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Culinary Math Paperback – Sep 4 2007


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Product Details

  • Paperback: 272 pages
  • Publisher: Wiley; 3 edition (Sept. 4 2007)
  • Language: English
  • ISBN-10: 0470068213
  • ISBN-13: 978-0470068212
  • Product Dimensions: 21.6 x 0.6 x 27.4 cm
  • Shipping Weight: 590 g
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: #120,002 in Books (See Top 100 in Books)
  • See Complete Table of Contents

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)
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Most helpful customer reviews

1 of 1 people found the following review helpful By A Customer on June 9 2003
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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By A Customer on Dec 12 2001
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.
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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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By Moni on Sept. 9 2010
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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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 27 reviews
18 of 19 people found the following review helpful
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
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
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
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
CUlinary Math has lots to offer June 28 2010
By Amazon Customer - Published on Amazon.com
Format: Paperback Verified Purchase
For those in the food trade or those who are learning the food trade, Culinary Math has a lot to offer. It is a refresher on on conversions, costing, metric, and much more. This book focuses on they types of math needed to build a standard recipe, convert a recipe, work out total costs and more. As much a workbook as a math text, the exercises are useful in setting these mathematical principles into your mind and is a good preparatory for on line certification in cost control. For those people who have been out of school for awhile and those who are weak in math, this book will be a tremendous help.


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