Math for the Professional Kitchen

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470508965
Category : Cooking
Languages : en
Pages : 326

Book Description
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.

Culinary Calculations

Author: Terri Jones
Publisher: John Wiley & Sons
ISBN: 0471748161
Category : Cooking
Languages : en
Pages : 263

Book Description
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

Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118173381
Category :
Languages : en
Pages : 288

Book Description

Culinary Math

Author: Linda Blocker
Publisher: John Wiley & Sons
ISBN: 1118972724
Category : Cooking
Languages : en
Pages : 258

Book Description
Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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.

Modern Batch Cookery

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 047029048X
Category : Cooking
Languages : en
Pages : 147

Book Description
A complete guide to volume cooking for restaurants, caterers, hotels, and other large foodservice operations Modern Batch Cookery offers up-to-date information with a focus on healthy cooking, nutrition, and smart menu planning. Preparing healthy, high-quality food in volume is a challenge for even the most experienced foodservice professional. Modern Batch Cookery provides the most contemporary and up-to-the-minute resource on the topic. The recipes are designed to yield 50 servings, and cover every meal part and occasion. Modern Batch Cookery contains more than the plain fare typical of institutional foodservice-these modern, delectable recipes include Gorgonzola and Pear Sandwiches, Tequila-Roasted Oysters, Chesapeake-Style Crab Cakes, and many more. Features more than 200 healthy, nutritious, large-batch recipes Includes chapters on Stocks, Sauces, and Soups; Breakfast and Brunch; Salads, Sandwiches, and Appetizers; EntrŽes; Side Dishes; and Baked Goods and Desserts Provides pertinent information, including conversion charts and a glossary, as well as full-color photos of finished dishes that provide fresh ideas in plating and presentation Covers all the essentials of menu and recipe development Modern Batch Cookery is a comprehensive resource for chefs and foodservice operators working in schools, hospitals, nursing homes, banquet facilities, country clubs, and catering companies.

Garde Manger

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470587806
Category : Cooking
Languages : en
Pages : 730

Book Description
The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Kitchen Math

Author: Susan Brendel
Publisher: Walch Publishing
ISBN: 9780825128813
Category : Education
Languages : en
Pages : 84

Book Description
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.

Professional Cooking

Author: Wayne Gisslen
Publisher: Wiley
ISBN: 9780471245636
Category : Cooking
Languages : en
Pages : 0

Book Description
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.

The Professional Chef, Study Guide

Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 1118139887
Category : Cooking
Languages : en
Pages : 210

Book Description
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.

Culinary Math

Author: Michael J. McGreal
Publisher:
ISBN: 9780826942371
Category : Cooking
Languages : en
Pages : 262

Book Description
""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.