[ebook] Culinary Math 4th Edition > 우송대 (SOL)

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

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