Math for the Professional Kitchen Book

Math for the Professional Kitchen


  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2013-07-29
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780470508961

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Math for the Professional Kitchen Excerpt :

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.

Modern Batch Cookery Book

Modern Batch Cookery


  • Author : Victor Gielisse
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-08
  • Genre: Cooking
  • Pages : 436
  • ISBN 10 : 9780470290484

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Modern Batch Cookery Excerpt :

Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.

Culinary Calculations Book

Culinary Calculations


  • Author : Terri Jones
  • Publisher : John Wiley & Sons
  • Release Date : 2008-03-10
  • Genre: Business & Economics
  • Pages : 240
  • ISBN 10 : 9780471748168

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Culinary Calculations Excerpt :

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.

Garde Manger Book
Score: 2
From 1 Ratings

Garde Manger


  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-16
  • Genre: Cooking
  • Pages : 720
  • ISBN 10 : 9780470587805

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Garde Manger Excerpt :

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.

Math Principles for Food Service Occupations Book

Math Principles for Food Service Occupations


  • Author : Anthony J. Strianese
  • Publisher : Delmar
  • Release Date : 2011-02
  • Genre: Food service
  • Pages : 384
  • ISBN 10 : 1111307717

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Math Principles for Food Service Occupations Excerpt :

MATH PRINCIPLES FOR FOOD SERVICE OCCUPATIONS, International Edition 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 explains how to use the calculator. Part 2 reviews basic math fundamentals. The following 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 readers 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, International Edition meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.

Culinary Fundamentals Book

Culinary Fundamentals


  • Author : American Culinary Federation
  • Publisher : Prentice Hall
  • Release Date : 2005-08
  • Genre: Cooking
  • Pages : 1077
  • ISBN 10 : 0131180118

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Culinary Fundamentals Excerpt :

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

The Proof and the Pudding Book

The Proof and the Pudding


  • Author : Jim Henle
  • Publisher : Princeton University Press
  • Release Date : 2015-04-27
  • Genre: Mathematics
  • Pages : 176
  • ISBN 10 : 9781400865680

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The Proof and the Pudding Excerpt :

Tantalizing math puzzles and cooking recipes that show how mathematical thinking is like the culinary arts Tie on your apron and step into Jim Henle's kitchen as he demonstrates how two equally savory pursuits—cooking and mathematics—have more in common than you realize. A tasty dish for gourmets of popular math, The Proof and the Pudding offers a witty and flavorful blend of mathematical treats and gastronomic delights that reveal how life in the mathematical world is tantalizingly similar to life in the kitchen. Take a tricky Sudoku puzzle and a cake that fell. Henle shows you that the best way to deal with cooking disasters is also the best way to solve math problems. Or take an L-shaped billiard table and a sudden desire for Italian potstickers. He explains how preferring geometry over algebra (or algebra over geometry) is just like preferring a California roll to chicken tikka masala. Do you want to know why playfulness is rampant in math and cooking? Or how to turn stinky cheese into an awesome ice cream treat? It’s all here: original math and original recipes plus the mathematical equivalents of vegetarianism, Asian fusion, and celebrity chefs. Pleasurable and lighthearted, The Proof and the Pudding is a feast for the intellect as well as the palate.

Kitchen Math Book

Kitchen Math


  • Author : Susan Brendel
  • Publisher : Walch Publishing
  • Release Date : 1992-06
  • Genre: Education
  • Pages : 59
  • ISBN 10 : 0825128811

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Kitchen Math Excerpt :

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 Book

Professional Cooking


  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1999-10-13
  • Genre: Cooking
  • Pages : 896
  • ISBN 10 : 0471382787

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Professional Cooking Excerpt :

Culinary Math Book

Culinary Math


  • Author : Michael J. McGreal
  • Publisher : Unknown
  • Release Date : 2015
  • Genre: Cooking
  • Pages : 262
  • ISBN 10 : 0826942377

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Culinary Math Excerpt :

""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.

Professional Cooking for Canadian Chefs Book

Professional Cooking for Canadian Chefs


  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 2010-01-19
  • Genre: Cooking
  • Pages : 1120
  • ISBN 10 : 0470197544

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Professional Cooking for Canadian Chefs Excerpt :

This is the best selling undergraduate food preparation textbook. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow.

The Sustainable Chef Book

The Sustainable Chef


  • Author : Stefan Gössling
  • Publisher : Routledge
  • Release Date : 2021-12-10
  • Genre: Business & Economics
  • Pages : 344
  • ISBN 10 : 9781351740234

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The Sustainable Chef Excerpt :

This book provides the first systematic and accessible text for students of hospitality and the culinary arts that directly addresses how more sustainable restaurants and commercial food services can be achieved. Food systems receive growing attention because they link various sustainability dimensions. Restaurants are at the heart of these developments, and their decisions to purchase regional foods, or to prepare menus that are healthier and less environmentally problematic, have great influence on food production processes. This book is systematically designed around understanding the inputs and outputs of the commercial kitchen as well as what happens in the restaurant from the perspective of operators, staff and the consumer. The book considers different management approaches and further looks at the role of restaurants, chefs and staff in the wider community and the positive contributions that commercial kitchens can make to promoting sustainable food ways. Case studies from all over the world illustrate the tools and techniques helping to meet environmental and economic bottom lines. This will be essential reading for all students of hospitality and the culinary arts.

Cooking for Geeks Book
Score: 4.5
From 6 Ratings

Cooking for Geeks


  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781449396039

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Cooking for Geeks Excerpt :

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Culinary Math 3rd Edition with Culinary Artistry Set Book

Culinary Math 3rd Edition with Culinary Artistry Set


  • Author : Linda Blocker
  • Publisher : Wiley
  • Release Date : 2008-10-06
  • Genre: Cooking
  • Pages : 720
  • ISBN 10 : 0470455721

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Culinary Math 3rd Edition with Culinary Artistry Set Excerpt :

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 pa

Baking and Pastry Book
Score: 4
From 3 Ratings

Baking and Pastry


  • Author : CIA
  • Publisher : Unknown
  • Release Date : 2009-01-20
  • Genre: Uncategoriezed
  • Pages : 244
  • ISBN 10 : 0470258691

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Baking and Pastry Excerpt :