Math for the Professional Kitchen by The Culinary Institute of America (CIA)

Math For The Professional Kitchen
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2013-07-29
  • Categories : Cooking
  • ISBN : 9780470508961
  • GET 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 by Culinary Institute of America (CIA) Staff

Math For The Professional Kitchen
  • Author : Culinary Institute of America (CIA) Staff
  • Publisher :
  • Release Date : 2012-04-30
  • Categories :
  • ISBN : 1118173384
  • GET BOOK

Math for the Professional Kitchen with Book of Yields 8E CD ROM Set by Culinary Institute of America (CIA) Staff

Math For The Professional Kitchen With Book Of Yields 8E CD  ROM Set
  • Author : Culinary Institute of America (CIA) Staff
  • Publisher :
  • Release Date : 2012-04-13
  • Categories :
  • ISBN : 1118440943
  • GET BOOK

Culinary Calculations by Terri Jones

Culinary Calculations
  • Author : Terri Jones
  • Publisher : John Wiley & Sons
  • Release Date : 2008-03-10
  • Categories : Business & Economics
  • ISBN : 9780471748168
  • GET 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.

Garde Manger by Culinary Institute of America

Garde Manger
  • Author : Culinary Institute of America
  • Publisher : John Wiley & Sons
  • Release Date : 2012-04-16
  • Categories : Cooking
  • ISBN : 9780470587805
  • GET BOOK

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.

Kitchen Math by Susan Brendel

Kitchen Math
  • Author : Susan Brendel
  • Publisher : Walch Publishing
  • Release Date : 1992-06
  • Categories : Education
  • ISBN : 0825128811
  • GET 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 by Victor Gielisse

Modern Batch Cookery
  • Author : Victor Gielisse
  • Publisher : John Wiley & Sons
  • Release Date : 2011-02-08
  • Categories : Cooking
  • ISBN : 9780470290484
  • GET 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.

The Book of Yields by Francis T. Lynch

The Book Of Yields
  • Author : Francis T. Lynch
  • Publisher : Wiley
  • Release Date : 2010-12-20
  • Categories : Business & Economics
  • ISBN : 0470197498
  • GET 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 New Professional Chef by Culinary Institute of America

The New Professional Chef
  • Author : Culinary Institute of America
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1996
  • Categories : Cooking
  • ISBN : MINN:31951D00902470H
  • GET 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.

Professional Cooking by Wayne Gisslen

Professional Cooking
  • Author : Wayne Gisslen
  • Publisher : Wiley
  • Release Date : 1999-10-13
  • Categories : Cooking
  • ISBN : 0471382787
  • GET BOOK

The Science of Cooking by Stuart Farrimond

The Science Of Cooking
  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Categories : Cooking
  • ISBN : 9781465470799
  • GET BOOK

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.

Culinary Math by Michael J. McGreal

Culinary Math
  • Author : Michael J. McGreal
  • Publisher :
  • Release Date : 2015
  • Categories : Cooking
  • ISBN : 0826942377
  • GET 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.

Culinary Reactions by Simon Quellen Field

Culinary Reactions
  • Author : Simon Quellen Field
  • Publisher : Chicago Review Press
  • Release Date : 2011-11-01
  • Categories : Cooking
  • ISBN : 9781569769607
  • GET BOOK

"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

The Professional Chef by The Culinary Institute of America (CIA)

The Professional Chef
  • Author : The Culinary Institute of America (CIA)
  • Publisher : John Wiley & Sons
  • Release Date : 2011-09-13
  • Categories : Cooking
  • ISBN : 9780470421352
  • GET 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.

How to Bake Pi by Eugenia Cheng

How To Bake Pi
  • Author : Eugenia Cheng
  • Publisher : Basic Books
  • Release Date : 2015-05-05
  • Categories : Mathematics
  • ISBN : 9780465051694
  • GET BOOK

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.

Chef s Book of Formulas Yields and Sizes by Arno Schmidt

Chef S Book Of Formulas  Yields  And Sizes
  • Author : Arno Schmidt
  • Publisher : Wiley
  • Release Date : 2003-03-14
  • Categories : Cooking
  • ISBN : 0471227161
  • GET BOOK

The ultimate quick-reference cost control resource for busy kitchens The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget. This Third Edition broadens the knowledge of seasoned chefs and novices alike with new material on 150 previously unlisted ingredients, as well as: Coverage of ingredients unique to Indian, Chinese, Latin, and Japanese cooking Information on caloric counts, nutrition, and seasonal foods Serving sizes accepted in most fine restaurantsA versatile, exhaustive resource, the Chef's Book of Formulas, Yields, and Sizes also offers many informative, easy-to-read tables for quick access to facts on can and bottle sizes, weights and measures, steam table pan sizes, and table and tablecloth sizes, as well as more than fifty basic, large-quantity recipes for mousses, soups, dough, cakes, and much more. The Chef's Book of Formulas, Yields, and Sizes, Third Edition is absolutely indispensable for any foodservice professional who must calculate costs for inventory management or determine exact measurements for portion control.

Cooking for Geeks by Jeff Potter

Cooking For Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Categories : Cooking
  • ISBN : 9781449396039
  • GET 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.

Practical Problems in Mathematics for Electricians by Stephen L. Herman

Practical Problems In Mathematics For Electricians
  • Author : Stephen L. Herman
  • Publisher : Nelson Education
  • Release Date : 2012-07-24
  • Categories : Mathematics
  • ISBN : 9781133387428
  • GET BOOK

PRACTICAL PROBLEMS IN MATHEMATICS FOR ELECTRICIANS, 9E will give your students the math skills they need to succeed in the electrical trade. It introduces them to the important math principles through problems designed for the electrical profession and offers them an excellent opportunity to develop and practice problem-solving skills while at the same time providing a valuable review of electrical terminology. This new edition uses the same straightforward writing style and simple, step-by-step explanations that made previous editions so reader-friendly. It minimizes theory and emphasizes problem-solving techniques and practice problems. This new edition also includes updated illustrations and information for a better learning experience than ever before! The book begins with basic arithmetic and then, once these basic topics have been mastered, progresses to algebra and concludes with trigonometry. Practical problems with real-world scenarios from the electrical field are used throughout, allowing your students to apply key mathematical concepts while developing an awareness of basic electrical terms and practices. This is the perfect resource for students entering the electrical industry, or those simply looking to brush up on the necessary math. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Professional Baking by Wayne Gisslen

Professional Baking
  • Author : Wayne Gisslen
  • Publisher : John Wiley & Sons
  • Release Date : 2008-03-03
  • Categories : Cooking
  • ISBN : 9780471783497
  • GET BOOK

Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

Becoming a Chef by Andrew Dornenburg

Becoming A Chef
  • Author : Andrew Dornenburg
  • Publisher : Van Nostrand Reinhold Company
  • Release Date : 1995
  • Categories : Cookery
  • ISBN : UCSD:31822031041478
  • GET BOOK

"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery