{"product_id":"math-for-the-professional-kitchen-isbn-9780470508961","title":"Math for the Professional Kitchen","description":"\u003cp\u003e\u003cb\u003eEssential math concepts for professional chefs and culinary students\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIdeal for students and working professionals, \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e 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.\u003c\/p\u003e \u003cp\u003eWritten 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.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eVital mathematical concepts are reinforced with easy-to-understand examples and review questions\u003c\/li\u003e \u003cli\u003eThe book is accompanied by instructor support materials including an Instructor's Manual, a Respondus test bank, and PowerPoint lecture notes\u003c\/li\u003e \u003cli\u003eThis is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success, and that makes \u003ci\u003eMath for the Professional Kitchen\u003c\/i\u003e the ultimate math resource for every kitchen and every culinary classroom.\u003c\/p\u003e \u003cp\u003eAcknowledgments vi\u003c\/p\u003e \u003cp\u003eForeword vii\u003c\/p\u003e \u003cp\u003eIntroduction viii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Units of Measure and Unit Conversions 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Measurements Used in the Professional Kitchen 2\u003c\/p\u003e \u003cp\u003e1.2 Converting Units of Measure Within Weight or Within Volume 8\u003c\/p\u003e \u003cp\u003e1.3 Converting Between Weight and Volume 21\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Recipe Scaling 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Calculating a Scaling Factor 36\u003c\/p\u003e \u003cp\u003e2.2 Scaling Recipes Based on a Desired Yield 46\u003c\/p\u003e \u003cp\u003e2.3 Scaling Recipes Based on a Constraining Ingredient 56\u003c\/p\u003e \u003cp\u003e2.4 Standardizing Recipes 63\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Yield Percent 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 What is Yield Percent? 74\u003c\/p\u003e \u003cp\u003e3.2 Calculating EP Quantities and AP Quantities 82\u003c\/p\u003e \u003cp\u003e3.3 Quantities That Compensate for Waste 91\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Purchasing and Portioning 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Calculating Portion Size or Number of Portions 96\u003c\/p\u003e \u003cp\u003e4.2 Calculating AP Quantities Using Portion Sizes or Recipe Quantities 104\u003c\/p\u003e \u003cp\u003e4.3 Calculating AP Quantities for a Recipe 112\u003c\/p\u003e \u003cp\u003e4.4 Creating a Grocery List 119\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Recipe Costing 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Calculating AP Cost per Unit 132\u003c\/p\u003e \u003cp\u003e5.2 Recipe Costing 139\u003c\/p\u003e \u003cp\u003e5.3 Food Cost Percent 154\u003c\/p\u003e \u003cp\u003e5.4 The 2-in-1 Recipe Costing Form 166\u003c\/p\u003e \u003cp\u003e5.5 The 2-in-1 Recipe Costing Form: The Excel Version 192\u003c\/p\u003e \u003cp\u003e5.6 Comparative Costing 200\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Kitchen Ratios 213\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 What is a Ratio? 214\u003c\/p\u003e \u003cp\u003e6.2 Using a Ratio When One Ingredient Quantity is Known 222\u003c\/p\u003e \u003cp\u003e6.3 Using a Ratio When the Desired Yield is Known 231\u003c\/p\u003e \u003cp\u003e6.4 Working with Ratios Using Percents 241\u003c\/p\u003e \u003cp\u003e6.5 The Baker’s Percent 248\u003c\/p\u003e \u003cp\u003eAppendix I Additional Information on Units of Measure 259\u003c\/p\u003e \u003cp\u003eAppendix II Volume Unit Equivalent Visual Memorization Aids 261\u003c\/p\u003e \u003cp\u003eAppendix III Changing Between Fractions, Decimals, and Percents 263\u003c\/p\u003e \u003cp\u003eAppendix IV The Butcher’s Yield 267\u003c\/p\u003e \u003cp\u003eAppendix V Information from \u003ci\u003eThe Book of Yields \u003c\/i\u003e269\u003c\/p\u003e \u003cp\u003eAnswers to Practice Problems 277\u003c\/p\u003e \u003cp\u003eGlossary of Terms 301\u003c\/p\u003e \u003cp\u003eReferences 303\u003c\/p\u003e \u003cp\u003eIndex 305\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSusan Wysocki\u003c\/b\u003e (left) has had a career as a banker, a chef, and a college professor. She has been teaching in the business management department at The Culinary Institute of America since 1999. In addition, she is the owner and operator of Babycakes Café in Poughkeepsie, New York, where she lives with her two sons, Alex and Oliver.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eMichael Nothnagel\u003c\/b\u003e (center) has taught mathematics at the high school, community college, and university levels for the past 14 years. He has been a faculty member at The Culinary Institute of America since 2006. He also constructs crossword puzzles for major newspapers and other venues.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eLaura Dreesen\u003c\/b\u003e (right) has been with The Culinary Institute of America for 15 years. During that time, she has taught mathematics, cost control, introduction to computers, and computers in the food business and is coauthor of the college's personal finance course. She is an avid gardener and a foodie through and through.\u003c\/p\u003e  \u003cp\u003eVital math concepts for professional chefs and culinary students\u003c\/p\u003e \u003cp\u003eA good chef requires a firm grasp of essential math skills in order to succeed professionally and financially. From scaling recipes and converting units of measure to costing ingredients and setting menu prices, Math for the Professional Kitchen, designed and authored by veteran math instructors at The Culinary Institute of America, provides a thorough understanding of the mathematical concepts so crucial for success in the foodservice industry.\u003c\/p\u003e \u003cp\u003eBased on in-classroom practice at the CIA, this book covers the entirety of the standard culinary math curriculum, including determining yields, portioning, ratios, and much more. Easy-to-understand examples, end-of-chapter review questions, a handy glossary, and helpful appendices make it a perfect textbook for students as well as professional culinarians.\u003c\/p\u003e \u003cp\u003eFounded in 1946, The Culinary Institute of America is an independent, not???for???profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts, as well as certificate programs in culinary arts and wine and beverage studies. A network of more than 40,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. For more information, visit www.ciachef.edu.\u003c\/p\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47989585215717,"sku":"NP9780470508961","price":36.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470508961.jpg?v=1761784699","url":"https:\/\/k12savings.com\/products\/math-for-the-professional-kitchen-isbn-9780470508961","provider":"K12savings","version":"1.0","type":"link"}