Mathematical components in baking Mathematics has become part of everyday life activities this has not been limited in solving problems in baking. Mathematics is very crucial in organizing the components of baking. First, mathematics in form of ratios is used to establish the relationship between quantities used in baking. Ingredients have relationships to each other in order to ensure compact mixture when baking is over. In Mathematics a relationship between two elements is referred to as ratio. For instance, when baking cookies, there is a great need to ensure that there are right quantities of the ingredients to use. Thus if one needs to use 1 egg and 2 cups of flour, then the relationship existing between the eggs and cups of flour is 1 to 2. Mathematically this can be written as 1: 2 or ½. Care should be taken to ensure that the mathematical relationship exists otherwise the baked food may not be edible (Lockhart, 1992). Nevertheless, the concept of mathematics in baking is widely applied in the conversions of the baking temperatures of the oven. Sometimes you find that the oven is set in different units that requiring one to convert to normal temperatures. For instance, in North America most of temperatures are given in Fahrenheit thus in order to bake certain food one needs to convert degrees into Fahrenheit. These conversions involve the use of mathematics. For example if a recipe says a chef to bake a dish at 2000c, then the oven should be turned to a temperature of;
F = 9/5 c + 32, where c is degrees celcius.
F = 9/5(200) + 32
Thus the oven will be turned at a temperature equal to 392 Fahrenheit. Moreover, mathematics is applied in estimating the cost of a certain dish to be baked. Amato & Amato (2002 hold that mathematics is very vital in planning for the baking menu to be taken every day. Looking down at the menu, priority is given to the prices of the ingredients to be used in preparing the meal. As a result, mathematics concept such as adding, multiplication and subtraction comes into use. Multiplication comes in the chef has to buy same type of ingredients for instance, if I want to buy three eggs and each costs 1$, the chef has to take three multiplied by 1$ to get the total required to buy the eggs. On the other hand, addition comes in when the chef wants to get the total amount I have to spend and finally subtraction comes in when the chef wants to calculate how much balance he or she should expect from the shopkeeper after he or she gives out a certain amount to pay for the items bought. Finally, geometry concept of mathematics is used in baking. When a chef wants to determine the suitable cake dimensions, this mathematical concept assists a lot in designing and decorating the cakes which appear in different shapes and designs which is also a marketing strategy. Nevertheless, calculus concept is also applied in determining the maximum or minimum amount of cream that is required to decorate and estimate the size of the cake. Calculating time required to bake a given type of dish also utilize mathematics concepts. For instance, if a cake is baked of 1 b is baked for 45 minutes then cooking a cake of 10b require 10 x 45 = 450 minutes Strianese etal, 2002). In conclusion, from the study above it is clearly that mathematical skill is quite often applied in baking and cooking. It is therefore advisable for Chef to understand various mathematical concepts in order to ensure efficiency in baking. Math in determining quality is important in ensuring the preparation of delicious meals.
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Amato, W., & Amato, W. (2002). Math in the kitchen. New York: Children’s Press.
Lockhart, W. E. (1992). Baker’s math. New York?: American Institute of Baking.
Strianese, A. J., Strianese, P. P., & Haines, R. G. (2002). Math principles for food service occupations (4th ed.). Albany, N. Y.: Delmar Thomson Learning.