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Math for the Professional Kitchen
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Table of Contents

Acknowledgments. Foreword. Chapter 1: Units of Measure and Unit Conversions. Chapter 2: Recipe Scaling. Chapter 3: Yield Percent. Chapter 4: Purchasing and Portioning. Chapter 5: Recipe Costing. Chapter 6: Kitchen Ratios Appendix I: Additional Information on Units of Measurement. Appendix II: Volume Unit Equivalent Visual Memorization Aids. Appendix III: Changing Between Fractions, Decimals, and Percents. Appendix IV: Problem Solving with the Bridge. Answers to Practice Problems. Glossary of Terms. References.

Acknowledgments. Foreword. Chapter 1: Units of Measure and Unit Conversions. Chapter 2: Recipe Scaling. Chapter 3: Yield Percent. Chapter 4: Purchasing and Portioning. Chapter 5: Recipe Costing. Chapter 6: Kitchen Ratios Appendix I: Additional Information on Units of Measurement. Appendix II: Volume Unit Equivalent Visual Memorization Aids. Appendix III: Changing Between Fractions, Decimals, and Percents. Appendix IV: Problem Solving with the Bridge. Answers to Practice Problems. Glossary of Terms. References.

About the Author

Susan Wysocki (left) has had a career as a banker, a chef, and acollege professor. She has been teaching in the business managementdepartment at The Culinary Institute of America since 1999. Inaddition, she is the owner and operator of Babycakes Cafe inPoughkeepsie, New York, where she lives with her two sons, Alex andOliver. Michael Nothnagel (center) has taught mathematics at the highschool, community college, and university levels for the past 14years. He has been a faculty member at The Culinary Institute ofAmerica since 2006. He also constructs crossword puzzles for majornewspapers and other venues. Laura Dreesen (right) has been with The Culinary Institute ofAmerica for 15 years. During that time, she has taught mathematics,cost control, introduction to computers, and computers in the foodbusiness and is coauthor of the college's personal finance course.She is an avid gardener and a foodie through and through.

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