How is maths used in cooking

Most ranges have dials that display the cooking temperature of the oven. In Canada, recipe and oven temperatures are often presented in degrees Celsius. It is important then to understand how to convert a Fahrenheit temperature to an appropriate Celsius temperature. What temperature do you turn your oven to? We use this formula to convert Celsius to Fahrenheit:.

The relationship between celsius and fahrenheit is a linear function:. We also use conversions when we bake or cook to convert sizes and amounts. Many recipes are written in imperial units teaspoon, tablespoons, and cups. Some newer recipes and measuring devices in Canada are labeled in metric units, such as milliliters mL.

Again, this exact measurement is probably not on the measuring cup. It is probably closest to mL, so we will again have to estimate. Most recipes give guidelines as to how much a single batch will produce. But what if you want more? It seems too time consuming to mix up another batch. What if the recipe makes only one dozen cupcakes and you need three dozen?

Clearly, three dozen is three times more than 1 dozen, so we can multiply all the ingredients by three to make a larger batch. It is also important to understand how to multiply fractions. This knowledge of fractions is also helpful when we need to make our batch smaller. For example, recipe guidelines approximate that each batch will yield 6 dozen cookies. But, my family is small and I only want 2 dozen cookies.

First, we need to see the relationship between 2 and 6. Measurements often need converting back and forth from larger units to smaller ones when scaling recipes or when determining purchase quantities based on edible portion size. Remember it is easier working with smaller units than larger units. Buying minimally processed fresh produce, meats, fish and seafood often requires trimming, fabricating, and portioning food.

Because the yield will vary on food items, a reference guide such as The Book of Yields is a great tool to assist in purchasing decisions.

In-house yield tests should be done because products will vary depending on their size, quality, the type of crop, the growing season, and regional differences. If you are purchasing locally sourced food, uniformity is even less predictable, so conducting edible portion yield tests is a good idea. The EP is important because it reflects the true quantity needed and the true cost of the food.

Edible portion is the yield after the product is trimmed for use. Begin by weighing the product before cleaning. Trim, fabricate and portion the product.

Weigh the edible portion and divide it by the AP weight. This will give you a percentage. Example Green Beans — 4 Lb. Food purchasing often requires AP calculations based on EP yield. All food operations have waste and trim that must be factored into the cost of doing business. Wasting resources, whether they are food, labor, or utilities, wipes out profit and, along with theft, is a major reason why food operations fail. The job of a good chef is to manage resources and minimize waste by monitoring usage and keeping detailed records.

Useable trim has a value to a foodservice operation. A creative chef finds ways to use trim and leftovers. Using trim and leftovers adds to the bottom line. Reducing waste and repurposing leftovers also saves by lowering costs for waste removal. Meat scraps can be used in ground meats or for stock preparation.

Testing is done to ensure costs are in line with recipe prices and to determine if yields are cost effective. Site Map. This is just a sample. You can get a custom paper by one of our expert writers. Stay Safe, Stay Original. Not Finding What You Need? Copying content is not allowed on this website. Give us your email and we'll send you the essay you need. Send me the sample. By clicking Send Me The Sample you agree to the terms and conditions of our service. We'll not send you spam or irrelevant messages.

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