Download Culinary Calculations: Simplified Math for Culinary by Terri Jones PDF

By Terri Jones

Useful,applied insurance of arithmetic for the nutrition provider undefined

In latest aggressive meals provider undefined, a powerful command over the fundamentals of arithmetic is vital to the good fortune of each enterprise. Culinary Calculations covers the serious math recommendations culinary and foodstuff provider execs have to raise the profitability of a foodstuff provider institution through correctly controlling meals charges, component sizes, and nutrition waste.

concentrating on math options and functions customary within the meals provider undefined, this easy-to-understand e-book examines easy methods to practice math rules behind the home, from the fundamentals to tougher thoughts like costing, AP/EP, recipe conversion and costing, menu pricing, and stock expenditures. 3 valuable appendices supply convenient entry to such precious info as suggestions for utilizing a calculator, conversion tables, and customary merchandise yields.

Formatted with lots of room to paintings via routines and difficulties on the finish of every bankruptcy, Culinary Calculations is a invaluable and available software for college students.

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Extra info for Culinary Calculations: Simplified Math for Culinary Professionals

Sample text

The pork tenderloin produces 7 pounds of cooked tenderloin and yields 14 portions, each of which is 8 ounces. This is an example of a recipe that yields a certain weight and number of portions. A soup recipe yields 2 gallons. This recipe has a volume yield. If we serve an 8-ounce bowl of soup, how many portions can we serve? 2 (gallons) ϫ 128 (ounces in 1 gallon) ϭ 256 (ounces in 2 gallons) 256 (ounces in 2 gallons) / 8 (ounces in 1 portion) ϭ 32 (total portions) The soup recipe yields thirty-two 8-ounce portions.

00 a pound. How much does it cost us, per pound, to serve rice to our guests? 24 per pound to serve the guest rice after it is cooked. BASIC MATHEMATICS 102: MIXED NUMBERS AND NONINTEGERS REVIEW PROBLEMS BASIC MATHEMATICS 102: MIXED NUMBERS AND NONINTEGERS REVIEW PROBLEMS—DECIMALS AND PERCENTAGES Add the following: 1. 95 2. 50 3. 97 4. 39 8. 32 Subtract the following: 5. 75 6. 89 Multiply the following using the decimal and then using the percent: 9. 67 (67%) 10. 89 11. 59 12. 62 (62%) Divide the following using the decimal and then using the percent: 13.

Pars are calculated at three different levels: a maximum, a minimum, and an order quantity. Par levels are developed based on the quantity of each item used and the lead time for each item. Lead time is the amount of time it takes for an item to be delivered after it is ordered. 1. The maximum par level is the greatest number of units of a product in inventory. The maximum par level is reached as soon as an order is received and put away. The maximum par level represents all of the space we have in storage for each item.

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