About culinary technique the strength

And is that if that in the many aspects of the confection of food, the strength of the girl is less than the man and in culinary areas have some that are very need strength the one that isn't needed is exactly the confectionery (confeitaria).  Make bread, make pastel, make pasta, in the past was with strength, and isn't need the women to be muscular to had the same work, is like that if the technique is the man use one hand, the girl use the two hands, and have the same accurate result, if is something that need the arms strength, you don't need to call a man for that the girl could use part of his weight to do the same, without got exhausted, without this the girl will be two times exhausted then a man working in the same work, with the time was vogue the kitchen machinery be hydraulic that is one machine that don't need strength and in most of the cases didn't need be electric. When you deal with hard dough is good you have techinique because you have to apply the strength with your hand wihtout prejudice your wrist and fingers ligaments, the pain is limiting don't leting you countinuing working, of course if you deal with bread since you are child you have more strong ligments in this places that other people and you probably would not have that problem, and of course, make bread and pasta the person get more muscle in the arms. Rute Bezerra de Menezes Gondim