πŸ“’ Author : Laura Dreesen
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2013-07-29
πŸ“’ Pages : 320
πŸ“’ ISBN : 9780470508961
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : 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.


πŸ“’ Author : Culinary Institute of America (CIA) Staff
πŸ“’ Publisher :
πŸ“’ Release Date : 2012-04-30
πŸ“’ Pages : 288
πŸ“’ ISBN : 1118173384
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS :


πŸ“’ Author : Terri Jones
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2008-03-10
πŸ“’ Pages : 240
πŸ“’ ISBN : 9780471748168
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Business & Economics

SYNOPSIS : 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.


πŸ“’ Author : Culinary Institute of America (CIA) Staff
πŸ“’ Publisher :
πŸ“’ Release Date : 2012-04-13
πŸ“’ Pages :
πŸ“’ ISBN : 1118440943
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

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πŸ“’ Author : Culinary Institute of America
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2011-09-13
πŸ“’ Pages : 1212
πŸ“’ ISBN : 9780470421352
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.


πŸ“’ Author : Mircea Pitici
πŸ“’ Publisher : Princeton University Press
πŸ“’ Release Date : 2013
πŸ“’ Pages : 288
πŸ“’ ISBN : 9780691156552
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Mathematics

SYNOPSIS : Collects essays on mathematics, from the mathematical aspects of origami and the mathematics of dating to the frequency and distribution of prime numbers and a ball in five dimensions.


πŸ“’ Author : American Culinary Federation
πŸ“’ Publisher : Prentice Hall
πŸ“’ Release Date : 2005-08
πŸ“’ Pages : 1077
πŸ“’ ISBN : 0131180118
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation β€” from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautΓ©s, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.


πŸ“’ Author : Michael J. McGreal
πŸ“’ Publisher :
πŸ“’ Release Date : 2015
πŸ“’ Pages : 262
πŸ“’ ISBN : 0826942377
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : ""Culinary Math Principles and Applications" demonstrates how and why foodservice workers use math in the professional kitchen. This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style. Interactive learner resources provide opportunities for reinforcement and further examples of math used in culinary settings. This educational resource can serve as a basis for college culinary math, foodservice math, and hospitality math courses." -- Provided by Publisher.


πŸ“’ Author : Linda Blocker
πŸ“’ Publisher : John Wiley & Sons
πŸ“’ Release Date : 2007-09-04
πŸ“’ Pages : 262
πŸ“’ ISBN : 9780470068212
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : 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.


πŸ“’ Author : Kristin Laubenthal
πŸ“’ Publisher : AuthorHouse
πŸ“’ Release Date : 2012-02-17
πŸ“’ Pages : 120
πŸ“’ ISBN : 9781496943422
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Education

SYNOPSIS : A Nanny’s Day – The Professional Way! is an ultimate curriculum book designed for the professional early childhood nanny. Naturally; any stay-at-home parent, early childhood teacher, or home child care provider can utilize the ideas in this book. Kristin strongly believes that every professional nanny should have learning experiences intended for the day. This book includes ideas from nine curricular areas - art, cooking, language, math, motor skills, music, science, social studies, and health, safety, and nutrition. The ideas are made to not only teach the children in your care, but are also inexpensive and uncomplicated. She gives lesson plans and activity ideas based upon three concepts: The Nanny’s Creative Curriculum, The Nanny’s Literacy Curriculum, and The Nanny’s Thematic Curriculum. Kristin also gives developmentally appropriate sample schedules for children between the ages of zero to five.