Math for the Professional Kitchen

Math for the Professional Kitchen
Available:
Author: The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki
Pages: 320
ISBN: 9780470508961
Release: 2013-07-29
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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
Available:
Author: Culinary Institute of America (CIA) Staff,The Culinary Institute Of America
Pages: 288
ISBN: 1118173384
Release: 2012-04-30
Editor: Unknown

DESCRIPTION OF THE BOOK:

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
Available:
Author: Culinary Institute of America (CIA) Staff
Pages: 329
ISBN: 1118440943
Release: 2012-04-13
Editor: Unknown

DESCRIPTION OF THE BOOK:

Culinary Calculations

Culinary Calculations
Available:
Author: Terri Jones
Pages: 240
ISBN: 9780471748168
Release: 2008-03-10
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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 Artistry

Culinary Artistry
Available:
Author: Andrew Dornenburg,Karen Page
Pages: 448
ISBN: 9780471287858
Release: 1996-11-04
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

"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.

Kitchen Math

Kitchen Math
Available:
Author: Susan Brendel
Pages: 59
ISBN: 0825128811
Release: 1992-06
Editor: Walch Publishing

DESCRIPTION OF THE BOOK:

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.

Modern Batch Cookery

Modern Batch Cookery
Available:
Author: Victor Gielisse,Ron De Santis
Pages: 436
ISBN: 9780470290484
Release: 2011-02-08
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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.

Techniques of Healthy Cooking

Techniques of Healthy Cooking
Available:
Author: Culinary Institute of America
Pages: 576
ISBN: 9780470635438
Release: 2013-02-04
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Offers an up-to-date guide to healthy eating, discussing nutritional requirements, dietary guidelines, healthful cooking techniques, and offering more than five hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

The Book of Yields

The Book of Yields
Available:
Author: Francis T. Lynch
Pages: 320
ISBN: 0470197498
Release: 2010-12-20
Editor: Wiley

DESCRIPTION OF THE BOOK:

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.

The Professional Chef

The Professional Chef
Available:
Author: The Culinary Institute of America (CIA)
Pages: 1232
ISBN: 9780470421352
Release: 2011-09-13
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

"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.

Professional Cooking

Professional Cooking
Available:
Author: Wayne Gisslen
Pages: 896
ISBN: 0471382787
Release: 1999-10-13
Editor: Wiley

DESCRIPTION OF THE BOOK:

Cooking to the Image

Cooking to the Image
Available:
Author: Elaine Sikorski
Pages: 192
ISBN: 9781118075975
Release: 2012-11-06
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

Plating exposes a chef's deepest beliefs about what food is, and how food should be. This book provides the prerequisites to cultivating a professional viewpoint, to investigate these deeper meanings, by considering the different ways a chef looks at food. The goal of the text is to provide a map of how a chef creates a plate of food by considering common questions such as: Where in the menu is this food item to be placed? And how will it be served? Structured as a design process, this book outlines how personal creativity and professional traditions fuse to create successful plated presentations of food.

Culinary Math

Culinary Math
Available:
Author: Michael J. McGreal,Linda J. Padilla
Pages: 262
ISBN: 0826942377
Release: 2015
Editor: Unknown

DESCRIPTION OF THE BOOK:

""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.

How to Bake Pi

How to Bake Pi
Available:
Author: Eugenia Cheng
Pages: 291
ISBN: 9781782830825
Release: 2015-06-04
Editor: Profile Books

DESCRIPTION OF THE BOOK:

Möbius bagels, Euclid's flourless chocolate cake and apple pi - this is maths, but not as you know it. In How to Bake Pi, mathematical crusader and star baker Eugenia Cheng has rustled up a batch of delicious culinary insights into everything from simple numeracy to category theory ('the mathematics of mathematics'), via Fermat, Poincaré and Riemann. Maths is much more than simultaneous equations and pr2 : it is an incredibly powerful tool for thinking about the world around us. And once you learn how to think mathematically, you'll never think about anything - cakes, custard, bagels or doughnuts; not to mention fruit crumble, kitchen clutter and Yorkshire puddings - the same way again. Stuffed with moreish puzzles and topped with a generous dusting of wit and charm, How to Bake Pi is a foolproof recipe for a mathematical feast. *Previously published under the title Cakes, Custard & Category Theory*

Cooking for Geeks

Cooking for Geeks
Available:
Author: Jeff Potter
Pages: 432
ISBN: 9781449396039
Release: 2010-07-20
Editor: "O'Reilly Media, Inc."

DESCRIPTION OF THE BOOK:

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Culinary Math 3rd Edition with Culinary Artistry Set

Culinary Math 3rd Edition with Culinary Artistry Set
Available:
Author: Linda Blocker
Pages: 720
ISBN: 0470455721
Release: 2008-10-06
Editor: Wiley

DESCRIPTION OF THE BOOK:

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

In the Hands of a Chef

In the Hands of a Chef
Available:
Author: Culinary Institute of America
Pages: 170
ISBN: 9780470080269
Release: 2007-12-26
Editor: John Wiley & Sons

DESCRIPTION OF THE BOOK:

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.

The New Professional Chef

The New Professional Chef
Available:
Author: Culinary Institute of America
Pages: 1190
ISBN: MINN:31951D00902470H
Release: 1996
Editor: Van Nostrand Reinhold Company

DESCRIPTION OF THE BOOK:

The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.

The Professional Kitchen Manager

The Professional Kitchen Manager
Available:
Author: David K. Hayes,Jack D. Ninemeier,Allisha Miller
Pages: 315
ISBN: 0131391747
Release: 2011-04
Editor: Unknown

DESCRIPTION OF THE BOOK:

Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue. Kitchen managers get ready for food production -- Kitchen managers select and train production employees -- Kitchen managers lead food production employees -- Kitchen managers plan their menus -- Kitchen managers design their menu -- Kitchen managers require standard recipes -- Kitchen managers cost recipes and assist food servers -- Kitchen managers use effective purchasing practices -- Kitchen managers use effective receiving, inventory management, and issuing practices -- Kitchen managers analyze their menus -- Kitchen managers analyze sales and control revenue.

Introduction to Culinary Arts

Introduction to Culinary Arts
Available:
Author: Jerry Gleason,The Culinary Institute of America
Pages: 832
ISBN: 9780133055559
Release: 2014-01-14
Editor: Pearson Higher Ed

DESCRIPTION OF THE BOOK:

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. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business