Inhaltsverzeichnis

Acknowledgments.
Foreword.
Chapter 1: Units of Measure and Unit Conversions.
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.

Beschreibung

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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