|  | The Culinary Institute of America (CIA)
Math for the Professional Kitchen
 1. Edition September 2011
30.90 Euro
2011. 320 Pages, Softcover
- Textbook -
ISBN 978-0-470-50896-1 - John Wiley & Sons
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Sample Chapter
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| Detailed 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.
From the contents
Acknowledgments.
Foreword.
Chapter 1: Units of Measure and Unit Conversions.
Chapter 2: Recipe Scaling.
Chapter 3: Yield Percent.
Chapter 4: Purchasing and Portioning.
Chapter 5: Recipe Costing.
Chapter 6: Kitchen Ratios
Appendix I: Additional Information on Units of Measurement.
Appendix II: Volume Unit Equivalent Visual Memorization Aids.
Appendix III: Changing Between Fractions, Decimals, and Percents.
Appendix IV: Problem Solving with the Bridge.
Answers to Practice Problems.
Glossary of Terms.
References.
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