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In preparing pastry, this refers to mixing a fat such as butter or lard with a dry ingredient such as flour until it forms particles of fat that are covered with the dry ingredient. A pastry-blending tool is most often used for this process. The ingredients must not be over blended or a paste will form which will create poor results in the finished pastry.

USDA Nutrition Facts

Fast foods, submarine sandwich, with cold cuts (USDA#21124)

Serving Size 1 submarine
Calories 200
Protein 9g
Total Fat 8g
Total Carbohydrates 22g
Potassium 173mg
Sodium 724mg
Cholesterol 16mg

Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, cooked (USDA#17283)

Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories 201
Protein 26g
Total Fat 9g
Total Carbohydrates 0g
Potassium 318mg
Sodium 80mg
Cholesterol 87mg

Lamb, Australian, imported, fresh, composite of trimmed retail cuts, separable lean only, trimmed to 1/8" fat, raw (USDA#17282)

Serving Size 1 oz
Calories 142
Protein 20g
Total Fat 6g
Total Carbohydrates 0g
Potassium 320mg
Sodium 83mg
Cholesterol 64mg

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