Culinary math / Linda Blocker.
By: Blocker, Linda [author]
.
Material type: 
BookPublisher: Hoboken, New Jersey : John Wiley & Sons Inc., [2025]Copyright date: ©2025Edition: Fifth edition.Description: xii, 242 pages : illustrations ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781394265862 (paperback).Subject(s): Cooking -- MathematicsDDC classification: 641.50151 | Item type | Current library | Call number | Status | Notes | Barcode | |
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| General lending | MTU Bishopstown Library Lending | 641.50151 (Browse shelf(Opens below)) | Available | MTU Cork Module MATH6025-Recommended reading. MTU Cork Module MATH6065-Recommended reading. | 00220894 |
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| 641.50151 Culinary math / | 641.50151 Math for the professional kitchen / | 641.50151 Math for the professional kitchen / | 641.50151 Culinary math / | 641.503 Larousse gastronomique / | 641.509773 Charlie Trotter's / | 641.509773 Charlie Trotter's / |
Enhanced descriptions from Syndetics:
The revised and updated edition of a leading text on foundational math skills for culinary, baking, and hospitality management students and professionals.
Culinary Math provides the explanations and steps necessary to learn and utilize the math concepts at the heart of successful foodservice operations. This edition includes newly-added introductory-level practice and homework problems. The new practice problems support learners with guidance at various difficulty levels. Student Success Tips have been added to the beginning of every chapter homework section. These tips come from the author's many years of experience supporting students learning Culinary Math topics.
A companion website hosts instructor resources, including PowerPoint slides, a test bank formatted for Respondus, and best practices for using each chapter in the classroom.
Culinary Math has been designed to help current and future foodservice professionals learn the concepts necessary to manage a successful foodservice business, including:
Basic math concepts with a focus on the specific calculations of the foodservice industry Common culinary units of measure and their equivalents Step-by-step method for converting units of measure Yield Percent calculations for ordering, using, and calculating the cost of ingredients Determining the food cost of a single recipe serving and its selling price How to calculate quantities when using kitchen ratiosCulinary Math is an essential textbook for instructors and students enrolled in hospitality management courses. It is also a valuable reference for professionals seeking clear guidance for the applied math of the foodservice industry.
Revised edition of: Culinary math / Linda Blocker + Julia Hill. Fourth edition. Hoboken, New Jersey : Wiley, [2016]
Includes index.
Basic math concepts -- Customary units of measure -- Metric measures -- Measurement conversion part 1-basic conversion of units of measure -- Measurement conversion part 2-converting weight and volume mixed measures -- Advanced conversion between weight and volume -- Yield percent -- Applying yield percent -- Finding cost -- Edible portion cost -- Recipe costing -- Yield percent : when to ignore it -- Recipe size conversion -- Kitchen ratios.
MTU Cork Module MATH6025- Recommended reading.
MTU Cork Module MATH6065- Recommended reading.
Author notes provided by Syndetics
Linda Blocker is an Associate Professor at the State University of New York at Delhi. She teaches mostly math-intensive classes in the Hospitality Management and Business departments. Prior to teaching at SUNY Delhi, she was an Associate Professor at the Culinary Institute of America, where she taught Culinary Math. She had been a middle school and high school math teacher when she found her way to the world of applied mathematics at the CIA as a result of her involvement in her family's gourmet food business, Meredith Mountain Farms. She co-authored the four previous editions of Culinary Math with her friend and former colleague, Julia Hill.