Baking - Rubbing-in method

What are the two main ingredients in making a dough

• Flour and sugar

• Flour and fat

• Flour and milk

Which of these is true in relation to the rubbing-in technique

• Make sure the butter/margarine is at room temperature

• Make sure the butter/margarine is soft

• Make sure the butter/margarine is hard/cold

The fat is coating which nutrient in the flour?

• carbohydrate

• Fibre

• Protein

Which part of the hand is used to rub-in?

• All fingers

• Whole hand

• Fingertips

What does the rubbing-in technique produce when compared to the creaming method of making a dough?

• Even rise

• Flatter and dryer crumb

• Even rise and light crumb

• Flatter rise and moist crumb

What else can be used to help mix the fat and flour before using fingers?

• Wooden spoon

• Metal knife

• Metal spoon

• Spatula

How fo you know when the fat & flour have been rubbed-in enough?

• The flour looks like bread crumbs

• The flour has turned into a smooth dough

• The flour is dry and smooth