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CONTENT

MATHEMATICS IN BAKING CAKE

ACKNOWLEDGE

OBJECTIVES

INTRODUCTION PART 1 MATHEMATICS USED IN CAKE BAKING AND CAKE DECORATING PART2

PART3

FURTHER EXPLORATION

REFLECTION

CONCLUSION

REFERENCE

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ADDITIONAL MATHEMATICAL PROJECT Created by NUR SYAHIDA BINTI ISPAWI

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ACKNOWLEDGE First of all, I want to thanks God because for giving me strength and health to finish this project on time. I want to thanks my family for providing me everything, such as money to buy things which is needed to complete this task, transportation and etc that are related to this project, I also thanks them because allow me to do research with my friends outside from the house and school. They also supported, giving some advice and encouraged me to complete this task. Not forgotten my Additional Mathematics teacher, Miss Lee Wen Li, for guiding my friends and I throughout this project. She helps me whenever I face problem with my project. Without her help, we will not be able to do this project well. To my friends, especially Masnah, Rozzie Ashiekin and Alfirickaristia for their support and willingness to share ideas with me. They are really helpful and we discuss and do this project together until it is done. Lastly, thanks to parties who provide help and information directly or indirectly to me in completing this project.

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OBJECTIVES The aims of carrying out this project are: To develop mathematical knowledge in a way which increase interest and confident. To improve problem solving skill, thinking skill, reasoning and mathematical knowledge. To develop positive attitude such as accuracy, confidence, and systematic reasoning. To apply mathematics to the daily life. To provide learning environment that stimulates and enhances effective learning

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INTRODUCTION A cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are so many type of shape of cakes such as square, round and other geometry shapes. Europe and places such as North America where European influence is strong have always have been the center of cakes. 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 towards pastry rather 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 important in Asian are quite different from anything occidental for examples, see moon cakes 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 oat cakes, although these are now considered to be closely related to biscuits by virtue of their flat, thin shape and brittle texture. 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 accurate temperature controlled ovens. Baking a cake offers a tasty way to practice mathematics skills, such as fraction and ratios, in a real-world context. Many steps of baking a cake, such as counting ingredients
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and setting the oven timer, provide basic math practice for young children. Older children and teenagers can use more sophisticated mathematics to solve baking dilemmas, such as how to make a cake recipe larger or smaller or how to determine what size slices you should cut. Practicing math while baking not only improves your mathematics skills, it also helps you to become a more flexible and resourceful baker.

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ADDITIONAL MATHEMATICAL PROJECT Created by NUR SYAHIDA BINTI ISPAWI

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MATHEMATICS USED IN CAKE BAKING AND CAKE DECORATING There are many mathematics methods to bake a cake and in cake decorating: GEOMETRY When making a batch of cake batter, we end up with certain in volume, determined by the recipe. We need to measure out the different ingredients. For fun and geometrical purposes, we can use different shaped containers or measuring cups.

A. Cube: A six sided figure with six equal square faces B. Cone: A solid 3 dimensional objects that has a circular base and one vertex. C. Cylinder: A 3 dimensional geometric solid bounded by two equal parallel circles and a curved surface formed by moving a straight line so that its ends lie on the circles. D. Prism: A solid figure whose bases or ends have the same size and shape and are parallel to one another, and each of whose sides is a parallelogram. 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.

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The ratio of the surface area to the volume determines how much crust a baked good will have. The more surface area there is, compared to the volume, the faster the item will be baked, and the less inside there will be. For a very large, thick item, it will take a long time for the heat to penetrate to the center. CALCULUS In this part, differentiation is used to determine minimum or maximum amount of ingredients for cake-baking. It can be used to estimate the minimum or maximum amount of cream needed for decorating or size of cake produced. In such a way, we can determine appropriately the amount needed in baking a cake and thus avoid wastage in the ingredients. PROGRESSIONS To determine the total weight or volume of multi-storey cakes with proportional dimensions. It can also be used 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 two layers. Lets say the diameter of the first layer of the cake is 8 and the diameter of second layer of the cake is 6, then the diameter if the third layer should be 4. In this case, we use arithmetic progression where the difference of the diameter is constant that is 2. When the diameter decreases, the weight also decreases. That is how the cake is balanced to prevent it from smooch.

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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.

1. The information given: Weight of the cake Volume of cake (1kg) Height of cake = 5kg = = 7.0cm

Method: using formulae Volume of cylinder = ( ) ( ) ( )

( )

( ) =d cm 2. (a)The information given:

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Length Width Height

= 80.0cm = 60.0cm = 45.0cm 19000

Method: Using the formula of volume of cake = ( ) ( )

( )

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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

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1. (b)(i) The cakes should not have large diameter because it would not be able to fit into the oven. Besides, the width of the oven is only 60cm and cannot being fill by 63.49cm width baking tray and it would be less attractive. Otherwise, it would be harder to handle it. Therefore, the range of height that not suitable for the cake is .

(b)(ii) When compare and contrast and the heights and diameters in table from Questions 2(a), the dimensions I think most suitable for the baking of the cake is between 10cm and 8cm of high. This is because the cake was not too tall and not to wide. So, it can fit perfectly in the oven.

(c)(i)

0 2.1918

0.3010 2.0413

0.4771 1.9532

0.6021 1.8908

0.6990 1.8423

0.7782 1.8027

0.8451 1.7692

0.9031 1.7403

0.9542 1.7147

1.0 1.6918

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(c)(ii) a) When h = 10.5cm, d =?

b) When d = 42cm,

h =?

2. (a) Information: h = 10cm, d = 49.18cm Thickness of cream Amount of cream Volume of cream Method: Volume of cream at the top: = area of top surface height of cream = height of cream = volume of cream = volume of cream at sides + volume of cream at the top

Volume of cream at the side: = area of sides ) ) height of cream

= (circumference of cake height of cake) 1cm =( = [(3.142) ( = 1545.2356

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(b) 1st shape: Rectangular Base, Cuboids

Height \\\ Width

Length

Volume of cuboids = base area 19000 = base area Base area = 2375 Length width = 2375 8

height

When length = 50cm 50cm width = 2375

Width = 47.5cm Height = 10cm, Width = 47.5cm, Length = 50cm 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(10 47.5)(1)+2(10 50)(1)+(10 47.5)(1) = 950+1000+475 = 2425

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2nd shape: Triangle base:

Height \\\ Length Width

19000 = base area 19000 = base area Base area = 2375 Length Length

height 8

width = 2375

width = 4750

When width = 50cm Length 50 = 4750

Length = 95cm Slant length of triangle = ( =107.3546 Amount of cream = Base area + area of rectangular of front side + area of rectangular at left + area of rectangular at right = (2375 )+[( ) [( ) [( ) )

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3rd shape: Cylinder.

Radius Height

Cakes without cream Giving that: Height = 8cm Volume of cylinder = 19000

( (

) )

r= r = 27.49cm

Radius Height

( [( ) ( )

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=3952.69 (c) Cuboids = 2425 , Triangles = , Cylinders = 3952.69

The values that I have found which a shape is that only requires the least amount of fresh cream to be used is cuboids

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Method 1: Quadratic Functions

19000 =

(1) (2)

From (1): (3) In (2): Let V be f(r), r = radius of cake ( ) ( ) ( ) ( ) ( ) ( ) ( ( ( ( ( ) )[ ) [( )[( )( ) ) ( ) ) ( ) ] ( )

Substitute r = -h into (3)

)(

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Substitute 19000 = ( ( ) ( )

into (1):

331.9738991

The dimensions of a round cake that requires the minimum amount of fresh cream to decorate is and , d = 36.4404cm

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Method 2: Differentiation

( ) ( ) From (1): ( ) Substitute (3) into (2): [ ] ( )

Minimum value turning point,

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Substitute

into (3):

The dimensions of a round cake that requires the amount of fresh cream to decorate is and .

I would not choose to bake a cake with such dimensions because its dimensions are not suitable because the height is too high and less attractive. It is also difficult to handle easily.

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FURTHER EXPLORATION (a) Given that: Height Radius of the largest cake Radius of the 2nd cake Radius of the 3rd cake = 6.0cm = 31.0cm = 10% less = 10% less than the 2nd cake

31.0, 27.9, 25.11

Method: Volume of cake Volume of 1st cake ( ) ( )

Volume of 2nd cake

Volume of 3rd cake

Volume of 4th cake

9627.995428

a = 18116.772, ratio(r) = = 0.81

The volumes of the cakes form a Geometry progression with the common ratio, r = 0.81.

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(b) 1kg of cake Mass of cake 15kg of cake

= 3800 = 15kg = 15 = 57000

a = 18116.772, r = 0.81, r ( 57000

(

)
)( )

)(

Since n is an integer, and number of cakes must NOT exceed 15kg that has volume 57000 so, n = 4

When n = 5 ( ( ) )( )

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Given that 1kg = 3800

( (

) )( )

Given that 1kg = 3800

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REFLECTION From this project, I have learned how mathematics is widely applied in our daily life. Before this, I learned additional mathematics just to sit for the exam but now I will be able to apply what I have learned in my everyday life such as in baking a cake. For example, differentiation that I have learned enable to me calculate appropriately the minimum or maximum amount of ingredients needed in baking a cake to avoid any wastage. In the process of completing this project, I also have learned many skills and techniques in using computer, especially on how to search information from the internet effectively.

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The moral values that I learn from this project are:

Team work is Important to produce a good projects

Always be a hardworking student

Always be helpful person

Always ready to learn something new

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CONCLUSION In baking a cake, geometry is used to make a cake more attractive. We can use different shaped containers or measuring cups such as cuboids, cube, cone, cylinder and etc. We can also use calculus to determine minimum or maximum amount of ingredients for cake-baking. It can be used to estimate the minimum or maximum amount of cream needed for decorating or size of cake produced. Progressions also conclude in baking a cake. It used to estimate total ingredients needed for cake-baking, to estimate total amount of cream for decoration. 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. This project also helped expose the techniques of application of additional mathematics in real life situations. It is also encourage student to gather information from the internet, improve thinking skills and promote effective mathematical communication.

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REFERENCE http://www.foodmuseum.com/excake2.html Yahoo!7 Answers http://www.scribd.com/

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