What connection to science does a chef have?

Answer 1

Culinary Arts goes hand in hand with science. It covers a wide range of scientific methods and studies. From, simply browning a food, or sauté, falls under the Maillard Reaction. Molecular Gastronomy plays a great part in Culinary Arts, as well. Taste and taste molecules are important, as well as the different cooking methods, all relating to different areas of Science. From roasting, to braising, frying, grilling, boiling, etc. Also, when baking, their are exact measurements used, so that the resulting chemical reactions will turn out a good, quality product. Whereas, if these measurements are off, your baked goods will not be of good quality. You are also using Convection Cooking, Conduction Cooking, as well as Microwave cooking, which each encompass an area of science.