Culinary Math | 
 enlarge | Authors: Linda Blocker, The Culinary Institute Of America, Julia Hill
Publisher: Wiley
Category: Book
List Price: $29.15
Buy New: $6.84
You Save: $22.31 (77%)
New (5) Used (18) from $2.14
Rating:  4 reviews
Sales Rank: 983517
Media: Paperback
Pages: 224
Number Of Items: 1
Shipping Weight (lbs): 0.6
Dimensions (in): 9.1 x 6 x 0.4
ISBN: 0471387401
Dewey Decimal Number: 641.50151
EAN: 9780471387404
Publication Date: November 26, 2001
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: **NEW** Book is in excellent condition, binding tight, pages crisp & clean. No remainder marks. Shipped with delivery confirmation inside US. Selling books since 1979*p/BN-T1-92
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Product Description
Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success.
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| Customer Reviews:
Must buy culinary students June 9, 2003
10 out of 11 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.
Great for pros and home chefs December 31, 2001
Arnie
7 out of 8 found this review helpful
This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!
Finally... December 12, 2001
9 out of 11 found this review helpful
This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.
Exelent Book April 3, 2007
W. Rivera Resto (Puerto Rico)
1 out of 1 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.
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