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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

المعلومات المتعلقة في المخزون : تتواجد الأغراض لدى مركز التزويد التابع لنا .
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اللغة : English
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شرح تفاصيل الكتاب
Source: ENG
Subject Development: Techniques

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.