You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.
The function of fat (that would be your butter, cream, shortening, etc.) in pastry is to make it flaky and light. Dough that contains a large proportion of fat to dry ingredients is said to be "short," and bakes up with a crumbly texture. And that's where the term "shortcake" comes from. That also explains why shortening (like Crisco) is called shortening.
Called a pastry cutter. Usually has 3 or 4 slightly curved blades attached to a handle.
The noun for muscle shortening is called contraction.
The outer part of bread is called the crust. Flour, shortening, water and salt are ingredients used to make bread and is not in the crust only.
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Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
Shortening sounds better than fat fat is from animals shortening is from vegetables as corn. If fat melted we would all be standing in a puddle
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