Vous voulez voir cette page en français ? Cliquez ici.


or
Sign in to turn on 1-Click ordering.
or
Amazon Prime Free Trial required. Sign up when you check out. Learn More
More Buying Choices
Have one to sell? Sell yours here
Tell the Publisher!
I'd like to read this book on Kindle

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

Culinary Math [Paperback]

Linda Blocker , Julia Hill , The Culinary Institute of America (CIA)
4.5 out of 5 stars  See all reviews (4 customer reviews)
List Price: CDN$ 42.95
Price: CDN$ 40.80 & FREE Shipping. Details
You Save: CDN$ 2.15 (5%)
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Only 2 left in stock (more on the way).
Ships from and sold by Amazon.ca. Gift-wrap available.
Want it delivered Thursday, September 4? Choose One-Day Shipping at checkout.

Formats

Amazon Price New from Used from
Paperback CDN $40.80  
Save Up to 90% on Textbooks
Hit the books in Amazon.ca's Textbook Store and save up to 90% on used textbooks and 35% on new textbooks. Learn more.
Join Amazon Student in Canada


Book Description

Sept. 4 2007
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.

Frequently Bought Together

Culinary Math + Bread: A Baker's Book of Techniques and Recipes
Price For Both: CDN$ 82.36

One of these items ships sooner than the other.


Customers Who Bought This Item Also Bought


Product Details


Product Description

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.


Inside This Book (Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index
Search inside this book:

Sell a Digital Version of This Book in the Kindle Store

If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store. Learn more

What Other Items Do Customers Buy After Viewing This Item?


Customer Reviews

4 star
0
2 star
0
1 star
0
4.5 out of 5 stars
4.5 out of 5 stars
Most helpful customer reviews
1 of 1 people found the following review helpful
5.0 out of 5 stars Must buy culinary students June 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.
Was this review helpful to you?
5.0 out of 5 stars Finally... Dec 12 2001
By A Customer
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.
Was this review helpful to you?
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!!
Was this review helpful to you?
3.0 out of 5 stars Just okay Sept. 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.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.3 out of 5 stars  27 reviews
18 of 19 people found the following review helpful
5.0 out of 5 stars Great for pros and home chefs Dec 31 2001
By Arnie - Published on Amazon.com
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!!
19 of 21 people found the following review helpful
5.0 out of 5 stars Finally... Dec 12 2001
By A Customer - Published on Amazon.com
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.
18 of 20 people found the following review helpful
5.0 out of 5 stars Must buy culinary students June 9 2003
By A Customer - Published on Amazon.com
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.
6 of 6 people found the following review helpful
5.0 out of 5 stars Exelent Book April 3 2007
By W. Rivera Resto - Published on Amazon.com
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.
4 of 4 people found the following review helpful
4.0 out of 5 stars Great book! Aug. 18 2009
By Future Chef - Published on Amazon.com
Format:Paperback
Considering the fact that I will be starting culinary school in a few weeks, this book was a great buy! I didn't realize how rusty I was with basic math until I started reading. This book is also great because it builds on each chapter plus the practice problems are very helpful. My only complaint is that the book only has answers to odd-numbered questions - would have loved answers to all the questions. I definitely recommend this book for someone who is pursuing a degree in culinary arts or someone who is in the food service industry and needs a refresher.
Search Customer Reviews
Only search this product's reviews

Look for similar items by category


Feedback