Culinary Math

Blocker, Linda; Hill, Julia

3,64

25 Bewertungen von Goodreads

ISBN 10: 1118972724 ISBN 13: 9781118972724

Verlag: John Wiley & Sons Inc, 2016

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WRITTEN BY TWO FORMER INSTRUCTORS AT THE CULINARY INSTITUTE OF AMERICA, THIS REVISED AND UPDATED GUIDE IS AN INDISPENSABLE MATH RESOURCE FOR FOODSERVICE PROFESSIONALS EVERYWHERE. COVERING TOPICS SUCH AS CALCULATING YIELD PERCENT, DETERMINING PORTION COSTS, CHANGING RECIPE YIELDS, AND CONVERTING BETWEEN METRIC AND U.S. MEASURES, IT OFFERS A REVIEW OF MATH BASICS, EASY–TO–FOLLOW LESSONS, DETAILED EXAMPLES, AND NEWLY REVISED PRACTICE PROBLEMS IN EVERY CHAPTER. USED BY CULINARY PROFESSIONALS AND STUDENTS AROUND THE COUNTRY, THIS BOOK PRESENTS PROVEN STEP–BY–STEP METHODS FOR UNDERSTANDING FOODSERVICE MATH AND USING IT APPROPRIATELY IN THE KITCHEN. IT IS FILLED WITH EXAMPLES AND SAMPLE PROBLEMS THAT CONNECT MATH SKILLS TO REAL–WORLD SITUATIONS. THIS EDITION OF CULINARY MATH ALSO INCLUDES MORE PRACTICE PROBLEMS IN EACH CHAPTER TO HELP READERS DEVELOP AND PRACTICE THEIR PROBLEM–SOLVING SKILLS.

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Rese�a del editor:

Written by two former instructors at The Culinary Institute of America, this revised and updated guide is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Contraportada:

Culinary professionals and students alike use this book to gain an understanding of foodservice math and how to successfully use it in real-life scenarios. Authored by two former instructors at The Culinary Institute of America, the new and improved Culinary Math, Fourth Edition includes instruction on how to approach word problems, improved practice problems, clarified content, updated prices, and new photographs throughout.

Easy to use, Culinary Math, Fourth Edition presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Extensive chapter coverage allows the reader to feel confident costing out recipes, converting recipe sizes, and working with kitchen ratios.

The updated chapter objectives make the reader aware of the material to be covered in the chapter. Each chapter includes step-by-step instruction and one or more example problems designed to show a method for solving a given problem, such as conversion skills, calculating yield percentages, determining costs, and using kitchen ratios, enabling students and professional chefs to tailor recipes to their individual operation's needs. The newly designed Food Cost Form helps students to fully understand and practice food costing skills.

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