Culinary Math

by Linda Blocker, Julia Hill, The Culinary Institute of America (CIA)

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. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Genres: Food, Cookbooks, Nonfiction

256 pages, Paperback

First published November 26, 2001

Reviews

[Jen]

bakers math was explained so much easier in this book than in my other classes!

[Eric Hines]

A basic textbook on this subject.