Culinary Math

Front Cover
John Wiley & Sons, Sep 4, 2007 - Cooking - 262 pages
0 Reviews
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.
 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

978047006821204pdf
1
978047006821205pdf
25
978047006821206pdf
40
978047006821207pdf
49
978047006821208pdf
60
978047006821209pdf
71
978047006821210pdf
87
978047006821211pdf
106
978047006821216pdf
186
978047006821217pdf
200
978047006821218pdf
222
978047006821219pdf
237
978047006821220pdf
241
978047006821221pdf
244
978047006821222pdf
248
978047006821223pdf
249

978047006821212pdf
120
978047006821213pdf
138
978047006821214pdf
154
978047006821215pdf
176
978047006821224pdf
251
978047006821225pdf
255
978047006821226pdf
259
Copyright

Other editions - View all

Common terms and phrases

About the author (2007)

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.

Bibliographic information