Culinary Math
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More About This Title Culinary Math
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LINDA BLOCKER and JULIA HILL are instructors at The Culinary Institute of America. 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. Courses for foodservice professionals are offered at the college’s main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at Greystone, in St. Helena, California.
English
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.
