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.

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

Taking the Heat

  • Filename: taking-the-heat.
  • ISBN: 0813571251
  • Release Date: 2015-05-20
  • Number of pages: 246
  • Author: Deborah A. Harris
  • Publisher:



A number of recent books, magazines, and television programs have emerged that promise to take viewers inside the exciting world of professional chefs. While media suggest that the occupation is undergoing a transformation, one thing remains clear: being a chef is a decidedly male-dominated job. Taking the Heat examines how the world of professional chefs is gendered, what conditions have led to this gender segregation, and how women chefs feel about their work in relation to men.

Cases for Mathematics Teacher Educators

  • Filename: cases-for-mathematics-teacher-educators.
  • ISBN: 9781681236278
  • Release Date: 2016-10-01
  • Number of pages: 510
  • 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.

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.

Garde Manger

  • Filename: garde-manger.
  • ISBN: 9780470587805
  • Release Date: 2012-04-16
  • Number of pages: 706
  • Author: Culinary Institute of America
  • Publisher: John Wiley & Sons



A book with full-color photos and 450 recipes provides a professional resource to the art of garde manger, which includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering and sautéing meats, fish, poultry, vegetables and legumes.

Mathematics for the Nonmathematician

  • Filename: mathematics-for-the-nonmathematician.
  • ISBN: 0486248232
  • Release Date: 1967
  • Number of pages: 641
  • Author: Morris Kline
  • Publisher: Courier Corporation



Practical, scientific, philosophical, and artistic problems have caused men to investigate mathematics. But there is one other motive which is as strong as any of these — the search for beauty. Mathematics is an art, and as such affords the pleasures which all the arts afford." In this erudite, entertaining college-level text, Morris Kline, Professor Emeritus of Mathematics at New York University, provides the liberal arts student with a detailed treatment of mathematics in a cultural and historical context. The book can also act as a self-study vehicle for advanced high school students and laymen. Professor Kline begins with an overview, tracing the development of mathematics to the ancient Greeks, and following its evolution through the Middle Ages and the Renaissance to the present day. Subsequent chapters focus on specific subject areas, such as "Logic and Mathematics," "Number: The Fundamental Concept," "Parametric Equations and Curvilinear Motion," "The Differential Calculus," and "The Theory of Probability." Each of these sections offers a step-by-step explanation of concepts and then tests the student's understanding with exercises and problems. At the same time, these concepts are linked to pure and applied science, engineering, philosophy, the social sciences or even the arts. In one section, Professor Kline discusses non-Euclidean geometry, ranking it with evolution as one of the "two concepts which have most profoundly revolutionized our intellectual development since the nineteenth century." His lucid treatment of this difficult subject starts in the 1800s with the pioneering work of Gauss, Lobachevsky, Bolyai and Riemann, and moves forward to the theory of relativity, explaining the mathematical, scientific and philosophical aspects of this pivotal breakthrough. Mathematics for the Nonmathematician exemplifies Morris Kline's rare ability to simplify complex subjects for the nonspecialist.

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.

Becoming a Chef

  • Filename: becoming-a-chef.
  • ISBN: 0471152099
  • Release Date: 2003-10-10
  • Number of pages: 400
  • Author: Andrew Dornenburg
  • Publisher: Wiley



The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

Servsafe Coursebook

  • Filename: servsafe-coursebook.
  • ISBN: 0133962733
  • Release Date: 2014-06-13
  • Number of pages:
  • Author: National Restaurant Association
  • Publisher: Prentice Hall



THE definitive book for food safety training and certification ¿ With its comprehensive coverage of key food safety concepts, the ServSafe® Coursebook will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. ¿ Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ¿ Developed by the industry, for the industry, ServSafe® is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success. ¿ MyServSafeLab(tm) with eText for the ServSafe Coursebook is a total learning package. MyServSafeLab is an online homework, tutorial, and assessment program that truly engages students in learning. It helps students better prepare for class, quizzes, and exams-resulting in better performance in the course-and provides educators a dynamic set of tools for gauging individual and class progress. ¿ The ServSafe Coursebook 6th Edition is available packaged in a number of ways to suit your specific needs. ISBN: 0133962733 is a package containing the book, the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam, AND MyServSafeLab with Pearson eText Access Card: ServSafe Coursebook with Answer Sheet, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ¿ Also available: Stand-alone book: ServSafe Coursebook 6th Edition ISBN: 0133883604 A package containing thebook and the answer sheet for the pencil/paper version of the ServSafe Food Protection Manager exam: ServSafe Coursebook with Answer Sheet 6th Edition ISBN: 0133883507 A package containing the book and online exam voucher: ServSafe Coursebook with Online Exam Voucher 6th Edition ISBN: 0133883515 A package containing the book, online exam voucher, AND MyServSafeLab with Pearson eText Access Card: ServSafe Coursebook with Online Exam Voucher, Revised Plus NEW MyServSafeLab with Pearson eText -- Access Card Package, 6/e ISBN: 0133962725 Students, MyServSafeLab is not a self-paced technology and should only be purchased when required by an instructor. Instructors, contact your Pearson representative for more information.

The Art of Problem Solving Volume 1

  • Filename: the-art-of-problem-solving-volume-1.
  • ISBN: 0977304574
  • Release Date: 2006-08-01
  • Number of pages: 144
  • Author: Sandor Lehoczky
  • Publisher: Aops Incorporated



"...offer[s] a challenging exploration of problem solving mathematics and preparation for programs such as MATHCOUNTS and the American Mathematics Competition."--Back cover

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