Aspiring chefs usually do not understand how much of cooking involves math. Beyond temperatures and cooking times, there is a lot of math in cooking. Organized to be used as either a virtual course or in conjunction with face-to-face classes, this text is structured as a chef thinks: from the source of the recipe to the pricing of a portion, taking into account all the steps in between. The authors explain how to figure and calculate the basics of culinary math simply but completely, with explanations to clarify and exercises to reinforce the concepts and gauge the comprehension of the students at an introductory, though comprehensive, level.