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If you're working on the same worksheet I am, the answer is "cut in".
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What is it called when you distribute solid shortening through dry ingredients?
You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.
You are used to cut shortening into dry ingredients what are you?
A Pastry Blender is the curved instrument used to cut shortening or you may use 2 forks.
The kitchen item cuts shortening into dry pastry ingredients?
Called a pastry cutter. Usually has 3 or 4 slightly curved blades attached to a handle.
What does egg do in choux pastry?
the eggs help bind together the dry ingredients and add color and flavour
What is a dry measuring cups used for?
A dry measuring cup is used to measure dry and solid ingredients.
What is rubbing in?
Rubbing in is a term used when making pastry, all the dry ingredients are put in a bowl then the fat is added and rubbed between the fingertips into the dry ingredients until all the fat is rubbed in and the mix resembles fine breadcrumbs.
What is the ratio of liquid to dry ingredients in a cake?
It depends on the eact cake recipe. Often, there will be a slightly higher amount of dry ingredients as opposed to wet ingredients. The dry ingredients can usually dissolve in lesser amounts of liquid. Also, solid ingredients like butter or lard are not techinically "liquids", but they act as liquids during baking.
Muffin method of mixing?
The muffin method of mixing is used to control the gluten in breads, pancakes, and muffins. First you mix dry ingredients together, then mix all the liquids together separately. Next you pour the wet ingredients into the dry ingredients, mix and bake.
What does cut in mean when cooking?
The term "cut in" is most commonly used in baking. For instance, if a recipe says to add shortening to flour and cut in, it means to cut the shortening into the flour using two forks or a pastry blender to break the shortening into small pieces in the flour.
What are the characteristic of good pastry?
A good pastry should be light, flaky and tender, which requires careful measurement and handling of ingredients during the making process. The lightness of a pastry depends on the amount of air fused into the dough after adding baking powder. If the ingredients and tools, including hands, used are cold, or if the pastry is placed in a refrigerator before being worked, the pastry will rise and expand more. When making the dough, make sure the shortening is not completely mixed in with the dry ingredients, but is left in lumps approximately one inch wide each. When the dough is rolled, the shortening will keep the particles of the pastry separate, creating a flaky texture. The more fat and water used, the more tender the pastry will be. Avoid over-mixing or over-kneading the dough, which can result in a tougher, drier pastry. Even the most perfect pastry can be ruined if there is too much filling, glaze or topping. The final touches are just as important as the mixing and handling of the dough. A good pastry should be light and tender, but also strong enough to hold toppings like fruits, chocolates and nuts.
How do you make yoo hoo?
I actually found this recipe at www.recipezaar.com . Ingredients * 1/2 cup instant chocolate drink mix (Nestle Quik is best) * 1 1/2 cups nonfat dry milk powder * 3 cups water Directions 1. 1 Mix all of the ingredients in a blender for about 30 seconds (Use a whisk if you don't have a blender). 2. 2 Refrigerate until cold.
How many cups of dry ingredients fit in half gallon baggie?
depends what the dry ingredients are.
