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Term
Aerate
Process of incorporating air into ingredients or mixtures which makes them lighter, increases the volume, and/or alters the texture. The methodology for aeration can be done by:
Whipping, beating, creaming, or stirring ingredients by introducing tiny air bubbles which makes the mixture lighter and fluffier.
Using leavening agents (yeast or baking soda) which creates gas pockets in doughs and batters which lightens the texture in baked goods.
Sifting flour or folding mixtures aerate via separating particles and trapping air.
Whisking side-to-side for most ingredients is more effective. However, the quickest and easiest way to whisk egg whites is by using a beating motion (looping the whisk around the bowl while stirring).
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Fold
A gentle mixing technique used to combine light, airy ingredients (whipped cream or egg whites) with heavier batters without deflating air pockets.
Whisk (Method)
To beat ingredients together using a wire whisk to incorporate air and create a smooth mixture. Whisking techniques include side-to-side, circular, and beating motions to quickly create volume and smoothness in foods.