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A hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces, batter, egg whites, and dressings.

The yellow liquid of an egg making up about 40 percent of the liquid weight of the egg. Egg yolks are an excellent source of protein and iron, but are high in cholesterol.

A traditional kitchen utensil that consists of several circular mixing blades that rotate in unison as the utensil is manually hand cranked to mix or beat a variety of food ingredients.

A common kitchen utensil that is best used to blend sauces, puddings, custards, or whip stiffer ingredients, such as beating eggs, making gravies, stirring stiff batters, mashing foods, and mixing dry ingredients.

A pastry made by a method different from other pastries in that the dough is made by adding flour to boiling water and butter, and then beating eggs into the mixture.

In cooking, the term refers to the act of mixing or stirring ingredients rapidly until they are blended.

To candy edible flower petals, select clean petals that have sufficient size to be candied, such as rose petals.

The process of allowing air to be combined into ingredients to make them lighter and/or create more volume, which may also be referred to as aeration.

1. The process of beating an ingredient vigorously to incorporate air, which makes the ingredient frothy.

The term "weeping" is used to describe a meringue topping that oozes moisture, which gives a finished dessert an unattractive appearance.

Round bowls of varying sizes that are used for combining food ingredients when preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and stainless steel that range in size from 4 inches in diameter to over 16" in diameter.

A hand-held kitchen utensil that serves to blend, whip, whisk, chop, or slice small food items. The Immersion Blender, also known as a Hand Blender, is a good option for small tasks that do not require the heavy-duty aspects of a food processor.

A food dish that has a crust as the base, which holds fillings such as fruit, pudding, ice cream, meat, and vegetables.

A topping created with egg whites and sugar, beaten until they are stiff enough to form peaks and baked on pies and cookies .

food thickener, thickening agent, liason, beurre manie,