Definition
Fat used in baking to make pastry or bread tender and flaky. The process or result of making something shorter.
Etymology
From 'shorten' plus the suffix '-ing.' The culinary sense developed because fat 'shortens' gluten strands in dough, making pastry more tender and crumbly rather than tough and chewy. This technical meaning emerged in 18th-century baking terminology.
Kelly Says
The baking term 'shortening' has nothing to do with length - it refers to the way fat breaks up or 'shortens' the long protein chains in flour. This creates the flaky, tender texture we want in pie crusts. It's a perfect example of how technical jargon can seem mysterious until you understand the underlying process.
Translations
ARالعربية
اختصار
i-kht-sa-ar
BNবাংলা
সংক্ষেপ
son-k-she-p
CACatalà
abreviació
a-bre-vi-a-ció
CSČeština
zkrácení
zk-ra-ce-ni
DADansk
forkortning
for-kor-tning
DEDeutsch
Verkürzung
fer-kyur-zung
ELΕλληνικά
συντομοποίηση
sin-to-mo-po-i-e-si
ESEspañol
acortante
a-kor-tan-te
FAفارسی
کوتاه کردن
koo-ta-he-kar-dan
FISuomi
lyhennys
ly-he-n-nys
FRFrançais
raccourcissement
ra-kur-see-man
HIहिन्दी
संक्षेपण
san-k-she-pa-na
HUMagyar
rövidítés
ro-vid-i-tes
IDBahasa Indonesia
pendek
pen-dek
ITItaliano
accorciamento
a-kor-cha-men-to
MSBahasa Melayu
pendek
pen-dek
NLNederlands
korting
kort-ing
NONorsk
forkortning
for-kort-ning
PLPolski
skrócenie
sk-ro-che-nie
PTPortuguês
encurtamento
en-kur-ta-men-to
RORomână
scăderea
sk-a-de-re-a
RUРусский
сокращение
so-kra-she-niye
SVSvenska
kortning
kort-ning
TAதமிழ்
குறுக்கம்
ku-ru-kkam
TLTL
pagpapaikli
pa-ga-pa-ik-li
TRTürkçe
kısalma
ki-sal-ma
UKУкраїнська
скорочення
sko-ro-chen-nya
URاردو
اختصار
i-kht-sa-ar
VITiếng Việt
sự ngắn gọn
su-nhat-gon