SekolahMenengahKebangsaa n Agama Matang

Additional Mathematics Project Work

Year: 2011 Project Work: 2 Title: Cake Baking and Decorating Name: Mohammad SollehanBollhassan Class: 5 Abu Bakar I/C Number: 941206-13-6371 SPM Turn Number: SK337A011 Teacher: En. Sidek bin Othman

CAKE BAKING AND DECORATING

Contents TITLE CONTENTS ACKNOWLEDGEMENT INTRODUCTION OBJECTIVE TASK QUESTION PROBLEM SOLVING 1. PART 1 2. PART 2 3. PART 3 FURTHER EXPLORATION CONCLUSION REFERENCE BIBLIOGRAPHY

3 4 5 7 11 13 15 21 22 25 32 36 40 42 44

ACKNOWLEDGEMENT

Bismillahirahmanirahim

Assalamualaikum. Alhamdulillah and praise into Allah because with his overflow and give ness, I can finished this Addition Mathematics Project Work 2011 for form 5 succesfully.

Thank you so much for my Additional Mathematics teacher Mr.Sidek bin Haji Othman. Without your support in advises, I think I cant finished this project work successfully and completely.

And also, to my parents, thank you so much for your actuation in support. Thanks also for the things that both of you bought to me such as folio, paper, pen, and other else. Without the all the things, maybe I cant do this project work tidy and systematic.

Beside, to all my friend, Ridzwan bin Ngataman, MohdHanif bin Saat, MohdZamri bin Mostapha, MohdAiman bin Mat Salleh, MohdArifAizat bin Mohd Ali and MohdSulaiman bin Junaidi, thank you so much to all of you. All your helping and cooperation have given me a lot benefits to finish this project work.

Finally, thank you very much to all of you.

Introduction

Cake is a term with a long history (the word is of Viking origin, from the Old Norse kaka) and denotes a baked flour confection sweetened with sugar or honey; it is mixed with eggs and often, but not invariably, with milk and fat; and it has a porous texture from the mixture rising during cooking. It is not surprising that the frontiers between cake and bread, biscuit and bun are indistinct. The progenitor of all is bread in its simplest form. As techniques for baking and leavening developed, and eating patterns changed, what were originally regarded as froms of bread came to be seen as categories of their own and named accordingly. Certain Roman breads, enriched with eggs and butter, must have achieved a cakelike consistency and thus approached one of these indistinct frontiers.

Europe and places such as North America where European influence is strong have always been the center of cakes. One might even draw a line more tightly, fourn English-speaking areas. No other language has a word that means exactly the same as the English 'cake.' The continental European gateau and torte often contain higher proportions of butter, eggs and enriching ingredients such as chocolate, and often lean towaars pastry rathern than cake. Central and East European items such as baba and the Easter kulich are likewise different.

The western tradition of cakes applies little in Asia. In some countries western-style cakes have been adopted on a small scale, for example the small sponge cakes called kasutera in Japan. But the 'cakes' which are imporant in Asian are quite different from anything
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occidental for examples, see mooncakes and rice cakes of the Philippines.

The history of cakes, goes a long way back. Among the remains found in Swiss lake villages were crude cakes make from roughly crushed gains, moistened, compacted and cooked on a hot stone. Such cakes can be regarded as a form of unleavened bread, as the precursor of all modern European baked products. Some modern survivors of these mixtures still go by the name 'cake', for instance oatcakes, although these are now considreed to be more closely related to biscuits by virtue of their flat, thin shape and brittle texture.

Ancient Egypt was the first culture to show evidence of true skill in bakin, making many kinds of bread including some sweetened with hone. The Greeks had a form of cheesecake and the Romans developed early versions of fruitcakes with raisins, nuts and other fruits. These ended up in 14th century Britain. Chaucer mentions immense cakes made for special occasions. One was made with 13 kilograms of flour and contained butter, cream, eggs, spices, currants and honey.

Moulds, in the form of cake hoops or pans have been used for forming cakes since at least the mid-17th century. Most cakes were eaten accompanied by a glass of sweet wine or tea. At large banquets, elaborately decorated cakes might form part of the display, but would probably not be eaten. By the mid-19th century the French were including a separate "sweet" course at the end of the meal which might include 'gateau.'

During the 19th century, technology made the cake-baker's life much easier. The chemical raising agent bicarbonate of soda, introduced in the 1840's, followed by baking powder ( a dry mixture of bicarbonate of soda with a mild acid), replaced yeast, providing a greater leavening power with less effort. Another technology breakthrough was more accuate temperature controlled ovens. In most of NW Europe and North America a well-developed tradition of home baking survives, with a huge repertoire of cake recipes developed from the basic methods. The abililty to bake a good cake was a prized skill among housewives in the early to mid-20th century, when many households could produce a simple robust, filling 'cut and come again' cake, implying abundance and hospitality.

Although the popularity of home baking and the role of cakes in the diet have both changed during the 20th century, cakes remain almost ubiquitous in the western world. They have kept their image as 'treats' and maintain their ceremonial importance at weddings and birthdays.

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Objective

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y To apply and adapt a variety of problem-solving strategies to solve problems y To improve thinking skills y To promote effective mathematics communication

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Task

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y To develop mathematics knowledge through problem solving in a way that increases students interest and confidence y To use the language of mathematics to express mathematical ideas precisely y To provide learning environment that stimulate and enhances effective learning y To develop positive attitude toward mathematics

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Question

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PART 1
Cakes come in a variety of forms and flavour and are among favourite dessert served during special occasions such as birthday parties, Hari Raya, weddings and etc. Cakes are treasured not only because of their wonderful taste, but also in 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.

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

h cm

d cm

Diagram 1

1) If a kilogram of cake has a volume of 3800cm, and the height of the cake is to be 7.0cm, calculate the diameter of the baking tray to be used to fit the 5kg cake ordered by your school. [use =3.142] 2) The cake will be baked in a oven with inner dimension of 80.0cm in length, 60.0cm in width and 45.0cm in height. a) If the volume of cake remain the same, explore by using different values of height, h cm, and the corresponding values of diameters of the baking tray to be used, d cm. tabulate your answers.

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Height, h (cm) 1.0 2.0 3.0 : : :

Diameter, d (cm)

b) Based on the value in your table, i) State the range of height that is NOT suitable for the cake and explain your answers. ii) Suggest the dimension that you think most suitable for the cake. Give reason for your answer. c) i) Form a 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] ii) (1) If Best Bakery received an order to bake a cake where the height of the cake is 10.5cm, use your graph to determine the diameter of the round cake pan required. (2) If Best Bakery used a 42.0cm diameter round cake tray, use your graph to estimate the height of the cake obtained. 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 decorate the cake using the dimension that you have suggested in 2(b)(ii).
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b) Suggest three other 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. c) Based on the values that you have found which shape required the least amount of fresh cream to be used?

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PART 3

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 cake of such dimensions. Give reasons for your answers.

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Problem solving

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Part 1

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History of cake baking and decorating

Although clear examples of the difference between cake and bread are easy to find, the precise classification has always been elusive. For example, banana bread may be properlyconsidered either a quick bread or a cake.The Greeks invented beer as a leavener, fryingfritters in olive oil, and cheesecakes using goat's milk. In ancient Rome, basic bread doughwas sometimes enriched with butter, eggs, and honey, which produced a sweet and cake-like baked good. Latin poet Ovid refers to the birthday of him and his brother with party and cakein his first book of exile, Tristia. Early cakes in England were also essentially bread: the mostobvious differences between a "cake" and "bread" were the round, flat shape of the cakes, andthe cooking method, which turned cakes over once while cooking, while bread was leftupright throughout the baking process. Sponge cakes, leavened with beaten eggs, originatedduring the Renaissance, possibly in Spain.Cake decorating is one of the sugar arts requiring mathematics that uses icing or frosting andother edible decorative elements to make otherwise plain cakes more visually interesting. Alternatively, cakes can be moulded and sculpted to resemble threedimensional persons, places and things. In many areas of the world, decorated cakes are often a focal point of aspecial celebration such as a birthday, graduation, bridal shower, wedding, or anniversary.Mathematics are often used to bake and decorate cakes, especially in the following actions: y Measurement of Ingredients y Calculation of Price and Estimated Cost y Estimation of Dimensions y Calculation of Baking Times y Modification of Recipe according to scale

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Task 2

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1) 1 kg = 3800 cm h = 7 cm 5 kg = 3800 x 5 = 19000 cm V = r h 19000 = 3.142 x r x 7 r= r= 863.872 r = 29.392 cm d = 2r d = 58.783 cm 2) Maximum dimensions of cake: d = 60.0 cm h = 45.0 cm a) h/cm 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 d/cm 155.5262519 109.9736674 89.79312339 77.6312594 69.5534543 63.49332645 58.78339783 54.98683368 51.84208396 49.18171919 46.89292932 44.89656169 43.13522122 41.56613923 40.15670556 h/cm 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 d/cm 38.88156297 37.72065671 36.65788912 35.68016921 34.77672715 33.93861056 33.15830831 32.42946528 31.74666323 31.10525037 30.50120743 29.93104113 29.39169891 28.88049994 28.39507881
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h/cm 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45

d/cm 27.93333944 27.49341684 27.07364537 26.67253215 26.2887347 25.92104198 25.56835831 25.2296896 24.90413158 24.59085959 24.28911983 23.99822167 23.71753106 23.44646466 23.18448477

b) i) h < 7 cm , h > 45 cm This is because any heights lower than 7 cm will result in the diameter of the cake being too big to fit into the baking oven while any heights higher than 45 cm willcause the cake being too tall to fit into the baking oven ii) I would suggest the dimensions of the cake to be 29 cm in height and approximately29 cm in diameter. This is because a cake with these dimensions is moresymmetrical and easier to decorate. c) i) V = rh V = 19000 cm r= 19000 = 3.142 x ( )x h = d= d = 155.53 x h^ = - 1 2 3 4

+ 1.691814 1.191814 0.691814 0.191814

c) ii) a) When h = 10.5 cm, = 1.0212 According to the graph, = 1.7 when = 1.0212 Therefore, d = 50.12 cm b) When d = 42 cm, According to the graph, = 1.2 when Therefore, h = 15.85 cm = 1.6232 =1.6232

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3)a)

h = 29 cm

r = 14.44 cm 14.44cm

29cm

Diagram 1: cake without cream 1cm 15.44cm

1cm

30cm

Diagram 2: cake with cream To calculate volume of cream used, the cream is symbolised as the larger cylinder andthe cake is symbolised as the smaller cylinder. Vcream= 3.142 x 15.44x 30 - 19000 = 22471 -19000 = 3471 cm

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4) b) i) Square shaped cake Estimated volume of cream used = 30 x 27.6 x 27.6 19000 = 22852.8 - 19000 = 3852.8 cm b) ii) Triangle shaped cake Estimated volume of cream used = x 39.7 x 39.7 x 30 - 19000 = 23641.4 - 19000 = 4641.4 cm b) iii) Trapezium shaped cake Estimated volume of cream used = x (28+42.5) x 22 x 30 19000 = 23265 - 19000 = 4265 cm * All estimations in the values are based on the assumption that the layer of cream isuniformly thick at 1 cm c) Based on the values I have obtained, the round shaped cake requires the least amount of fresh cream (3471 cm)

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Part 3

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Method 1: By comparing values of height against volume of cream used h/cm Volume of cream used/cm 19983.61 10546.04 7474.42 5987.37 5130.07 4585.13 4217.00 3958.20 3771.41 3634.38 3533.03 3458.02 3402.96 3363.28 3335.70 3317.73 3307.53 h/cm Volume of cream used/cm 3303.66 3304.98 3310.62 3319.86 3332.12 3346.94 3363.92 3382.74 3403.14 3424.89 3447.80 3471.71 3496.47 3521.98 3548.12 3574.81 3601.97 h/cm Volume of cream used/cm 3629.54 3657.46 3685.67 3714.13 3742.81 3771.67 3800.67 3829.79 3859.01 3888.30 3917.65 3947.04 3976.46 4005.88 4035.31 4064.72

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34

35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50

According to the table above, the minimum volume of cream used is 3303.66 cm when h =18cm. When h = 18cm, r = 18.3 cm

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Method 2: Using differentiation Assuming that the surface area of the cake is proportionate to the amount of fresh creamneeded to decorate the cake.* Formula for surface area = r + 2 rh h = 19000 / 3.142r Surface area in contact with cream = r + 2 r(19000 / 3.142r ) = r + (38000/r) The values, when plotted into a graph will from a minimum value that can be obtainedthrough differentiation. =0 = 2 r - (38000/r ) 0 = 2 r - (38000/r ) 0 = 6.284r - 38000 38000 = 6.284r 6047.104 = r 18.22 = r When r = 18.22 cm, h = 18.22 cm

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The dimensions of the cake that requires the minimum amount of fresh cream to decorate isapproximately 18.2 cm in height and 18.2 cm in radius.I would bake a cake of such dimensions because the cake would not be too large for thecutting or eating of said cake, and it would not be too big to bake in a conventional oven.

* The above conjecture is proven by the following When r = 10, ~the total surface area of the cake is 4114.2 cm ~the amount of fresh cream needed to decorate the cake is 4381.2 cm ~the ratio of total surface area of cake to amount of fresh cream needed is 0.94 When r = 20, ~the total surface area of the cake is 3156.8 cm ~the amount of fresh cream needed to decorate the cake is 3308.5 cm ~the ratio of total surface area of cake to amount of fresh cream needed is 0.94 Therefore, the above conjecture is proven to be true.

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FURTHER EXPLORATION

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a) Volume of cake 1 = rh =3.142 x 31 x 6 =18116.772cm Volume of cake 2 = rh =3.142 x (0.9 x 31) x 6 =3.142 x (27.9) x 6 =14676.585cm Volume of cake 3 = rh =3.142 x (0.9 x 0.9 x 31) x 6 =11886.414cm Volume of cake 4 = rh =3.142 x (0.9 x 0.9 x 0.9 x 31) x 6 =3.142 x (22.599) x 6 =9627.995cm The values 118116.772, 14676.585, 11886.414, 9627.995 forma number pattern. The pattern formed is a geometrical progression. This is proven by the fact that there is a common ratio between subsequent numbers, r = 0.81. = 0.81 = 0.81

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= 0.81

b) Sn=

15 kg = 57000 cm 57000 > 11400 > 18116.772(1-0.8 ) 0.629 > 1-0.8 -0.371 > - 0.8 0.371 < 0.8 log 0.371 < n log 0.8 <n 4.444 < n n=4

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Verification of answer If n = 4 Total volume of 4 cakes = 18116.772 cm+ 14676.585 cm+ 11886.414 cm+ 9627.995 cm = 54307.766 cm Total mass of cakes= 14.29 kg If n = 5 Total volume of 5 cakes = 18116.772cm+14676.585cm+11886.414cm+9627.995cm+7798.676cm = 62106.442 cm Total mass of cakes= 16.34 kg Total mass of cakes must not exceed 15 kg. Therefore, maximum number of cakes needed to be made = 4

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Conclusion

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After doing research, answering questions, drawing graphs, and some problem solving, I saw that the usage of geometry, calculus and progressions are important in daily life. y Geometry is the study of angles and triangles, perimeter, areaand volume. It differs from algebra in that one develops alogical structure where mathematical relationships are provedand applied. y An arithmetic progression (AP) or arithmetic sequence is asequence of numbers such that the difference of any twosuccessive members of the sequence is a constant. y A geometric progression (GP), also known as a geometricsequence, is a sequence of numbers where each term after thefirst is found by multiplying the previous one by a fixed nonzeronumber called the common ratio. y Differentiation is essentially the process of finding an equationwhich will give you the gradient (slope, "rise over run", etc.) atany point along the curve. Say you have y = x^2.The equationy' = 2x will give you the gradient of y at any point along thatcurve.

As the conclusion, geometry, calculus and progressions are partof our necessities. Thus, we should be thankful of the people whocontribute in the idea of geometry, calculus and progressionsbecause without them, we cantdonethe multi-storey cake, and itshard to find out the volume of ingredients needed for the cake.

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Reference

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After spending countless hours, day and night to finish this projectwork and also sacrificing my time for chatting and watching movies inthis 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 play time Sacrificing my chatting Sacrificing my Internet Sacrificing my anime Sacrificing my movies I realized something really important in you I really love you You are real friend You are my partner You are my soul mate I LOVE YOU ADDITIONAL MATHEMATICS

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Bibliography

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i.

Mr.Sidek bin Haji Othman. Additional Mathematics teacher. SekolahMenengahKebangsaan Agama Matang, Kuching, Sarawak. Wong, Rosemary. (2009) Whizz Thru Additional MathematicsSPM. Shah Alam, Selangor: Oxford FajarSdn. Bhd. Wikipedia. History of cake decorating and baking, .Retrieved on 7th 9thJune 2011 fromhttp://en.wikipedia.org One School. Formula lists and working solution. Retrieved on27thMay 10thJune 2011 fromhttp://one-school.net/ Scribd. Sample of project work and working solution. Retrievedon 30thMay 3rdJune 2011 fromhttp://www.scribd.com/ My Home Tuition. Concept of mathematics and project workdiscussions. Retrieved on 1st June 2011 fromhttp://forum.myhometuition.com/ Chuan, Yao. Add Maths @ SPM. Formula lists. Retrieved on 6thJune 2011fromhttp://addmathsspm.blogspot.com/ Wah Goon, Moy. Soo Huat, Ooi. Teck Sing, Wong. Su Lian,Chew. Pak Cheong, Chong. (2007) Focus Excel AdditionalMathematics Form 5. Bangi, Selangor: PenerbitanPelangiSdn.Bhd.

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