Math for the Professional Kitchen

Susan Wysocki (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver.Michael Nothnagel (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues.Laura Dreesen (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.

• Acknowledgments viForeword viiIntroduction viii1 Units of Measure and Unit Conversions 11.1 Measurements Used in the Professional Kitchen 21.2 Converting Units of Measure Within Weight or Within Volume 81.3 Converting Between Weight and Volume 212 Recipe Scaling 352.1 Calculating a Scaling Factor 362.2 Scaling Recipes Based on a Desired Yield 462.3 Scaling Recipes Based on a Constraining Ingredient 562.4 Standardizing Recipes 633 Yield Percent 733.1 What is Yield Percent? 743.2 Calculating EP Quantities and AP Quantities 823.3 Quantities That Compensate for Waste 914 Purchasing and Portioning 954.1 Calculating Portion Size or Number of Portions 964.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities 1044.3 Calculating AP Quantities for a Recipe 1124.4 Creating a Grocery List 1195 Recipe Costing 1315.1 Calculating AP Cost per Unit 1325.2 Recipe Costing 1395.3 Food Cost Percent 1545.4 The 2-in-1 Recipe Costing Form 1665.5 The 2-in-1 Recipe Costing Form: The Excel Version 1925.6 Comparative Costing 2006 Kitchen Ratios 2136.1 What is a Ratio? 2146.2 Using a Ratio When One Ingredient Quantity is Known 2226.3 Using a Ratio When the Desired Yield is Known 2316.4 Working with Ratios Using Percents 2416.5 The Baker’s Percent 248Appendix I Additional Information on Units of Measure 259Appendix II Volume Unit Equivalent Visual Memorization Aids 261Appendix III Changing Between Fractions, Decimals, and Percents 263Appendix IV The Butcher’s Yield 267Appendix V Information from The Book of Yields 269Answers to Practice Problems 277Glossary of Terms 301References 303Index 305