MATH FOR THE PROFESSIONAL KITCHEN

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Math For The Professional Kitchen

Author : Laura Dreesen
ISBN : 9780470508961
Genre : Cooking
File Size : 80.37 MB
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Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Category: Cooking

Culinary Calculations

Author : Terri Jones
ISBN : 9780471748168
Genre : Business & Economics
File Size : 41.72 MB
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The math skills needed for a successful foodservice career?now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.
Category: Business & Economics

The Professional Chef

Author : The Culinary Institute of America (CIA)
ISBN : 9780470421352
Genre : Cooking
File Size : 29.25 MB
Format : PDF, Docs
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"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Category: Cooking

The Best Writing On Mathematics 2012

Author : Mircea Pitici
ISBN : 9780691156552
Genre : Mathematics
File Size : 39.85 MB
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Collects essays on mathematics, from the mathematical aspects of origami and the mathematics of dating to the frequency and distribution of prime numbers and a ball in five dimensions.
Category: Mathematics

Professional Cooking For Canadian Chefs

Author : Wayne Gisslen
ISBN : 9780471663775
Genre : Cooking
File Size : 40.73 MB
Format : PDF, Docs
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Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.
Category: Cooking

Culinary Math

Author : Michael J. McGreal
ISBN : 0826942377
Genre : Cooking
File Size : 78.97 MB
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""Culinary Math Principles and Applications" demonstrates how and why foodservice workers use math in the professional kitchen. This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style. Interactive learner resources provide opportunities for reinforcement and further examples of math used in culinary settings. This educational resource can serve as a basis for college culinary math, foodservice math, and hospitality math courses." -- Provided by Publisher.
Category: Cooking

A Nannys Day The Professional Way

Author : Kristin Laubenthal
ISBN : 9781496943422
Genre : Education
File Size : 75.54 MB
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A Nanny’s Day – The Professional Way! is an ultimate curriculum book designed for the professional early childhood nanny. Naturally; any stay-at-home parent, early childhood teacher, or home child care provider can utilize the ideas in this book. Kristin strongly believes that every professional nanny should have learning experiences intended for the day. This book includes ideas from nine curricular areas - art, cooking, language, math, motor skills, music, science, social studies, and health, safety, and nutrition. The ideas are made to not only teach the children in your care, but are also inexpensive and uncomplicated. She gives lesson plans and activity ideas based upon three concepts: The Nanny’s Creative Curriculum, The Nanny’s Literacy Curriculum, and The Nanny’s Thematic Curriculum. Kristin also gives developmentally appropriate sample schedules for children between the ages of zero to five.
Category: Education

Culinary Math

Author : Linda Blocker
ISBN : 9780470068212
Genre : Cooking
File Size : 36.20 MB
Format : PDF
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A math resource for foodservice professionals covers such topics as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures.
Category: Cooking