Culinary Math

Name: Culinary Math
Price: 8.85 USD
Availability: InStock
ISBN: 9780470068212

ISBN-10: 0470068213

ISBN-13: 9780470068212

Edition: 3rd 2007 (Revised)

Authors: Julia Hill, Linda Blocker, Culinary Institute of America (CIA) Staff

List price: $53.95

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Description:

This essential culinary reference has now been fully revised and updated Written by two former CIA culinary math instructors, Culinary Math shows how to apply basic math skills to real-world kitchen situations, such as converting measurements and recipe sizes, calculating yield percents, and determining costs. The latest edition of this well-organized, easy-to-use guide includes a new online component with an electronic version of the Food Cost Form, an appealing new interior design, handsome all-new photos by acclaimed photographer Ben Fink, and 150 new and updated practice problems. Linda Blocker (Delhi, NY) and Julia Hill (Rhinebeck, NY) are former instructors at the CIA. The Culinary…

Book details

List price: $53.95
Edition: 3rd
Copyright year: 2007
Publisher: John Wiley & Sons, Incorporated
Publication date: 9/4/2007
Binding: Paperback
Pages: 272
Size: 8.50" wide x 10.75" long x 0.75" tall
Weight: 1.342
Language: English



Acknowledgments


Preface



Math Basics



Customary Units of Measure



Metric Measures



Basic Conversion of Units of Measure within Volume or Weight



Converting Weight and Volume Mixed Measures



Advanced Conversions between Weight and Volume



Yield Percent



Applying Yield Percent



Finding Cost



Edible Portion Cost



Recipe Costing



Yield Percent: When to Ignore It



Beverage Costing



Recipe Size Conversion



Kitchen Ratios



Formula Reference Review



Units of Measure and Equivalency Charts



Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart



Rounding



Blank Food Cost Form


Answer Section


Culinary Math Glossary of Terms


Index