math for the professional kitchen 2


No.ISBN : 9780470508961
Author : Laura Dreesen
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2013-07-29
File Format : PDF, EPUB
File Download : 320

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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.


No.ISBN : 9780471748168
Author : Terri Jones
Genre : Business & Economics
Publisher : John Wiley & Sons
Copyright Year : 2008-03-10
File Format : PDF, EPUB
File Download : 240

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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.


No.ISBN : 9780470421352
Author : Culinary Institute of America
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2011-09-13
File Format : PDF, EPUB
File Download : 1212

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DESCRIPTION : The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.


No.ISBN : 9780470197523
Author : Wayne Gisslen
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2010-01-19
File Format : PDF, EPUB
File Download : 1120

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DESCRIPTION : This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.


No.ISBN : 9780470068212
Author : Linda Blocker
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2007-09-04
File Format : PDF, EPUB
File Download : 262

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DESCRIPTION : 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.


No.ISBN : 9780471663775
Author : Wayne Gisslen
Genre : Cooking
Publisher : John Wiley & Sons
Copyright Year : 2006
File Format : PDF, EPUB
File Download : 1088

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DESCRIPTION : Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.


No.ISBN : 0826942377
Author : Michael J. McGreal
Genre : Cooking
Publisher :
Copyright Year : 2015
File Format : PDF, EPUB
File Download : 262

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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.


No.ISBN : 9781135620783
Author : Alberto J. Rodriguez
Genre : Education
Publisher : Routledge
Copyright Year : 2004-09-22
File Format : PDF, EPUB
File Download : 296

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DESCRIPTION : This book provides a theoretical basis and practical strategies to counter resistance to learning to teach for diversity (in culturally and gender-inclusive ways), and resistance to teaching for understanding (using student-centered and inquiry-based pedagogical approaches). Teacher educators from across the United States present rich narratives of their experiences in helping prospective and practicing teachers learn to teach for diversity and for understanding in a variety of mathematics and science contexts. Mathematics and science education has been slow to respond to issues of diversity and equity. Preparing Mathematics and Science Teachers for Diverse Classrooms: Promising Strategies for Transformative Pedagogy helps to begin a network for support and collaboration among teacher educators in science and mathematics who work for multicultural education and equity. A unique and much-needed contribution, this book is an essential resource for teacher educators, K-12 teachers who work as student teacher supervisors and cooperating teachers, and graduate students in mathematics and science education, and a compelling text for science and mathematics methods courses.


No.ISBN : 1596396229
Author :
Genre :
Publisher : Remedia Publications
Copyright Year :
File Format : PDF, EPUB
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No.ISBN : 9781496943422
Author : Kristin Laubenthal
Genre : Education
Publisher : AuthorHouse
Copyright Year : 2012-02-17
File Format : PDF, EPUB
File Download : 120

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DESCRIPTION : A Nanny’s Day – The Professional Way! is an ultimate curriculum book designed for the professional early childhood nanny. Naturally; any stay-at-home parent, early childhood teacher, or home child care provider can utilize the ideas in this book. Kristin strongly believes that every professional nanny should have learning experiences intended for the day. This book includes ideas from nine curricular areas - art, cooking, language, math, motor skills, music, science, social studies, and health, safety, and nutrition. The ideas are made to not only teach the children in your care, but are also inexpensive and uncomplicated. She gives lesson plans and activity ideas based upon three concepts: The Nanny’s Creative Curriculum, The Nanny’s Literacy Curriculum, and The Nanny’s Thematic Curriculum. Kristin also gives developmentally appropriate sample schedules for children between the ages of zero to five.