3. Method Purpose Equipment
Beating Vigorously
agitating foods
to incorporate
air or develop
gluten
Spoon or electric
mixer with
paddle
attachment
BEATING
4. Blending Mixing two or
more
ingredients
until evenly
distributed
Spoon, rubber
spatula, whisk
or electric
mixer with
paddle
attachment
BLENDING
6. Cutting Incorporating solid
fat into dry
ingredients only
until lumps of the
desired size remain
Pastry cutters,
fingers or electric
mixer with paddle
attachment
CUTTING
8. kneading Working a
dough to
develop gluten
Hand or electric
mixer with
dough hook; if
done by hand,
the dough must
be vigorously
and repeatedly
folded and
turned in a
rhythmic pattern
Kneading
9. Sifting Passing one or more
dry ingredients
through a wire
mesh to remove
lumps, combine and
aerate
Rotary or drum
sifter or mesh
strainer
Sifting
12. Method Medium Bakeshop products Equipment
Dry Heat Cooking Methods
Baking Air Doughs, batters for
breads, cakes, cookies,
pastries, fruits
Oven, convection
oven
Broiling Air Fruits, glazed custards Overhead broiler,
salamander
Deep frying Fat Doughnuts, fritters Deep fat frying
Pan frying Fat Batters for
griddlecakes
Stove top
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
Common bakeshop cooking
methods