CONTENT

Appreciation

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Objectives

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Introduction

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Part 1

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Part 2

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Part 3

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Further Exploration

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Reflection

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APPRECIATION

First of all , I would like to say Alhamdulillah for giving me the strength and health to do this project work. Not forgotten my parents for providing me everything , such as money , to buy anything that are related to this project work and their advice , which is the most needed for this project , internet , books , computer and etc. They also supported me and encouraged me to complete this task so that I will not procrastinate in doing it.

Then I would like to thank my teacher , Pn. Roslina bt Hassan for guiding me and my friends throughout this project. We had some difficulties in doing this task , but she taught us patiently until we knew what we supposed to do with the project work. Last but not least , my friends who were doing this project with me and sharing their ideas. They were helpful that when we combined and discussed together , we had this task done.

OBJECTIVES

We students taking Additional Mathematics are required to carry out a project work while we are in Form 5. This year the Curriculum Development Division , Ministry of Education has prepared three tasks for us. We are to choose and complete only one task based on our area of interest. This project can be done in groups or individually , but each of us are expected to submit an individually written report. Upon completion of the Additional Mathematics Project Work , we are to gain valuable experiences and able to :Apply mathematics to everyday situations and appreciate the importance and the beauty of mathematics in everyday lives Improve problem solving skills , thinking skills , reasoning and mathematical communication Develop positive attitude and personalities and intrinsic mathematical values such as accuracy , confidence and systematic reasoning Stimulate learning environment that enhances effective learning , inquiry based and team work Develop methametical knowledge in a way which increases students interest and confidence

INTRODUCTION

History :
Cake is a form of food, typically a sweet, baked dessert. Cakes normally contain a combination of flour, sugar, eggs, and butter or oil, with some varieties also requiring liquid (typically milk or water) and leavening agents (such as yeast or baking powder). Flavorful ingredients like fruit pures, nuts or extracts are often added, and numerous substitutions for the primary ingredients are possible. Cakes are often filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders or candied fruit. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are breadlike, some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.

Varieties :
Cakes are broadly divided into several categories, based primarily on ingredients and cooking techniques.  Yeast cakes are the oldest, and are very similar to yeast breads. Such cakes are often very traditional in form, and include such pastries as babka and stollen.  Cheesecakes, despite their name, aren't really cakes at all. Cheesecakes are in fact custard pies, with a filling made mostly of some form of cheese (often cream cheese, mascarpone, ricotta or the like), and have very little to no flour added, although a flour-based crust may be used. Cheesecakes are also very old, with evidence of honey-sweetened cakes dating back to ancient Greece.  Sponge cakes are thought to be the first of the non-yeast-based cakes and rely primarily on trapped air in a protein matrix (generally of beaten eggs) to provideleavening, sometimes with a bit of baking powder or other chemical leaven added as insurance. Such cakes include the Italian/Jewish pan di Spagna and the French Gnoise. Highly decorated sponge cakes with lavish toppings are sometimes called gateau; the French word for cake.

Butter cakes, including the pound cake and devil's food cake, rely on the combination of butter, eggs, and sometimes baking powder to provide both lift and a moist texture.

Beyond these classifications, cakes can be classified based on their appropriate accompaniment (such as coffee cake) and contents (e.g. fruitcake or flourless chocolate cake).

Some varieties of cake are widely available in the form of cake mixes, wherein some of the ingredients (usually flour, sugar, flavoring, baking powder, and sometimes some form of fat) are premixed, and the cook needs add only a few extra ingredients, usually eggs, water, and sometimes vegetable oil or butter. While the diversity of represented styles is limited, cake mixes do provide an easy and readily available homemade option for cooks who are not accomplished bakers.

Special-purpose Cakes :
Cakes may be classified according to the occasion for which they are intended. For example, wedding cakes, birthday cakes, and Passover plava (a type of Jewish sponge cake sometimes made with matzo meal) are all identified primarily according to the celebration they are intended to accompany. The cutting of a wedding cake constitutes a social ceremony in some cultures. The Ancient Roman marriage ritual of confarreatio originated in the sharing of a cake. Particular types of cake may be associated with particular festivals, such as stollen (at Christmas), babka and simnel cake (at Easter), or mooncake.

Cake Decorating :
A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake. Special tools are needed for more complex cake decorating, such as piping bags or syringes, and various piping tips. To use a piping bag or syringe, a piping tip is attached to the bag or syringe using a coupler. The bag or syringe is partially filled with icing which is sometimes colored. Using different piping tips and various techniques, a cake decorator can make many different designs. Basic decorating tips include open star, closed star, basketweave, round, drop flower, leaf, multi, petal, and specialty tips. Royal icing, marzipan (or a less sweet version, known as almond paste), fondant icing (also known as sugarpaste) and buttercream are used as covering icings and to create decorations. Floral sugarcraft or wired sugar flowers are an important part of cake decoration. Cakes for special occasions, such as wedding cakes, are traditionally rich fruit cakes or occasionally Madeira cakes (also known as whisked or fatless sponge), that are covered with marzipan and either iced using royal icing or sugarpaste. They are finished with piped borders (made with royal icing) and adorned with a piped message, wired sugar flowers, hand-formed fondant flowers, marzipan fruit, piped flowers, or crystallized fruits or flowers such as grapes or violets.

PART 1

Question : Cakes come in a variety of forms and flavours and are among favourite desserts served during special occasions such as birthday parties , Hari Raya , weddings and etc. Cakes are are treasured not only because of their wonderful taste but also the art of cake baking and cake decorating. Find out how , mathematics is used in cake baking and cake decorating and write about your findings :

Answer : Geometry To determine suitable dimensions for the cake , to assist in designing and decorating cakes that comes in many attractive shapes and designs , to estimate volume of cake to be produced.

Calculus (differentiation) To determine minimum or maximum amount of ingredients for cake baking , to estimate minimum or maximum amount of cream needed for decorating , to estimate minimum or maximum size of cake produced.

Progressions To determine total weight or volume of multi storey cakes with proportional dimensions , to estimate total ingredients needed for cake baking , to estimate total amount of cream for decoration.

Linear Programming Determining a way to achieve the best outcome such as the maximum profit or the lowest cost fo cake baking and also for the cake decorating.

Integrations To determine and calculate the area of curve of cake in the cake baking , to determine the area of curve of the cake which is needed for cake decorating.

PART 2
Best Bakery shop received an order from your school to bake a 5kg of round cake as shown in Diagram 1 for the Teachers Day celebration.

Question : (1) If a kilogram of cake has a volume of 3800cm3 , and the height of the cake is to be 7.0 cm , calculate the diameter of the baking tray to be used to fit the 5kg cake ordered by your school. [Use = 3.142]

Answer : Volume of 5kg cake = Base area of cake x Height of cake 3800 x 5 = (3.142)(d/2) x 7 19000/7(3.142) = (d/2) 863.872 = (d/2) d/2 = 29.392 d = 58.784 cm Question : (2) The cake will be baked in an oven with inner dimensions of 80.0 cm in length , 60.0 cm in width and 45.0 cm in height. (a) If the volume of cake remains the same , explore by using different values of heights , h cm , and the corresponding values of diameters of the baking tray to be used , d cm. Tabulate your answers.

Answer : Form the formula for d in terms of h by using the above formula for volume of cake , V = 19000 , that is : 19000 = (3.142)(d/2)h 19000/(3.142)h = d/4 24188.415/h = d d = 155.53/h

Tabulate data : h 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 d 155.53 109.98 89.80 77.77 69.56 63.49 58.78 54.99 51.84 49.18

Question : (b) Based on the values in your table , (i) state the range of heights that is NOT suitable for the cakes and explain your answer.

Answer : h < 7cm is not suitable , because the resulting diameter produced is too large to fit into the oven. Furthermore , the cake would be too short and too wide , making it less attractive.

Question : (b) (ii) suggest the dimensions that you think most suitable for the cake. Give reasons for your answer.

Answer : h = 8cm , d = 54.99cm , because it can fit into the oven and the size is suitable for easy handling.

Question : (c) (i) Form an equation to represent the linear relation between h and d. Hence , plot a suitable graph based on the equation that you have formed. [You may draw your graph with the aid of computer software]

Answer : 19000 = (3.142)(d/2)h 19000/(3.142)h = d/4 24188.415/h = d d = 155.53/h d = 155.53h-1/2 log d = log 155.53h-1/2 log d = -1/2 log h + log 155.53

log h log d

0 2.192

0.301 2.041

0.477 1.953

0.602 1.891

0.699 1.842

0.778 1.803

0.845 1.769

0.903 1.740

0.954 1.715

1.00 1.692

graph of log d against log h

log d
2.4 2.2 2 1.8 1.6 log d = -0.5 log h + log 155.53 1.4 1.2 1 0.8 0.6 0.4 0.2 0 0 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.8 0.9 1 1.1 1.2

log h

Question : (ii) (a) If Best Bakery received an order to bake a cake where the height of the cake is 10.5 cm , use your graph to determine the diameter of the round cake pan required.

Answer : d when h = 10.5 cm

h = 10.5cm, log h = 1.021, log d = 1.680, d = 47.86cm

Question : (ii) (b) If Best Bakery used a 42 cm diameter round cake tray , use your graph to estimate the height of the cake obtained.

Answer : h when d = 42 cm

d = 42cm, log d = 1.623, log h = 1.140, h = 13.80cm

Question : (3) Best Bakery has been requested to decorate the cake with fresh cream. The thickness of the cream is normally set to a uniform layer of about 1cm. (a) Estimate the amount of fresh cream required to decoreate the cake using the dimensions that you have suggested in 2(b)(ii).

Answer : h = 8cm , d = 54.99cm Amount of fresh cream = VOLUME of fresh cream needed (area x height) Amount of fresh cream = Vol. of cream at the top surface + Vol. of cream at the side surface Vol. of cream at the top surface = Area of top surface x Height of cream = (3.142)(54.99/2) x 1 = 2375 cm Vol. of cream at the side surface = Area of side surface x Height of cream = (Circumference of cake x Height of cake) x Height of cream = 2(3.142)(54.99/2)(8) x 1 = 1382.23 cm Therefore, amount of fresh cream = 2375 + 1382.23 = 3757.23 cm

Question : (b) Suggest three of her shapes for cake , that will have the same height and volume as those suggested in 2(b)(ii). Estimate the amount of fresh cream to be used on each of the cakes.

Answer : 1 Rectangle-shaped base (cuboid)

19000 = base area x height base area = 19000/8 length x width = 2375 By trial and improvement , 2375 = 50 x 47.5 (length = 50, width = 47.5, height = 8) Therefore, volume of cream = 2(Area of left/right side surface)(Height of cream) + 2(Area of front/back side surface)(Height of cream) + Vol. of top surface = 2(8 x 50)(1) + 2(8 x 47.5)(1) + 2375 = 3935 cm

2 Triangle-shaped base

19000 = base area x height base area = 2375 x length x width = 2375 length x width = 4750 By trial and improvement, 4750 = 95 x 50 (length = 95, width = 50) Slant length of triangle = (95 + 25)= 98.23 Therefore, amount of cream = Area of rectangular front side surface(Height of cream) + 2(Area of slant rectangular left/right side surface)(Height of cream) + Vol. of top surface = (50 x 8)(1) + 2(98.23 x 8)(1) + 2375 = 4346.68 cm

3 Pentagon-shape base

19000 = base area x height base area = 2375 = area of 5 similar isosceles triangles in a pentagon therefore: 2375 = 5(length x width) 475 = length x width By trial and improvement, 475 = 25 x 19 (length = 25, width = 19) Therefore, amount of cream = 5(area of one rectangular side surface)(height of cream) + vol. of top surface = 5(8 x 19) + 2375 = 3135 cm

Question : (c) Based on the values that you have found which shape requires the least amount of fresh cream to be used ?

Answer : Pentagon-shaped cake , since it requires only 3135 cm3 of cream to be used.

PART 3
Question : Find the dimension of a 5kg round cake that requires the minimum amount of fresh cream to decorate. Use at least two different methods including Calculus. State whether you would choose to bake a cke of such dimensions. Give reasons for your answers.

Answer : Method 1: Differentiation Use two equations for this method: the formula for volume of cake (as in Q2/a), and the formula for amount (volume) of cream to be used for the round cake (as in Q3/a). 19000 = (3.142)rh (1) (2) (3) V = (3.142)r + 2(3.142)rh Sub. (3) into (2): V = (3.142)r + 2(3.142)r(19000/(3.142)r) V = (3.142)r + (38000/r) V = (3.142)r + 38000r-1 dV/dr = 2(3.142)r (38000/r) 0 = 2(3.142)r (38000/r) -->> minimum value, therefore dV/dr = 0 38000/r = 2(3.142)r 38000/2(3.142) = r 6047.104 = r r = 18.22 Sub. r = 18.22 into (3): h = 19000/(3.142)(18.22) h = 18.22 therefore, h = 18.22cm, d = 2r = 2(18.22) = 36.44cm

From (1): h = 19000/(3.142)r

Method 2: Quadratic Functions Use the two same equations as in Method 1, but only the formula for amount of cream is the main equation used as the quadratic function. Let f(r) = volume of cream, r = radius of round cake: 19000 = (3.142)rh From (2): f(r) = (3.142)(r + 2hr) -->> factorize (3.142) = (3.142)[ (r + 2h/2) (2h/2) ] ->>completing square, with a = (3.142), b = 2h and c = 0 = (3.142)[ (r + h) h ] = (3.142)(r + h) (3.142)h (a = (3.142) (positive indicates min. value), min. value = f(r) = (3.142)h, corresponding value of x = r = --h) Sub. r = --h into (1): 19000 = (3.142)(--h)h h = 6047.104 h = 18.22 Sub. h = 18.22 into (1): 19000 = (3.142)r(18.22) r = 331.894 r = 18.22 therefore, h = 18.22 cm, d = 2r = 2(18.22) = 36.44 cm I would choose not to bake a cake with such dimensions because its dimensions are not suitable , the height is too high and therefore less attractive. Furthermore, such cakes are difficult to handle easily. (1) (2) f(r) = (3.142)r + 2(3.142)hr

FURTHER EXPLORATION

Best Bakery received an order to bake a multi storey cake for Merdeka Day celebration , as shown in Diagram 2. The height of each cake is 6.0 cm and the radius of the largest cake is 31.0 cm. The radius of the second cake is 10% less than the radius of the first cake , the radius of the third cake is 10% less than the radius of the second cake an so on. Question : (a) Find the volume of the first , the second , the third and the fourth cakes. By comparing all these values , determine whether the volumes of the cakes form a number pattern ? Explain and elaborate on the number patterns. Answer : Radius of 1st cake = 31, volume of 1st cake = (3.142)(31)(6) = 18116.772 Radius of 2nd cake = 27.9, vol. of 2nd cake = (3.142)(27.9)(6) = 14674.585 Radius of 3rd cake = 25.11, vol. of 3rd cake = (3.142)(25.11)(6) = 11886.414 Radius of 4th cake = 22.599, vol. of 4th cake = (3.142)(22.599)(6) = 9627.995 18116.772, 14674.585, 11886.414, 9627.995, (it is a GP with first term, a = 18116.772 and common ratio, r = T2/T1 = T3 /T2 = = 0.81)

Question : (b) If the total mass of all the cakes should not exceed 15kg , calculate the maximum number of cakes that the bakery needs to bake. Verify your answer using other methods. Answer : Use Sn = (a(1 - rn)) / (1 - r), with Sn = 57000, a = 18116.772 and r = 0.81 to find n: 57000 = (18116.772(1 (0.81)n)) / (1 - 0.81) 1 0.81n = 0.59779 0.40221 = 0.81n log0.81 0.40221 = n n = log 0.40221 / log 0.81 n = 4.322 therefore, n 4 Verifying the answer: When n = 5: S5 = (18116.772(1 (0.81)5)) / (1 0.81) = 62104.443 > 57000 (Sn > 57000, n = 5 is not suitable) When n = 4: S4 = (18116.772(1 (0.81)4)) / (1 0.81) = 54305.767 < 57000 (Sn < 57000, n = 4 is suitable)

Reflection

After spending countless hours, days and night to finish this project and also sacrificing my time , video games and magazine in this mid year holiday, there are several things that I can say... Additional Mathematics... From the day I born... From the day I was able to holding pencil... From the day I start learning... And ... From the day I heard your name... I always thought that you will be my greatest obstacle and rival in excelling in my life... But after countless of hours... Countless of days ... Countless of nights ... After sacrificing my precious time just for you... Sacrificing my Computer Games... Sacrificing my Video Games... Sacrificing my Facebook ... Sacrificing my Internet... Sacrificing my Anime... Sacrificing my magazine... I realized something really important in you...

I really love you... You are my real friend... You my partner... You are my soulmate... I LOVE U ADDITIONAL MATHEMATICS...