Which method involves cutting fat into flour with two knives or a pastry blender?

• A. Chop
• B. Cut-in
• C. Knead
• D. Saute

Answer: (B)

Cutting fat into flour with two knives or a pastry blender is the technique used to distribute solid fat evenly through a dry mix while keeping the fat in small pieces. By slicing or pressing the fat into the flour rather than mashing it in with hands, you create many little fat specks coated with flour. Those small fat particles don’t fully blend into the dough; instead, they stay separate enough to lift and create steam as the pastry bakes. That steam and the scattered fat layers give you a flaky, tender texture, which is why this method is favored for pie crusts, biscuits, and other shortcrust pastries. It’s different from chopping (which merely breaks something into pieces), kneading (which develops gluten to make dough stretchier), or sautéing (which cooks food in fat). The technique described is specifically about how to combine fat and flour to achieve a tender, flaky crumb.