen ratios Convert U.S. measures to metric units and vice versa

About the Author

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.

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 has also been involved in her family’s gourmet food business, Meredith Mountain Farms, since 1984.

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First Sentence
The primary goal of this chapter is to review basic math, including whole numbers, fractions, and decimals. Read the first page
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Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Must buy culinary students Jun 9 2003
By A Customer
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.
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3.0 out of 5 stars Just okay Sep 9 2010
By Moni
Format:Paperback
The book skips a few steps and does not give all the answers. I expected more metric. This book has many assignments which was good but little cross references.
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5.0 out of 5 stars Great for pros and home chefs Dec 31 2001
By Arnie
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!!
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