November 24, 2020

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Math for the Professional Kitchen

Math for the Professional Kitchen
Author : The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
Publisher : John Wiley & Sons
Release Date : 2013-07-29
Category : Cooking
Total pages :320
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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

Math for the Professional Kitchen
Author : Culinary Institute of America (CIA) Staff,The Culinary Institute Of America
Publisher : Unknown
Release Date : 2012-04-30
Category :
Total pages :288
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Math for the Professional Kitchen with Book of Yields 8E CD -ROM Set

Math for the Professional Kitchen with Book of Yields 8E CD -ROM Set
Author : Culinary Institute of America (CIA) Staff
Publisher : Unknown
Release Date : 2012-04-13
Category :
Total pages :129
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Culinary Calculations

Culinary Calculations
Author : Terri Jones
Publisher : John Wiley & Sons
Release Date : 2008-03-10
Category : Business & Economics
Total pages :240
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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.

Modern Batch Cookery

Modern Batch Cookery
Author : Victor Gielisse,Ron De Santis
Publisher : John Wiley & Sons
Release Date : 2011-02-08
Category : Cooking
Total pages :436
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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

Culinary Math
Author : Michael J. McGreal,Linda J. Padilla
Publisher : Unknown
Release Date : 2015
Category : Cooking
Total pages :262
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""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.

Kitchen Math

Kitchen Math
Author : Susan Brendel
Publisher : Walch Publishing
Release Date : 1992-06
Category : Education
Total pages :59
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Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.

Culinary Artistry

Culinary Artistry
Author : Andrew Dornenburg,Karen Page
Publisher : John Wiley & Sons
Release Date : 1996-11-04
Category : Cooking
Total pages :448
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"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. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

Garde Manger

Garde Manger
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release Date : 2012-04-16
Category : Cooking
Total pages :706
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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.

The Book of Yields

The Book of Yields
Author : Francis T. Lynch
Publisher : Wiley
Release Date : 2010-12-20
Category : Business & Economics
Total pages :320
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The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. With helpful worksheets; a clear organisation by food type; and a convenient, durable comb binding, The Book of Yields, Eighth Edition is a must-have culinary resource.

Professional Cooking

Professional Cooking
Author : Wayne Gisslen
Publisher : Wiley
Release Date : 1999-10-13
Category : Cooking
Total pages :896
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The Professional Chef

The Professional Chef
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Release Date : 2011-09-13
Category : Cooking
Total pages :1232
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"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.

The Science of Cooking

The Science of Cooking
Author : Stuart Farrimond
Publisher : Penguin
Release Date : 2017-09-19
Category : Cooking
Total pages :256
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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

How to Bake Pi

How to Bake Pi
Author : Eugenia Cheng
Publisher : Basic Books
Release Date : 2015-05-05
Category : Mathematics
Total pages :304
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What is math? How exactly does it work? And what do three siblings trying to share a cake have to do with it? In How to Bake Pi, math professor Eugenia Cheng provides an accessible introduction to the logic and beauty of mathematics, powered, unexpectedly, by insights from the kitchen: we learn, for example, how the béchamel in a lasagna can be a lot like the number 5, and why making a good custard proves that math is easy but life is hard. Of course, it's not all about cooking; we'll also run the New York and Chicago marathons, take a closer look at St. Paul's Cathedral, pay visits to Cinderella and Lewis Carroll, and even get to the bottom of why we think of a tomato as a vegetable. At the heart of it all is Cheng's work on category theory, a cutting-edge "mathematics of mathematics," that is about figuring out how math works. This is not the math of our high school classes: seen through category theory, mathematics becomes less about numbers and formulas and more about how we know, believe, and understand anything, including whether our brother took too much cake. Many of us think that math is hard, but, as Cheng makes clear, math is actually designed to make difficult things easier. Combined with her infectious enthusiasm for cooking and a true zest for life, Cheng's perspective on math becomes this singular book: a funny, lively, and clear journey through a vast territory no popular book on math has explored before. How to Bake Pi offers a whole new way to think about a field all of us think we know; it will both dazzle the constant reader of popular mathematics and amuse and enlighten even the most hardened math-phobe. So, what is math? Let's look for the answer in the kitchen.

In the Hands of a Chef

In the Hands of a Chef
Author : Culinary Institute of America
Publisher : John Wiley & Sons
Release Date : 2007-12-26
Category : Cooking
Total pages :170
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The experts from The Culinary Institute of America furnish an essential reference for aspiring cooks that identifies and describes essential kitchen tools, equipment, and gadgets, accompanied by thorough guidelines on how to use them effectively, with helpful advice from real-world chefs on how to select, properly use, and care for knives and other items. Original.