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Culinary professionals and students alike use this book to gain an understanding of foodservice math and how to successfully use it in real-life scenarios. Authored by two former instructors at The Culinary Institute of America, the new and improved Culinary Math, Fourth Edition includes instruction on how to approach word problems, improved practice problems, clarified content, updated prices, and new photographs throughout.
Easy to use, Culinary Math, Fourth Edition presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Extensive chapter coverage allows the reader to feel confident costing out recipes, converting recipe sizes, and working with kitchen ratios.
The updated chapter objectives make the reader aware of the material to be covered in the chapter. Each chapter includes step-by-step instruction and one or more example problems designed to show a method for solving a given problem, such as conversion skills, calculating yield percentages, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs. The newly designed Food Cost Form helps students to fully understand and practice food costing skills.