Paperback; Published 9/21/2007; 272 Pages; ISBN 9780470068212
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Easy lessons for mastering essential culinary math skills. Culinary Math 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:
Culinary Math 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.
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