Math for the professional kitchen / the Culinary Institute of America ; Laura Dreesen, Michael Nothnagel, and Susan Wysocki.

By:

Dreesen, Laura

Contributor(s):

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley ; Chichester : John Wiley [distributor], 2011.Description: 272 pISBN:

9780470508961 (pbk.) :
9780470508961 (pbk.)

Subject(s):

DDC classification:

641.50151 DRE

LOC classification:

TX652 .D73 2011

Contents:

Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.

Summary: A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.50151 DRE (Browse shelf(Opens below))	1	Available		216228

Includes bibliographical references and index.

Units of measure and unit conversions -- Recipe scaling -- Yield percent -- Purchasing and portioning -- Recipe costing -- Kitchen ratios.

A good chef needs a firm grasp of basic math skills in order to cook well and achieve financial success. Ideal for students and working professionals, this book explains all the essential mathematical skills needed to run a successful, profitable food-industry operation.