Culinary Math

LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also spent many years involved in her family's gourmet food business, Meredith Mountain Farms. JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and a restaurant manager. THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

• Acknowledgments vPreface vi1 Math Basics 12 Customary Units of Measure 243 Metric Measures 384 Basic Conversion of Units of Measure within Volume or Weight 465 Converting Weight and Volume Mixed Measures 576 Advanced Conversions between Weight and Volume 667 Yield Percent 808 Applying Yield Percent 969 Finding Cost 10610 Edible Portion Cost 11811 Recipe Costing 13112 Yield Percent: When to Ignore It 15213 Beverage Costing 16114 Recipe Size Conversion 17215 Kitchen Ratios 192APPENDIX A Formula Reference Review 204APPENDIX B Units of Measure and Equivalency Charts 208APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211APPENDIX D Rounding Realities 215APPENDIX E Blank Food Cost Form 216Answers to Chapter Problems 218Culinary Math Glossary of Terms 222Index 226