Math For The Professional Kitchen

Math For The Professional Kitchen by The Culinary Institute of America (CIA)

Math For The Professional Kitchen PDF
✏Book Title : Math for the Professional Kitchen
✏Author :
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-29
✏Pages : 320 pages
✏ISBN : 9780470508961
Rating: 4/5 from 21 users

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✏Math for the Professional Kitchen Book Summary : 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.

📒Math For The Professional Kitchen ✍ The Culinary Institute of America (CIA)

Math For The Professional Kitchen PDF
✏Book Title : Math for the Professional Kitchen
✏Author : The Culinary Institute of America (CIA)
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-29
✏Pages : 320
✏ISBN : 9780470508961
✏Available Language : English, Spanish, And French

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✏Math for the Professional Kitchen Book Summary : 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.

📒Math For The Professional Kitchen ✍ Culinary Institute of America (CIA) Staff

Math For The Professional Kitchen PDF
✏Book Title : Math for the Professional Kitchen
✏Author : Culinary Institute of America (CIA) Staff
✏Publisher :
✏Release Date : 2012-04-30
✏Pages : 288
✏ISBN : 1118173384
✏Available Language : English, Spanish, And French

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✏Math for the Professional Kitchen Book Summary :

📒Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set ✍ Culinary Institute of America (CIA) Staff

Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set PDF
✏Book Title : Math for the Professional Kitchen with Book of Yields 8E CD ROM Set
✏Author : Culinary Institute of America (CIA) Staff
✏Publisher :
✏Release Date : 2012-04-13
✏Pages :
✏ISBN : 1118440943
✏Available Language : English, Spanish, And French

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✏Math for the Professional Kitchen with Book of Yields 8E CD ROM Set Book Summary :

📒Culinary Calculations ✍ Terri Jones

Culinary Calculations PDF
✏Book Title : Culinary Calculations
✏Author : Terri Jones
✏Publisher : John Wiley & Sons
✏Release Date : 2008-03-10
✏Pages : 240
✏ISBN : 9780471748168
✏Available Language : English, Spanish, And French

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✏Culinary Calculations Book Summary : 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.

📒Modern Batch Cookery ✍ Victor Gielisse

Modern Batch Cookery PDF
✏Book Title : Modern Batch Cookery
✏Author : Victor Gielisse
✏Publisher : John Wiley & Sons
✏Release Date : 2011-02-08
✏Pages : 436
✏ISBN : 9780470290484
✏Available Language : English, Spanish, And French

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✏Modern Batch Cookery Book Summary : Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.

📒Kitchen Math ✍ Susan Brendel

Kitchen Math PDF
✏Book Title : Kitchen Math
✏Author : Susan Brendel
✏Publisher : Walch Publishing
✏Release Date : 1992-06
✏Pages : 59
✏ISBN : 0825128811
✏Available Language : English, Spanish, And French

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✏Kitchen Math Book Summary : Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.

📒Techniques Of Healthy Cooking ✍ Culinary Institute of America

Techniques Of Healthy Cooking PDF
✏Book Title : Techniques of Healthy Cooking
✏Author : Culinary Institute of America
✏Publisher : John Wiley & Sons
✏Release Date : 2013-02-04
✏Pages : 576
✏ISBN : 9780470635438
✏Available Language : English, Spanish, And French

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✏Techniques of Healthy Cooking Book Summary : Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

📒Garde Manger ✍ Culinary Institute of America

Garde Manger PDF
✏Book Title : Garde Manger
✏Author : Culinary Institute of America
✏Publisher : John Wiley & Sons
✏Release Date : 2012-04-16
✏Pages : 706
✏ISBN : 9780470587805
✏Available Language : English, Spanish, And French

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✏Garde Manger Book Summary : A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.

📒Professional Cooking ✍ Wayne Gisslen

Professional Cooking PDF
✏Book Title : Professional Cooking
✏Author : Wayne Gisslen
✏Publisher : Wiley
✏Release Date : 1999-10-13
✏Pages : 896
✏ISBN : 0471382787
✏Available Language : English, Spanish, And French

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✏Professional Cooking Book Summary :

📒The Professional Chef ✍ The Culinary Institute of America (CIA)

The Professional Chef PDF
✏Book Title : The Professional Chef
✏Author : The Culinary Institute of America (CIA)
✏Publisher : John Wiley & Sons
✏Release Date : 2011-09-13
✏Pages : 1232
✏ISBN : 9780470421352
✏Available Language : English, Spanish, And French

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✏The Professional Chef Book Summary : "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.