Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470508961
Copyright Year : 2013-07-29
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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.

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Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN_10 : 9780471748168
Copyright Year : 2008-03-10
File Format : All Formats
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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.

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πŸ“’ Culinary Math by Michael J. McGreal

Genre : Cooking
Publisher :
ISBN_10 : 0826942377
Copyright Year : 2015
File Format : All Formats
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""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.

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πŸ“’ Kitchen Math by Susan Brendel

Genre : Education
Publisher : Walch Publishing
ISBN_10 : 0825128811
Copyright Year : 1992-06
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Even those who donΓ’ 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. WhatΓ’ 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.

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πŸ“’ The Book Of Yields by Francis T. Lynch

Genre : Business & Economics
Publisher : Wiley
ISBN_10 : 0470197498
Copyright Year : 2010-12-20
File Format : All Formats
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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

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πŸ“’ The Professional Chef by The Culinary Institute of America (CIA)

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470421352
Copyright Year : 2011-09-13
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"The bible for all chefs." β€”Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

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πŸ“’ Hearings Reports Public Laws by United States. Congress. House. Committee on Education and Labor

Genre : Educational law and legislation
Publisher :
ISBN_10 : UCAL:B4437641
Copyright Year : 1967
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πŸ“’ Vocational Education Improvement Act Amendments Of 1967 by United States. Congress. House. Committee on Education and Labor. General Subcommittee on Education

Genre : Vocational education
Publisher :
ISBN_10 : LOC:00181520176
Copyright Year : 1968
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πŸ“’ In The Hands Of A Chef by Culinary Institute of America

Genre : Cooking
Publisher : John Wiley & Sons
ISBN_10 : 9780470080269
Copyright Year : 2007-12-26
File Format : All Formats
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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.

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Genre : Education
Publisher : Pearson Higher Ed
ISBN_10 : 9780133055559
Copyright Year : 2014-01-14
File Format : All Formats
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This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business

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