What does the culinary term 'cut-in' refer to in dough preparation?

The culinary term 'cut-in' specifically refers to the method of incorporating fat, such as butter or shortening, into flour to create a crumbly texture within the mixture. This technique is crucial in baking, particularly for items like biscuits and pastries, where the aim is to create a light and flaky texture. During the cut-in process, small pieces of fat are dispersed throughout the flour, preventing gluten from developing too much and ensuring the final product maintains tenderness.

The other options do not accurately describe the cut-in technique. Mixing dough with water pertains to hydrating the flour but does not involve fat incorporation. Kneading dough vigorously is a different process aimed at developing gluten and is used primarily for bread making. Rolling out pastry dough pertains to shaping the dough and does not involve the method of incorporating fat into the dry ingredients. Understanding the specific function of 'cut-in' helps clarify its role in producing desirable textures in baked goods.