Cooking 101: Culinary Math

August 12, 2008

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.

Unit 5: Culinary Math

Why they named this unit ‘Culinary Math’ and not just ‘math’ is a mystery to me. The chapter covers how to work with fractions, ratios and percents. Being able to use these in the kitchen is quite helpful at times, but: 1) I’m not a math teacher, and 2) I’m lazy. So if you’d like to refresh your fraction skills, check this site out.

Next up (later this week since this one doesn’t really count) is “Recipes and Food Cost,” where we’ll use this math and cover increasing or decreasing your recipe yield, measuring accurately, and converting between different units of measurement.

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