ADDITIONAL MATHEMATICS

PROJECT WORK 2/2011

Name: JOHNNY KANESHIRO
I/C Num: 570831-67-9413 Class: 5B School: SMK METHODIST (ACS) IPOH

Contents
Num. 1 2 Indroduction Part I Part II Q1 Q2 (a) (b) 3 (c) Q3 (a) (b) (c) 3 4 5 6 7 Part III Further Exploration (a) Further Exploration (b) Reflection Marking Scheme Question Page 1 2 3 4 5 5-7 8 9 11 11 12 - 13 14 15 16 17

Introduction - History of cake baking and decorating

Basically, cake is a form of food, typically a sweet, baked dessert. Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some rich and elaborate and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labour 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. A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles. Sprinkles are small firm pieces of sugar and oils that are coloured with food colouring. 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. Nonetheless, even though 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 cake. The Greeks invented beer as a leavener, frying fritters in olive oil, and cheesecakes using goat's milk. In ancient Rome, basic bread dough was 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 cake in his first book of exile, Tristia. Early cakes in England were also essentially bread: the most obvious 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 upright throughout the baking process. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain.

A chocolate cake decorated with icing, strawberries, and silvery sugar beads or Drages.

A German chocolate cake in the 60 s

Part I
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 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. Answer: Generally, baking a cake offers a tasty way to practice mathematics skills, such as fractions and ratios, in a real-world context. In this regard, we would probably calculate the proportions or the amount of ingredients used. It could involve progressions and geometry where we need to calculate the volume measurements. At first, we would have to determine the size of the cake by calculating its radius and height or its cross-sectional area and height. For instance, a frosting recipe that calls for 2 cups cream cheese, 2 cups confectioners' sugar and 1/2 cup butter has a cream cheese, sugar and butter ratio of 4:4:1. Identifying ratios can also help you make recipes larger or smaller. Secondly, use as few measuring cups as possible. As such, instead of using a 3/4 cup, use a 1/4 cup three times. Hence, it requires you to work with fractions. Thirdly, calculate the surface area of the part of the cake that needs frosting. For example, a sheet cake in a pan only needs the top frosted, while a sheet cake on a tray needs the top and four sides frosted. In short, all these calculations involve mathematics as it depends on how big the cake is. Furthermore, we can calculate the price index of a cake which involves the calculation of composite index and weightage of ingredients used for economical purposes. On the other hand, cake 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 resemble threedimensional persons, places and things. The mathematics skills involve in cake baking and cake decorating are summarised as below: 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 a) 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. b) Integration - To calculate the volume of cakes with curve (or could be parabolic curves) shapes 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. Index Number - To determine the price index of the cake which involves the calculation of composite index for economical and commercial purposes. 2

Part II
Best Bakery shop received an order from your school to bake a 5 kg of round cake as shown in Diagram 1 for the Teachers Day celebration. 1) If a kilogram of cake has a volume of 3800 cm3, and the height of the cake is to be 7.0cm, calculate the diameter of the baking tray to be used to fit the 5 kg cake ordered by your school. [Use = 3.142] Answer: 1 kg = 3800 cm3 h = 7 cm 5 kg = 3800 x 5 = 19000 cm3 V = r2h 19000 = 3.142 x r2 x 7 r 2= 863.872 r = 29.392 cm using r = 29.392 cm d = 2r d = 58.783 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 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: Given the inner dimensions of the oven is 80.0 cm in length, 60.0 cm in width and 45.0 cm in height. Hence, maximum dimensions of cake: Maximum diameter, d = 60.0 cm Maximum height, h = 45.0 cm First, form a formula for d in terms of h by using the above formula for volume of cake, V = 19000, that is:    

Hence, a table is drawn.

Height, h (cm) 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Diameter, d (cm) 155.5363 109.9808 89.7989 77.7682 69.5579 63.4974 58.7872 54.9904 51.8454 49.1849 46.8960 44.8995 43.1380 41.5688 40.1593 Height, h (cm) 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Diameter, d (cm) 38.8841 37.7231 36.6603 35.6825 34.7790 33.9408 33.1605 32.4316 31.7487 31.1073 30.5032 29.9330 29.3936 28.8824 28.3969 Height, h (cm) 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 Diameter, d (cm) 27.9351 27.4952 27.0754 26.6743 26.2904 25.9227 25.5700 25.2313 24.9057 24.5924 24.2907 23.9998 23.7191 23.4480 23.1860

b) Based on the values in your table, i) State the range of heights that is NOT suitable for the cakes and explain your answers. Answer: < 7 cm , > 45 cm

This is because any heights lower than 7 cm 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. Any heights higher than 45 cm will cause the cake being too tall to fit into the baking oven. Besides, such heights will cause the cake will collapse if the ingredients used is not suitable for such dimensions. ii) Suggest the dimensions that you think most suitable for the cake. Give reasons for your answer. Answer: I would suggest the dimensions of the cake to be 10 cm in height and about 49.1849 cm in diameter. This is because a cake with such dimensions is more symmetrical and easier to decorate. Moreover, it is easy to handle. 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: Using    and  cm3, an equation is formed:

(continue on the next page)

in linear form,

Hence, a table is drawn to determine the plotting points: 0.0 2.1918 0.5 1.9418 1.0 1.6918 1.5 1.4418 2.0 1.1918 2.5 0.9418 3.0 0.6918 3.5 0.4418 4.0 0.1918

A graph of

is plotted (on the next page).

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: When cm,  According to the graph, Therefore, = 47.86 cm   when

b) If Best Bakery used a 42 cm diameter round cake tray, use your graph to estimate the height of the cake obtained. Answer: When = 42 cm, According to the graph, Therefore, = 15.85 cm

when

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 dimensions that you have suggested in 2(b)(ii). Answer: h = 10 cm r = 49.1849 cm
24.5925 cm

10 cm

Diagram 1: Cake without Cream 1 cm 25.5925 cm 1 cm 11 cm

Diagram 2: Cake with Cream

To calculate volume of cream used, the cream is symbolised as the larger cylinder and the cake is symbolised as the smaller cylinder.

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. Answer: * All estimations in the values are based on the assumption that the layer of cream is uniformly thick at 1 cm. A. Rectangular shaped cake (cuboid) A cake without cream

10 cm

38 cm
50 cm

A cake with cream

52 cm 52 cm

11 cm

40 cm

Side view

Top view

Estimated volume of cream used:

B. Triangle shaped cake Cake without cream

10 cm 76 cm

50 cm

Cake with cream

52 cm

11 cm

52 cm

Side view

78 cm Top view

Estimated volume of cream used:

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C. Trapezium shaped cake Cake without cream

45 cm 50 cm 10 cm 31 cm

Cake with cream

33 cm

11 cm

52 cm

52 cm Side view

47 cm Top view

Estimated volume of cream used:

c) Based on the values that you have found which shape requires the least amount of fresh cream to be used? Answer: Based on the values I have obtained, the triangle shaped cake requires the least amount of fresh cream (3308 cm3).

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Part III
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. Give reasons for your answers. Answer: Method 1: Using differentiation *Assuming that the surface area of the cake is proportional to the amount of fresh cream needed to decorate the cake. Use two equations for this method: the formula for volume of cake as in 2(a) and the formula for the amount (volume) of fresh cream used.
* The formula of surface area in contact with cream can also be used instead of amount (volume) of fresh cream used.

19000 = A=  + From X:

X Y Z

Substitute Z into Y:

The values, when plotted into a graph will form a minimum value (for obtained through differentiation. minimum value, therefore

) that can be

Substitute

into Z:

Hence,

and

(continue on the next page)

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* The conjecture is proven by the following When , - the total surface area of the cake is 4114.2 cm2 - the amount of fresh cream needed to decorate the cake is 4381.2 cm3 - the ratio of total surface area of cake to amount of fresh cream needed is 0.94 When , - the total surface area of the cake is 3156.8 cm2 - the amount of fresh cream needed to decorate the cake is 3308.5 cm3 - 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. Method 2: Quadratic Functions Use the two same equations as in Method 1, but only the formula for the surface area in contact in
cream is used as the quadratic function.

Let = surface area in contact in cream, = radius of round cake: 19000 = (3.142) X = (3.142) + 2(3.142) Y Factorise 3.142 in Y: = (3.142)( + 2 ) completing square, with = 3.142, = 2 and = 0             Noted that , positive indicates minimum value. Hence, minimum value corresponding value of . Substitute into X:

Substitute

into X:

but using Thus, both methods have calculated that and

is approximately 18.22 and 18.22 respectively.

In conclusion, the dimensions of the cake that requires the minimum amount of fresh cream to decorate is approximately 18.22 cm in height and 18.22 cm in radius. In conclusion, I would choose not to bake a cake with such dimensions because its dimensions are not suitable (the height is too high). Besides, it will look less attractive and could be difficult to handle such a big volume (size).

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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. Answer: Volume of cake 1 Volume of cake 2        3 cm   cm3 Volume of cake 3 Volume of cake 4   3.142 (25.11)2 11886.414 cm3 6 3.142 (22.599)2 9627.995 cm3 6

The values 118116.772, 14676.585, 11886.414, 9627.995 form a number pattern. The pattern formed is a geometrical progression. This is proven by the fact that there is a common ratio between subsequent numbers,   , ratio, 

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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. Answer:
 

15 kg   

cm3

 

 Verification of answer If = 4, total volume of 4 cakes: = 18116.772 cm3 + 14676.585 cm3 + 11886.414 cm3 + 9627.995 cm3 = 54307.766 cm3 Hence, total mass of cakes = 14.29 kg If = 5, total volume of 5 cakes:

= 18116.772 cm3 + 14676.585 cm3 + 11886.414 cm3 + 9627.995 cm3 + 7798.676 cm3 = 62106.442 cm3 Hence, 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 is 4.

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Reflection
As the famous saying goes thing ventured, nothing gained . In the process of conducting this project, I have learnt that perseverance pays off, especially when you obtain a just reward for all your hard work. For me, succeeding in completing this project work has been reward enough. I have also learnt that mathematics is used everywhere in daily life, from the most simple things like baking and decorating a cake, to designing and building monuments. Besides that, I have learned many moral values that I practice. This project work had taught me to be more confident when doing something especially the homework given by the teacher. I also learned to be a more disciplined student who is punctual and independent. Besides that, I would like to show my gratitude towards my teacher, Mr Chin who has given me guidance throughout this project. So from now on, I will do my best in learning Additional Mathematics. Nevertheless, it is not only this subject that I will give my best but for every subject as well.

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END OF PROJECT WORK