Used by culinary professionals and students around the country, Culinary Math 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 has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.

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 out 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

Contents

1. Math Basics
2. Customary Units of Measure
3. Metric Measures
4. 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 in the Kitchen
9. Finding Cost
10. Edible Portion Cost
11. Recipe Costing
12. Yield Percent: When to Ignore it
13. Beverage Costing
14. Recipe Size Conversion
15. Kitchen Ratios

Appendices

• Formula Reference Review
• Units of Measure and Equivalency Charts
• Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart
• Rounding
• Blank Food Cost Form

Answer Section
Culinary Math Glossary of Terms
Index

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