Math for the professional kitchen

Essential math concepts for professional chefs and culinary studentsIdeal forstudents and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitableoperation. 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 forworking professionals Math for the Professional Kitchen will be an invaluableresource not only in the classroom but also in the kitchen as students embarkon their professional careers, where math skills play a crucial role in the ever-important bottom line. INDICE: Acknowledgments. Foreword. Chapter 1: Units of Measure and Unit Conversions. Chapter 2: Recipe Scaling. Chapter 3: Yield Percent. Chapter 4: Purchasing and Portioning. Chapter 5: Recipe Costing. Chapter 6: Kitchen Ratios Appendix I: Additional Information on Units of Measurement. Appendix II: VolumeUnit Equivalent Visual Memorization Aids. Appendix III: Changing Between Fractions, Decimals, and Percents. Appendix IV: Problem Solving with the Bridge. Answers to Practice Problems. Glossary of Terms. References.

• ISBN: 978-0-470-50896-1
• Editorial: John Wiley & Sons
• Encuadernacion: Rústica
• Páginas: 320
• Fecha Publicación: 20/07/2011
• Nº Volúmenes: 1
• Idioma: Inglés