Culinary Math / Edition 3

Culinary Math / Edition 3

by Linda Blocker
     
 

ISBN-10: 0470455721

ISBN-13: 9780470455722

Pub. Date: 10/06/2008

Publisher: Wiley

Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven…  See more details below

Overview

Culinary Math: Math skills are an essential part of the day-to-day job functions of the professional chef. This book is designed to teach the culinary student or professional all the tools necessary to manage daily restaurant operations with maximum efficiency and profitability. Well-organized and easy-to-use, the book presents proven step-by-step methods for understanding food service math concepts and their practical applications in the kitchen. The authors begin with a review of math basics, including fractions, decimals, rounding, and percents, as well as an overview of customary U.S. and metric kitchen measurements. More advanced chapters include directions on conversions, calculating yield percents, determining edible portion costs, recipe costs, and beverage costs, purchasing, and converting recipe yields. Each chapter includes a clear set of outlined objectives, as well as practice problems to help readers develop their skills. Appendices include formulas, measurement equivalency charts, problem answers, and a blank food cost form. In addition, this revised edition will include input from prominent industry leaders, 35 all-new photographs, 150 new practice problems, and a companion website, all designed to help students apply basic math skills to the field of kitchen management.

"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine.

"The husband-and-wife writing team of Andrew Dornenburg and Karen Page--he is a chef, she a journalist--has produced four books in the past six years, and these are the best place to experience the cult of the New American chef." --The New Yorker

"In this ambitious guidebook to the current state of culinary art in American restaurants, the authors offer a comprehensive flavor catalog of comestibles that constitutes a palate-pleasing palette of the spectrum of gustatory stimuli. They flesh out long lists with reflections and observations on the craft of cooking by some of the world's most illustrious chefs, both historical and contemporary. These philosophical ruminations give the up-and-coming chef an understanding of the evolution of taste in the past half century by comparing the classic tastes of France's Fernand Point with the tastes of current celebrity chefs, such as Alice Waters and Rick Bayless."-- Booklist

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Product Details

ISBN-13:
9780470455722
Publisher:
Wiley
Publication date:
10/06/2008
Pages:
720
Product dimensions:
8.40(w) x 10.90(h) x 1.50(d)

Related Subjects

Table of Contents

Preface
Ch. 1Math Basics1
Ch. 2Units of Measure: Volumes and Weights in the U.S. Kitchen19
Ch. 3Basic Conversion of Units of Measure within Volume or Weight31
Ch. 4Converting to and from Mixed Measures within Weight or Volume37
Ch. 5Advanced Conversions with Units of Measure between Weight and Volume43
Ch. 6Yield Percentage53
Ch. 7Finding Cost67
Ch. 8Edible Portion Cost77
Ch. 9Recipe Costing89
Ch. 10Applying Yield Percentage in the Kitchen103
Ch. 11Special Topics111
Ch. 12Recipe Size Conversion119
Ch. 13Kitchen Ratios135
Ch. 14Metric Measures147
Ch. 15Review157
AppProper Measuring Techniques163
Answer Section166
Index174

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