Kitchen Math PDF Download
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Author: Susan Brendel
Publisher: Walch Publishing
ISBN: 9780825128813
Category : Education
Languages : en
Pages : 84
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Book Description
Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.
Author: Chris Wright
Publisher:
ISBN: 9780982921128
Category : Education, Preschool
Languages : en
Pages : 288
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Book Description
Author: Susan Brendel
Publisher: Walch Publishing
ISBN: 9780825128813
Category : Education
Languages : en
Pages : 84
Get Book Here
Book Description
Even those who donâ t like math are interested in food. Kitchen Math serves up 38 activities connecting basic math operations to purchasing, preparing, cooking, and serving different dishes. Whatâ s really the best price on yogurt? How long should you cook the eggs? How do you read nutrition labels? Your students will practice fundamental math skills while they solve real-life cooking, shopping, and planning scenarios. Comprehensive teacher materials incldue lesson objectives, teaching notes, pre- and post-tests, and complete answer keys.
Author: Katie Marsico
Publisher: Lerner Digital ™
ISBN: 1512475068
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Audisee® eBooks with Audio combine professional narration and text highlighting for an engaging read aloud experience! Math is everywhere in the kitchen! See what's cooking inside this book—and how we need math to finish the job! You'll need your math smarts to help measure ingredients, calculate cooking times, add and subtract fractions, double and halve recipes, convert cups to ounces and back again, and more. It all adds up to a lot of fun!
Author: Miguel T. Rosario
Publisher: Cavendish Square Publishing, LLC
ISBN: 1502601575
Category : Juvenile Nonfiction
Languages : en
Pages : 26
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Book Description
Cook and bake with math! Count, add, and subtract in the kitchen. Curriculum Connections: Standards-based math concepts are presented in a simple real-life context and application Accessible, age-appropriate written content is complemented by vivid photos and graphics that further explain accompanying text on every facing page Relatable images are carefully selected to encourage word-object recognition and contextual understanding
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470508965
Category : Cooking
Languages : en
Pages : 326
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Book Description
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, it covers crucial information that will benefit every foodservice provider. 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 This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Author: Joanne Mattern
Publisher: Red Chair Press
ISBN: 1643711563
Category : Juvenile Nonfiction
Languages : en
Pages : 27
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Book Description
What’s better than baking a yummy pizza? Using math skills while you cook! Young readers will explore concepts such as measuring, adding, dividing, and counting in this cooking adventure.
Author: Rebecca Rapoport
Publisher: Kitchen Pantry Scientist
ISBN: 0760373116
Category : Juvenile Nonfiction
Languages : en
Pages : 130
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Book Description
The Kitchen Pantry Scientist: Math for Kids features biographies of 20+ leading mathematicians, past and present, accompanied by accessible and engaging games and activities to bring the history and principles of math alive.
Author: Jacqueline B. Marcus
Publisher: Academic Press
ISBN: 0123918839
Category : Technology & Engineering
Languages : en
Pages : 677
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Book Description
Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. - Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International - Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) - Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment - Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts - Includes photographs and recipes to enhance learning experience
Author: Jerry W. Willis
Publisher: IAP
ISBN: 1607524414
Category : Education
Languages : en
Pages : 418
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Book Description
A growing number of both established and newly developed doctoral programs are focusing on the preparation of practitioners rather than career researchers. Professional doctorates such as the Doctor of Nursing Practice (DNP), Doctor of Education (EdD), Doctor of Pharmacy (PharmD), Doctor of Professional Studies (DProf or DPS), and the Doctor of Psychology (PsyD) are, in fact, just a few of the professional doctorates being offered today. Professional doctorates are the fastest growing segment of doctoral education. The nature of the dissertation and the process of completing a dissertation can be quite different in a professional practice doctoral program but there are few resources for both students and faculty involved in completing and mentoring such dissertations. This book was written specifically for students and faculty involved in professional practice dissertation work. It addresses both the tasks and procedures that professional practice dissertations have in common with dissertations in "research" doctoral programs as well as the tasks and issues that are more common in professional practice doctoral programs. For example, negotiating entry into applied settings and securing the cooperation of practicing professionals is covered, as are alternative models for the dissertation (e.g., the "three article dissertation" or "TAD"). The book also covers tasks such as getting IRB approval for applied dissertation research conducted in the field and how to propose and carry out studies based on applied and professional models of research. This book, written by three experienced mentors of professional practice dissertation students, is the comprehensive guide for both students and faculty.
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 1948703629
Category : Juvenile Nonfiction
Languages : en
Pages : 141
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Book Description
From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games--all about food! Use the kitchen as your classroom, no school involved! The best activity book to have fun with food! TARGET CONSUMER: Kids ages 8 to 12 (and parents who want a little time tothemselves during this era of staying at home and distance learning). What makes fizzy drinks... fizzy? Can you create beautiful art... using salt? Or prove the power of smell... with jelly beans? Plus easy, kid-tested and kid-approved recipes for smoothies, guacamole, energy bites, mug cakes, and more, Kitchen Explorers! brings the kitchen alive with fun science experiments and art projects. Puzzles, word games, coloring pages and beyond will keep kids occupied and engaged.
