Computational Thinking in Culinary
by Edward Shortsleeve [East CTA]
1. Learning ratios
1.1. Breaking down many ingredients into a few
1.2. What ratios are similar?
1.3. Cut away instructions, learn ratios and procedures
2. Calculating food costs
2.1. Break down to individual ingredienst
2.2. Learning the pattern of cost per item
2.3. Details include case cost, edible portion cost
3. Baking
3.1. 12 steps of yeast production can be broken down into smaller chunks to learn
3.2. Learning the pattern of steps, always follows the same order
4. Cleaning procedures
4.1. What viruses, bacteria, contaminents have in common
4.2. Proper steps for cleaning and sanitizing
