FSM 119

This is the process of creating air or gluten by quickly mixing ingredients. You accomplish this by using a spoon or the paddle attachment on a mixer.

• Beating

• Blending

• Creaming

• Cutting

This is used to distribute the ingredients in a batter or mixture evenly. Several tools can be used to blend a mixture.

• Beating

• Blending

• Creaming

• Cutting

This is when you incorporate air while combining softened fats and sugar.

• Beating

• Blending

• Creaming

• Cutting

This is done to mix fats into dry ingredients such as butter into pie dough.

• Beating

• Blending

• Creaming

• Cutting

used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter.

• Cutting

• Folding

• Kneading

• Sifting

This is done to create gluten in your product. Gluten provides the structure for your finished product

• Cutting

• Folding

• Kneading

• Sifting

This process removes lumps from dry ingredients and aerate the ingredients.

• Cutting

• Folding

• Kneading

• Sifting

This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk.

• Stirring

• Whipping

• Cooling

• Mixing

This is when you beat a mixture vigorously to incorporate air.

• Stirring

• Whipping

• Cooling

• Mixing

The following items are baking tips for perfect cake, except;

• Follow the recipe

• Room Temperature

• Measure properly

• Use parchment paper

• Open the oven 5 times