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| Culinary Math | 
 enlarge | Authors: Linda Blocker, Julia Hill, The Culinary Institute Of America
Publisher: Wiley
Category: Book
Buy New: $24.95
New (29) Used (17) from $19.99
Avg. Customer Rating:  4 reviews
Sales Rank: 275924
Media: Paperback
Edition: 3
Number Of Items: 1
Pages: 262
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
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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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:
Exelent Book April 3, 2007
1 out of 1 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.
Must buy culinary students June 9, 2003
10 out of 11 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
7 out of 8 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
9 out of 11 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.
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