Methods for mixing ingredients and doughs, their purposes and the equipment used for each method explained.
| METHOD | PURPOSE | EQUIPMENT |
| Beating | Vigorously agitating foods to incorporate air or develop gluten | Spoon, electric mixer with paddle attachment |
| Blending | Mixing two or more ingredients until evenly distributed | Spoon, rubber spatula, whisk, electric mixer with paddle attachment |
| Creaming | Vigoursly combining softened fat and sugar while incorporating air | Electric mixer with paddle attachment on medium speed |
| Cutting | Incorporating solid fat into dry ingredients only until lumps of the desired size | Pastry cutters, fingers or an electric mixer with paddle attachment |
| Folding | Very gently incorporating ingredients such as whipped cream or whipped egs into dry ingredients, batter or cream | Rubber spatula or balloon whisk |
| Kneading | Working a dough to develop gluten | Hands, electric mixer with dough hook. If done by hand, dough must be vigorously and repeatedly folded and turned. |
| Sifting | Passing one or more dry ingredients through a wire mesh to remove lumps, combine and aerate. | Rotary or drum sifter or mesh strainer |
| Stirring | Gently-mixing ingredients by hand until evenly-blended | Spoon, whisk or rubber spatula |
| Whipping | Beating vigorously to incorporate air | Whisk or electric mixer with whip attachment |