Culinary Calculations -Simplified Math for Culinary Professionals Terri Jones

 

The book Culinary Calculations: Simplified Math for Culinary Professionals by Terri Jones is a practical guide designed to help culinary students, chefs, and foodservice managers confidently handle the essential math required in professional kitchens. Covering topics such as unit conversions, recipe scaling, food costing, and yield percentages, the book breaks down mathematical concepts into clear, step-by-step explanations tailored for real-world culinary applications. With examples and exercises relevant to everyday operations, this resource ensures accurate measurements, effective cost control, and efficient kitchen management for anyone in the food industry.