Cooking terms 2 - Techniques of Mixing

To mix with an over-and-over motion, using a spoon, rotary, or electric beater.

• Blend

• Beat

• Combine

• Cream

To combine thoroughly two or more ingredients.

• Blend

• Beat

• Combine

• Cream

To mix together, usually by stirring, two or more ingredients.

• Beat

• Blend

• Cream

• Combine

To soften and blend until smooth and light by mixing with a spoon or an electric mixer.

• Cream

• Blend

• Combine

• Beat

To mix solid shortening with flour by cutting the shortening into small pieces and mixing until it is completely covered with the flour mixture. Use a pastry blender, two knives, or a fork.

• Fold in

• Cut in

• Knead

• Mix

To combine a delicate mixture, such as beaten egg white or whipped cream, with a more solid material.

• Cut in

• Mix

• Fold in

• Knead

To work dough by folding, pressing, and turning, until it is smooth and elastic.

• Knead

• Whip

• Mix

• Fold in

To combine two or more ingredients, usually by stirring.

• Cut in

• Mix

• Whip

• Cream

To mix with a circular motion of a spoon or other utensil.

• Stir

• Fold in

• Whip

• Mix

To beat rapidly with a rotary beater, an electric mixer, or wire whisk; to incorporate air and make light and fluffy, as whipped cream or egg white

• Cream

• Blend

• Whip

• Combine