Culinary Math
by Linda Blocker
The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals. Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author's many years of experience supporting students learning Culinary Math topics. A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom. Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including:
- Basic math concepts with a focus on the specific calculations of the foodservice industry
- Common culinary units of measure and their equivalents
- Step-by-step method for converting units of measure
- Yield Percent calculations for ordering, using, and calculating the cost of ingredients
- Determining the food cost of a single recipe serving and its selling price
- How to calculate quantities when using kitchen ratios
Paperback
Brand New
Table of Contents
Acknowledgments ix Preface xi 1 Basic Math Concepts 1 2 Customary Units of Measure 21 3 Metric Measures 37 4 Measurement Conversion Part 1—Basic Conversion of Units of Measure 45 5 Measurement Conversion Part 2—Converting Weight and Volume Mixed Measures 56 6 Advanced Conversions between Weight and Volume 64 7 Yield Percent 82 8 Applying Yield Percent 101 9 Finding Cost 112 10 Edible Portion Cost 128 11 Recipe Costing 145 12 Yield Percent: When to Ignore It 169 13 Recipe Size Conversion 178 14 Kitchen Ratios 199 Appendix-A: Formula Reference Review 212 Appendix-B: Units of Measure and Equivalency Charts 215 Appendix-C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 218 Appendix-D: Rounding Realities 224 Appendix-E: Blank Food Cost Form 225 Answers to Chapter Practice Problems 227 Culinary Math Glossary of Terms 232 Index 235
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