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 enlarge | Authors: Linda Blocker, Julia Hill, The Culinary Institute of America
Publisher: Wiley
Category: Book
Buy New: $9.99
(as of 7/29/10 09:44 PDT - Details)
New (29) Used (36) from $9.99
Rating:  8 reviews
Sales Rank: 59111
Media: Paperback
Edition: 3
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 10.6 x 8.4 x 0.5
ISBN: 0470068213
Dewey Decimal Number: 641.50151
EAN: 9780470068212
ASIN: 0470068213
Publication Date: September 4, 2007
Availability: Usually ships in 1-2 business days
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Product Description
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.
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| Customer Reviews:
Showing reviews 1-5 of 8
 Must buy culinary students June 9, 2003
15 out of 16 found this review helpful
I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.
Great for pros and home chefs December 31, 2001
Arnie
13 out of 14 found this review helpful
This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!
Finally... December 12, 2001
15 out of 17 found this review helpful
This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.
Exelent Book April 3, 2007
W. Rivera Resto (Puerto Rico)
4 out of 4 found this review helpful
I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.
CUlinary Math has lots to offer June 28, 2010
G. J. Riddle
1 out of 1 found this review helpful
For those in the food trade or those who are learning the food trade, Culinary Math has a lot to offer. It is a refresher on on conversions, costing, metric, and much more. This book focuses on they types of math needed to build a standard recipe, convert a recipe, work out total costs and more. As much a workbook as a math text, the exercises are useful in setting these mathematical principles into your mind and is a good preparatory for on line certification in cost control. For those people who have been out of school for awhile and those who are weak in math, this book will be a tremendous help.
Showing reviews 1-5 of 8
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