Culinary Math,9780471387404

Culinary Math

by ;
ISBN13: 9780471387404
ISBN10: 0471387401
Format: Paperback
Pub. Date: 2002-01-01
Publisher(s): Wiley
List Price: $29.15

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Summary

Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.

Table of Contents

Preface.
Math Basics.
Units of Measure: Volumes and Weights in the U.S. Kitchen.
Basic Conversion of Units of Measure within Volume or Weight.
Converting to and from Mixed Measures within Weight or Volume.
Advanced Conversions with Units of Measure between Weight and Volume.
Yield Percentage.
Finding Cost.
Edible Portion Cost.
Recipe Costing.
Applying Yield percentage in the Kitchen.
Special Topics.
Recipe Size Conversion.
Kitchen Ratios.
Metric Measures.
Review.
Appendix : Proper Measuring Techniques.
Answer Section.
Index

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