Math for the Professional Kitchen

Acknowledgments vi

Foreword vii

Introduction viii

1 Units of Measure and Unit Conversions 1

1.1 Measurements Used in the Professional Kitchen 2

1.2 Converting Units of Measure Within Weight or Within Volume 8

1.3 Converting Between Weight and Volume 21

2 Recipe Scaling 35

2.1 Calculating a Scaling Factor 36

2.2 Scaling Recipes Based on a Desired Yield 46

2.3 Scaling Recipes Based on a Constraining Ingredient 56

2.4 Standardizing Recipes 63

3 Yield Percent 73

3.1 What is Yield Percent? 74

3.2 Calculating EP Quantities and AP Quantities 82

3.3 Quantities That Compensate for Waste 91

4 Purchasing and Portioning 95

4.1 Calculating Portion Size or Number of Portions 96

4.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities 104

4.3 Calculating AP Quantities for a Recipe 112

4.4 Creating a Grocery List 119

5 Recipe Costing 131

5.1 Calculating AP Cost per Unit 132

5.2 Recipe Costing 139

5.3 Food Cost Percent 154

5.4 The 2-in-1 Recipe Costing Form 166

5.5 The 2-in-1 Recipe Costing Form: The Excel Version 192

5.6 Comparative Costing 200

6 Kitchen Ratios 213

6.1 What is a Ratio? 214

6.2 Using a Ratio When One Ingredient Quantity is Known 222

6.3 Using a Ratio When the Desired Yield is Known 231

6.4 Working with Ratios Using Percents 241

6.5 The Baker’s Percent 248

Appendix I Additional Information on Units of Measure 259

Appendix II Volume Unit Equivalent Visual Memorization Aids 261

Appendix III Changing Between Fractions, Decimals, and Percents 263

Appendix IV The Butcher’s Yield 267

Appendix V Information from The Book of Yields 269

Answers to Practice Problems 277

Glossary of Terms 301

References 303

Index 305