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Author : Sheri L. Arroyo
Publisher : Infobase Publishing
Page : 33 pages
File Size : 45,9 Mb
Release : 2009
Category : Juvenile Nonfiction
ISBN : 9781438128924
This volume demonstrates how chefs use math to measure, prepare, and cook to create tasty, delicious food.
Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
Publisher : John Wiley & Sons
Page : 326 pages
File Size : 52,5 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 : Linda Blocker,Julia Hill
Publisher : John Wiley & Sons
Page : 274 pages
File Size : 52,8 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 : Linda Blocker,Julie Hill,The Culinary Institute of America (CIA)
Publisher : Wiley
Page : 128 pages
File Size : 50,6 Mb
Release : 2016
Category : Cooking
ISBN : 1119195624
Author : Culinary Institute of America (CIA) Staff,The Culinary Institute Of America
Publisher : Unknown
Page : 288 pages
File Size : 41,5 Mb
Release : 2012-04-30
Category : Electronic
ISBN : 1118173384
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 : 50,7 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 : Cia,Culinary Institute of America (CIA) Staff
Publisher : Unknown
Page : 0 pages
File Size : 41,6 Mb
Release : 2004-04
Category : Electronic
ISBN : 0764573098
Author : Julia Hill,Culinary Institute of America (CIA) Staff
Publisher : Unknown
Page : 1296 pages
File Size : 45,5 Mb
Release : 2004-04-01
Category : Electronic
ISBN : 0471557277
Author : Sarah R. Labensky
Publisher : Pearson
Page : 0 pages
File Size : 46,5 Mb
Release : 1998
Category : Food service
ISBN : 0138492174
Today's food service professional must master more than the basics of bechamel, butchering, and bread-baking. He or she must be equally skilled in the business of food service. Applied Math For Food Service is a unique worktext of math skills designed to support and complement any course in culinary arts. By applying basic math skills in the context of real-world situations, this workbook encourages students to progress logically through a series of common mathematical applications.
Author : Julia Hill,Wayne Gisslen
Publisher : Unknown
Page : 816 pages
File Size : 45,8 Mb
Release : 2004-04-01
Category : Electronic
ISBN : 0471557293
Author : Terri Jones
Publisher : John Wiley & Sons
Page : 263 pages
File Size : 46,7 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 : Blocker,Julia Hill
Publisher : Unknown
Page : 0 pages
File Size : 49,8 Mb
Release : 2007-08
Category : Electronic
ISBN : 0470135123
Author : Linda Blocker
Publisher : Wiley
Page : 0 pages
File Size : 46,5 Mb
Release : 2008-10-06
Category : Cooking
ISBN : 0470455721
Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management. "In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine. "The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." --The New Yorker "In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist
Author : The Editors of Food & Wine
Publisher : Time Inc. Books
Page : 444 pages
File Size : 46,6 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 : Anthony J. Strianese,Pamela P. Strianese
Publisher : Cengage Learning
Page : 0 pages
File Size : 42,7 Mb
Release : 2006
Category : Food service
ISBN : 1418016462
Math Principals for Food Service Occupations teaches readers that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. It is a book that guides food service students and professionals in the use of mathematical skills to successfully perform their duties as a culinary professional or as a manager of a food service business. Now out in the 5th edition, this book is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the reader to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. New to this 5th edition, "Chef Sez", quotes from chefs, managers and presidents of companies, are used to show readers how applicable math skills are to food service professionals."TIPS" (To Insure Perfect Solutions) are included to provide hints on how to make problem solving simple. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help readers understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.