1. Unit #6
Mixing Techniques

2. Learning Target
List eight different ways to mix ingredients.

3. Mixing Ingredients Mixing:
Combining two or more ingredients thoroughly so they blend.
The terms mix, combine, and blend all refer to basic mixing.

4. Tools for Combining Foods
Manual (By Hand):
Electric:
Spoons:
Plastic
Wooden
Rubber Scrapers
Wire Whisks
Blender
Food Processor
Hand-Held Mixer
Stand Mixer

5. “Blueberry Muffins”
Demonstration

6. Specific Techniques Beat: Cream: Cut-In: Fold: Knead: Stir: Toss:
To mix thoroughly and add air to foods.
Cream:
To beat ingredients until they are soft and creamy.
Cut-In:
To combine solid fats with dry ingredients to make small coarse pieces.
Fold:
To gently mix a light, fluffy mixture into a heavier one.
Knead:
To work dough to blend the ingredients and make it smooth and springy.
Stir:
To mix with a spoon or a wire whisk in a circular motion.
Toss:
To mix ingredients by tumbling them with tongs or a large spoon and fork.
Whip:
To beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.

7. “Mixing Techniques”
Practice and Performance Assessment

8. Bibliography
Kowtaluk, H. (2010). “Food for today.” Glencoe McGraw-Hill; New York.