Culinary Math, 4th Edition

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills. Cover 1 Title Page 3 Copyright 4 Contents 6 Acknowledgments 7 Preface 8 1 Math Basics 13 Whole Numbers 14 Fractions 14 Types of Fractions 15 Converting Whole Numbers to Fractions 15 Converting Improper Fractions to Mixed Numbers 15 Converting Mixed Numbers to Improper Fractions 16 Solving Problems with Fractions 17 Addition of Fractions 17 Subtraction of Fractions 18 Multiplication of Fractions 18 Division of Fractions 19 Decimals 19 Place Values 20 Solving Problems with Decimals 20 Addition and Subtraction of Decimals 20 Multiplication of Decimals 21 Division of Decimals 21 Converting Fractions to Decimals and Decimals to Fractions 22 Converting Fractions to Decimals 22 Converting Decimals to Fractions 23 Percent 23 Converting Decimal to Percent 24 Converting Percent to Decimal 24 Percents in the Kitchen 25 The Percent Triangle 26 Rounding 26 Solving Word Problems 27 Chapter Review 29 Chapter Practice 29 2 Customary Units of Measure 36 Measuring Equipment 37 Count 40 Volume 40 Bushels and Pecks 42 Volume of Portion Scoops 42 Fluid Ounces 42 Weight 43 The Ounce Confusion 43 Chapter Review 44 Study Aids 45 Chapter Practice 46 3 Metric Measures 50 Metric Measures: Uses and Advantages 51 The Metric System 51 Metric Conversion in the Food-Service Industry 53 Using Metric Measure 53 Chapter Review 54 Study Aids 55 Chapter Practice 55 4 Basic Conversion of Units of Measure within Volume or Weight 58 Converting Units of Measure 59 The Basics 59 Converting Units of Measure Using the Bridge Method 61 The Advanced Conversion Method 64 Chapter Review 64 Chapter Practice 65 5 Converting Weight and Volume Mixed Measures 69 Converting Mixed Measures 70 Chapter Review 72 Chapter Practice 72 6 Advanced Conversions between Weight and Volume 78 Approximate Equivalent of Food Measures 79 Introduction to the Approximate Volume to Weight Chart 80 When to use the Approximate Volume to Weight Chart 83 Chapter Review 86 Chapter Practice 87 7 Yield Percent 92 Understanding As-Purchased Quantity, Edible Portion Quantity, and Trim 93 As-Purchased Quantity (APQ) 93 Edible Portion Quantity (EPQ) 93 Trim 93 Yield Percent 94 The Math of Calculating Yield Percent 94 Factors That Affect Yield Percent 100 Chapter Review 103 Chapter Practice 103 8 Applying Yield Percent 108 Calculating the As-Purchased Quantity 109 When to use the APQ Formula 109 Calculating the Edible Portion Quantity 110 When to use the EPQ Formula 110 The EPQ, APQ, and Yield Percent Triangle 111 Chapter Review 112 Chapter Practice 113 9 Finding Cost 118 Determining Cost Per Unit 119 Total Cost 120 Calculating Total Cost 120 Chapter Review 123 Determining Cost Per Unit 123 Calculating Total Cost 124 Chapter Practice 124 10 Edible Portion Cost 130 Edible Portion Cost 131 Definitions 131 Formula for Edible Portion Cost 131 Finding Total Cost 132 Total Cost Formula 132 Prefabricated Fruits and Vegetables 134 Ingredients With 100 Percent Yield 136 Chapter Review 138 Formula for Edible Portion Cost 138 Chapter Practice 139 11 Recipe Costing 143 Food Cost and Cost Control 144 Determining Selling Price Using Food Cost Percent 145 Elements on a Food Cost Form 148 Calculating Recipe Cost 149 Chapter Review 155 Determining Food Cost Percent 155 Determining Cost Per Portion 155 Determining Selling Price 155 The Cost Per Portion, Selling Price, and Food Cost Percent Triangle 156 Chapter Practice 156 12 Yield Percent: When to Ignore It 164 When to use Yield Percent 165 What Happens to Cost? 166 The Two Exceptions to the Exception 167 Chapter Review 168 Chapter Practice 169 13 Beverage Costing 173 Determining Cost Per Beverage 174 Determining Beverage Cost Percent 174 Determining Beverage Selling Price Using the Beverage Cost Percent 175 The Beverage Cost Percent Triangle 176 Applying the Beverage Cost Formulas 177 Chapter Review 180 Chapter Practice 181 14 Recipe Size Conversion 184 Using the Recipe Conversion Factor to Resize Recipe Yields 185 Calculating the Recipe Conversion Factor 185 Calculating the Recipe Conversion Factor with the Same Unit 186 Calculating the Recipe Conversion Factor with Different Units 187 Calculating the Recipe Conversion Factor with Portion Sizes 188 Applying the Recipe Conversion Factor 190 Making the New Recipe Easier to Measure 191 Heaping and Scant 194 Chapter Review 197 Chapter Practice 198 15 Kitchen Ratios 204 Using Ratios 204 Special-Case Ratios 207 Is it a Ratio? 207 Calculating Ingredient Quantities with Ratios 207 When the Total Amount to be Made is Known 208 When the Total to be Made is Unknown 209 Chapter Review 210 When the Total Amount to be Made is Known 211 When the Total Amount to be Made is Unknown 211 Chapter Practice 211 Appendix A Formula Reference Review 216 The Percent Triangle 216 EPQ, APQ, and Yield Percent Triangle 216 The Cost Per Portion, Selling Price, and Food Cost Percent Triangle 217 The Cost Per Beverage, Selling Price, and Beverage Cost Percent Triangle 217 Calculating the As-Purchased Quantity 217 Calculating the Edible Portion Quantity 217 Determining Cost Per Unit 218 Calculating Total Cost 218 Formula for Edible Portion Cost 218 Determining Food Cost Percent 218 Determining Selling Price 218 Beverage Costing 218 Calculating the Recipe Conversion Factor 219 Appendix B Units of Measure and Equivalency Charts 220 Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 223 Appendix D Rounding Realities 227 Appendix E Blank Food Cost Form 228 Elements on a Food Cost Form 228 Answers to Chapter Problems 230 Culinary Math Glossary of Terms 234 Index 238 EULA 243 Cover......Page 1 Title Page......Page 3 Copyright......Page 4 Contents......Page 6 Acknowledgments......Page 7 Preface......Page 8 1 Math Basics......Page 13 Fractions......Page 14 Converting Improper Fractions to Mixed Numbers......Page 15 Converting Mixed Numbers to Improper Fractions......Page 16 Addition of Fractions......Page 17 Multiplication of Fractions......Page 18 Decimals......Page 19 Addition and Subtraction of Decimals......Page 20 Division of Decimals......Page 21 Converting Fractions to Decimals......Page 22 Percent......Page 23 Converting Percent to Decimal......Page 24 Percents in the Kitchen......Page 25 Rounding......Page 26 Solving Word Problems......Page 27 Chapter Practice......Page 29 2 Customary Units of Measure......Page 36 Measuring Equipment......Page 37 Volume......Page 40 Fluid Ounces......Page 42 The Ounce Confusion......Page 43 Chapter Review......Page 44 Study Aids......Page 45 Chapter Practice......Page 46 3 Metric Measures......Page 50 The Metric System......Page 51 Using Metric Measure......Page 53 Chapter Review......Page 54 Chapter Practice......Page 55 4 Basic Conversion of Units of Measure within Volume or Weight......Page 58 The Basics......Page 59 Converting Units of Measure Using the Bridge Method......Page 61 Chapter Review......Page 64 Chapter Practice......Page 65 5 Converting Weight and Volume Mixed Measures......Page 69 Converting Mixed Measures......Page 70 Chapter Practice......Page 72 6 Advanced Conversions between Weight and Volume......Page 78 Approximate Equivalent of Food Measures......Page 79 Introduction to the Approximate Volume to Weight Chart......Page 80 When to use the Approximate Volume to Weight Chart......Page 83 Chapter Review......Page 86 Chapter Practice......Page 87 7 Yield Percent......Page 92 Trim......Page 93 The Math of Calculating Yield Percent......Page 94 Factors That Affect Yield Percent......Page 100 Chapter Practice......Page 103 8 Applying Yield Percent......Page 108 When to use the APQ Formula......Page 109 When to use the EPQ Formula......Page 110 The EPQ, APQ, and Yield Percent Triangle......Page 111 Chapter Review......Page 112 Chapter Practice......Page 113 9 Finding Cost......Page 118 Determining Cost Per Unit......Page 119 Calculating Total Cost......Page 120 Determining Cost Per Unit......Page 123 Chapter Practice......Page 124 10 Edible Portion Cost......Page 130 Formula for Edible Portion Cost......Page 131 Total Cost Formula......Page 132 Prefabricated Fruits and Vegetables......Page 134 Ingredients With 100 Percent Yield......Page 136 Formula for Edible Portion Cost......Page 138 Chapter Practice......Page 139 11 Recipe Costing......Page 143 Food Cost and Cost Control......Page 144 Determining Selling Price Using Food Cost Percent......Page 145 Elements on a Food Cost Form......Page 148 Calculating Recipe Cost......Page 149 Determining Selling Price......Page 155 Chapter Practice......Page 156 12 Yield Percent: When to Ignore It......Page 164 When to use Yield Percent......Page 165 What Happens to Cost?......Page 166 The Two Exceptions to the Exception......Page 167 Chapter Review......Page 168 Chapter Practice......Page 169 13 Beverage Costing......Page 173 Determining Beverage Cost Percent......Page 174 Determining Beverage Selling Price Using the Beverage Cost Percent......Page 175 The Beverage Cost Percent Triangle......Page 176 Applying the Beverage Cost Formulas......Page 177 Chapter Review......Page 180 Chapter Practice......Page 181 14 Recipe Size Conversion......Page 184 Calculating the Recipe Conversion Factor......Page 185 Calculating the Recipe Conversion Factor with the Same Unit......Page 186 Calculating the Recipe Conversion Factor with Different Units......Page 187 Calculating the Recipe Conversion Factor with Portion Sizes......Page 188 Applying the Recipe Conversion Factor......Page 190 Making the New Recipe Easier to Measure......Page 191 Heaping and Scant......Page 194 Chapter Review......Page 197 Chapter Practice......Page 198 Using Ratios......Page 204 Calculating Ingredient Quantities with Ratios......Page 207 When the Total Amount to be Made is Known......Page 208 When the Total to be Made is Unknown......Page 209 Chapter Review......Page 210 Chapter Practice......Page 211 EPQ, APQ, and Yield Percent Triangle......Page 216 Calculating the Edible Portion Quantity......Page 217 Beverage Costing......Page 218 Calculating the Recipe Conversion Factor......Page 219 Appendix B Units of Measure and Equivalency Charts......Page 220 Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart......Page 223 Appendix D Rounding Realities......Page 227 Elements on a Food Cost Form......Page 228 Answers to Chapter Problems......Page 230 Culinary Math Glossary of Terms......Page 234 Index......Page 238 EULA......Page 243 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. 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. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.