Math for Life and Food Service or Lorna Sass Complete Vegetarian Kitchen

Math for Life and Food Service

Author: Lynn Gudmundsen

Math for Life and Food Service is specifically designed for students considering a career in culinary arts. This text incorporates intermediate-level mathematics skills that are used daily in the food service industry. It is intended for students who are proficient in arithmetic.

The text contains sections on food-cost percent, yields, recipe conversion, addition and subtraction of dissimilar units, and bakers' formulae. Also covered is deciphering invoices, price lists, requisitions, and payroll. Fractions, decimals, percent, and basic algebra are reviewed. Exercises are relevant and practical which makes this text a good reference for future use. Basic algebra is not a prerequisite.

Math for Life and Food Service also teaches everyday skills that require basic math but are generally not covered in basic math courses. Topics include: unit conversion, reading charts and graphs, mastering banking skills such as credit card and checking account management, and understanding and creating asset/debit statements.

• Mathematical principles adapted for the food service industry
• Understanding food costs and supplies management
• Plenty of examples for independent learning
• Challenging problems with practical applications
  (Students using a calculator will still be challenged by the application problems. It is assumed that most instructors will allow the use of calculators, and thus the emphasis is on understanding and real life problem solving, rather than contrived problems geared toward easy arithmetic.)

Book about: Color Me Beautifuls Looking Your Best or Lighten Up

Lorna Sass' Complete Vegetarian Kitchen: Where Good Flavors and Good Health Meet

Author: Lorna J Sass

• The country's foremost authority on innovative vegan cooking offers 250 cholesterol-free recipes
• Featuring a complete A-Z glossary of wholesome ingredients for stocking the vegan pantry (no meat, dairy, or eggs), including advice on selection and storage
• The updated paperback edition of the James Beard award nominee

Fans of Lorna's innovative vegan cooking all agree that she has a great talent for combining flavors, textures, and colors to create food that tastes as good as it looks. Applying her expertise as the country's leading authority on the pressure cooker, Lorna frequently offers directions for using this time-saving appliance alongside standard cooking instructions. With menu-planning tips, and an extensive glossary of ingredients, this volume is for anyone seeking a healthy new definition of fast food.

Table of Contents:

	Introduction	xiii
	Stocking the Vegetarian Pantry	1
	Cooking from This Book	7
	The Basics of Pressure Cooking	8
	The Basics of Wok Cooking	10
	The Basics of Steaming	12
	Menus	13
	The Lazy Cook's Guide to Menu Planning	17
	Soup, Beautiful Soup	19
	Amber Waves of Grain	61
	Rice and Risotto	117
	Pasta	159
	Full of Beans	171
	Tofu and Tempeh	217
	Land and Sea Vegetables	233
	Salads, Slaws, and Sprouts	273
	Dressings and Sauces	291
	Dips and Spreads	307
	Quick Breads, Biscuits, Muffins, and Scones	321
	Desserts	351
	Ingredients A to Z	399
	Cook's Jottings	469
	Mail-Order Sources	475
	Selecting a Pressure Cooker	478
	Index	481