Math for the Professional Kitchen

1. Auflage 2013
ISBN: 978-0-470-50896-1
Verlag: Wiley

Buch, Englisch, 320 Seiten, Format (B × H): 217 mm x 276 mm, Gewicht: 719 g

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.

Autoren/Hrsg.

Dreesen, Laura

Nothnagel, Michael

Wysocki, Susan

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Tourismus & Reise Tourismus & Reise: Ökonomie, Ökologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Sonstige Technologien | Angewandte Technik Handwerk
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Dienstleistungssektor & Branchen Tourismuswirtschaft, Gastgewerbe

Inhaltsverzeichnis

Acknowledgments.

Foreword.

Chapter 1: Units of Measure and Unit Conversions.

Chapter 2: Recipe Scaling.

Chapter 3: Yield Percent.

Chapter 4: Purchasing and Portioning.

Chapter 5: Recipe Costing.

Chapter 6: Kitchen Ratios

Appendix I: Additional Information on Units of Measurement.

Appendix II: Volume Unit Equivalent Visual Memorization Aids.

Appendix III: Changing Between Fractions, Decimals, and Percents.

Appendix IV: Problem Solving with the Bridge.

Answers to Practice Problems.

Glossary of Terms.

References.

Über Autor(innen)

Susan Wysocki (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver.

Michael Nothnagel (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues.

Laura Dreesen (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.