# Culinary Math

## Linda Blocker; Julia Hill; The Culinary Institute of America

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Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter.

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From the Back Cover:

Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Written by former instructors at The Culinary Institute of America, 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

Easy Lessons and Exercises for Mastering Culinary Math Skills

Revised and Expanded Edition

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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## 1.Culinary Math

Editorial: John Wiley and#38; Sons (2007)
ISBN 10: 0470068213 ISBN 13: 9780470068212
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
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Descripción John Wiley and#38; Sons, 2007. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FW-9780470068212

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## 2.Culinary Math

Editorial: John Wiley & Sons Inc (2007)
ISBN 10: 0470068213 ISBN 13: 9780470068212
Librería
Revaluation Books
(Exeter, Reino Unido)
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Descripción John Wiley & Sons Inc, 2007. Paperback. Estado de conservación: Brand New. 3rd edition. 262 pages. 10.75x8.50x0.75 inches. In Stock. Nº de ref. de la librería __0470068213

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## 3.Culinary Math

Editorial: Wiley (2007)
ISBN 10: 0470068213 ISBN 13: 9780470068212
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción Wiley, 2007. Paperback. Estado de conservación: New. Nº de ref. de la librería P110470068213

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## 4.Culinary Math

ISBN 10: 0470068213 ISBN 13: 9780470068212
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97804700682120000000

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## 5.Culinary Math

Editorial: Wiley (2007)
ISBN 10: 0470068213 ISBN 13: 9780470068212
Librería
Irish Booksellers
(Rumford, ME, Estados Unidos de America)
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Descripción Wiley, 2007. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0470068213

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## 6.Culinary Math (3rd Revised edition)

Editorial: John Wiley and Sons Ltd
ISBN 10: 0470068213 ISBN 13: 9780470068212
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración

Descripción John Wiley and Sons Ltd. Paperback. Estado de conservación: new. BRAND NEW, Culinary Math (3rd Revised edition), Julia Hill, Linda Blocker, The Culinary Institute of America (CIA), Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Nº de ref. de la librería B9780470068212

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## 7.Culinary Math [Paperback]

ISBN 10: 0470068213 ISBN 13: 9780470068212