Discover proven step-by-step methods for understanding foodservice mathematics and using it appropriately…

Culinary Math, 2nd Edition presents proven step-by-step methods for understanding foodservice mathematics and using it appropriately. Throughout, the book includes concrete examples that connect math concepts to real-world applications, as well as self-tests to help readers develop problem-solving skills.

Authored by instructors at The Culinary Institute of America, this easy-to-use reference reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It also shows how to:

• Calculate yield percent
• Determine costs, edible portion costs, and recipe costs
• Find out the amount of a product needed for a particular use
• Carry out conversions for purchasing and food costing
• Understand and use kitchen ratios
• Convert U.S. measures to metric units and vice versa

The newly revised and expanded second edition now features information regarding inventory and statistics, as well as additional practice questions to assist readers in developing their problem-solving skills.

Culinary Math, 2nd Edition is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.