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This is heating below boiling point in a double boiler.
Scalding
It is often done by rotating a wooden spoon through a mixture as needed.
Stirring
This is to beat eggs and cream to fill them with air and make them thick and fluffy.
Whipping
This is to manipulate by pressure alternating with folding and stretching.
Kneading
It incorporates air into the mixture by mechanical agitation. It can be done with a fork, whip, egg beater, or electric mixer.
Beating
It involves cutting vertically into the mixture with a rubber scraper or spoon and turning over and over by gliding the spoon across the bottom of the mixing bowl at each turn.
Cutting and folding
It is working with two ingredients very gently to retain air in the mix.
Folding
It is mixing fat and flour with the use of a pastry blender or two knives in a scissor-like manner.
Cutting in
It is the rubbing of one or two ingredients against a bowl with the help of a wooden spoon or electric mixer.
Creaming
It separates coarse particles by passing through a sieve. In the process, air is incorporated.
Sifting
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