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. Features of this edition include: * Each chapter is divided into sections to allow maximum teaching and learning flexibility. Each section ends with a checkpoint consisting of short-answer review questions. Checkpoint answers are located at the back of the book. * There are 50 math exercises at the end of each chapter, for a total of 400 contextual culinary math problems. * Leaf icons on 80 of these identify sustainability-focused math problems. * The appendix contains all of the culinary math formulas used in the book, plus reference tables and forms. CONTENTS * Using Math in Foodservice Operations * Measuring in the Professional Kitchen * Calculating Measurements * Converting Measurements and Scaling Recipes * Calculating Percentages and Ratios * Calculating Costs and Menu Prices * Calculating Revenue and Expenses * Analyzing Profit and Loss