Math for the Professional Kitchen

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 ...

Math for the Professional Kitchen

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 0470508965

Page: 320

View: 387

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.

Culinary Calculations

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.

Culinary Calculations

Author: Terri Jones

Publisher: John Wiley & Sons

ISBN: 0471748161

Page: 240

View: 789

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.

The Professional Chef

Cooking is a dynamic profession—one that provides some of the greatest
challenges as well as some of the greatest rewards. There is always ... (For more
details about culinary math, consult Math for the Professional Kitchen.) Nutrition
and ...

The Professional Chef

Author: The Culinary Institute of America (CIA)

Publisher: John Wiley & Sons

ISBN: 0470421355

Page: 1232

View: 949

"The bible for all chefs." —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.

Culinary Fundamentals

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference.

Culinary Fundamentals

Author: American Culinary Federation

Publisher: Prentice Hall

ISBN: 9780131180116

Page: 1077

View: 117

Wherever one's career in the culinary arts may take them, this book will remain a valuable reference. It can support readers throughout their culinary education and certification, as well as throughout their professional career.This book presents a foundation — from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, this book is organized to highlight and explain the basic competencies of a professional cook or chef. Section One takes a moment to look back at the importance of the culinary arts in the history of humankind as well as a glimpse ahead into the careers of culinary professionals. Section Two introduces important concepts for any professional cook or chef: nutrition, food safety, and food science. Section Three continues the development of some basic professional skills by exploring the purpose and uses for math and recipes in the professional kitchen. Section Four introduces the tools of the trade. Section Five is devoted to the ingredients found in a professional kitchen, from fresh herbs to meats to canned goods. Sections Six through Twelve are the heart of this book–basic cooking skills–stocks, sauces, sautés, roast, vegetables, starches, breakfast, baking and more. Also presents a broad view of the culinary globe by grouping it into large geographic areas: Europe and the Mediterranean; the Americas; and Asia. Appropriate for cooks, culinary apprentices, culinary trainees, chefs, and chef educators.

The Best Writing on Mathematics 2012

The number of interdisciplinary and applicative books that build connections
between mathematics and other domains ... Math for the Professional Kitchen (
with many worksheets for your convenience) by Laura Dreesen, Michael
Nothnagel, ...

The Best Writing on Mathematics 2012

Author: Mircea Pitici

Publisher: Princeton University Press

ISBN: 0691156557

Page: 288

View: 315

Collects essays on mathematics, from the mathematical aspects of origami and the mathematics of dating to the frequency and distribution of prime numbers and a ball in five dimensions.

Culinary Math

This popular text-workbook helps learners grasp culinary math principles and applications through an engaging and well-illustrated style.

Culinary Math

Author: Michael J. McGreal

Publisher:

ISBN: 9780826942371

Page: 262

View: 924

""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.

Culinary Math

Measurement in the professional kitchen or bakeshop is critical to preparing a
recipe accurately. In order to keep costs in line and ensure consistency of quality
and quantity, ingredients and portion sizes must be measured correctly each time
 ...

Culinary Math

Author: Linda Blocker

Publisher: John Wiley & Sons

ISBN: 0470068213

Page: 262

View: 180

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.

Kitchen Math

Professional chef Jonathan Locke explains and demonstrates measuring tools and techniques in the kitchen.

Kitchen Math

Author: Jonathan Locke

Publisher:

ISBN:

Page:

View: 810

Professional chef Jonathan Locke explains and demonstrates measuring tools and techniques in the kitchen. Easy-to-follow guidelines for measuring ingredients, time and temperature are presented in this informational video. Help your students learn about ratios, units of measure, the history of measurement, and how to measure different types of ingredients in Part 1: Understanding Measuring Tools. Part 2: Applying Measuring Techniques gives students a direct look at making an actual recipe and increasing it 1 1/2 times. Your students will be whizzes in the kitchen after learning the measuring skills presented in this video.

A Nannys Day the Professional Way

Week Four: Monday: Math: Shape Hunt – Cut out a circle, triangle, square, and
rectangle from colorful construction paper. Introduce the shapes ... Show them
pictures if you can or rummage through the kitchen to nd the real thing to show
them.

A Nannys Day the Professional Way

Author: Kristin Laubenthal

Publisher: AuthorHouse

ISBN: 1496943422

Page: 120

View: 291

A Nanny’s Day – The Professional Way! is an ultimate curriculum book designed for the professional early childhood nanny. Naturally; any stay-at-home parent, early childhood teacher, or home child care provider can utilize the ideas in this book. Kristin strongly believes that every professional nanny should have learning experiences intended for the day. This book includes ideas from nine curricular areas - art, cooking, language, math, motor skills, music, science, social studies, and health, safety, and nutrition. The ideas are made to not only teach the children in your care, but are also inexpensive and uncomplicated. She gives lesson plans and activity ideas based upon three concepts: The Nanny’s Creative Curriculum, The Nanny’s Literacy Curriculum, and The Nanny’s Thematic Curriculum. Kristin also gives developmentally appropriate sample schedules for children between the ages of zero to five.

Culinary Math 3rd Edition with Culinary Artistry Set

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.

Culinary Math 3rd Edition with Culinary Artistry Set

Author: Linda Blocker

Publisher: Wiley

ISBN: 9780470455722

Page: 720

View: 291

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 Cooking for Canadian Chefs

... cooked) Rice, long-grain 1 cup = 7 ounces 1 pound = 2/4 cups (yields 8 cups
cooked) Kitchen Math Exercises: Metric Versions This appendix includes metric
sample .1027 APPROXIMATE WEIGHT-VOLUME EQUIVALENTS OF DRY
FOODS.

Professional Cooking for Canadian Chefs

Author: Wayne Gisslen

Publisher: John Wiley & Sons

ISBN: 0471663778

Page: 1088

View: 310

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

The Professional Pastry Chef Fundamentals of Baking and Pastry 4th Edition

Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

The Professional Pastry Chef  Fundamentals of Baking and Pastry  4th Edition

Author: Bo Friberg

Publisher: Wiley Global Education

ISBN: 0471268127

Page: 1040

View: 421

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the production of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

The Culinary Professional

This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine.

The Culinary Professional

Author: John Draz

Publisher: Goodheart-Willcox Pub

ISBN: 9781605251189

Page: 831

View: 509

The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered. • Step-by-step techniques for essential culinary skills. • Over 1,000 illustrations. • Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math. • Chapter activities on workplace math, problem-solving, and criticalthinking challenges, as well as minilabs. • Chapter on culinary history. • Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.

The Kitchen Classroom

Kaplan-Mayer shows how to boost their communication, motor, sensory, and social skills with these gluten-free, casein-free recipes.

The Kitchen Classroom

Author: Gabrielle Kaplan-Mayer

Publisher:

ISBN: 9781606130100

Page: 131

View: 141

Cooking offers all children-- especially those with autism, Down syndrome, and other developmental disabilities-- a multitude of learning opportunities. Kaplan-Mayer shows how to boost their communication, motor, sensory, and social skills with these gluten-free, casein-free recipes.

Creating Cuisine

2Step Work as a kitchen hand, even part time, because it will give you invaluable
experience in a commercial kitchen. ... Step Step Courses to study in school •
Consumer science courses that emphasize cooking or nutrition • Business math ...

Creating Cuisine

Author: Lisa Thompson

Publisher: Capstone

ISBN: 0756536251

Page: 48

View: 403

Describes the duties and responsibilities of a chef, the training and education needed, safety concerns, and the different types of jobs in a kitchen, and chronicles a day in the life of a chef in a busy restaurant.

On Baking Update

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.

On Baking  Update

Author: Sarah R. Labensky

Publisher: Pearson

ISBN: 0133886948

Page: 864

View: 968

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. This comprehensive text is designed for courses in baking and the pastry arts, yet still accessible to the aspiring home baker Help readers understand the how and why of successful baking On Baking, Third Edition, Update enhances the fundamentals approach that has prepared thousands of students for successful careers in the baking and pastry arts. It teaches both the how and why, starting with general procedures, highlighting core principles and skills, and then presenting applications and sample recipes. Professionalism, breads, desserts and pastries, advanced pastry work–including chocolate work–are each covered in detail. To help students truly master baking, the book also incorporates scientific, cultural, and historical aspects of the culinary arts. More than 230 new full-color photographs, 40 new recipes, and information on key trends like healthy baking, wedding cakes, and plating techniques help prepare readers to use the latest methods and recipes. Also available with MyCulinaryLab This title is also available with MyCulinaryLab—an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. With its vast collection of recipes tested in the kitchens of top culinary schools and an extensive ingredient database, Pearson Kitchen Manager allows Chefs to maximize the value of their recipe content. New Culinary Math Problem-Sets for baking are designed to help students with varying levels of math knowledge master the basic math skills they need to be successful in the kitchen, and apply them within the context of baking. NOTE: You are purchasing a standalone product; MyCulinaryLab does not come packaged with this content. If you would like to purchase both the physical text and MyCulinaryLab search for ISBN-10: 0134115252/ISBN-13: 9780134115252. That package includes ISBN-10: 0133886751/ISBN-13: 9780133886757 and ISBN-10: 0134109406/ISBN-13: 9780134109404. MyCulinaryLab should only be purchased when required by an instructor.

Community based Culinary Arts Training Program Outcomes

Culinary Arts is not a well-researched profession or educational track.

Community based Culinary Arts Training Program Outcomes

Author: Rollie Wesen

Publisher:

ISBN:

Page: 464

View: 717

Culinary Arts is not a well-researched profession or educational track. As a growing industry with more than 600,000 job vacancies, food service is an attractive option for unemployed or excluded workers. Community-based culinary arts training programs (CBCATs) offer basic culinary training to adults with high barriers to employment (DC Central Kitchen, 2017), such as limited work history, low skills or education attainment, previous incarceration, homelessness, or issues with substance abuse. This study identified learning outcomes for 10 to 16-week CBCATs and discovered the teaching and learning priorities of chef-instructors and employers, representing various food sectors. The study was guided by one overarching mixed methods research question: What are the essential technical skills, soft skills and understandings that should be targeted by CBCATs to prepare students for entry-level positions in various sectors of the food service industry? This mixed methods, sequential, exploratory study collected data through document analysis of existing culinary curricula, interviews with expert hiring managers, and a survey of chef-instructors and employers of CBCAT graduates. Three categories of outcomes emerged as essential for graduates’ success: 1) knowledge of food safety and food handlers’ certification, 2) basic professional kitchen knowledge, and job performance and culinary skills, and 3) positive character dispositions and strong work ethic. Consensus was found among participants, and through the three phases of the study, that a functional knowledge of food safety, including food allergens, as demonstrated by a safe food handler’s certificate was essential for food service work. Entry-level employees also needed a functional knowledge of foods, equipment, and processes common to professional food service, including knife and job performance skills. Good character and dispositions emerged as the quality most valued by employers. The researcher argues that a culinary training program is an excellent environment for the development of character attributes. The study recommends that CBCAT graduates receive educational and food handler's certificates, and potentially college credit upon completion, that students participate in on-the-job training, that math skills are emphasized, and that chef-instructors are trained as teachers, with particular emphasis on the skills associated with teaching adults with barriers to employment good character dispositions.

The Complete Idiot s Guide to Starting and Running a Winery

A designer might have great packaging concepts, but he or she might not be so
great at math—and packaging is calculating. Plus, what looks ... And you should
talk to a food service consultant before you install your kitchen. No matter who the
professional, it's vital to get your responsibilities and the professional's in writing.

The Complete Idiot s Guide to Starting and Running a Winery

Author: Thomas Pellechia

Publisher: Penguin

ISBN: 1440653488

Page: 368

View: 107

Making the dream a reality? For many people, owning and running a winery is a dream job. According to Wine Business Monthly, the number of wineries in the U.S. has jumped 26% in less than three years. To carry out this dream, one must understand that wine making involves both science and art. Starting a winery is just like starting any other business and requires planning and a deep understanding of the industry. In The Complete Idiot's Guide® to Starting and Running a Winery, readers will learn: ?How to put together a business plan ?Different varieties of grapes and wines ?How to lay out a floor plan and what equipment is needed ?How to promote wines