Math for the Professional Kitchen: How Personal Accountability Guarantees Success -- No Nonsense, No Excuses

thank you

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.

It was an excellent book

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Disappointed there wasn't more theory. Too many questions to answer in a workbook fashion. Don't waste your money.

It's a work book.

A birthday gift for our daughter the Chef. she loved it.

Awesome book

Well put together.

perfect

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.

Its a very usefull tool to take a look on how a profesional kitchen costs must be managed. The book shows also in a detailed way how to deal with diffrent kind of conversions and recieps scaling for big production amounts.

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.

I thought that this book would give some clues about how to prepare portions. In fact it does. But you need to calculate by your self. It is lile a test book. When I read it, I felt that I take an exam. It is not what I expected. I am not sure that this book is useful or not.

I bought this because It was required book for my class.I like how this book helps readers to practice manipulating recipes.But this book has not too few calculation errors, which is really confusing.It'll be nice if they can double check their calculation on next edition.