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

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

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.

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