Culinary Math and Measurements: Essential Skills for Professional Kitchens

By: Cook, George

Most restaurants don't close because the food is bad. They close because the math is.

Every recipe you scale, every portion you plate, and every price you set comes down to numbers - and getting them wrong quietly drains profit shift after shift. Culinary Math and Measurements turns the math behind a professional kitchen into something simple, fast, and genuinely usable, whether you're a culinary student, a line cook ready to level up, or a manager training a team.

Inside, you'll learn how to: Measure ingredients accurately and convert between volume, weight, metric, and U.S. unitsScale and standardize recipes for any batch size - without costly errorsCalculate food cost, portion cost, and yield percentage with confidencePrice menu items for healthy, predictable marginsUse percentages, ratios, and conversions the way real kitchens doRecord, label, and report measurements to professional standards

Written in plain language and packed with real kitchen examples, this is the rare math book that working cooks actually finish. It includes review questions to lock in each skill and downloadable spreadsheet templates you can put to work the same day.

Perfect for: culinary school students, line cooks and prep cooks, kitchen managers and chef-owners, caterers, and anyone training a foodservice team.

A clear, modern, affordable alternative to the heavy textbooks - built for the kitchen, not the classroom shelf.

Culinary Math and Measurements is part of CAIBOK, a complete, modern body of knowledge for foodservice professionals - covering the culinary, business, and operational skills that make kitchens run and careers grow.

• Format: Paperback
• Language: English
• ISBN: B0FWZ97SB3
• ISBN13: 9798270538347
• Release Date: October 2025
• Publisher: Independently Published
• Length: 220 Pages
• Weight: 0.66 lbs.
• Dimensions: 0.5" x 6.0" x 9.0"