Which of the following techniques is used to mix fat into flour using a pastry cutter or fingers?

The technique used to mix fat into flour using a pastry cutter or fingers is known as cutting. This method is employed primarily in the preparation of pie crusts, biscuits, and scones, where the goal is to create a flaky texture. When fat (such as butter, shortening, or lard) is cut into the flour, it coats the flour particles, which helps to inhibit gluten formation. This results in a tender and flaky final product, as opposed to a chewy texture that would occur if the fat were fully incorporated or blended in.

The use of a pastry cutter or fingers helps to efficiently break down the fat into smaller pieces without melting it, ensuring that the mixture retains a desirable texture. This technique is essential for achieving the right consistency in baked goods that rely on a flaky or tender structure.