BAKING MIXING

METHODS
CCNUEZ 2021
 https://www.youtube.com/watch?v=omG6K9moAVE
 BEATING

Method Purpose Equipment

Beating Vigorously Spoon or electric
agitating foods mixer with
to incorporate paddle
air or develop
gluten attachment
 
 BLENDING

Blending Mixing two or Spoon, rubber

more spatula, whisk
ingredients or electric
mixer with
until evenly paddle
distributed attachment
 
 CREAMING
Creaming Vigorously Electric mixer
combining with paddle
softened fat attachment on
and sugar while
incorporating medium speed
air  
 CUTTING
Cutting Incorporating solid Pastry cutters,
fat into dry fingers or electric
ingredients only mixer with paddle
until lumps of the attachment
desired size remain
 FOLDING
Folding Very gently Rubber spatula or
incorporating balloon whisk
ingredients such  
as whipped
cream or
whipped eggs
into dry
ingredients, a
batter or
cream
 Kneading
kneading Working a Hand or electric
dough to mixer with
develop gluten dough hook; if
  done by hand,
the dough must
be vigorously
and repeatedly
folded and
turned in a
rhythmic pattern
 Sifting
Sifting Passing one or more Rotary or drum
dry ingredients sifter or mesh
through a wire strainer
mesh to remove
lumps, combine and
aerate
 Stirring
Stirring Gently mixing Spoon, whisk or
ingredients by hand rubber spatula
until evenly blended
 Whipping
Whipping Beating vigorously Whisk or electric
  to incorporate air mixer with whip
attachment
 Common bakeshop cooking
methods
Method Medium Bakeshop products Equipment
Dry Heat Cooking Methods
Baking Air Doughs, batters for Oven, convection oven
breads, cakes, cookies,
pastries, fruits
Broiling Air Fruits, glazed custards Overhead broiler,
salamander
Deep frying Fat Doughnuts, fritters Deep fat frying
Pan frying Fat Batters for Stove top
griddlecakes
Sauteing Fat Fruit Stove top
Moist Heat Cooking
Boiling Water or other liquid Cream, sauces fruits Stove top
Poaching Water or other liquid Fruits, fresh and dried Stove top, oven
Simmering Water or other liquid Cream, sauces, fruits Stove top, oven