~(Read) K.I.N.D.L.E Math for the Professional Kitchen
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Math for the Professional Kitchen
by : Laura Dreesen
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Book Synopsis : 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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. 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 - The book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and