Math for the Professional Kitchen

ISBN-10: 0470508965
ISBN-13: 9780470508961
Edition: 2011
List price: $35.00 Buy it from $15.45 Rent it from $14.42
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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.  More...

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Book details

List price: $35.00
Copyright year: 2011
Publisher: John Wiley & Sons, Incorporated
Publication date: 7/29/2013
Binding: Paperback
Pages: 320
Size: 8.25" wide x 10.50" long x 0.75" tall
Weight: 1.848
Language: English

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. "#xA0;#xA0;#xA0; Vital mathematical concepts are reinforced with easy-to-understand examples and review questions "#xA0;#xA0;#xA0; The book is accompanied by instructor support materials including an Instructor#x19;s Manual, a Respondus test bank, and PowerPoint lecture notes "#xA0;#xA0;#xA0; 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.

Acknowledgments
Foreword
Units of Measure and Unit Conversions
Recipe Scaling
Yield Percent
Purchasing and Portioning
Recipe Costing
Kitchen Ratios
Additional Information on Units of Measurement
Volume Unit Equivalent Visual Memorization Aids
Changing Between Fractions, Decimals, and Percents
Problem Solving with the Bridge
Answers to Practice Problems
Glossary of Terms
References

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