Julia Hill - Böcker

Written by two former instructors at The Culinary Institute of America, the revised and updated Culinary Math, 4th Edition is an indispensable math resource for foodservice professionals everywhere. Covering topics such as calculating yield percent, determining portion costs, changing recipe yields, and converting between metric and U.S. measures, it offers a review of math basics, easy-to-follow lessons, detailed examples, and newly revised practice problems in every chapter. Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. It is filled with examples and sample problems that connect math skills to real-world situations. This edition of Culinary Math also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

This volume provides a systematic review of research on preservice and inservice science teacher education, focusing on the growing recognition of emotions in this field over the past two decades. By analyzing 92 empirical studies, it uncovers key theoretical, methodological, and empirical trends shaping understandings of science teacher emotions. The book identifies underpinning emotion theories, examines study cohorts, countries, methods, key findings, and highlights limitations in current research. Empirical outcoms are organized into six themes, which reveal detailed analyses of emotional dynamics in science education, offering a foundational knowledge base while charting directions for future investigation.