Final answer:
The best creaming action requires shortening or butter to be at room temperature.
Step-by-step explanation:
The statement is true. For the best creaming action, shortening or butter should be at room temperature.
When shortening or butter is at room temperature, it is soft and pliable, which allows for easy incorporation of air into the mixture. This is important in baking recipes that require a light and fluffy texture, such as cakes and cookies.
If the shortening or butter is too cold, it will not cream properly with the sugar, resulting in a denser and less tender final product. On the other hand, if it is too warm or melted, it will not hold its shape and may cause the baked goods to spread excessively.