Why does a chef use math?

Answer 1

In measurments, calculating change....like if you have to double or triple or half a recipe. You might even need to be able to figure the denisty of something like a cake before you could add teirs to it.

Answer 2

measurements

Chef's have to be able to scale up or scale down the amount of a recipe that they make. They also have to be able to work out how much they need to make if they change the size of the tin they with to bake something in. There is a system called the Baker's Percentage, which makes scaling up/down recipes far easier (Flour is counted as 100%, and every other ingredient is added proportionately. This method of using percentages instead of weighing everything means it is easy to increase or decrease the quantity that you wish to make. Note that the "total" of percentages in a recipe will be far in excess of "100%").

Answer 3

Specific math courses will vary according to the different culinary schools. But math is quite important in developing recipes, calculating amounts and servings, figuring out calorie and nutrient levels and many other aspects of professional cooking.

Answer 4

A chef needs to know how to measure cups and table spoons and stuff like that.

Answer 5

A chef is one of the most important person because the chef is responsible for measuring out ingredients. Somebody who wants to weigh things out compare prices of ingredients etc.

Answer 6

You have to use mathmatics to measure the ingredients

Answer 7

For measurements. If you have to feed say, ten people, and your recipe feeds five, you will probably double the recipe.

Answer 8

somebody who wants to weigh things out compare prices of ingredients etc...

Answer 9

Basic math skills are needed in the culinary arts. Adding, subtracting, multiplication and division. You should also know your measurements and conversions as well.