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Author : Linda Blocker,Julia Hill
Publisher : John Wiley & Sons
Page : 274 pages
File Size : 52,5 Mb
Release : 2007-09-04
Category : Cooking
ISBN : 9780470068212
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.
Author : Susan Brendel
Publisher : Walch Publishing
Page : 84 pages
File Size : 48,5 Mb
Release : 1997
Category : Education
ISBN : 0825128811
Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.
Author : Helen Thompson
Publisher : Simon and Schuster
Page : 48 pages
File Size : 55,6 Mb
Release : 2014-09-02
Category : Juvenile Nonfiction
ISBN : 9781422289167
Cooking is a kind of science—you have to get the measurements right to make everything work. It takes math. In Culinary Math, you'll discover how numbers, ratios, and other math help make tasty foods you can cook yourself.
Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
Publisher : John Wiley & Sons
Page : 326 pages
File Size : 40,6 Mb
Release : 2013-07-29
Category : Cooking
ISBN : 9780470508961
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.
Author : Michael J. McGreal,Linda J. Padilla
Publisher : Unknown
Page : 262 pages
File Size : 45,9 Mb
Release : 2015
Category : Cooking
ISBN : 0826942377
""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.
Author : Linda Blocker,Julie Hill,The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 128 pages
File Size : 50,7 Mb
Release : 2016
Category : Cooking
ISBN : 1119195624
Author : Cia,Culinary Institute of America (CIA) Staff
Publisher : Unknown
Page : 0 pages
File Size : 41,9 Mb
Release : 2004-04
Category : Electronic
ISBN : 0764573098
Author : Terri Jones
Publisher : John Wiley & Sons
Page : 263 pages
File Size : 46,5 Mb
Release : 2008-03-10
Category : Cooking
ISBN : 9780471748168
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.
Author : Julia Hill,Culinary Institute of America (CIA) Staff
Publisher : Unknown
Page : 1296 pages
File Size : 54,8 Mb
Release : 2004-04-01
Category : Electronic
ISBN : 0471557277
Author : Julia Hill,Linda Blocker,Wayne Gisslen,CIA Staff,NRA Educational Foundation Staff,Le Cordon Bleu Chefs Staff
Publisher : Unknown
Page : 1886 pages
File Size : 40,5 Mb
Release : 2004-11-01
Category : Electronic
ISBN : 0471733024
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. Written by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.
Author : Julia Hill,Wayne Gisslen
Publisher : Unknown
Page : 816 pages
File Size : 54,6 Mb
Release : 2004-04-01
Category : Electronic
ISBN : 0471557293
Author : Blocker,Julia Hill
Publisher : Unknown
Page : 0 pages
File Size : 41,9 Mb
Release : 2007-08
Category : Electronic
ISBN : 0470135123
Author : The Editors of Food & Wine
Publisher : Time Inc. Books
Page : 444 pages
File Size : 40,9 Mb
Release : 2016-06-07
Category : Cooking
ISBN : 9780848750862
Based on FOOD & WINE's popular monthly column, Market Math starts with 50 everyday ingredients and transforms them into 200 fast, fresh, and delicious weeknight meals. This user-friendly guide is alphabetically organized by ingredient, each accompanied by four to six recipes that showcase its versatility and flavor. These are dishes you'll want to add to your weeknight repertoire: quick, crowd-pleasing dinners that make the most of farmer's markets and local foods stores. Discover new ways to use fresh produce, hearty grains, meat, seafood, and dairy. Transform broccoli into a creamy soup or pair it with kale for a refreshing salad. Canned tuna becomes a lemony dip or the basis for banh mi sandwiches. Standards like pasta, peppers, rice, and spinach get a makeover with inspired flavor combinations and genius techniques. The recipe collection features contributions from FOOD & WINE's favorite culinary stars, including Mario Batali, Giada De Laurentiis, and Bobby Flay. Each recipe has been tested and perfected by FOOD & WINE experts, ensuring success whether you're a novice or seasoned home cook. Brimming with inspiration and illustrated with lush color photos, Market Math is a kitchen shelf essential for every home cook.
Author : Culinary Institute of America (CIA) Staff,The Culinary Institute Of America
Publisher : Unknown
Page : 288 pages
File Size : 49,5 Mb
Release : 2012-04-30
Category : Electronic
ISBN : 1118173384
Author : Anthony J. Strianese,Pamela P. Strianese
Publisher : Delmar Pub
Page : 353 pages
File Size : 43,9 Mb
Release : 2001
Category : Cooking
ISBN : 0766813177
"Math Principals for Food Service Occupations, 4th Edition" is an important tool for the student preparing for a career in the food service industry. The book explains that, like cooking or baking, math is sequential and a student must first master basic math skills before being able to create gourmet meals or desserts. Quotes from chefs and managers are interspersed throughout the book, relaying the relevancy of math skills to the food service professional on the job. This 4th edition contains completely updated material and presents the math problems and concepts in a simplified, logical, step-by-step process. The book offers practical and useful information including explanations relative to figuring menu and food cost procedures and teaches math skills needed to utilize a computer spreadsheet program.