Includes index.

Acknowledgments Preface Chapter 1 Math Basics Chapter 2 Customary Units of Measure Chapter 3 Metric Measures Chapter 4 Basic Conversion of Units of Measure within Volume or Weight Chapter 5 Converting Weight and Volume Mixed Measures Chapter 6 Advanced Conversions between Weight and Volume Chapter 7 Yield Percent Chapter 8 Applying Yield Percent Chapter 9 Finding Cost Chapter 10 Edible Portion Cost Chapter 11 Recipe Costing Chapter 12 Yield Percent: When to Ignore It Chapter 13 Beverage Costing Chapter 14 Recipe Size Conversion Chapter 15 Kitchen Ratios Appendix A Formula Reference Review Appendix B Units of Measure and Equivalency Charts Appendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart Appendix D Rounding Realities Appendix E Blank Food Cost Form Answers to Chapter Problems Culinary Math Glossary of Terms Index

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for food service professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S.