Culinary Math

LINDA BLOCKER currently teaches the math of the hospitality industry at SUNY Delhi. Prior to teaching at SUNY Delhi, she was on the faculty of The Culinary Institute of America. During her years at the CIA, she taught culinary math. She also spent many years involved in her family's gourmet food business, Meredith Mountain Farms. JULIA HILL taught cost control and culinary math at The Culinary Institute of America for fifteen years. Prior to her teaching position at the CIA, she was a public accountant and a restaurant manager. THE CULINARY INSTITUTE OF AMERICA, founded in 1946, is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

Acknowledgments v

Preface vi

1 Math Basics 1

2 Customary Units of Measure 24

3 Metric Measures 38

4 Basic Conversion of Units of Measure within Volume or Weight 46

5 Converting Weight and Volume Mixed Measures 57

6 Advanced Conversions between Weight and Volume 66

7 Yield Percent 80

8 Applying Yield Percent 96

9 Finding Cost 106

10 Edible Portion Cost 118

11 Recipe Costing 131

12 Yield Percent: When to Ignore It 152

13 Beverage Costing 161

14 Recipe Size Conversion 172

15 Kitchen Ratios 192

APPENDIX A Formula Reference Review 204

APPENDIX B Units of Measure and Equivalency Charts 208

APPENDIX C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart 211

APPENDIX D Rounding Realities 215

APPENDIX E Blank Food Cost Form 216

Answers to Chapter Problems 218

Culinary Math Glossary of Terms 222

Index 226