Download Math for the Professional Kitchen PDF EPUB
Author: The Culinary Institute of America (CIA)
Pages: 320
Size: 1.874,64 Kb
Publication Date: July 29,2013
Category: Professional Cooking
Important math concepts for professional chefs and cooking students
Perfect for students and operating experts, Math for the Professional Kitchen explains all of the important mathematical skills had a need to run a successful, rewarding operation. The entirety of the typical culinary mathematics curriculum is covered, which includes conversions, identifying yields, purchasing, portioning, and even more.
Compiled by three veteran mathematics instructors from The Cooking Institute of America, the publication utilizes a teaching methodology predicated on daily in-classroom practice.
- Essential mathematical principles are reinforced with easy-to-understand good examples and review queries
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- That is an intensive, comprehensive main textual content for culinary students in addition to a great kitchen reference for operating specialists
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Mathematics for the Professional Kitchen will end up being an invaluable resource not merely in the classroom but also in your kitchen as students attempt their professional professions, where math abilities play a crucial part in the ever-important important thing. From scaling quality recipes and converting products of measure, to costing substances and environment menu prices, it addresses crucial information that may benefit every foodservice company.
See also
- Garde Manger: The Art and Craft of the Cold Kitchen
- Le Cordon Bleu Complete Cooking Techniques: The Indispensable Reference Demonstrates Over 700 Illustrated Techniques with 2,000 Photos and 200 Recipes
- The Restaurant Manager's Handbook: How to Set Up Operate and Manage a Financially Successful Food Service Operation