What does the term 'shortening' refer to in food preparation?

The term 'shortening' specifically refers to fats that are used in baking to create a tender texture by inhibiting the formation of gluten in doughs. When fat is incorporated into flour, it coats the gluten proteins, which prevents them from fully developing and forming long, elastic strands. This results in a softer, more crumbly texture in baked goods like pastries, cookies, and cakes.

By shortening gluten formation, the dough can achieve a desirable consistency that is light and flaky, which is particularly important in recipes where a delicate texture is preferred. This is fundamentally different from other cooking processes or ingredient uses represented in the other choices, which do not align with the scientific and practical meaning of shortening in food preparation.