cutting and mixing food items
Answers
Answer:
The fat, which is almost always a cold, solid fat, is rubbed or "cut into / cut in to" the dry goods until it is finely divided, typically described as small peas or coarse meal before the main mixing event begins. It is done Bench Scraper, two knifes (in a scissor motion), a pastry blender, your fingertips or with a food processor fitted with a steel blade.
To "cut in" in serves the function of dstributing the fat particles into the dry ingredients, typically flour, and by coating and lubricating flour granules. This method greatly reduces the ability of the gluten proteins in the flour to create gluten when mixed later with a liquid, such as water or milk. This also results in a flakier product when rolled or formed before baking. The secret to success is that the solid fat must remain cold at all times before baking.
Explanation:
Cutting and mixing food items
- Cutting and mixing food items is a basic and most requisite step in the making of cooked food.
- Different ingredients and raw food items are chopped or cut into different sizes and shapes and then they are mixed together in presence of heat and some other ingredients which makes the the cooking of these food items tastier and healthier.
- Some of the food ingredients might provide only one kind of Nutrition but mixing and cutting different types of food items and cooking them together enhances the nutrition quality of the food.
To know more:
Example of chopping mixing foods
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