Culinary Math Principles and Applications 3rd ed Front Matter

Michael J. McGreal Linda J. Padilla

Culinary Math Principles and Applications contains procedures commonly practiced in the foodservice industry. Specific procedures vary with each task and must be performed by a qualified person. For maximum safety, always refer to specific manufacturer recommendations, insurance regulations, specific facility procedures, applicable federal, state, and local regulations, and any authority having jurisdiction. The material contained is intended to be an educational resource for the user. American Technical Publishers assumes no responsibility or liability in connection with this material or its use by any individual or organization.

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© 2021 by American Technical Publishers All rights reserved 3 4 5 6 7 8 9 – 21 – 9 8 7 6 5 4 3 2 1 Printed in the United States of America ISBN 978-0-8269-4276-0 eISBN 978-0-8269-9592-6

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Acknowledgments About the Authors Michael J. McGreal, M.Ed., CEC, CCE, CHE, FMP, CHA, MCFE, is the Culinary Arts Department Chair at Joliet Junior College. He has received many honors over his 38 years of foodservice experience including, the American Culinary Federation Presidential Medallion. Chef McGreal is also the author of Culinary Arts Principles and Applications and 50 Effective Knife Techniques.

Linda J. Padilla taught mathematics at Joliet Junior College for over 30 years.

She holds degrees in mathematics, education, and counseling. Linda has extensive experience collaborating with other disciplines and has developed curriculum strategies and applications for math in the culinary arts. Her work on math applications in the culinary field has also been featured at national conferences.

Technical Reviewers The authors and publisher are grateful for the technical reviews provided by the following individuals: Bridget English Former Chef Instructor Erie Community College, North Campus (NY)

Adrienne O’Brien, CCE Former Culinary Arts Instructor Luna Community College (NM)

Kyle Haak Hospitality Management Instructor Erie Community College, City Campus (NY)

Janelle Pease Culinary Arts Instructor Western Technology Center (OK)

Tom Hickey, CEC, CCE, CFE, HOGT Former Chef Ambassador Sullivan University (KY)

Christopher Plemmons, CEC, AAC Chef Instructor Olympic College (WA)

Anthony Lowman, CCC, CCE, ACE Chef Instructor St. Johns Technical High School (FL)

Marivic Schrage Assistant Professor Guam Community College (HI)

Kyle A. Mitchell Culinary Arts Instructor Kalamazoo Valley Community College (MI)

Peter B. Sproul, CEC Program Director Culinary Arts Institute, Utah Valley University (UT)

Stephen J. Moir, CEC Culinary Arts Instructor Perth Amboy Tech (NJ)

Katie Street Former Math Instructor Lorain County Joint Vocational School (OH)

Rebecca Norwood Director of Education New Orleans Culinary & Hospitality Institute (LA)

Acknowledgments (continued) The authors and publisher are grateful for the images provided by the following companies, organizations, and individuals: American Metalcraft, Inc. • Beef Checkoff • Browne Foodservice • Calculated Industries • Carlisle FoodService Products • Charlie Trotter’s • Classic Party Rentals • Cooper-Atkins Corporation • Cres Cor • Daniel NYC • Detecto, A Division of Cardinal Scale Manufacturing Co. • Edlund Co. • Edward Don & Company • Eloma Combi Ovens • Florida Department of Agriculture and Consumer Services • Fluke Corporation • Idaho Potato Commission • Lauren Frisch • Lavu, Inc. • MacArthur Place Hotel, Sonoma • McCain Foods USA • National Chicken Council • National Honey Board • National Turkey Federation • Perdue Foodservice, Perdue Farms Incorporated • The Spice House • Sullivan University • Tanimura & Antle® • U.S. Apple® Association • The Vollrath Company, LLC • Vulcan-Hart, a division of the ITW Food Equipment Group LLC • Wisconsin Milk Marketing Board, Inc. •

Contents Chapter

1

Using Math in Foodservice Operations Section 1-1 How Math Is Used in Food Service

1 2

Pricing Menu Items • Ordering Food and Supplies • Measuring Recipe Ingredients • Preparing Food • Serving Food • Storing Food and Supplies • Processing Money • Scheduling and Payroll • Tracking Income and Expenses Checkpoint 1-1

Section 1-2 Performing Basic Math Calculations

7

Adding Whole Numbers • Subtracting Whole Numbers • Multiplying Whole Numbers • Dividing Whole Numbers Checkpoint 1-2

Math Exercises

Chapter

2

13

Measuring in the Professional Kitchen

25

Section 2-1 Using Standardized Measures

26

Checkpoint 2-1

Section 2-2 Measuring Volume

28

Fluid Ounces Versus Ounces • Volume Units and Equivalents • Calculating Customary Volume Equivalents • Calculating Metric Volume Equivalents • Tools for Measuring Volume Checkpoint 2-2

Section 2-3 Measuring Weight

36

Weight Units and Equivalents • Calculating Weight Equivalents • Tools for Measuring Weight Checkpoint 2-3

Section 2-4 Measuring Time and Temperature

41

Checkpoint 2-4

Section 2-5 Measuring Distance

43

Checkpoint 2-5

Math Exercises

45

Contents Chapter

3

Calculating Measurements

57

Section 3-1 Whole Number Measurements

58

Adding and Subtracting Measurements • Multiplying and Dividing Measurements Checkpoint 3-1

Section 3-2 Fraction Measurements

60

Adding and Subtracting Fractions • Multiplying Fractions • Dividing Fractions Checkpoint 3-2

Section 3-3 Decimal Measurements

68

Rounding Decimals • Adding and Subtracting Decimals • Multiplying Decimals • Dividing Decimals • Converting Between Fractions and Decimals Checkpoint 3-3

Section 3-4 Calculating Area, Volume, and Angles

74

Calculating Area • Calculating Volume • Calculating Angles Checkpoint 3-4

Section 3-5 Basic Statistics

81

Creating Data Tables • Graphing Data Checkpoint 3-5

Math Exercises

Chapter

4

85

Converting Measurements and Scaling Recipes Section 4-1 Converting Measurements

99 100

Converting Within the Customary or Metric System • Converting Between Customary and Metric Measurements • Converting Between Volume and Weight Measurements • Using a Kitchen Calculator Checkpoint 4-1

Section 4-2 Scaling Recipes

107

Standardized Recipe Elements • Scaling Based on Yield • Scaling Based on Product Availability • Multiplying Scaling Factors • Additional Scaling Considerations Checkpoint 4-2

Math Exercises

115

Chapter

5

Calculating Percentages and Ratios

127

Section 5-1 Calculating Percentages

128

Checkpoint 5-1

Section 5-2 Using Yield Percentages

132

Calculating Yield Percentages • Calculating As-Purchased Amounts • Calculating Edible-Portion Amounts • Factors Affecting Yield Percentages Checkpoint 5-2

Section 5-3 Using Baker’s Percentages

138

Converting Units of Measure • Calculating Baker’s Percentages Checkpoint 5-3

Section 5-4 Calculating Ratios

143

Checkpoint 5-4

Section 5-5 Using Ratios

145

Checkpoint 5-5

Chapter

6

Math Exercises

147

Calculating Costs and Menu Prices

159

Section 6-1 Identifying As-Purchased Costs

160

Checkpoint 6-1

Section 6-2 Calculating Unit Costs

161

Calculating As-Purchased Unit Costs • Calculating Edible-Portion Unit Costs Checkpoint 6-2

Section 6-3 Calculating As-Served Costs

164

Checkpoint 6-3

Section 6-4 Calculating Food and Beverage Cost Percentages

166

Menu-Item Cost Percentages • Overall Cost Percentages • Target Cost Percentages Checkpoint 6-4

Section 6-5 Calculating Menu Prices

169

Food and Beverage Cost Percentage Pricing • Perceived Value Pricing • Contribution Margin Pricing Checkpoint 6-5

Section 6-6 Using Pricing Forms

175

Checkpoint 6-6

Math Exercises

179

Contents Chapter

7

Calculating Revenue and Expenses

191

Section 7-1 Calculating Revenue

192

Processing Guest Checks • Calculating Sales Revenue Checkpoint 7-1

Section 7-2 Calculating Expenses

202

Calculating Capital Expenses • Calculating Cost of Goods Sold • Calculating Operating Expenses • Variable Expenses Versus Fixed Expenses Checkpoint 7-2

Math Exercises

Chapter

8

211

Analyzing Profit and Loss

223

Section 8-1 Making a Profit

224

Maximizing Revenue • Minimizing Expenses Checkpoint 8-1

Section 8-2 Standard Profit and Loss

233

Gross Profit Versus Net Profit • Standard Profit and Loss Statements • Estimating Profit and Loss Checkpoint 8-2

Section 8-3 Special Event Profit and Loss

241

Planning Special Events • Calculating Special Event Profit and Loss Checkpoint 8-3

Math Exercises

249

Checkpoint Answers

261

Appendix 271 Math Formulas Reference Tables Forms

272 278 283

Glossary 285

Index 289

Online Learner Resources Culinary Math Principles and Applications includes access to online learner resources that enhance and reinforce the content of the text/workbook.

• Quick Quizzes® • Flash Cards • Master Math® Applications • Forms and Tables • Media Library • Internet Resources

Book Features Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This full-color, third edition includes access to digital resources that reinforce how math is used in culinary and hospitality settings. Whether this text/workbook is used in a college course, an apprenticeship program, or in a career and technical education classroom, learners will benefit from its well-illustrated and engaging style.

Each chapter is divided into sections to allow maximum teaching and learning flexibility. Additionally, each section ends with a checkpoint consisting of short-answer review questions. There are 50 math exercises at the end of each chapter for a total of 400 real-world culinary math problems. Leaf icons next to 80 of these problems indicate a culinary math problem with a sustainability focus. Checkpoint answers are located at the end of the book and the appendix contains all of the culinary math formulas used in the book plus reference tables and forms.

Chapter Objectives identify the main concepts addressed in each section of the chapter.

Key Terms are listed on each chapter opener. All vocabulary terms are italicized and defined at first use.

Formulas are shown with variables, text, and illustrations to support varied learning styles and reinforce meaning.

Guides provide a brief summary of math concepts that are applied in foodservice settings.

Math Exercises give learners the opportunity to apply the math skills covered in the chapter.

Leaf Icons indicate a math problem with a sustainability focus.

Problem-Solving Steps present key math applications in a clear, step-by-step format.

Detailed Illustrations provide visual clarity and context for math principles and applications.

Checkpoints at the end of each section serve as a review and apply the concepts covered to reinforce learning. Checkpoint answers are provided at the end of the book.

Online Resources Culinary Math Principles and Applications includes access to online learner resources that reinforce content and enhance learning. These interactive resources can be accessed using either of the following methods: • Key atplearningresources.com into a web browser and then enter access code • Use a Quick Response (QR) reader app on a mobile device to scan the QR code located on the opening page of each chapter.

LEARNER RESOURCES The Culinary Math Principles and Applications Learner Resources are self-study tools that reinforce the content covered in the text/workbook. Learner resources include the following: • Quick Quizzes® that provide 10 interactive questions for each chapter, with embedded links to highlighted content within the text/workbook and to the Illustrated Glossary.

• Flash Cards that provide a review tool to match terms and definitions and/or identify symbols, tools, and equipment.

• Master Math® Applications that provide two key review tools. Master Math® Worksheets provide opportunities to review math principles and then apply those math skills. Master Math® Problems present 20 common foodservice calculations in a step-by-step format for easy comprehension.

• Forms and Tables that consist of a comprehensive listing of all of the math formulas used in the book, provided in pdf format for easy printing. Reference tables from the appendix are also provided in pdf format. A pricing form and a daily sales record are provided in an interactive format to facilitate learning of math applications.

• Media Library that consists of videos and animations that reinforce and expand upon content found in the book.

• Internet Resources that provide links to online reference materials that support continued learning.

Online Resources (continued) INSTRUCTOR RESOURCES The Culinary Math Principles and Applications Instructor Resources provide instructional tools to help implement a comprehensive instructional program. The Instructor Resources include the following: • Culinary Math Principles and Applications ATPWebBook™ that allows access to content anytime, anywhere, using any internet-connected device.

• Instructional Guide that explains how to make the best use of various instructional tools and includes a detailed instructional plan for each chapter and section of the text/workbook.

• Premium PowerPoint ® Presentations that review the objectives, key content, and review questions for each chapter and section of the book. Instructor notes are provided.

• Assessments that provide sets of questions and answers based on objectives and key concepts from each chapter of the book and include a Pretest, a Posttest, and Test Banks.

• Answer Keys that list answers to the Text/Workbook Math Exercises and Master Math® Worksheets.

• Learner Resources are included as part of the Instructor Resources for ease of use.

To obtain information on other related training materials, visit atplearning.com.

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