Math for the Professional Kitchen

Name: Math for the Professional Kitchen
Availability: InStock
ISBN: 9780470508961

ISBN-10: 0470508965

ISBN-13: 9780470508961

Edition: 2011

Authors: Laura Dreesen, Michael Nothnagel, Susan Wysocki, Culinary Institute of America Staff

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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. 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,…

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: 1.892
Language: English



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