CAIBOK 3220 Culinary Math and Measurements

The CAIBOK 3220 Competency Exam on Culinary Math and Measurements checks if chefs understand how to use math in a kitchen setting. It covers basic skills like counting, adding, subtracting, measuring weight and volume, and converting units between metric and imperial systems. These skills are important for making recipes correctly, preparing the right amount of food, and avoiding waste. Chefs must also understand portion control, scaling recipes up or down, and checking food costs.

This exam also includes more advanced skills used in professional kitchens and food businesses. These include figuring out selling prices, calculating profit margins, measuring yield, and organizing inventory. Chefs are expected to read and fill out order forms, count inventory, and work with food labels and packaging rules. The goal is to make sure chefs can work accurately, save money, and help the kitchen run smoothly.