Which of the following statements about pan preparation for cakes is false?
a. Pans are prepared prior to mixing the batter.
b. The bottom and sides are generally greased.
c. Dusting a pan's greased surface with cocoa, if the cake is chocolate, makes later removal of the cake from the pan easier.
d. Waxed or parchment paper may be placed on the bottom before greasing to allow for easier cake removal.
Question 2
Batter viscosity and stability can be improved by adding
a. monoglycerides and diglycerides.
b. polysorbate 60 and sorbitol-fatty esters.
c. hydrophobic colloids.
d. gums and carboxymethylcellul ose.
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