Baking methods and techniques

• • Sifting - Separates coarse particles by passing through a sieve. In the process, air is incorporated foreign matters are eliminated, and lumps are pulverized
• • Creaming - rubbing 1 or more ingredients against a bowl with the help of wooden spoon or electric mixer. The cream mixture should have smooth and grainy particles
• • Cutting in - Mixing fat and flour with the use of a pastry blender or two knives in a scissor-like matter. This cuts fat into smaller pieces. This is usually used for pastry and biscuits
• • Folding - Working with ingredients very gently to retain air in the mix. It can be done with beaten egg whites. Usually done by hand, an electric mixer, or rubber scraper
• • Cutting and Folding - Involves cutting vertically into the mixture with the use of a rubber scraper or spoon and turning over and over by gliding the spoon across the bottom of the mixture at each turn.
• • Beating - incorporates air into the mixture by mechanical agitation. It can be done with a fork, wire whisk, electric mixer, or eggbeater
• • Kneading - To manipulate by pressure alternating with folding and stretching 
• • Whipping - To beat eggs and cream to fill them air and make them a thick and fluffy 
• • Stirring - Often done by rotating a wooden spoon through the mixture as needed
• • Scalding - Heating a liquid, generally referring to milk, just below the boiling point in a double boiler. It should be heated it until tiny bubbles begin to form at the very edges