Culinary Math, Third Edition Instructor's Manual PDF Download

Author: Blocker
Publisher:
ISBN: 9780470135129
Category :
Languages : en
Pages : 0

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Author: Labensky
Publisher:
ISBN: 9780130452375
Category : Cooking
Languages : en
Pages : 216

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Author: Nick Jones
Publisher:
ISBN: 9780470045084
Category :
Languages : en
Pages : 0

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Author: Linda Blocker
Publisher: John Wiley & Sons
ISBN: 1118972724
Category : Cooking
Languages : en
Pages : 258

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Book Description
Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition 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)
Publisher: John Wiley & Sons
ISBN: 0470508965
Category : Cooking
Languages : en
Pages : 326

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Book Description
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: Julia Hill
Publisher:
ISBN: 9780471686750
Category :
Languages : en
Pages : 1952

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Book Description
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. Written by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.

Author: Culinary Institute of America (CIA) Staff
Publisher:
ISBN: 9781118173381
Category :
Languages : en
Pages : 288

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Book Description

Author: John Draz
Publisher: Goodheart-Wilcox Publisher
ISBN: 9781619602557
Category : Business & Economics
Languages : en
Pages : 0

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Book Description
The authors provide students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation.

Author: Nanci Lee
Publisher:
ISBN:
Category : Business mathematics
Languages : en
Pages : 177

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Book Description

Author: Michael J. McGreal
Publisher:
ISBN: 9780826942760
Category : Cooking
Languages : en
Pages : 292

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Book Description
Culinary Math Principles and Applications demonstrates how and why foodservice workers use math in the professional kitchen. This full-color, third edition includes access to digital resources that reinforce how math us used in culinary and hospitality settings.