Which of the following statements about pan preparation for cakes is false?

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.

Q. 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 carboxymethylcellulose.

Q. 3

Commercial cake mixes often contain surfactants in their
 a. flour.
  b. sugar.
  c. butter.
  d. shortening.
  e. eggs.
  f. leavening agent.
  g. flavorings.

Q. 4

The primary nutrient contribution of cakes and/or cookies is
 a. fibers and sugars.
  b. carbohydrates and fats.
  c. fats and proteins.
  d. sugars and proteins.
  e. fats.
  f. proteins and starches.

Q. 5

Which of the following factors is NOT important to the making of cakes?
 a. temperature
  b. timing
  c. type of pan and its treatment
  d. water type
  e. testing for doneness

Q. 6

Which of the following statements about using vegetable oil in cakes is false?
 a. Except for tea breads and commercial cake mixes, vegetable oils are generally not used because they tend to result in a decreased volume and harsh crumb.
  b. During creaming, air bubbles are as easily incorporated into oil as they are in butter.
  c. Oil coats flour proteins, thus reducing gluten formation and leaving more moisture in the batter.
  d. Olive oil contains natural emulsifiers that make cakes more tender and moist.

Q. 7

High-ratio cakes contain
 a. more fat than eggs.
  b. more sugar than flour.
  c. more eggs than milk.
  d. equal parts egg and milk.