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Author:   Linda Blocker (The Culinary Institute of America, Hyde Park, NY) ,  Julia Hill (The Culinary Institute of America, Hyde Park, NY) ,  The Culinary Institute of America (CIA)
Publisher:   John Wiley & Sons Inc
Imprint:   John Wiley & Sons Inc
Edition:   4th edition
Dimensions:   Width: 21.30cm , Height: 1.50cm , Length: 27.20cm
Weight:   0.703kg
ISBN:  

9781118972724

ISBN 10:   1118972724
Pages:   256
Publication Date:   25 March 2016
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9781394265862
Format:   Paperback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Acknowledgments v Preface vi 1 Math Basics 1 2 Customary Units of Measure 24 3 Metric Measures 38 4 Basic Conversion of Units of Measure within Volume or Weight 46 5 Converting Weight and Volume Mixed Measures 57 6 Advanced Conversions between Weight and Volume 66 7 Yield Percent 80 8 Applying Yield Percent 96 9 Finding Cost 106 10 Edible Portion Cost 118 11 Recipe Costing 131 12 Yield Percent: When to Ignore It 152 13 Beverage Costing 161 14 Recipe Size Conversion 172 15 Kitchen Ratios 192 APPENDIX A Formula Reference Review 204 APPENDIX B Units of Measure and Equivalency Charts 208 APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211 APPENDIX D Rounding Realities 215 APPENDIX E Blank Food Cost Form 216 Answers to Chapter Problems 218 Culinary Math Glossary of Terms 222 Index 226

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Author Information

LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also 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 a restaurant manager. THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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