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Math for the Professional Kitchen: Dreesen, Laura/ Nothnagel, Michael/ Wysocki, Susan: BOOKS KINOKUNIYA
تفاصيل الكتاب
Math for the Professional Kitchen
Math for the Professional Kitchen
الناشر : John Wiley & Sons Inc
تاريخ الطبع. : 2011/09
Binding : Paperback
رقم الكتاب المتسلسل ( أي أس بي إن) : 9780470508961

مبلغ البوك ويب : AED 167.00

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اللغة : English
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شرح تفاصيل الكتاب
Source: ENG
Subject Development: Techniques
Table of Contents
 
Acknowledgments                                    vi
Foreword                                           vii
Introduction                                       viii
    Units of Measure and Unit Conversions          1   (34)
      1.1 Measurements Used in the Professional    2   (6)
      Kitchen
      1.2 Converting Units of Measure Within       8   (13)
      Weight or Within Volume
      1.3 Converting Between Weight and Volume     21  (14)
    Recipe Scaling                                 35  (38)
      2.1 Calculating a Scaling Factor             36  (10)
      2.2 Scaling Recipes Based on a Desired       46  (10)
      Yield
      2.3 Scaling Recipes Based on a               56  (7)
      Constraining Ingredient
      2.4 Standardizing Recipes                    63  (10)
    Yield Percent                                  73  (22)
      3.1 What Is Yield Percent?                   74  (8)
      3.2 Calculating EP Quantities and AP         82  (9)
      Quantities
      3.3 Quantities That Compensate for Waste     91  (4)
    Purchasing and Portioning                      95  (36)
      4.1 Calculating Portion Size or Number of    96  (8)
      Portions
      4.2 Calculating AP Quantities Using          104 (8)
      Portion Sizes or Recipe Quantities
      4.3 Calculating AP Quantities for a Recipe   112 (7)
      4.4 Creating a Grocery List                  119 (12)
    Recipe Costing                                 131 (82)
      5.1 Calculating AP Cost per Unit             132 (7)
      5.2 Recipe Costing                           139 (15)
      5.3 Food Cost Percent                        154 (12)
      5.4 The 2-in-1 Recipe Costing Form           166 (26)
      5.5 The 2-in-1 Recipe Costing Form: The      192 (8)
      Excel Version
      5.6 Comparative Costing                      200 (13)
    Kitchen Ratios                                 213 (64)
      6.1 What Is a Ratio?                         214 (8)
      6.2 Using a Ratio When One Ingredient        222 (9)
      Quantity Is Known
      6.3 Using a Ratio When the Desired Yield     231 (10)
      Is Known
      6.4 Working with Ratios Using Percents       241 (7)
      6.5 The Baker's Percent                      248 (29)
        Additional Information on Units of         259 (2)
        Measure
        Volume Unit Equivalent Visual              261 (2)
        Memorization Aids
        Changing Between Fractions, Decimals,      263 (4)
        and Percents
        The Butcher's Yield                        267 (2)
        Information from The Book of Yields        269 (8)
Answers to Practice Problems                       277 (24)
Glossary of Terms                                  301 (2)
References                                         303 (2)
Index                                              305
 

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.

Contents
Acknowledgments. Foreword. Chapter 1Conversions. Chapter 2: Recipe Scaling. Chapter 3: Yield Percent. Chapter 4: Purchasing and Portioning. Chapter 5: Recipe Costing. Chapter 6: Kitchen Ratios Appendix I: Additional Information on Units of Measurement. Appendix II: Volume Unit Equivalent Visual Memorization Aids. Appendix III: Changing Between Fractions, Decimals, and Percents. Appendix IV: Problem Solving with the Bridge. Answers to Practice Problems. Glossary of Terms. References.