When should you grease and line baking pans in a typical production sequence?

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Multiple Choice

When should you grease and line baking pans in a typical production sequence?

Explanation:
Grease and line pans before you start mixing. Preparing pans in advance sets up the workflow so batter goes straight into a prepared surface, and the finished product releases cleanly after baking. If you wait to grease and line, you risk sticking, uneven release, and wasted time interrupting the mixing and pouring steps. Prepping pans also keeps the production sequence efficient, since everything needed for handling the batter is ready at the start.

Grease and line pans before you start mixing. Preparing pans in advance sets up the workflow so batter goes straight into a prepared surface, and the finished product releases cleanly after baking. If you wait to grease and line, you risk sticking, uneven release, and wasted time interrupting the mixing and pouring steps. Prepping pans also keeps the production sequence efficient, since everything needed for handling the batter is ready at the start.

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