Author : The Culinary Institute of America (CIA)
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9780470508961
Type book : PDF, Epub, Kindle and Mobi
File Download : 320 page

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, it covers crucial information that will benefit every foodservice provider. 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 This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

Author : Terri Jones
Genre : Business & Economics
Publisher : John Wiley & Sons
ISBN : 9780471748168
Type book : PDF, Epub, Kindle and Mobi
File Download : 240 page

The math skills needed for a successful foodservice career?now in a new edition Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and information tables. Review questions, homework problems, and the case study end each chapter. Also included is an answer key for the even-numbered problems throughout the book. Culinary Calculations, Second Edition provides readers with a better understanding of the culinary math skills needed to expand their foodservice knowledge and sharpen their business savvy as they strive for success in their careers in the foodservice industry.

Author : Victor Gielisse
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9780470290484
Type book : PDF, Epub, Kindle and Mobi
File Download : 436 page

Focusing on healthy cooking and smart menu planning, this guide to volume cooking for restaurants, caterers and other large foodservice operations provides recipes that yield 50 servings including Gorgonzola and Pear Sandwiches, Chesapeake-Style Crab Cakes and Tequila-Roasted Oysters.

Author : Jeff Potter
Genre : Cooking
Publisher : "O'Reilly Media, Inc."
ISBN : 9781449396039
Type book : PDF, Epub, Kindle and Mobi
File Download : 433 page

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Author : Wayne Gisslen
Genre : Cooking
Publisher : Wiley
ISBN : 0471382787
Type book : PDF, Epub, Kindle and Mobi
File Download : 896 page

Author : Francis T. Lynch
Genre : Business & Economics
Publisher : Wiley Global Education
ISBN : 9781118137710
Type book : PDF, Epub, Kindle and Mobi
File Download : 297 page

The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef's best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim yields, and cooking yields. The Book of Yields, Eighth Edition is a must-have culinary resource.

Author : The Culinary Institute of America (CIA)
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9780470587805
Type book : PDF, Epub, Kindle and Mobi
File Download : 720 page

The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

Author : Linda Blocker
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9781118972724
Type book : PDF, Epub, Kindle and Mobi
File Download : 256 page

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.

Author : The Culinary Institute of America (CIA)
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9780470635438
Type book : PDF, Epub, Kindle and Mobi
File Download : 578 page

The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.

Author : Wayne Gisslen
Genre : Cooking
Publisher : John Wiley & Sons
ISBN : 9781119399612
Type book : PDF, Epub, Kindle and Mobi
File Download : 1107 page

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.