,
, LINDA BLOCKER + JULIA HILL
C U L I N A RY M AT H
FOURTH EDITION
, The Culinary Institute of America
President: Dr. Tim Ryan ’77
Vice-President, Continuing Education: Mark Erickson ’77
Director of Intellectual Property: Nathalie Fischer
Editorial Project Manager: Lisa Lahey ’00
Copyright © 2016 by The Culinary Institute of America, Linda Blocker and Julia Hill. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
Composition by SPi Global
Photography by The Culinary Institute of America
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as
permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior
written permission of the Publisher, or authorization through payment of the appropriate per-copy fee
to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400,
fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission
should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street,
Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their
best efforts in preparing this book, they make no representations or warranties with respect to
the accuracy or completeness of the contents of this book and specifically disclaim any implied
warranties of merchantability or fitness for a particular purpose. No warranty may be created or
extended by sales representatives or written sales materials. The advice and strategies contained
herein may not be suitable for your situation. You should consult with a professional where
appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other
commercial damages, including but not limited to special, incidental, consequential, or other damages.
For general information on our other products and services or for technical support, please
contact our Customer Care Department within the United States at (800) 762-2974, outside the
United States at (317) 572-3993 or fax (317) 572-4002.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in
print may not be available in electronic books. For more information about Wiley products, visit
our web site at www.wiley.com.
Library of Congress Cataloging-in-Publication Data
Names: Blocker, Linda, author. | Hill, Julie, 1954- author.
Title: Culinary math / Linda Blocker Julia Hill.
Description: Fourth edition. | Hoboken, NJ : John Wiley & Sons, Inc., 2016. |
Includes index.
Identifiers: LCCN 2015043949 (print) | LCCN 2015044594 (ebook) | ISBN
9781118972724 (pbk.) | ISBN 9781119195580 (pdf) | ISBN 9781119195627 (epub)
Subjects: LCSH: Cooking—Mathematics.
Classification: LCC TX652 .B5844 2016 (print) | LCC TX652 (ebook) | DDC
641.501/51—dc23
LC record available at http://lccn.loc.gov/2015043949
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
, LINDA BLOCKER + JULIA HILL
C U L I N A RY M AT H
FOURTH EDITION
, The Culinary Institute of America
President: Dr. Tim Ryan ’77
Vice-President, Continuing Education: Mark Erickson ’77
Director of Intellectual Property: Nathalie Fischer
Editorial Project Manager: Lisa Lahey ’00
Copyright © 2016 by The Culinary Institute of America, Linda Blocker and Julia Hill. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
Composition by SPi Global
Photography by The Culinary Institute of America
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as
permitted under Section 107 or 108 of the 1976 United States Copyright Act, without either the prior
written permission of the Publisher, or authorization through payment of the appropriate per-copy fee
to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA 01923, (978) 750-8400,
fax (978) 646-8600, or on the web at www.copyright.com. Requests to the Publisher for permission
should be addressed to the Permissions Department, John Wiley & Sons, Inc., 111 River Street,
Hoboken, NJ 07030, (201) 748-6011, fax (201) 748-6008, or online at www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their
best efforts in preparing this book, they make no representations or warranties with respect to
the accuracy or completeness of the contents of this book and specifically disclaim any implied
warranties of merchantability or fitness for a particular purpose. No warranty may be created or
extended by sales representatives or written sales materials. The advice and strategies contained
herein may not be suitable for your situation. You should consult with a professional where
appropriate. Neither the publisher nor author shall be liable for any loss of profit or any other
commercial damages, including but not limited to special, incidental, consequential, or other damages.
For general information on our other products and services or for technical support, please
contact our Customer Care Department within the United States at (800) 762-2974, outside the
United States at (317) 572-3993 or fax (317) 572-4002.
Wiley also publishes its books in a variety of electronic formats. Some content that appears in
print may not be available in electronic books. For more information about Wiley products, visit
our web site at www.wiley.com.
Library of Congress Cataloging-in-Publication Data
Names: Blocker, Linda, author. | Hill, Julie, 1954- author.
Title: Culinary math / Linda Blocker Julia Hill.
Description: Fourth edition. | Hoboken, NJ : John Wiley & Sons, Inc., 2016. |
Includes index.
Identifiers: LCCN 2015043949 (print) | LCCN 2015044594 (ebook) | ISBN
9781118972724 (pbk.) | ISBN 9781119195580 (pdf) | ISBN 9781119195627 (epub)
Subjects: LCSH: Cooking—Mathematics.
Classification: LCC TX652 .B5844 2016 (print) | LCC TX652 (ebook) | DDC
641.501/51—dc23
LC record available at http://lccn.loc.gov/2015043949
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
