Culinary Math, Third Edition

Author:   Linda Blocker ,  Julia Hill ,  The Culinary Institute of America (CIA)
Publisher:   John Wiley and Sons Ltd
Edition:   3rd Revised edition
ISBN:  

9780470068212


Pages:   272
Publication Date:   13 September 2007
Format:   Paperback
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

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Culinary Math, Third Edition


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Full Product Details

Author:   Linda Blocker ,  Julia Hill ,  The Culinary Institute of America (CIA)
Publisher:   John Wiley and Sons Ltd
Imprint:   John Wiley & Sons Ltd
Edition:   3rd Revised edition
Dimensions:   Width: 21.60cm , Height: 0.60cm , Length: 27.40cm
Weight:   0.001kg
ISBN:  

9780470068212


ISBN 10:   0470068213
Pages:   272
Publication Date:   13 September 2007
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Out of Print
Availability:   In Print   Availability explained
Limited stock is available. It will be ordered for you and shipped pending supplier's limited stock.

Table of Contents

Acknowledgment. Preface. 1 Math Basics. 2 Customary Units of Measure. 3 Metric Measures. 4 Basic Conversion of Units of Measure within Volume or Weight. 5 Converting Weight or Volume Mixed Measures. 6 Advanced Conversions between Weight and Volume. 7 Yield Percent. 8 Applying Yield Percent. 9 Finding Cost. 10 Edible Portion Cost. 11 Recipe Costing. 12 Yield Percent: When to Ignore It. 13 Beverage Costing. 14 Receipt Size Conversion. 15 Kitchen Ratios. Appendix A: Formula Reference Review. Appendix B: Units of Measure and Equivalency Charts. Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart. Appendix D: Rounding. Appendix E: Blank Food Cost Form. Answer Section. Culinary Math Glossary of Terms. Index.

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Author Information

Linda Blocker taught middle and high school mathematics for ten years before joining the faculty of The Culinary Institute of America. During her three years at the CIA, she taught culinary math. She spent many years involved in her family's gourmet food business, Meredith Mountain Farms. Julia Hill taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and restaurant manager. 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. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications.

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