Culinary Math

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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.

Acknowledgments v Preface vi 1 Math Basics 1 2 Customary Units of Measure 24 3 Metric Measures 38 4 Basic Conversion of Units of Measure within Volume or Weight 46 5 Converting Weight and Volume Mixed Measures 57 6 Advanced Conversions between Weight and Volume 66 7 Yield Percent 80 8 Applying Yield Percent 96 9 Finding Cost 106 10 Edible Portion Cost 118 11 Recipe Costing 131 12 Yield Percent: When to Ignore It 152 13 Beverage Costing 161 14 Recipe Size Conversion 172 15 Kitchen Ratios 192 APPENDIX A Formula Reference Review 204 APPENDIX B Units of Measure and Equivalency Charts 208 APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211 APPENDIX D Rounding Realities 215 APPENDIX E Blank Food Cost Form 216 Answers to Chapter Problems 218 Culinary Math Glossary of Terms 222 Index 226