Blocker, Hill, The Culinary Institute of America (CIA):

Culinary Math, 4th Edition

Student Companion Site

Table Of Contents

Chapter 1: Math Basics

Chapter 2: Customary Units of Measure

Chapter 3: Metric Measures

Chapter 4: Basic Conversion of Units of Measure within Volume or Weight

Chapter 5: Converting Weight and Volume Mixed Measures

Chapter 6: Advanced Conversions between Weight and Volume

Chapter 7: Yield Percent

Chapter 8: Applying Yield Percent

Chapter 9: Finding Cost

Chapter 10: Edible Portion Cost

Chapter 11: Recipe Costing

Chapter 12: Yield Percent: When to Ignore It

Chapter 13: Beverage Costing

Chapter 14: Recipe Size Conversion

Chapter 15: Kitchen Ratios

Appendix A: Formula Reference Review

Appendix B: Units of Measure and Equivalency Charts

Appendix C: Approximate Volume to Weight Chart and Approximate Yield of Fruits and Vegetables Chart

Appendix D: Rounding Realities

Appendix E: Blank Food Cost Form

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