Professional Cooking, 6e, SG, Cuisine and Culture, S ErvSafe Essentials 4e W/o Exam, Culinary Math SET
Author: W Gisslen
Publisher:
Published: 2006-10
Total Pages: 2288
ISBN-13: 9780470132739
DOWNLOAD EBOOKRead and Download eBook Full
Author: W Gisslen
Publisher:
Published: 2006-10
Total Pages: 2288
ISBN-13: 9780470132739
DOWNLOAD EBOOKAuthor: Gisslen
Publisher:
Published: 2007-09
Total Pages:
ISBN-13: 9780470262740
DOWNLOAD EBOOKAuthor: Hill
Publisher:
Published: 2006-05-01
Total Pages:
ISBN-13: 9780470097519
DOWNLOAD EBOOKAuthor: Culinary Institute of America Staff
Publisher:
Published: 2006-09-01
Total Pages: 3322
ISBN-13: 9780470123997
DOWNLOAD EBOOKAuthor: Julia Hill
Publisher:
Published: 2007-03-01
Total Pages:
ISBN-13: 9780470179123
DOWNLOAD EBOOKAuthor: Gisslen
Publisher:
Published: 2003-03
Total Pages: 1744
ISBN-13: 9780471461760
DOWNLOAD EBOOKAuthor: Blocker
Publisher:
Published: 2007-09
Total Pages:
ISBN-13: 9780470262801
DOWNLOAD EBOOKAuthor: Wayne Gisslen
Publisher: Wiley
Published: 2003-09-26
Total Pages: 1744
ISBN-13: 9780471653561
DOWNLOAD EBOOKAuthor: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
Published: 2013-07-29
Total Pages: 326
ISBN-13: 0470508965
DOWNLOAD EBOOKEssential 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.
Author: Linda Blocker
Publisher: John Wiley & Sons
Published: 2016-01-26
Total Pages: 258
ISBN-13: 1118972724
DOWNLOAD EBOOKWritten by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.