How Math Is Used in Cooking?

Math is used for many things, but for me I will be using it in the field of culinary arts. When many people think of math they automatically think of algebra or geometry, while math is those things plus much more. Fractions, Measurements, and Weights are the kind of math that I will be using most in cooking. Classical cooking techniques, baking, and catering are all greatly affected by basic math fundamentals.

I have to use exact measurements when making a beurre blanc or a consomme.

Measurements and math are very important to get the proper flavor and texture from any food being prepared. Food is very precise, you need to use base elements before you can start improvising on your own. Cooking is more lenient in this regard but baking is a whole other world.

Baking and pastry are pretty much chemistry but with food instead of raw elements. In the chemistry of cooking you combine certain ingredients to produce other more finished products.

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When you are doing that every element needs to be weighed out exactly and combined in a certain manner, otherwise, you will just end up with a mess.

Catering is another place math is used to translate regular recipes into a greater volume of dishes, simple addition and multiplication aid in this field. If you have a simple recipe that serves 4-6 people you need to be able to multiply that by 10 or even 15 to feed many more people. Without basic math fundamentals, one would not be able to create a meal or translate a recipe for a large catering job.

References

• How to Truss a Chicken - Perfect Roast Chicken Tips
• Mathematical Learning in the Kitchen: Evaluating Growth in Mathematical Knowledge through Recipe Management