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Math for the Professional Kitchen

Math for the Professional Kitchen
A Book

by The Culinary Institute of America (CIA),Laura Dreesen,Michael Nothnagel,Susan Wysocki

  • Publisher : John Wiley & Sons
  • Release : 2013-07-29
  • Pages : 320
  • ISBN : 0470508965
  • Language : En, Es, Fr & De
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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
A Book

by Culinary Institute of America (CIA) Staff,The Culinary Institute Of America

  • Publisher : Unknown Publisher
  • Release : 2012-04-30
  • Pages : 288
  • ISBN : 9781118173381
  • Language : En, Es, Fr & De
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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
A Book

by Culinary Institute of America (CIA) Staff

  • Publisher : Unknown Publisher
  • Release : 2012-04-13
  • Pages : 329
  • ISBN : 9781118440940
  • Language : En, Es, Fr & De
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Culinary Calculations

Culinary Calculations
Simplified Math for Culinary Professionals

by Terri Jones

  • Publisher : John Wiley & Sons
  • Release : 2008-03-10
  • Pages : 240
  • ISBN : 0471748161
  • Language : En, Es, Fr & De
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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
A Book

by Victor Gielisse,Ron De Santis

  • Publisher : John Wiley & Sons
  • Release : 2011-02-08
  • Pages : 436
  • ISBN : 047029048X
  • Language : En, Es, Fr & De
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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.

Kitchen Math

Kitchen Math
A Book

by Susan Brendel

  • Publisher : Walch Publishing
  • Release : 1992-06
  • Pages : 59
  • ISBN : 9780825128813
  • Language : En, Es, Fr & De
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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.

Techniques of Healthy Cooking

Techniques of Healthy Cooking
A Book

by Culinary Institute of America

  • Publisher : John Wiley & Sons
  • Release : 2013-02-04
  • Pages : 576
  • ISBN : 0470635436
  • Language : En, Es, Fr & De
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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.

Garde Manger

Garde Manger
The Art and Craft of the Cold Kitchen

by Culinary Institute of America

  • Publisher : John Wiley & Sons
  • Release : 2012-04-16
  • Pages : 706
  • ISBN : 0470587806
  • Language : En, Es, Fr & De
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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.

Professional Cooking

Professional Cooking
A Book

by Wayne Gisslen

  • Publisher : Wiley
  • Release : 1999-10-13
  • Pages : 896
  • ISBN : 9780471382782
  • Language : En, Es, Fr & De
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The Professional Chef

The Professional Chef
A Book

by The Culinary Institute of America (CIA)

  • Publisher : John Wiley & Sons
  • Release : 2011-09-13
  • Pages : 1232
  • ISBN : 0470421355
  • Language : En, Es, Fr & De
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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 Book of Yields

The Book of Yields
Accuracy in Food Costing and Purchasing

by Francis T. Lynch

  • Publisher : Wiley
  • Release : 2010-12-20
  • Pages : 320
  • ISBN : 9780470197493
  • Language : En, Es, Fr & De
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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.

Ratio

Ratio
The Simple Codes Behind the Craft of Everyday Cooking

by Michael Ruhlman

  • Publisher : Simon and Schuster
  • Release : 2009-04-07
  • Pages : 272
  • ISBN : 1416566120
  • Language : En, Es, Fr & De
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Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.

The Science of Cooking

The Science of Cooking
Every question answered to perfect your cooking

by Stuart Farrimond

  • Publisher : Penguin
  • Release : 2017-09-19
  • Pages : 256
  • ISBN : 1465470794
  • Language : En, Es, Fr & De
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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.

Cooking Vegetarian

Cooking Vegetarian
Healthy, Delicious and Easy Vegetarian Cuisine

by Joseph Forest,Vesanto Melina, R. D.

  • Publisher : John Wiley & Sons
  • Release : 2012-02-06
  • Pages : 272
  • ISBN : 111800891X
  • Language : En, Es, Fr & De
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Cooking Vegetarian Following a vegetarian or vegan diet doesn't mean you have to sacrifice taste or nutrition. Far from it! Canadian professional chef Joseph Forest and dietitian Vesanto Melina have collaborated to bring you this brand-new collection of healthy, delicious meatless recipes. No matter where you are on the food spectrum—from flexitarian to vegan—you'll enjoy these tasty, nutritious, and easy-to-prepare recipes. HERE'S WHAT'S INSIDE: All-new, extensive nutritional analysis, for every recipe Updated nutrition guidelines that are in line with the Dietitians of Canada and American Dietetic Association's standards Menus suitable for everyone from beginners to gourmet cooks that will be loved by family and friends More than 150 versatile recipes for every occasion This updated edition also includes tips on how to develop flavour, new raw food recipes, and meals to support heart health, weight management, and the prevention of diabetes and cancer. With over 150 easy-to-prepare dishes, Cooking Vegetarian has everything you need to enjoy a healthy vegetarian or vegan lifestyle.

Culinary Math 3rd Edition with Culinary Artistry Set

Culinary Math 3rd Edition with Culinary Artistry Set
A Book

by Linda Blocker

  • Publisher : Wiley
  • Release : 2008-10-06
  • Pages : 720
  • ISBN : 9780470455722
  • Language : En, Es, Fr & De
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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

Culinary Math

Culinary Math
Principles and Applications

by Michael J. McGreal,Linda J. Padilla

  • Publisher : Unknown Publisher
  • Release : 2015
  • Pages : 262
  • ISBN : 9780826942371
  • Language : En, Es, Fr & De
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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.

How to Bake Pi

How to Bake Pi
Easy recipes for understanding complex maths

by Eugenia Cheng

  • Publisher : Profile Books
  • Release : 2015-06-04
  • Pages : 291
  • ISBN : 1782830820
  • Language : En, Es, Fr & De
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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*

The New Professional Chef

The New Professional Chef
A Book

by Culinary Institute of America

  • Publisher : Van Nostrand Reinhold Company
  • Release : 1996
  • Pages : 1190
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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.

Eating Italy

Eating Italy
A Chef's Culinary Adventure

by Jeff Michaud

  • Publisher : Running Press
  • Release : 2013-09-24
  • Pages : 304
  • ISBN : 0762450614
  • Language : En, Es, Fr & De
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Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff 's culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn't forgotten what she ordered). Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher's Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.

Introduction to Culinary Arts

Introduction to Culinary Arts
A Book

by Jerry Gleason,The Culinary Institute of America

  • Publisher : Pearson Higher Ed
  • Release : 2014-01-14
  • Pages : 832
  • ISBN : 0133055558
  • Language : En, Es, Fr & De
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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