shortening (redirected from Vegetable shortenings)

short·en·ing  (shôrtn-ng, shôrtnng)

n.

1. A fat, such as butter or lard, used to make cake or pastry light or flaky.

2. A shortened form of something, as a word.

3. The act of one that shortens.

4. The act or process of becoming shorter.

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shortening [ˈʃɔːt^ənɪŋ]

n

(Cookery) butter, lard, or other fat, used in a dough, cake mixture, etc., to make the mixture short

Thesaurus

Noun	1.	shortening - fat such as butter or lard used in baked goods edible fat - oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
	2.	shortening - act of decreasing in length; "the dress needs shortening" reduction, step-down, diminution, decrease - the act of decreasing or reducing something abbreviation - shortening something by omitting parts of it cutting off, cutting, cut - the act of shortening something by chopping off the ends; "the barber gave him a good cut" contraction, muscle contraction, muscular contraction - (physiology) a shortening or tensing of a part or organ (especially of a muscle or muscle fiber) truncation - the act of cutting short; "it is an obvious truncation of the verse"; "they were sentenced to a truncation of their limbs"

Translations

shortening [ˈʃɔːtnɪŋ] N

1. (= making shorter) (gen) → acortamiento m; [of rations etc] → reducción f

2. (esp US) (Culin) → manteca f, grasa f

shortening [ˈʃɔː^rt^ənɪŋ] n (COOKERY) → matière f grasse

shortening

n (Cook) → (Back)fett nt

shortening [ˈʃɔːtnɪŋ] n (Culin) → grasso (usato in pasticceria)