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Math for the Professional Kitchen, Paperback by Dreesen, Laura; Nothnagel, Mi...
US $30.00
ApproximatelyRM 126.36
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Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Located in: Chester, New York, United States
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eBay item number:196616994880
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- Math for the Professional Kitchen
- ISBN
- 9780470508961
About this product
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
0470508965
ISBN-13
9780470508961
eBay Product ID (ePID)
108882964
Product Key Features
Number of Pages
320 Pages
Language
English
Publication Name
Math for the Professional Kitchen
Subject
Methods / General, General
Publication Year
2013
Type
Textbook
Subject Area
Mathematics, Cooking
Format
Trade Paperback
Dimensions
Item Height
0.7 in
Item Weight
21.4 Oz
Item Length
10.6 in
Item Width
8.6 in
Additional Product Features
Intended Audience
College Audience
LCCN
2010-013124
Dewey Edition
22
Illustrated
Yes
Dewey Decimal
641.501/51
Table Of Content
Acknowledgments vi Foreword vii Introduction viii 1 Units of Measure and Unit Conversions 1 1.1 Measurements Used in the Professional Kitchen 2 1.2 Converting Units of Measure Within Weight or Within Volume 8 1.3 Converting Between Weight and Volume 21 2 Recipe Scaling 35 2.1 Calculating a Scaling Factor 36 2.2 Scaling Recipes Based on a Desired Yield 46 2.3 Scaling Recipes Based on a Constraining Ingredient 56 2.4 Standardizing Recipes 63 3 Yield Percent 73 3.1 What is Yield Percent? 74 3.2 Calculating EP Quantities and AP Quantities 82 3.3 Quantities That Compensate for Waste 91 4 Purchasing and Portioning 95 4.1 Calculating Portion Size or Number of Portions 96 4.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities 104 4.3 Calculating AP Quantities for a Recipe 112 4.4 Creating a Grocery List 119 5 Recipe Costing 131 5.1 Calculating AP Cost per Unit 132 5.2 Recipe Costing 139 5.3 Food Cost Percent 154 5.4 The 2-in-1 Recipe Costing Form 166 5.5 The 2-in-1 Recipe Costing Form: The Excel Version 192 5.6 Comparative Costing 200 6 Kitchen Ratios 213 6.1 What is a Ratio? 214 6.2 Using a Ratio When One Ingredient Quantity is Known 222 6.3 Using a Ratio When the Desired Yield is Known 231 6.4 Working with Ratios Using Percents 241 6.5 The Baker's Percent 248 Appendix I Additional Information on Units of Measure 259 Appendix II Volume Unit Equivalent Visual Memorization Aids 261 Appendix III Changing Between Fractions, Decimals, and Percents 263 Appendix IV The Butcher's Yield 267 Appendix V Information from The Book of Yields 269 Answers to Practice Problems 277 Glossary of Terms 301 References 303 Index 305
Synopsis
Vital math concepts for professional chefs and culinary students A good chef requires a firm grasp of essential math skills in order to succeed professionally and financially. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, Math for the Professional Kitchen, designed and authored by veteran math instructors at The Culinary Institute of America, provides a thorough understanding of the mathematical concepts so crucial for success in the foodservice industry. Based on in-classroom practice at the CIA, this book covers the entirety of the standard culinary math curriculum, including determining yields, portioning, ratios, and much more. Easy-to-understand examples, end-of-chapter review questions, a handy glossary, and helpful appendices make it a perfect textbook for students as well as professional culinarians. Founded in 1946, The Culinary Institute of America is an independent, not'for'profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. For more information, visit www.ciachef.edu., A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation., 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., 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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. 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 The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.
LC Classification Number
TX652.D73 2011
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