Math for the Professional Kitchen

  • Filename: math-for-the-professional-kitchen.
  • ISBN: 9780470508961
  • Release Date: 2013-07-29
  • Number of pages: 320
  • Author: Laura Dreesen
  • Publisher: John Wiley & Sons



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.

Math for the Professional Kitchen

  • Filename: math-for-the-professional-kitchen.
  • ISBN: 9781118692486
  • Release Date: 2011-08-19
  • Number of pages: 320
  • Author: The Culinary Institute of America (CIA)
  • Publisher: Wiley Global Education



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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.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¥ The book is accompanied by instructor support materials including an InstructorÕs Manual, a Respondus test bank, and PowerPoint lecture notes¥ This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionalsA good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.

Culinary Calculations

  • Filename: culinary-calculations.
  • ISBN: 9780471748168
  • Release Date: 2008-03-10
  • Number of pages: 240
  • Author: Terri Jones
  • Publisher: John Wiley & Sons



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.

Culinary Math

  • Filename: culinary-math.
  • ISBN: 9780470068212
  • Release Date: 2007-09-04
  • Number of pages: 262
  • Author: Linda Blocker
  • Publisher: John Wiley & Sons



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.

The Book of Yields

  • Filename: the-book-of-yields.
  • ISBN: 9780471745907
  • Release Date: 2007-02-26
  • Number of pages: 320
  • Author: Francis T. Lynch
  • Publisher: John Wiley & Sons



For years, The Book of Yields has been and indispensable tool for professional chefs, culinary educators, and culinary students, helping them accurately calculate recipe costs and easily make purchases based on recipe requirements. The Book of Yields Seventh Edition CD-ROM contains pricing, yield, and equivalency for the more than 1,500 ingredients included in the book, plus it allows users to efficiently and easily: Look up yield data for foods. Find purchase requirements for a serving. Create new recipes. Add new ingredients. Calculate ingredient or recipe costs. Look up cost data for foods. Create shopping lists. This culinary software can be used on its own or to complement The Book of Yields Seventh Edition. The Book of Yields CD-ROM can also be used as part of a food and beverage cost control, purchasing, or menu design class.

Modern Batch Cookery

  • Filename: modern-batch-cookery.
  • ISBN: 9780470290484
  • Release Date: 2011-02-08
  • Number of pages: 436
  • Author: Victor Gielisse
  • Publisher: John Wiley & Sons



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 Math 3rd Edition with Culinary Artistry Set

  • Filename: culinary-math-3rd-edition-with-culinary-artistry-set.
  • ISBN: 0470455721
  • Release Date: 2008-10-06
  • Number of pages: 720
  • Author: Linda Blocker
  • Publisher: Wiley



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 palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist

Professional Bread Baking

  • Filename: professional-bread-baking.
  • ISBN: 9781118435847
  • Release Date: 2016-02-19
  • Number of pages: 408
  • Author: Hans Welker
  • Publisher: Wiley Global Education



Professional Bread Baking is not only a cookbook providing an array of recipes and formulas for finished loaves. The title dives deeper into the discussion about bread, providing a detailed reference that will be indispensable for a baker. Written by an Associate Professor at the Culinary Institute of America, Professional Bread Baking provides the tools needed to mix, ferment, shape, proof, and bake exceptional artisanal bread.

Cases for Mathematics Teacher Educators

  • Filename: cases-for-mathematics-teacher-educators.
  • ISBN: 9781681236278
  • Release Date: 2016-10-01
  • Number of pages: 511
  • Author: Dorothy Y. White
  • Publisher: IAP



The Association of Mathematics Teacher Educators (AMTE) in its 2015 position paper on Equity in Mathematics Teacher Education provides a list of actions for mathematics teacher educators (MTE’s) to help them develop and implement equitable practices. The position paper states it is critical that mathematics teacher educators: “Model equity?based pedagogy that emphasizes rich and rigorous mathematics; elicit and build on children’s and young adults’ mathematical thinking; connect to P?12 students’ cultural/linguistic knowledge and backgrounds as well as individual interests; facilitate mathematical discourse; minimize status issues by expanding broader participation and engagement where varied mathematical strengths are valued; and promote positive mathematical identity and agency (p. 2)”. Cases for Mathematics Teacher Educators: Facilitating Conversations about Inequities in Mathematics Classrooms provides an excellent resource to start conversations describing the enactment of these actions. The book is organized into three main sections: (1) Conversations About Inequities in Mathematics Methods Courses, (2) Conversations About Inequities in Mathematics Content Courses, and (3) Conversations about Inequities in Graduate and Professional Development Contexts. Across these sections there are 19 cases and 57 corresponding commentaries focused on dilemmas that arise when mathematics teacher educators foreground equity in their work. This book of cases provides a needed resource for MTEs to engage prospective teachers, practicing teachers, and future teacher educators in discussions about inequities, privilege, and oppression in society, in schools, and in the mathematics classroom. It is the product of the thinking and experiences of 87 authors who are committed to the improvement of mathematics teacher education.

Culinary Math

  • Filename: culinary-math.
  • ISBN: 0826942377
  • Release Date: 2015
  • Number of pages: 262
  • Author: Michael J. McGreal
  • Publisher:



Culinary Math

  • Filename: culinary-math.
  • ISBN: 0826942113
  • Release Date: 2010
  • Number of pages: 261
  • Author: Michael J. McGreal
  • Publisher: Amer Technical Pub



Culinary Math Principles and Applications showcases how and why foodservice workers use math in the professional kitchen. This new text/workbook integrates math skills within the culinary arts in an easy-to-follow and well-illustrated style that engages learners. Checkpoint Answers, a Chapter Summary, and several pages of Math Exercises are provided at the end of each chapter in Culinary Math Principles. The Appendix contains a listing of math formulas, reference tables, and blank forms for use when performing foodservice calculations.

Technical Math For Dummies

  • Filename: technical-math-for-dummies.
  • ISBN: 0470651482
  • Release Date: 2010-06-08
  • Number of pages: 384
  • Author: Barry Schoenborn
  • Publisher: John Wiley & Sons



Technical Math For Dummies is your one-stop, hands-on guide to acing the math courses you’ll encounter as you work toward getting your degree, certification, or license in the skilled trades. You’ll get easy-to-follow, plain-English guidance on mathematical formulas and methods that professionals use every day in the automotive, health, construction, licensed trades, maintenance, and other trades. You’ll learn how to apply concepts of algebra, geometry, and trigonometry and their formulas related to occupational areas of study. Plus, you’ll find out how to perform basic arithmetic operations and solve word problems as they’re applied to specific trades. Maps to a course commonly required by vocational schools, community and technical college, or for certification in the skilled trades Covers the basic concepts of arithmetic, algebra, geometry, and trigonometry Helps professionals keep pace with job demands Whether you’re a student currently enrolled in a program or a professional who is already in the work force, Technical Math For Dummies gives you everything you need to improve your math skills and get ahead of the pack.

Love and Math

  • Filename: love-and-math.
  • ISBN: 9780465069958
  • Release Date: 2013-10-01
  • Number of pages: 288
  • Author: Edward Frenkel
  • Publisher: Hachette UK



What if you had to take an art class in which you were only taught how to paint a fence? What if you were never shown the paintings of van Gogh and Picasso, weren’t even told they existed? Alas, this is how math is taught, and so for most of us it becomes the intellectual equivalent of watching paint dry. In Love and Math, renowned mathematician Edward Frenkel reveals a side of math we’ve never seen, suffused with all the beauty and elegance of a work of art. In this heartfelt and passionate book, Frenkel shows that mathematics, far from occupying a specialist niche, goes to the heart of all matter, uniting us across cultures, time, and space. Love and Math tells two intertwined stories: of the wonders of mathematics and of one young man’s journey learning and living it. Having braved a discriminatory educational system to become one of the twenty-first century’s leading mathematicians, Frenkel now works on one of the biggest ideas to come out of math in the last 50 years: the Langlands Program. Considered by many to be a Grand Unified Theory of mathematics, the Langlands Program enables researchers to translate findings from one field to another so that they can solve problems, such as Fermat’s last theorem, that had seemed intractable before. At its core, Love and Math is a story about accessing a new way of thinking, which can enrich our lives and empower us to better understand the world and our place in it. It is an invitation to discover the magic hidden universe of mathematics.

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