Which of the following best describes the cut-in technique?

The cut-in technique is best described by integrating fat into flour until the texture is crumbly. This method involves using a pastry cutter, forks, or your fingers to blend solid fat, such as butter or shortening, into dry ingredients like flour. The goal is to create small, pea-sized pieces of fat coated in flour, which helps to achieve a tender and flaky texture in baked goods like pastries and biscuits.

Understanding the cut-in technique is crucial because it allows for the creation of the desired texture in recipes where layering fat and flour is essential. This approach is different from mixing until fully combined or folding ingredients gently, which serve different purposes in cooking and baking. Additionally, boiling ingredients together is not related to the cut-in method, as it involves a completely different cooking technique focused on moisture and heat rather than texture and fat distribution.