Beating Cutting: This is done to mix

Blending fats into dry ingredients such as

butter into pie dough.
Creaming Depending on your final
Cutting product, you can cut a mixture
with a pastry cutter, your
Folding fingers, or the paddle
Kneading attachment on your mixer.
Sifting
Stirring Folding: Folding is used to mix
delicate ingredients like
Whipping whipping cream or whipped
eggs into a dough or batter.
When folding in ingredients, use
Beating: This is the process of a rubber spatula or a balloon
creating air or gluten by quickly whisk.
mixing ingredients by using a
spoon or the paddle attachment
on a mixer.  The ingredients are Kneading: This is done to
moved vigorously in a back and create gluten in your product.
forth, up and down, and around Gluten provides the structure
and around motion until they for your finished product. Use a
are smooth. Electric mixer is dough hook for kneading. If you
often used to beat the must do it by hand, fold
ingredients together. vigorously in a rhythm to
encourage the gluten forming
process.
Blending: This is used to
distribute the ingredients in a
batter or mixture evenly. Stirring: This method is the
Several tools can be used to simplest, as it involves mixing
blend a mixture. You can use a all the ingredients together with
spoon, rubber spatula, whisk, or a utensil, usually a spoon, using
the paddle attachment on a a circular motion. This is mixing
mixer. the ingredients by hand using a
rubber spatula, spoon, or whisk.

Creaming: This is when you

incorporate air while combining
softened fats and sugar. Use Whipping: This is when you
the paddle attachment of the beat a mixture vigorously to
mixer on medium for creaming. incorporate air. To whip a
Fat and sugar are beaten mixture, use the whip
together until they take on a attachment for your mixer or
light, airy whisk.
texture.
Types of Cake

Types of Tart or Cookies

Types of Petit Fours

Types of Bread

Mixing Methods in Baking and Their

Uses