Math for the Professional Kitchen
Product ID: 4716957
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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, 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. Review: This makes culinary math easy to understand! - MFTPK gives a clear explanation of unit conversions, recipe scaling, recipe costing & calculating quantities to measure using kitchen ratios. This is a great resource, and it has helped me nail down unit costs in my kitchen. Review: Si estás en el rubro gastronómico - Ideal para entender cositas en un emprendimiento gastronomico
| Best Sellers Rank | #147,984 in Books ( See Top 100 in Books ) #46 in Professional Cooking (Books) #2,079 in Culinary Arts & Techniques (Books) #4,577 in Textbooks (Special Features Stores) |
| Customer Reviews | 4.6 out of 5 stars 429 Reviews |
E**E
This makes culinary math easy to understand!
MFTPK gives a clear explanation of unit conversions, recipe scaling, recipe costing & calculating quantities to measure using kitchen ratios. This is a great resource, and it has helped me nail down unit costs in my kitchen.
P**I
Si estás en el rubro gastronómico
Ideal para entender cositas en un emprendimiento gastronomico
O**I
Cooking book
Amazing cooking book
N**E
Ktichen Math 101
I'm not really sure how to rate this because it does do what it says it will, I suppose, but it isn't at all what I was looking for. I own a restaurant and have come up with my own guidelines for managing food cost, but I was hoping for some professional verification that I'm doing it right. This isn't the book for that level of operations. This truly is just MATH - converting pounds to ounces, ounces to tablespoons, that kind of thing. Scaling recipes up and down. And stuff like, "If I need 5 pounds of chopped onion, how many raw onions do I have to buy?" I was looking for something about restaurant math from the owner/manager standpoint. But if you're looking for Kitchen Math 101, I doubt you could do better.
C**2
great workbook for culinary students
Great book for restaurant math. I did 4 years of culinary school and it still is a great book. Especially if you did not get a chance to goto school. Great everyday problems, converting recipes, food cost, labor cost, income statements. Great problems, great book
T**F
Textbook for school
Book is required for NUTR 205 Intro to Food Science. The examples at the beginning of each chapter was enough help to complete all the problems.
D**N
Worth the money!
Worth the money!
D**E
I've never been too good at math
I've never been too good at math, but this book does a pretty good job explaining everything. Plus, it helps that my professor actually is one of the authors lol
J**R
Livro chegou com avaria
Comprei o livro como novo e veio com marca de molhado, capa danificada.
J**S
Excellent overview
We are using this as a Math for our Homeschool and it has been excellent. My son loves the practical application of math and seeing real world uses for it.
S**S
Buena informacion
Excelente libro para estudiantes de gastronomía y profesionistas iniciados en materia de conversiones, costeos, rendimientos, compras y mermas para elaborar una receta, información para tener muy en cuenta si es que usted emprenderá un nuevo negocio de alimentos. El libro está plagado de problemas y ejercicios prácticos, lo cual ayuda a ejercitar los conceptos mostrados en el libro. En mi caso lo único que no me agrado es que muchos de los ejercicios están en sistema inglés, en varios de ellos se involucran las conversiones de unidades, no está mal, pero para alguien como yo que necesita aplicar estos conceptos más en la práctica, veo innecesario tanta info sobre las conversiones de unidades, pero en general muy buen libro.
V**A
Five Stars
thank you
N**B
A+
It was an excellent book
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