Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division, of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures. Culinary Math also shows how to: Calculate yield percent, Determine costs, edible portion costs, recipe costs, and beverage costs, Find put the amount of a product needed for a particular use, Change recipe yields, Carry out conversions for purchasing and food costing, Understand and use kitchen ratios, Convert U.S. measures to metric units and vice versa.
About the Author:
Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America
About the Author:
Julia Hill taught cost control and culinary math at The Culinary Institute of America
Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division, of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures. Culinary Math also shows how to: Calculate yield percent, Determine costs, edible portion costs, recipe costs, and beverage costs, Find put the amount of a product needed for a particular use, Change recipe yields, Carry out conversions for purchasing and food costing, Understand and use kitchen ratios, Convert U.S. measures to metric units and vice versa.
About the Author:
Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America
About the Author:
Julia Hill taught cost control and culinary math at The Culinary Institute of America