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" Math for the professional kitchen / "
Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
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BL
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| Record Number
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878287
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| Main Entry
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Dreesen, Laura.
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| Title & Author
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Math for the professional kitchen /\ Laura Dreesen, Michael Nothnagel, and Susan Wysocki ; the Culinary Institute of America.
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| Publication Statement
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Hoboken, N.J. :: Wiley,, ©2011.
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| Page. NO
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viii, 309 pages :: illustrations ;; 28 cm
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| ISBN
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0470508965
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: 9780470508961
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| Bibliographies/Indexes
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Includes bibliographical references and index.
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| Contents
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Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.
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| Abstract
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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.
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| Subject
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Cooking-- Mathematics.
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COOKING / Methods.
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Cooking-- Mathematics.
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| Dewey Classification
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641.501/51
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| LC Classification
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TX652.D73 2011
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| NLM classification
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TS972.1clc
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TS972.1clc.
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| Added Entry
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Nothnagel, Michael.
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Wysocki, Susan.
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Culinary Institute of America.
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