To allow a yeast dough to rise before baking.

To work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten in many yeast breads.

To form a food into a shape. Dough, for instance, can be rolled into ropes or balls.

to mechanically flatten a food, usually a dough or pastry (often using a rolling pin)

to combine a lighter ingredient into a heavier mixture of ingredients by gently cutting down through the mixture, across the bottom, and turning over near the surface.

to rub food on a grater to make small particles

To put one or more dry ingredients, especially flour or powdered sugar, through a flour sifter/ sieve to remove lumps & incorporate air.

To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil.

To bring ingredients together; general term, does not necessarily achieve a completely uniform mixture

To stir or beat two or more foods together until they are thoroughly combined

to beat rapidly to incorporate air and to increase volume

to beat until soft, creamy and smooth (often sugar & a solid fat)