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Culinary math begins with the basics of addition, subtraction, multiplication, division, ratios, yields, and percentages. Ingredients must be measured and scaled accurately, food production quantities are calculated, and recipes are increased or decreased to scale based on demand.
Culinary maths is taught in culinary school, so chefs can apply basic maths like addition and multiplication to make simple to complex calculations when measuring ingredients, portion sizing, menu costing and budgeting in their daily work to ensure quality cooking and a profitable kitchen.
Basic Culinary Math for School Nutrition Professionals. The goal of this training is to provide participants with the opportunity to review and practice basic culinary math skills, including the basic math principles of addition, subtraction, multiplication, and division.
Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations.
Math is used in culinary arts to calculate the cost of recipes and food items. By considering the cost of each ingredient and portion size, chefs can determine the overall expenses and set appropriate menu prices to ensure profitability.
Easy to use, Culinary Math, Fourth Edition presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Extensive chapter coverage allows the reader to feel confident costing out recipes, converting recipe sizes, and working with kitchen ratios.
Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This full-color third edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings.