Math in Culinary Arts

Content:

- Operations with decimals, percents, ratios (8)

Grade Level: 8

Curricular Competencies

Students are able to use reasoning and logic to explore, analyze, and apply mathematical ideas.
Students are able to model mathematics in contextualized experiences.
Students are able to explain and justify mathematical ideas and decisions.
Students are able to communicate mathematical thinking in many ways.
Students are able to connect mathematical concepts to each other and to other areas and personal interests.
Students are able to reflect on mathematical thinking.

Your Job: Watch the video below and complete the activities

Video: Math Meets Culinary Arts (featuring Carla Hall, host of The Chew - 27:21)
Baker's Percentage (ratios, percents)
Ready to Budget (ratios, scale factor)
Scaling Up (operations with decimals, ratio and rate)
Protein Proportions (percents, ratio and rate)
Write a reflection that shows your learning

Your Final Product Should...

Include the completed activities above
Include a reflection that shows your understanding of how math can be used in the culinary industry
- How do chefs use math when cooking? What kind of math is used in each stage of the process (purchasing ingredients, increasing or decreasing a recipe, analyzing nutritional information, etc.)?
- How might consumers use math when eating at a restaurant? Give at least two examples.
- What are some other ways that math might be used in the culinary industry that were NOT explored by the video or activities? Give at least one example.

Tools to Do the Job: