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Culinary Math |  | Authors: Linda Blocker, Julia Hill, The Culinary Institute of America
Publisher: Wiley
Buy New: $20.51
as of 11/22/2009 12:37 CST details
New (31) Used (23) from $19.37
Rating:  7 reviews
Sales Rank: 255005
Media: Paperback
Edition: 3
Pages: 272
Number Of Items: 1
Shipping Weight (lbs): 1.3
Dimensions (in): 10.6 x 8.4 x 0.5
ISBN: 0470068213
Dewey Decimal Number: 641.50151
EAN: 9780470068212
ASIN: 0470068213
Publication Date: September 4, 2007
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Product Description
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.
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| Customer Reviews:
Showing reviews 1-5 of 7
 cooking by the numbers September 9, 2009
Michael S. Walsh (enterprise al)
Great reference book, a must for any serous or curious cook, especially if you entertain or consider the food industry a possible career path.
 Great book! August 19, 2009
Future Chef (Brooklyn, NY)
Considering the fact that I will be starting culinary school in a few weeks, this book was a great buy! I didn't realize how rusty I was with basic math until I started reading. This book is also great because it builds on each chapter plus the practice problems are very helpful. My only complaint is that the book only has answers to odd-numbered questions - would have loved answers to all the questions. I definitely recommend this book for someone who is pursuing a degree in culinary arts or someone who is in the food service industry and needs a refresher.
 Culinary Math April 18, 2009
Jennifer (Texas)
0 out of 2 found this review helpful
I think that this book definitely has some good knowledge for Culinary Math. It is quite cumbersome, though, because it gives you too many practice problems. If they cut down on the practice problems, I think this book would be better.
Exelent Book April 3, 2007
W. Rivera Resto (Puerto Rico)
3 out of 3 found this review helpful
I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.
Must buy culinary students June 9, 2003
13 out of 14 found this review helpful
I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.
Showing reviews 1-5 of 7
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