Ebook Free Math for the Professional Kitchen

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Math for the Professional Kitchen

Ebook Free Math for the Professional Kitchen

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From the Back Cover

Vital math concepts for professional chefs and culinary students A good chef requires a firm grasp of essential math skills in order to succeed professionally and financially. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, Math for the Professional Kitchen, designed and authored by veteran math instructors at The Culinary Institute of America, provides a thorough understanding of the mathematical concepts so crucial for success in the foodservice industry. Based on in-classroom practice at the CIA, this book covers the entirety of the standard culinary math curriculum, including determining yields, portioning, ratios, and much more. Easy-to-understand examples, end-of-chapter review questions, a handy glossary, and helpful appendices make it a perfect textbook for students as well as professional culinarians. Founded in 1946, The Culinary Institute of America is an independent, not???for???profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. For more information, visit www.ciachef.edu.

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About the Author

Susan Wysocki (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver. Michael Nothnagel (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues. Laura Dreesen (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.

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Product details

Paperback: 320 pages

Publisher: Wiley; 1 edition (July 29, 2013)

Language: English

ISBN-10: 0470508965

ISBN-13: 978-0470508961

Product Dimensions:

8.4 x 0.6 x 10.8 inches

Shipping Weight: 1.6 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

49 customer reviews

Amazon Best Sellers Rank:

#89,801 in Books (See Top 100 in Books)

Its a very usefull tool to take a look on how a profesional kitchen costs must be managed. The book shows also in a detailed way how to deal with diffrent kind of conversions and recieps scaling for big production amounts.

I'm not really sure how to rate this because it does do what it says it will, I suppose, but it isn't at all what I was looking for. I own a restaurant and have come up with my own guidelines for managing food cost, but I was hoping for some professional verification that I'm doing it right. This isn't the book for that level of operations. This truly is just MATH - converting pounds to ounces, ounces to tablespoons, that kind of thing. Scaling recipes up and down. And stuff like, "If I need 5 pounds of chopped onion, how many raw onions do I have to buy?" I was looking for something about restaurant math from the owner/manager standpoint. But if you're looking for Kitchen Math 101, I doubt you could do better.

MFTPK gives a clear explanation of unit conversions, recipe scaling, recipe costing & calculating quantities to measure using kitchen ratios. This is a great resource, and it has helped me nail down unit costs in my kitchen.

If you are looking for a book to provide information on menu pricing, this is it!I rented the book for a culinary theory class. I will purchase it to keep in my library.

I've never been too good at math, but this book does a pretty good job explaining everything. Plus, it helps that my professor actually is one of the authors lol

I attended the CIA a number of years ago and felt like I learned a great deal about the mathematics of running a business as well as a kitchen. I purchased this book expecting to find both sets of information now that I am responsible for the business as a whole. Unfortunately, this book only contains the algebra necessary to do recipe costing, and half of it is worksheets. There is no information necessary to do P&L calculations or any other larger business concerns.

This book breaks down math so it is much eaier to understand. I am not a math guru at all and I could follow this book very well.

I bought this because It was required book for my class.I like how this book helps readers to practice manipulating recipes.But this book has not too few calculation errors, which is really confusing.It'll be nice if they can double check their calculation on next edition.

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Math for the Professional Kitchen PDF

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Math for the Professional Kitchen PDF

Math for the Professional Kitchen PDF