Nelson Higher Education

Higher Education

  • Chef Michael J. McGreal
  • Linda Padilla
  • ISBN-10: 0826942113
  • ISBN-13: 9780826942111
  • 0 Pages | Paperback
  • COPYRIGHT: 2010 Published
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Overview

About the Product

Culinary Math Principles and Applications showcases how and why foodservice workers use math in the professional kitchen. This new text/workbook integrates math skills within the culinary arts in an easy-to-follow and well-illustrated style that engages learners. Checkpoint Answers, a Chapter Summary, and several pages of Math Exercises are provided at the end of each chapter in Culinary Math Principles. The Appendix contains a listing of math formulas, reference tables, and blank forms for use when performing foodservice calculations.

Table of Contents

Chapter 1: Using Math in Foodservice Operations
Chapter 2: Measuring in the Professional Kitchen
Chapter 3: Calculating Measurements
Chapter 4: Converting Measurements and Scaling Recipes
Chapter 5: Calculating Percentages and Ratios
Chapter 6: Calculating Food Costs and Menu Prices
Chapter 7: Calculating Revenue and Expenses
Chapter 8: Analyzing Profit and Loss