Overview:Math for the Professional Kitchen - Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchenexplains 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 Kitchenwill 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.
This book is on page /a06b960ac9dc90216ed4e00b41bc8290/book/1603729680-9780470508961. It was written by the following authors: The Culinary Institute of America (CIA), Michael Nothnagel, Susan Wysocki, Laura Dreesen. Book Math for the Professional Kitchen, which can be read online, published by the company: John Wiley & Sons Inc. Other books on similar topics can be found in sections: Technology, Medicine, Science. The book was published on 2011-09-20. It has 320 pages and is published in Paperback format and weight 742 g. File for download Math for the Professional Kitchen has PDF format and is called math-for-the-professional-kitchen.pdf. Other books you can download below. Our topcanal.eu site is not responsible for the content of PDF files.
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