AND The Professional Chef 7r.e. (Culinary Math)

Easy lessons and exercises for mastering culinary math skillsRevised and Expanded Edition!Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.Well organized and easy to use, Culinary Math 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 percentDetermine costs, edible portion costs, recipe costs, and beverage costsFind out the amount of a product needed for a particular useCarry out conversions for purchasing and food costingChange recipe yieldsUnderstand and use kitchen ratiosConvert U.S. measures to metric units and vice versa