Cover image for Culinary math
Title:
Culinary math
Author:
Blocker, Linda.
Personal Author:
Publication Information:
New York : Wiley, [2002]

©2002
Physical Description:
x, 177 pages : illustrations ; 23 cm
General Note:
Includes index.
Language:
English
Added Author:
Added Corporate Author:
Electronic Access:
Table of Contents http://www.loc.gov/catdir/toc/onix06/2001024344.html
ISBN:
9780471387404
Format :
Book

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Summary

Summary

' Reviews addition, subtraction, multiplication, and division, with real-life applications. ? Outlines basic conversion instructions, which allows the student or professional chef to tailor recipes to his/her operations' needs. ? Specifies costing, which allows the student or professional chef to create a menu that is fully functional and meets the financial objectives of the operation. ? Spotlights (on chefs) will help the reader find useful applications for math principles.


Author Notes

LINDA BLOCKER and JULIA HILL are instructors at The Culinary Institute of America. 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. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.


Table of Contents

Prefacep. viii
Chapter 1 Math Basicsp. 1
Chapter 2 Units of Measure: Volumes and Weights in the U.S. Kitchenp. 19
Chapter 3 Basic Conversion of Units of Measure within Volume or Weightp. 31
Chapter 4 Converting to and from Mixed Measures within Weight or Volumep. 37
Chapter 5 Advanced Conversions with Units of Measure between Weight and Volumep. 43
Chapter 6 Yield Percentagep. 53
Chapter 7 Finding Costp. 67
Chapter 8 Edible Portion Costp. 77
Chapter 9 Recipe Costingp. 89
Chapter 10 Applying Yield Percentage in the Kitchenp. 103
Chapter 11 Special Topicsp. 111
Chapter 12 Recipe Size Conversionp. 119
Chapter 13 Kitchen Ratiosp. 135
Chapter 14 Metric Measuresp. 147
Chapter 15 Reviewp. 157
Appendix Proper Measuring Techniquesp. 163
Answer Sectionp. 166
Indexp. 174