Culinary Math

Easy lessons for mastering essential culinary math skills Culinary Math presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills. Authored by instructors at The Culinary Institute of America, this easy-to-use reference 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, and recipe costs Find out the amount of a product needed for a particular use Carry out conversions for purchasing and food costing Understand and use kitchen ratios Convert U.S. measures to metric units and vice versa Culinary Math is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.Hill, Julia is the author of 'Culinary Math' with ISBN 9780471387404 and ISBN 0471387401.