Math for the Professional Kitchen

MFTPK gives a clear explanation of unit conversions, recipe scaling, recipe costing & calculating quantities to measure using kitchen ratios. This is a great resource, and it has helped me nail down unit costs in my kitchen.

Great book for restaurant math. I did 4 years of culinary school and it still is a great book. Especially if you did not get a chance to goto school. Great everyday problems, converting recipes, food cost, labor cost, income statements. Great problems, great book

Book is required for NUTR 205 Intro to Food Science. The examples at the beginning of each chapter was enough help to complete all the problems.

I'm not really sure how to rate this because it does do what it says it will, I suppose, but it isn't at all what I was looking for. I own a restaurant and have come up with my own guidelines for managing food cost, but I was hoping for some professional verification that I'm doing it right. This isn't the book for that level of operations. This truly is just MATH - converting pounds to ounces, ounces to tablespoons, that kind of thing. Scaling recipes up and down. And stuff like, "If I need 5 pounds of chopped onion, how many raw onions do I have to buy?" I was looking for something about restaurant math from the owner/manager standpoint. But if you're looking for Kitchen Math 101, I doubt you could do better.

Worth the money!

Amazing cooking book

Its a very usefull tool to take a look on how a profesional kitchen costs must be managed. The book shows also in a detailed way how to deal with diffrent kind of conversions and recieps scaling for big production amounts.

I've never been too good at math, but this book does a pretty good job explaining everything. Plus, it helps that my professor actually is one of the authors lol