Double Revolving field theory-how the rotor develops torque
MMW-2.pptx
1. MATHEMATICS AND THE MODERN WORLD
APPLICATIONS OF
MATHEMATICS IN
CULINARY
(UTILIZING MATHEMATICAL CONCEPTS IN THE
CULINARY PRACTICES)
2. Importance of Mathematics in
CULINARY ARTS
it serves as a fundamental tool
for precision ,consistency ,and
efficiency in various aspects of
food preparation and culinary
operations. Here are key
reasons for its significance.
4. Foundation of measurement and
conversion in culinary arts, ensuring
accuracy, consistency, and creativity in
food preparation.
Create delicious and visually appealing
dishes
Managing ingredient costs and adhering
to dietary and nutritional standards.
MATHEMATICS
5. 01 02 03 04 05
PRECISION CONSISTENCY INGREDIENT
SUBSTITUTION
RECIPE
DEVELOPMENT
INTERNATIONAL
CUISINE
7. Essential in scaling recipes within the
culinary arts
It ensures consistency, efficiency,
cost control, and adaptability in both
home and professional kitchens
Fundamental skill that empowers
chefs to produce high-quality dishes
while managing resources effectively.
MATHEMATICS
8. CONSISTENCY PORTION CONTROL WASTE REDUCTION
EFFICIENCY INGREDIENT MANAGEMENT TRAINING &
DOCUMENTATION
CREATIVE FREEDOM
10. Temperature control within the
culinary arts because it ensures
safety, consistency, flavor, texture,
and presentation in dishes.
It empowers chefs to create
exceptional culinary experiences while
maintaining the highest standards of
food quality and safety.
MATHEMATICS
11. PRECISION COOKING:
Accurately measure and control cooking temperatures, ensuring that dishes
are cooked to the desired level of doneness.
CONSISTENCY:
Temperature control through precise measurements ensures consistency in
the taste, texture, and quality of dishes.
FLAVOR DEVELOPMENT:
Different temperatures can unlock various flavors in ingredients.
TEXTURE CONTROL:
Maintaining the correct temperature is essential for achieving desired texture
in dishes.
CARAMELIZATION AND MAILLARD REACTION:
These chemical reactions responsible for browning and flavor development in
cooking are highly dependent on precise temperature control.
BEVERAGE PREPARATION:
Controlling temperatures for brewing coffee, steeping tea, and serving
cocktails at the right temperature for optimum taste.
13. The backbone of precision and
consistency in baking and pastry.
It allows bakers to create delightful treats,
whether it's perfectly flaky croissants,
tender cakes, or crispy cookies, while
understanding the science behind the art.
MATHEMATICS
14. RATIOS AND PROPORTIONS
helps bakers understand and manipulate these ratios to achieve
the desired textures and flavors in baked goods.
CHEMICAL REACTIONS
occur during baking, such as leavening agents (yeast, baking
powder, baking soda), requires a grasp of mathematical concepts
to adjust recipes for rising and texture.
DOUGH AND BATTER CONSISTENCY
determine the appropriate amount of liquid or flour to achieve
the desired texture.
15. BAKING TIMES
helps bakers estimate how long a particular item needs to bake.
YIELD AND PORTION CONTROL
to calculate the yield of a recipe and portion sizes accurately,
whether it's for a bakery display or catering event.
MENU DEVELOPMENT
helps bakers experiment with ingredient quantities,
temperatures, and techniques to achieve innovative and delicious
results.
17. Essential in food costing within the
culinary industry
It enables businesses to manage
expenses, set competitive prices, optimize
ingredient usage
Ensure profitability while delivering high-
quality dining experiences.
MATHEMATICS
21. Supports cost efficiency, inventory
management, standardization, profitability
analysis, and sustainability efforts.
It helps culinary professionals make
informed decisions that benefit both their
bottom line and their customers'
dining experiences.
MATHEMATICS
24. It enables chefs to achieve
consistency, coordinate complex
kitchen operations, and provide a
seamless dining experience.
It ensures that dishes are cooked and
served to perfection, meeting both
culinary standards and customer
expectations.
MATHEMATICS
25. CONSISTENCY:
Precise timing ensures that dishes are prepared consistently,
maintaining the quality and taste expected by customers in restaurants or during
cooking at home.
COORDINATION:
Helps chefs coordinate cooking times and temperatures to
ensure that all components of a meal are ready at the same time.
SEQUENTIAL COOKING:
Helps chefs calculate when to start each step, ensuring that
nothing is overcooked or undercooked.
MULTI-COURSE MEALS:
For multi-course meals, timing is crucial to ensure that each
course is served at the right moment, providing a seamless dining experience.
26. BAKING AND ROASTING:
Essential to achieving the desired results, whether
it's a golden-brown crust or a perfectly cooked interior.
RESTING PERIODS:
Helps chefs calculate how long to let a dish rest to allow juices to
redistribute and ensure a juicy result.
CUSTOMER EXPERIENCE:
In restaurants, timing and synchronization are directly
linked to the customer experience. Well-coordinated kitchen operations lead to
efficient service and satisfied diners.
28. It ensures precise measurement,
temperature control, and adherence
to food safety protocols.
This helps prevent foodborne
illnesses, protect public health, and
maintain the highest standards of
food safety in restaurants, catering
services, and food production
facilities.
MATHEMATICS
29. TEMPERATURE CONTROL
COOKING TIMES
REFRIGERATION AND STORAGE
PORTION CONTROL
CROSS-CONTAMINATION PREVENTION
CHEMICAL SAFETY
FOOD LABELING
HACCP PLANS
TRAINING AND EDUCATION
31. it enables chefs and restaurant owners to
make informed decisions about pricing,
menu composition, and marketing
strategies.
It helps optimize profitability, enhance
customer satisfaction, and drive the
success of culinary establishments.
MATHEMATICS
36. it is instrumental in creating visually
appealing dishes that delight diners.
It enables chefs to achieve balance,
proportion, and precision in their
presentations, elevating the overall dining
experience.
MATHEMATICS
37. SYMMETRY AND BALANCE:
Math helps chefs achieve symmetry and
balance in the arrangement of elements
on the plate, creating visually pleasing
compositions that appeal to diners.
PORTION CONTROL:
Precise measurements and calculations
ensure that each plate contains the
right portion sizes of different
components, maintaining both aesthetic
and nutritional balance.
PROPORTIONS:
To determine the proportions of
elements on the plate, such as the ratio
of protein to vegetables or the
placement of garnishes, to create a
harmonious visual effect.
COLOR THEORY:
Selecting and arranging ingredients
based on color theory, creating eye-
catching contrasts and complementary
color combinations that enhance the
overall presentation.
PLATING PATTERNS:
Use mathematical patterns and
geometrical shapes to arrange food
elements, adding a sense of order and
sophistication to the plate.
FOCAL POINTS:
Mathematics helps chefs determine
where to place the focal point
of a dish, guiding the diner's gaze and
emphasizing the most important
elements.
38. SPACE UTILIZATION:
Efficient use of space on the plate is crucial for
both aesthetics and functionality.
PRECISION:
Used to ensure precision in plating, such as
creating perfectly round quenelles or evenly
spaced elements, contributing to a polished
presentation.
SAUCE AND DRIZZLE PLACEMENT:
Calculations are used to control the flow and
placement of sauces and drizzles, ensuring
that they are distributed evenly and
artistically on the plate.
PLATE SIZE AND SHAPE:
The size and shape of the plate itself are
considerations in presentation. Math helps
determine the optimal plate size and how to
utilize its surface effectively.
