National 5 Practical Cookery Practice Questions - Scottish National 5 Practical Cookery Exam

What is the primary purpose of rubbing butter into flour when preparing shortcrust pastry?

To coat the flour granules with fat to prevent excess gluten development To dissolve the sugar evenly throughout the dough To introduce large air bubbles for maximum rising To activate the yeast before baking

Correct Answer:

To coat the flour granules with fat to prevent excess gluten development

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