SMK DATO BENTARA LUAR ADDITIONAL MATHEMATICS PROJECT WORK 2/2O11

WRITTEN BY : NURNAZIHAH BT. MD NOR IC NUMBER : 940916-01-6214 SCHOOL : SMK DATO BENTARA LUAR DATE : 10 JULY 2011

Nurnazihah Md. Nor

Additional Mathematics Project Work 2

2011

TABLE OF CONTENTS

Num 1

Question Part I Part II Question 1 Question 2(a) Question 2(b) Question 2 (c) Question 3(a) Question 3(b) Question 3(c)

Page

3 4

Part III Further Exploration

Nurnazihah Md. Nor PART I

Additional Mathematics Project Work 2

2011

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, originated during the Reinassance, possibly in Spain. Cake decorating is one of the sugar arts requiring mathematics that uses icing or frosting and other adible decorative elements to make otherwise plain cakes more visually interesting. Alternativel, cakes can be moulded and sculpted to resemble three-dimensional persons, places and thinks. In many areas of the world, decorated cakes are often a focal point of a special celebration such as a birthday, graduation, bridal shower, wedding or anniversary. Mathematics are often used to bake and decorate cakes, especially in the following action : y y y y Measurements of Ingridients Calculation of Price and Estimated Cost Calculation of Baking Times Modification of Recipe according to scale

Nurnazihah Md. Nor PART II

Additional Mathematics Project Work 2

2011

1) 1 kg = 3800 cm3 h = 7 cm 5 kg = 3800 x 5 = 19000 cm3

V = r 2h 19000 = 3.142 x r 2 x 7

r 2= 19000 3.142

. 3.142 x 7r 2 = 863.872r = 29.392 cmd = 2r d = 58.78