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Math For The Professional Kitchen

Math for the Professional Kitchen PDF
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470508965
Size: 63.50 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 320
View: 3170

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Math For The Professional Kitchen

by The Culinary Institute of America (CIA), Math For The Professional Kitchen Books available in PDF, EPUB, Mobi Format. Download Math For The Professional Kitchen books, 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.




Math For The Professional Kitchen

Math for the Professional Kitchen PDF
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118173381
Size: 51.48 MB
Format: PDF, Mobi
Category :
Languages : en
Pages : 288
View: 969

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Math For The Professional Kitchen

by Culinary Institute of America (CIA) Staff, Math For The Professional Kitchen Books available in PDF, EPUB, Mobi Format. Download Math For The Professional Kitchen books,




Culinary Calculations

Culinary Calculations PDF
Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471748161
Size: 56.31 MB
Format: PDF, Docs
Category : Business & Economics
Languages : en
Pages : 240
View: 6249

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Culinary Calculations

by Terri Jones, Culinary Calculations Books available in PDF, EPUB, Mobi Format. Download Culinary Calculations books, 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.




Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set

Math for the Professional Kitchen with Book of Yields 8E CD  ROM Set PDF
Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118440940
Size: 24.49 MB
Format: PDF, Docs
Category :
Languages : en
Pages :
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Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set

by Culinary Institute of America (CIA) Staff, Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set Books available in PDF, EPUB, Mobi Format. Download Math For The Professional Kitchen With Book Of Yields 8e Cd Rom Set books,




The Professional Chef

The Professional Chef PDF
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Size: 42.33 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 1232
View: 7603

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The Professional Chef

by The Culinary Institute of America (CIA), The Professional Chef Books available in PDF, EPUB, Mobi Format. Download The Professional Chef books, "The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.




The Best Writing On Mathematics 2012

The Best Writing on Mathematics 2012 PDF
Author: Mircea Pitici
Publisher: Princeton University Press
ISBN: 0691156557
Size: 63.95 MB
Format: PDF, ePub, Docs
Category : Mathematics
Languages : en
Pages : 288
View: 328

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The Best Writing On Mathematics 2012

by Mircea Pitici, The Best Writing On Mathematics 2012 Books available in PDF, EPUB, Mobi Format. Download The Best Writing On Mathematics 2012 books, 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.




Culinary Math

Culinary Math PDF
Author: Linda Blocker
Publisher: John Wiley & Sons
ISBN: 1118972724
Size: 20.44 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 256
View: 677

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Culinary Math

by Linda Blocker, Culinary Math Books available in PDF, EPUB, Mobi Format. Download Culinary Math books, Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.




Math Principles For Food Service Occupations

Math Principles for Food Service Occupations PDF
Author: Anthony J. Strianese
Publisher: Cengage Learning
ISBN: 1133419143
Size: 32.59 MB
Format: PDF, ePub, Mobi
Category : Business & Economics
Languages : en
Pages : 384
View: 823

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Math Principles For Food Service Occupations

by Anthony J. Strianese, Math Principles For Food Service Occupations Books available in PDF, EPUB, Mobi Format. Download Math Principles For Food Service Occupations books, MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E stresses the direct relevance of math skills in the food service industry while teaching the basic math principles that affect everything from basic recipe preparation to managing food and labor costs in a restaurant operation. All the mathematical problems and concepts presented are explained in a simplified, logical, step-by-step manner. New to this edition, illustrations in full color add visual appeal to the text and help culinary students to master important concepts. Now in its 6th edition, this book demonstrates the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains your students to use the calculator. Part 2 reviews basic math fundamentals. Subsequent parts address math essentials and cost controls in food preparation and math essentials in food service record keeping, while the last part of the book concentrates on managerial math. New topics to this 6th edition include controlling beverage costs; clarifying and explaining the difference between fluid ounces and avoirdupois ounces; and an entire new section on yield testing and how to conduct these tests. There are new methods using helpful memory devices and acronyms to help the student remember procedures and formulas, such as BLT, NO, and the Big Ounce. New strategies and charts are also shown and explained on how to use purchases in order to control food and beverage costs and how transfers affect food and beverage costs. In addition, sections have been added on how to control costs using food (or liquor, or labor) cost percentage guidelines. The content in MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, 6E meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.




Foodservice Operations And Management Concepts And Applications

Foodservice Operations and Management  Concepts and Applications PDF
Author: Karen Eich Drummond
Publisher: Jones & Bartlett Learning
ISBN: 128416487X
Size: 16.80 MB
Format: PDF, ePub
Category : Business & Economics
Languages : en
Pages : 700
View: 958

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Foodservice Operations And Management Concepts And Applications

by Karen Eich Drummond, Foodservice Operations And Management Concepts And Applications Books available in PDF, EPUB, Mobi Format. Download Foodservice Operations And Management Concepts And Applications books, Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.