Las MATEMÁTICAS en la GASTRONOMÍA 😱

Summary

In this video, the speaker discusses the importance of mathematics in gastronomy, reflecting on their personal experiences during their studies. They touch on topics such as applied mathematics in culinary arts, fractions for recipe adjustments, and the complexities of food cost control. The speaker shares insights into how knowledge of inventory management, cost calculations, and technological recipe cards are essential in the culinary world. They also explore financial concepts like accounting, taxes, and the need for effective stock management, all while encouraging viewers to engage with the practical side of culinary math and its applications.

Takeaways

• 😀 The importance of mathematics in gastronomy is emphasized, even though some may find it challenging.
• 😀 The speaker shares their personal frustration with applied mathematics in gastronomy, especially when they couldn't see its direct connection to the field.
• 😀 Practical mathematical skills like fractions are vital when adjusting recipes, such as halving or doubling ingredients.
• 😀 Understanding the basics of cost control and inventory management is critical for anyone pursuing a career in the food industry.
• 😀 The concept of 'first in, first out' (FIFO) is explained for inventory management, where older stock should be used before newer stock.
• 😀 The speaker highlights the importance of knowing the concept of 'waste' or 'shrinkage' in products like fruits and vegetables when calculating costs.
• 😀 A technological card (carta tecnológica) is essential for defining the precise recipe details, ensuring consistency, and calculating the cost of each dish.
• 😀 Understanding financial concepts like capital, costs, and accounting is essential for running a restaurant or food business, even though these may seem complex initially.
• 😀 The speaker suggests that knowing how to estimate stock levels based on customer traffic and popular dishes helps prevent food wastage and optimizes costs.
• 😀 The importance of incorporating indirect costs (like gas, electricity) into the pricing of dishes is highlighted for accurate financial planning in gastronomy.

Q & A

What is the main focus of the video?

The video focuses on the relationship between mathematics and gastronomy, exploring how mathematical concepts are applied in the culinary field, such as in recipe scaling, inventory management, and cost control.

What type of mathematical skills are considered crucial for gastronomy?

Basic arithmetic, fractions, and understanding proportions are key mathematical skills in gastronomy, especially for scaling recipes and managing ingredient quantities. A solid grasp of fractions is important for adjusting recipes based on different serving sizes.

Why did the speaker struggle with applied mathematics in gastronomy?

The speaker struggled with the subject because the connection between the mathematical concepts taught and their practical application in gastronomy was not clear. They found the material, like simple algebra, frustrating and hard to relate to their field.

How can recognizing the weight of ingredients improve a chef's work?

Being able to recognize the weight of common ingredients by sight or feel helps chefs work more efficiently, especially when recipes require approximate amounts, and is valuable when creating technology-based menus or scaling recipes.

What is the significance of learning about inventory control in gastronomy?

Inventory control is essential in gastronomy to manage stock levels, reduce food waste, and ensure that ingredients are used efficiently. Concepts like FIFO (First In, First Out) and LIFO (Last In, First Out) are important for managing how ingredients are used.

What is the concept of 'merma' (waste) in food costs?

Merma refers to the portion of ingredients that are wasted, such as peelings, seeds, or unusable parts of a fruit. It's important to account for merma when calculating the true cost of ingredients, as only the usable portion is considered in cost calculations.

What is the difference between FIFO and LIFO in inventory management?

FIFO (First In, First Out) means using the oldest stock first, while LIFO (Last In, First Out) refers to using the most recent stock first. Both methods are important for managing ingredients that have different shelf lives, like fruits and vegetables.

What are 'technological menus' in gastronomy, and why are they important?

Technological menus are detailed recipes that specify exact ingredients, quantities, preparation methods, and presentation. They ensure consistency in taste and appearance while also helping to calculate food costs accurately.

How do chefs calculate the cost of a dish using a technological menu?

A technological menu helps chefs calculate the cost of a dish by breaking down the cost of each ingredient and accounting for waste, portion sizes, and labor. This allows chefs to set prices that cover expenses and generate profit.

Why is understanding financial concepts like accounting important for chefs and restaurateurs?

Understanding financial concepts like accounting, taxes, and cost management is crucial for running a successful restaurant. It helps chefs and restaurateurs make informed decisions about pricing, profitability, and managing expenses effectively.