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, this book provides a thorough understanding of the crucial math concepts used in the restaurant and foodservice industry. 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
• The book is accompanied by instructor support materials including an Instructor’s Manual, a Respondus test bank, and PowerPoint lecture notes
• This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals
A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes Math for the Professional Kitchen the ultimate math resource for every kitchen and every culinary classroom.
Author(s): Laura Dreesen, Michael Nothnagel, Susan Wysocki
Publisher: John Wiley & Sons/The Culinary Institute Of America
Year: 2013
Language: English
Pages: 322
Tags: Cookery: Mathematics
Cover......Page 1
Title Page......Page 5
Copyright Page......Page 4
contents......Page 6
Acknowledgments......Page 8
Foreword......Page 9
Introduction......Page 10
1 Units of Measure and Unit Conversions......Page 13
1.1 Measurements Used in the Professional Kitchen......Page 14
1.2 Converting Units of Measure Within Weight or Within Volume......Page 20
1.3 Converting Between Weight and Volume......Page 33
2 Recipe Scaling......Page 47
2.1 Calculating a Scaling Factor......Page 48
2.2 Scaling Recipes Based on a Desired Yield......Page 58
2.3 Scaling Recipes Based on a Constraining Ingredient......Page 68
2.4 Standardizing Recipes......Page 75
3 Yield Percent......Page 85
3.1 What Is Yield Percent?......Page 86
3.2 Calculating EP Quantities and AP Quantities......Page 94
3.3 Quantities That Compensate for Waste......Page 103
4 Purchasing and Portioning......Page 107
4.1 Calculating Portion Size or Number of Portions......Page 108
4.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities......Page 116
4.3 Calculating AP Quantities for a Recipe......Page 124
4.4 Creating a Grocery List......Page 131
5 Recipe Costing......Page 143
5.1 Calculating AP Cost per Unit......Page 144
5.2 Recipe Costing......Page 151
5.3 Food Cost Percent......Page 166
5.4 The 2-in-1 Recipe Costing Form......Page 178
5.5 The 2-in-1 Recipe Costing Form: The Excel Version......Page 204
5.6 Comparative Costing......Page 212
6 Kitchen Ratios......Page 225
6.1 What Is a Ratio?......Page 226
6.2 Using a Ratio When One Ingredient Quantity Is Known......Page 234
6.3 Using a Ratio When the Desired Yield Is Known......Page 243
6.4 Working with Ratios Using Percents......Page 253
6.5 The Baker’s Percent......Page 260
APPENDIX I Additional Information on Units of Measure......Page 271
APPENDIX II Volume Unit Equivalent Visual Memorization Aids......Page 273
APPENDIX III Changing Between Fractions, Decimals, and Percents......Page 275
APPENDIX IV The Butcher’s Yield......Page 279
APPENDIX V Information from The Book of Yields......Page 281
Answers to Practice Problems......Page 289
Glossary of Terms......Page 313
References......Page 315
Index......Page 317
EULA......Page 322
