Math For The Professional Kitchen Download Ebook PDF Epub Online

Author : The Culinary Institute of America (CIA)
Laura Dreesen
Publisher : John Wiley & Sons
Release : 2013-07-29
Page : 320
Category : Cooking
ISBN 13 : 0470508965
Description :


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.


Author : Culinary Institute of America (CIA) Staff
The Culinary Institute Of America
Publisher :
Release : 2012-04-30
Page : 288
Category :
ISBN 13 : 9781118173381
Description :



Author : Culinary Institute of America (CIA) Staff
Publisher :
Release : 2012-04-13
Page :
Category :
ISBN 13 : 9781118440940
Description :



Author : Terri Jones
Publisher : John Wiley & Sons
Release : 2008-03-10
Page : 240
Category : Business & Economics
ISBN 13 : 0471748161
Description :


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.


Author : Victor Gielisse
Ron De Santis
Publisher : John Wiley & Sons
Release : 2011-02-08
Page : 436
Category : Cooking
ISBN 13 : 047029048X
Description :


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.


Author : Susan Brendel
Publisher : Walch Publishing
Release : 1992-06
Page : 59
Category : Education
ISBN 13 : 9780825128813
Description :


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.


Author : Culinary Institute of America (CIA) Staff
Publisher :
Release : 2013-07-23
Page :
Category :
ISBN 13 : 9781118825815
Description :



Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2013-02-04
Page : 576
Category : Cooking
ISBN 13 : 0470635436
Description :


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.


Author : Linda Blocker
Julia Hill
Publisher : John Wiley & Sons
Release : 2007-09-04
Page : 262
Category : Cooking
ISBN 13 : 0470068213
Description :


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.


Author : Francis T. Lynch
Publisher : Wiley
Release : 2010-12-20
Page : 320
Category : Business & Economics
ISBN 13 : 9780470197493
Description :


The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.


Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-10-11
Page : 208
Category : Cooking
ISBN 13 : 1118139887
Description :


The Professional Chef has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of topics that are growing in importance.


Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2011-09-13
Page : 1232
Category : Cooking
ISBN 13 : 0470421355
Description :


"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.


Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Release : 1996
Page : 1190
Category : Cooking
ISBN 13 :
Description :


The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.


Author : Wayne Gisslen
Publisher : Wiley
Release : 1999-10-13
Page : 896
Category : Cooking
ISBN 13 : 9780471382782
Description :



Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Release : 2010-07-20
Page : 432
Category : Cooking
ISBN 13 : 1449396038
Description :


Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.


Author : Anthony J. Strianese
Publisher : Delmar
Release : 2011-02
Page : 384
Category : Food service
ISBN 13 : 9781111307714
Description :


MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help readers remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.


Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release : 2007-12-26
Page : 170
Category : Cooking
ISBN 13 : 0470080264
Description :


The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.


Author : David K. Hayes
Jack D. Ninemeier
Publisher :
Release : 2011-04
Page : 315
Category : Business & Economics
ISBN 13 : 9780131391741
Description :


Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue. Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue.


Author : Eugenia Cheng
Publisher : Profile Books
Release : 2015-06-04
Page : 291
Category : Mathematics
ISBN 13 : 1782830820
Description :


Möbius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it. In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincaré and Riemann. Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again. Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast. *Previously published under the title Cakes, Custard & Category Theory*


Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release : 2014-02-10
Page : 304
Category : Cooking
ISBN 13 : 1118116879
Description :


Transforming service into extraordinary guest experiences—with repeat business the reward For the past decade, Remarkable Service has been the most comprehensive guide to standard-setting restaurant service techniques and principles. This all-new edition features a completely reorganized, updated look at table service and foodservice management, from setting up a dining room and taking guests' orders to executing wine service and handling customer complaints. With straightforward advice from The Culinary Institute of America's expert table service and foodservice management faculty, Remarkable Service, Third Edition offers new "Scripts for Service Scenarios" throughout to help servers practice such real-world scenarios as recommending a dish, taking reservations, and dealing with special requests. This book also addresses the service needs of a wide range of dining establishments, from casual and outdoor dining to upscale restaurants and catering operations. Chapters cover everything from training and hiring staff, preparation for service, and front-door hospitality to money handling, styles of modern table service, and the relationship between the front and back of the house. Foreword by restaurateur Danny Meyer, whose restaurants are legendary for their world-class service Respected industry-wide as a contemporary reference guide and refresher for foodservice professionals