1) This is the process of creating air or gluten by quickly mixing ingredients. You accomplish this by using a spoon or the paddle attachment on a mixer. a) Beating b) Blending c) Creaming 2) This is when you incorporate air while combining softened fats and sugar. Use the paddle attachment of the mixer on medium for creaming. a) Blending b) Folding c) Creaming 3) This is used to distribute the ingredients in a batter or mixture evenly. Several tools can be used to blend a mixture. a) Blending b) Stirring c) Creaming 4) This is when you beat a mixture vigorously to incorporate air. To whip a mixture such as American buttercream icing (grab our delicious recipe here), use the whip attachment for your mixer or whisk. a) Stirring b) Whipping c) Folding 5) This is mixing the ingredients by hand using a rubber spatula, spoon, or whisk. a) Stirring b) Blending c) Whipping 6) It is used to mix delicate ingredients like whipping cream or whipped eggs into a dough or batter. a) Blending b) Measuring c) Folding 7) Determining the specific amount of the needed ingredients ma’am and its impact to the baked product is to have a desirable result. a) Measuring b) Folding c) Creaming 8) It is the process of incorporating air bubbles into the structure of fatty liquids like heavy dairy cream or coconut cream, or protein-rich liquids like egg whites and aquafaba. a) Whipping b) Beating c) Creaming 9) ______ is a general term that includes stirring, beating, blending, binding, creaming, whipping, and folding. a) Blending b) Mixing c) Measuring 10) ________ are the conventional techniques in making cakes. a) Beating and whipping b) Blending and beating c) Creaming and blending

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