{"product_id":"math-for-the-professional-kitchen-paperback-softback-9780470508961","title":"Math for the Professional Kitchen (Paperback \/ softback) 9780470508961","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eMath for the Professional Kitchen\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003e (Author), Laura Dreesen (Author), Michael Nothnagel (Author), Susan Wysocki (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780470508961, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 20 September 2011\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e320 pages\u003cbr\u003e27.2 x 21.3 x 2 cm, 0.612 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eEssential math concepts for professional chefs and culinary students\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdeal for students and working professionals, \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e 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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry.\u003c\/p\u003e \u003cp\u003eWritten 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eVital mathematical concepts are reinforced with easy-to-understand examples and review questions\u003c\/li\u003e \u003cli\u003eThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes\u003c\/li\u003e \u003cli\u003eThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e the ultimate math resource for every kitchen and every culinary classroom.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eAcknowledgments vi\u003c\/p\u003e \u003cp\u003eForeword vii\u003c\/p\u003e \u003cp\u003eIntroduction viii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Units of Measure and Unit Conversions 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Measurements Used in the Professional Kitchen 2\u003c\/p\u003e \u003cp\u003e1.2 Converting Units of Measure Within Weight or Within Volume 8\u003c\/p\u003e \u003cp\u003e1.3 Converting Between Weight and Volume 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Recipe Scaling 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Calculating a Scaling Factor 36\u003c\/p\u003e \u003cp\u003e2.2 Scaling Recipes Based on a Desired Yield 46\u003c\/p\u003e \u003cp\u003e2.3 Scaling Recipes Based on a Constraining Ingredient 56\u003c\/p\u003e \u003cp\u003e2.4 Standardizing Recipes 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Yield Percent 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 What is Yield Percent? 74\u003c\/p\u003e \u003cp\u003e3.2 Calculating EP Quantities and AP Quantities 82\u003c\/p\u003e \u003cp\u003e3.3 Quantities That Compensate for Waste 91\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Purchasing and Portioning 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Calculating Portion Size or Number of Portions 96\u003c\/p\u003e \u003cp\u003e4.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities 104\u003c\/p\u003e \u003cp\u003e4.3 Calculating AP Quantities for a Recipe 112\u003c\/p\u003e \u003cp\u003e4.4 Creating a Grocery List 119\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Recipe Costing 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Calculating AP Cost per Unit 132\u003c\/p\u003e \u003cp\u003e5.2 Recipe Costing 139\u003c\/p\u003e \u003cp\u003e5.3 Food Cost Percent 154\u003c\/p\u003e \u003cp\u003e5.4 The 2-in-1 Recipe Costing Form 166\u003c\/p\u003e \u003cp\u003e5.5 The 2-in-1 Recipe Costing Form: The Excel Version 192\u003c\/p\u003e \u003cp\u003e5.6 Comparative Costing 200\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Kitchen Ratios 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 What is a Ratio? 214\u003c\/p\u003e \u003cp\u003e6.2 Using a Ratio When One Ingredient Quantity is Known 222\u003c\/p\u003e \u003cp\u003e6.3 Using a Ratio When the Desired Yield is Known 231\u003c\/p\u003e \u003cp\u003e6.4 Working with Ratios Using Percents 241\u003c\/p\u003e \u003cp\u003e6.5 The Baker’s Percent 248\u003c\/p\u003e \u003cp\u003eAppendix I Additional Information on Units of Measure 259\u003c\/p\u003e \u003cp\u003eAppendix II Volume Unit Equivalent Visual Memorization Aids 261\u003c\/p\u003e \u003cp\u003eAppendix III Changing Between Fractions, Decimals, and Percents 263\u003c\/p\u003e \u003cp\u003eAppendix IV The Butcher’s Yield 267\u003c\/p\u003e \u003cp\u003eAppendix V Information from \u003ci\u003eThe Book of Yields \u003c\/i\u003e269\u003c\/p\u003e \u003cp\u003eAnswers to Practice Problems 277\u003c\/p\u003e \u003cp\u003eGlossary of Terms 301\u003c\/p\u003e \u003cp\u003eReferences 303\u003c\/p\u003e \u003cp\u003eIndex 305\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52470039281944,"sku":"9780470508961","price":30.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780470508961.jpg?v=1785629331","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/math-for-the-professional-kitchen-paperback-softback-9780470508961","provider":"Freshly Printed Books","version":"1.0","type":"link"}