The Chemistry of Pancakes
While it is possible to cook without it, I believe that to have a successful recipe, cooks must take into account the measurements both quantitatively and qualitatively that make their recipe desirable. Therefore, they must know what the difference between the two is. A quantitative test looks at the numbers behind the recipe (how much sugar, how long to cook, what temperature etc.), while a qualitative test will look at the quality behind the final product (how it tastes, how it looks, how fluffy it is etc.). I believe that both of these tests can give cooks feedback as to how desirable their recipe is.
While many may not think so, cooking has a lot to chemistry, especially when measuring. In this case we can measure the qualities and desirability of a finished recipe both quantitatively (say you are measuring the amount of baking powder to use, or to measure the height of the cooked pancake), and qualitatively, (say you were to get feedback on your food, or try blind taste tests to gather the results. These are both two good ways to gather quantitative and qualitative data.
As I mentioned above, there are many similarities between cooking and science. Some may say that the only similarity is in the measurement part of it, I know that there is much more behind the two. An example of this is displayed in my groups' project, and it lies in the baking powder. In chemistry for example, we want to how it reacts and why it reacts, similar to what the cook want to know. A lot of the similarities lie behind how the ingredients are going to react, and how they play a part in the taste of the final product.
When it comes to the differences, there aren't as many. I would say that a difference between a cook and a food chemist could be, that while a cook wants to produce quality food to provide to their customers without messing up, a food scientist isn't afraid to experiment. The food chemist provides the cooks with what they want to know about producing the best meals they can make.