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Published by John Wiley & Sons, Inc., Hoboken, New Jersey Published simultaneously in Canada Composition by SPi Global Photography by The Culinary Institute of America No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior written permission of the Publisher, or authorization through payment of the appropriate per-copy fee to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400, fax (978) 646-8600, or on the web at Requests to the Publisher for permission should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best efforts in preparing this book, they make no representations or warranties with respect to the accuracy or completeness of the contents of this book and specifically disclaim any implied warranties of merchantability or fitness for a particular purpose. Tim Ryan ’77 Vice-President, Continuing Education: Mark Erickson ’77 Director of Intellectual Property: Nathalie Fischer Editorial Project Manager: Lisa Lahey ’00 Copyright © 2016 by The Culinary Institute of America, Linda Blocker and Julia Hill. The Culinary Institute of America President: Dr. When the Total to be Made is Unknown.ĮPQ, APQ, and Yield Percent Triangle.Ĭalculating the Edible Portion Quantity.Īppendix B Units of Measure and Equivalency Charts.Īppendix C Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart.Īppendix D Rounding Realities.Īnswers to Chapter Problems.Ĭulinary Math Glossary of Terms. When the Total Amount to be Made is Known. Making the New Recipe Easier to Measure.Ĭalculating Ingredient Quantities with Ratios. The Beverage Cost Percent Triangle.Īpplying the Beverage Cost Formulas.Ĭalculating the Recipe Conversion Factor.Ĭalculating the Recipe Conversion Factor with the Same Unit.Ĭalculating the Recipe Conversion Factor with Different Units.Ĭalculating the Recipe Conversion Factor with Portion Sizes.Īpplying the Recipe Conversion Factor. The Two Exceptions to the Exception.ĭetermining Beverage Cost Percent.ĭetermining Beverage Selling Price Using the Beverage Cost Percent. Ingredients With 100 Percent Yield.ĭetermining Selling Price Using Food Cost Percent.Įlements on a Food Cost Form.ġ2 Yield Percent: When to Ignore It.
The EPQ, APQ, and Yield Percent Triangle.įormula for Edible Portion Cost. The Math of Calculating Yield Percent.įactors That Affect Yield Percent. When to use the Approximate Volume to Weight Chart. Introduction to the Approximate Volume to Weight Chart. Converting Improper Fractions to Mixed Numbers.Ĭonverting Mixed Numbers to Improper Fractions.Īddition and Subtraction of Decimals.Ĭonverting Fractions to Decimals.Ĭonverting Percent to Decimal.Ģ Customary Units of Measure.Ĥ Basic Conversion of Units of Measure within Volume or Weight.Ĭonverting Units of Measure Using the Bridge Method.ĥ Converting Weight and Volume Mixed Measures.Ħ Advanced Conversions between Weight and Volume.Īpproximate Equivalent of Food Measures.