Why is a sharp knife considered safer than a blunt one?

It cuts with little force where you aim it, while a blunt knife slips and you push harder

What is the purpose of the claw hold when cutting?

To curl the fingertips under so the knuckles guide the blade and the fingertips are kept clear

Beating fat and sugar together until pale, light and fluffy to trap air

Shortcrust pastry, scones or a crumble topping

To combine them gently while keeping the trapped air in

It develops gluten so the dough becomes stretchy and rises well

A stretchy protein formed when flour is mixed with water and worked

So they cook at the same rate and the dish is not part raw and part overcooked

It traps air so the whites grow in volume and become stiff and foamy

Over-handling develops gluten and makes the pastry tough

Having all ingredients peeled, cut and measured ready before you start cooking

14questions. Pick an answer and you'll see why right away.

What does it mean to dice a vegetable?
Which cutting technique produces fine strips, for example for coleslaw?
Why is a sharp knife considered safer than a blunt one?
What is the purpose of the claw hold when cutting?
The creaming method involves:
The rubbing-in method is used to make:
Why are ingredients folded, rather than beaten, into a whisked or creamed mixture?
What does kneading do to bread dough?
What is gluten?
Which technique would you use to make a smooth soup from cooked vegetables?
Why should vegetables for a dish be cut to an even size?
What does whisking egg whites do?
Why should pastry not be over-handled?
What is 'mise en place'?