APPRECIATION

First of all I would like to say Alhamdulillah to Allah S.W.T for giving me strength and health to do this project work . Not forgotten my beloved parents for giving me much support such as money , transportation and many more for completing this project . They also had provided me with many facilities such as computer , internet , revision books and many more . Then, I would to thank my Additional Mathematics teacher , Puan Norhaliza binti Omar for giving my friends and I many useful tips that I had used throughout completing this project . I had some difficulties and thanks to her advise I had completed this project on time . Last but not least , my friends who were doing this project with me . Our discussion and ideas sharing were worth it and very helpful .

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OBJECTIVES
The aims of carrying out this project work are:  to apply and adapt a variety of problem -solving strategies to solve problems  to improve thinking skills  to promote effective mathematical communication  to develop mathematical knowledge through problem solving in a way that increases students interest and confidence  to use the language of mathematics  to express mathematical ideas precisely  to provide learning environment that stimulates and enhances effective learning  to develop positive attitude towards mathematics

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CONTENTS
PAGE
PART 1 PART 2 PART 3 FURTHER EXPLORATION REFLECTION CONCLUSION 4-5 7-14 15-17 18-20 21 22

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PART 1
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 properly considered either a quick bread or a [Link] 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, and the cooking method, which turned cakes over once while cooking, while bread was left up right throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, pos sibly in [Link] decorating is one of the sugar arts requiring mathematics that uses icing or frosting and other edible decorative elements to make otherwise plain cakes more visually interesting. Alternatively, cakes can be moulded and sculpted to rese mble three-dimensional 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:  Measurement of Ingredients  Calculation of Price and Estimated Cost  Estimation of Dimensions  Calculation of Baking Times  Modification of Recipe according to scale

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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. When making a batch of cake batter, you end up with a certain volume, determined by the recipe. The baker must then choose the appropriate size and shape of pan to achieve the desired result. If the pan is too big, the cake becomes too short. If the pan is too small, the cake becomes too tall. This leads into the next [Link] ratio of the surface area to the volume determines how much crust a baked good will [Link] more surface area there is, compared to the volume, the faster the item will bake, and theless "inside" there will be. For a very large, thick item, it wi ll take a long time for the heat to penetrate to the center. To avoid having a rock-hard outside in this case, the baker will have tolower the temperature a little bit and bake for a longer [Link] mix ingredients in round bowls because cubes would have corners where unmixedingredients would accumulate, and we would have a hard time scraping them into the batter.

CALCULUS (DIFFERENTIATION)
To determine minimum or maximum amount of ingredients for cake -baking, to estimate min. or max. amount of cream ne eded for decorating, to estimate min. or max. Size of cake produced

PROGRESSION
To determine total weight/volume of multi -storey cakes with proportional dimensions, to estimate total ingredients needed for cake -baking, to estimate total amount of cream for decoration. For example when we make a cake with many layers, we must fix the difference of diameter of the two layers. So we can say that it used arithmetic progression. When the diameter of the firstlayer of the cake is 8 and the diameter of second layer of the cake is 6, then the diameter of thethird layer should be [Link] this case, we use arithmetic progression where the difference of the diameter is constant that is2. When the diameter decreases, the weight also decreases. That is the way how the cake is balance to prevent it from smooch.
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We can also use ratio, because when we prepare the ingredient for each layer of the cake, we need to decrease its ratio from lower layer to upper layer. When we cut the cake, we can use fraction to devide the cake according to the total people that will eat the cake

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PART 2

1) If a kilogram of cake has a volume of 3800cm, 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 5 kg cake ordered by your school. [Use = 3.142] Vol of 5kg cake = Base area of cake x Height of cake 3800 x 5 = (3.142)( ) x 7 (3.142) = ( ) 863.872 = ( ) = 29.392 d = 58.784 cm 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 vol e of cake remai s the same, explore by usi g different values of heights, h cm, and the corresponding values of diameters of the baking tray to be used, d cm. Tabulate your answers. The formula that formed for d in terms of h by using the formula for volume of cake, V = 19000 is: 19000 = (3.142)( )h

= d
d=

Height,h 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 Table 1

Diameter,d 155.53 109.98 89.79 77.76 69.55 63.49 58.78 54.99 51.84 49.18

(b) Based on the values in your table, (i) state the range of heights that is NOT sui table for the cakes and explain your answers. 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. (ii) suggest the dimensions that you think most suitable for the cake. Give reasons for your answer. The most suitable dimensions (h and d) for the cake is h = 8cm, d = 54.99cm, because it can fit into the oven, and the size is suitable for easy handling.

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(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.] The same formula in 2(a) is used, that is 19000 = (3.142)( )h. The same process is also used, that is, make d the subject. An equation which is suitable and relevant for the graph: 19000 = (3.142)( )h


= d d= d= log d = 
l d= l h+l 155.53

Tabl of log d =

log h + log 155.53

Height,h 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0

Diameter,d 155.53 109.98 89.79 77.76 69.55 63.49 58.78 54.99 51.84 49.18

Log h 0.00 0.30 0.48 0.60 0.70 0.78 0.85 0.90 0.95 1.0 Table 2

Log d 2.19 2.04 1.95 1.89 1.84 1.80 1.77 1.74 1.71 1.69

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Graph of log d against log h

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(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 d when h = 10.5cm h = 10.5cm, log h = 1.021, log d = 1.680, d = 47.86cm (b) If Best Bakery used a 42 cm diameter round cake tray, use your graph to estimate the height of the cake obtained. h when d = 42cm d = 42cm, log d = 1.623, log h = 1.140, h = 13.80cm

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 1 cm.

(a) Estimate the amount of fresh cream required to decorate the cake using the dimensions that you have suggested in 2(b)(ii). My answer in 2(b)(ii) ==> h = 8cm, d = 54.99cm Amount of fresh cream = volume of fresh cream needed (area x height) Amount of fresh cream = volume of cream at the top surface + volume of cream at the side surface The bottom surface area of cake is not counted, because we're decorating the visible part of the cake only (top and sides). Obviously, we don't decorate the bottom part of the cake Volume of cream at the top surface = Area of top surface x Height of cream = (3.142)( = 2375 cm ) x 1

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Volume 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)( = 1382.23 cm Therefore, amount of fresh cream = 2375 + 1382.23 = 3757.23 cm (b) Suggest thr ee of her shapes fo r cake , that will have t he 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. The volume of top surface is always the same for all shapes (since height is same), My answer (with h = 8cm, and volume of cream on top surface =
cm): 1 Rectangle-shaped base (cuboid)

)(8) x 1

= 2375

height width length 19000 = base area x height base area = length x width = 2375 By trial and improvement, 2375 = 50 x 47.5 (length = 50, width = 47.5, height = 8)

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Therefore, volume of cream = 2(Area of left and right side surface)(Height of cream) + 2(Area of front and back side surface)(Height of cream) + volume of top surface = 2(50 x 8)(1) + 2(47.5 x 8)(1) + 2375
= 3935 cm 2 Triangle-shaped base

width

slant height

19000 = base area x height base area = 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) + Volume of top surface = (50 x 8)(1) + 2(98.23 x 8)(1) + 2375 = 4346.68 cm

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3 Pentagon-shaped base

width 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(19 x 8) + 2375 = 3135 cm

(c) Based on the values that you have found which shape requires the least amount of fresh cream to be used?
Pentagon-shaped cake, since it requires only 3135 cm of cream to be used .

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PART 3
Find the dimension of a 5 kg 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. Gi e reasons for your answers.

When there's minimum or maximum , well, there's differentiation and quadratic functions. The minimum height, h and its corresponding minimum diameter, d is calculated by using the differentiation and function.
Method 1: Differentiation

Two equations for this method: the formula for volume of cake (as in 2(a)), and the formula for amount (volume) of cream to be used for the round cake (as in 3(a)). 19000 = (3.142)rh (1) (2)

V = (3.142)r + 2(3.142)rh From (1): h =

(3)

Sub. (3) into (2): V = (3.142)r + 2(3.142)r( V = (3.142)r + ( )

V = (3.142)r + 38000r -1 ( ) = 2(3.142)r ( 0 = 2(3.142)r (

) =0

) -->> minimum value, therefore

= 2(3.142)r =r

6047.104 = r r = 18.22
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Sub. r = 18.22 into (3): h= h = 18.22 therefore, h = 18.22cm, d = 2r = 2(18.22) = 36.44cm

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 + 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

(1) (2)

f(r) = (3.142)r + 2(3.142)hr

) ( ) ] -->> completing square, with a = (3.142), b = 2h and

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Sub. h = 18.22 into (1): 19000 = (3.142)r(18.22) r = 331.894

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 attracti e. Furthermore, such cakes are difficult to handle easily.

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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 and so on. (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. Given: height, h of each cake = 6cm radius of largest cake = 31cm radius of 2nd cake = 10% smaller than 1st cake radius of 3rd cake = 10% smaller than 2nd cake

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31, 27.9, 25.11, 22.599, a = 31, r = V = (3.142)rh, By using the formula for volume V = (3.142)rh, with h = 6 to get the volume of cakes. Volume of 1st, 2nd, 3rd, and 4th cakes: Radius of 1st cake = 31, volume of 1 st cake = (3.142)(31)(6) = 18116.772 Radius of 2nd cake = 27.9, volume of 2nd cake = (3.142)(27.9)(6) 14674.585 Radius of 3rd cake = 25.11, volume of 3rd cake = (3.142)(25.11)(6) 11886.414 Radius of 4th cake = 22.599, volume of 4th cake = (3.142)(22.599)(6) 9627.995 The volumes form number pattern: 18116.772, 14674.585, 11886.414, 9627.995, (it is a geometric progression with first term, a = 18116.772 and ratio, r = T2/T1 = T3 /T2 = = 0.81) (b) If the total mass of all the cakes should not exceed 15 kg, calculate the maximum number of cakes that the bakery needs to bake. Verify your answer using other methods. The total mass of all the cakes should not exceed 15 kg ( total mass < 15 kg, change to volume: total volume < 57000 cm ), so the maximum number of cakes that needs to be baked is Sn =
     

Sn = 57000, a = 18116.772 and r = 0.81 57000 =

1 0.81n = 0.59779

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0.40221 = 0.81 n og0.81 0.40221 = n n=

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 (S n > 57000, n = 5 is not suitable) When n = 4: S4 = (18116.772(1 (0.81)4)) / (1 0.81) = 54305.767 < 57000 (S n < 57000, n = 4 is suitable)

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REFLECTION

TEAM WORK IS IMPORTANT

BE HELPFUL

ALWAYS READY TO LEARN NEW THINGS

BE A HARDWORKING STUDENT

BE PATIENT

ALWAYS CONFIDENT

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CONCL SION
 Geometry is the study of angles and triangles, perimeter, area and volume. It differs from algebra in that one develops a logical structure where mathematical relationships are proved and applied.  An arithmetic progression (AP) or arithmetic sequence is a sequence of numbers such that the difference of any two successive members of the sequence is a constant  A geometric progression, also known as a geometric sequence, is a sequence of numbers where each term after the first is found by multiplying the previous one by a fixed non -zero number called the common ratio  Differentiation is essentially the process of finding an equation which will give you the gradient (slope, "rise over run", etc.) at any point along the curve. Say you have y = x^2. The equation y' = 2x will give you thgradient of y at any point along that curve

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