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.

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.

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 Professional Kitchen Manager

  • Filename: the-professional-kitchen-manager.
  • ISBN: 9780133004564
  • Release Date: 2011-11-21
  • Number of pages: 336
  • Author: David K. Hayes
  • Publisher: Pearson Higher Ed



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. Focusing on back-of-house management, Professional Kitchen Management addresses topics such as supervision, menu planning, development and use of standard recipes, purchasing, and cost control. Students will learn how to evaluate menus, manage inventory, train personnel and deliver food services on a budget. An innovative format pairs concepts presented in each chapter with cleverly animated and highly interactive Kitchen Management Simulations (KMS) lessons to provide hands-on training that is fun for students and time freeing for instructors. Reader-friendly features explain why concepts are important to daily operations and identify the skills needed to manage a high-quantity food production kitchen.

A Taste for Writing Composition for Culinarians

  • Filename: a-taste-for-writing-composition-for-culinarians.
  • ISBN: 9781305176393
  • Release Date: 2014-02-26
  • Number of pages: 648
  • Author: Vivian C. Cadbury
  • Publisher: Cengage Learning



A TASTE FOR WRITING: COMPOSITION FOR CULINARIANS, Second Edition is the ideal resource to help culinary arts students and professionals master key grammar principles and writing practices while learning to express themselves as confidently on the page as they do in the kitchen. The author's signature writing style is engaging and accessible. Drawing on the language of food and cooking, she explains even the most difficult topics in a way sure to spark students' interest and encourage mastery of the material. Key concepts are brought to life through the analysis of student and professional writing samples, as well as the use of vivid examples from the food industry and popular culture. A variety of exercises leads students through all phases of the writing process, from the creative right-brain activities of generating ideas and writing a first draft to the analytical left-brain skills required for effective revision and editing. Although created specifically for culinary arts students and professionals, this one-of-a-kind book can be used by all readers to develop their skills in - and taste for - writing. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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.

Creating Your Culinary Career

  • Filename: creating-your-culinary-career.
  • ISBN: 9781118764596
  • Release Date: 2013-06-17
  • Number of pages: 288
  • Author: The Culinary Institute of America
  • Publisher: Wiley Global Education



Aspiring culinary professionals face so many choices as they launch themselves into a career that it can be overwhelming. From traditional restaurants, banquet facilities, and contract foodservice operations to bakeshop establishments, research and development, and food communications, this book provides practical advice on how to achieve success in any culinary field. Chapters of the book include A Culinary Career; Goal-Setting for Your Culinary Career; RŽsumŽs, Cover Letters, and Job Applications; Landing a Job: Interviewing and Negotiating; and The Novice Culinarian: Education and Experience; The Journeyman; and The Master Culinarian. This book offers advice to culinarians at all stages, including those in the middle of their careers, and experienced professionals with advice on how to network and how to mentor.

The Professional Chef

  • Filename: the-professional-chef.
  • ISBN: 0470421355
  • Release Date: 2011-09-13
  • Number of pages: 1212
  • Author: Culinary Institute of America
  • Publisher: John Wiley & Sons



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.

Kitchen Pro Series Guide to Meat Identification Fabrication and Utilization

  • Filename: kitchen-pro-series-guide-to-meat-identification-fabrication-and-utilization.
  • ISBN: 9781428319943
  • Release Date: 2009-02-03
  • Number of pages: 288
  • Author: Culinary Institute of America
  • Publisher: Cengage Learning



Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America’s Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Culinary Math

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



""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 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.

DMCA - Contact