Blend – To blend ingredients is to mix two or more of them together with a spoon or whisk or an appliance such as a blender, mixer, or processor.

Incorporate- Blend and combine ingredients together.

Infuse- Soak in a liquid to extract the flavor.

Beat –  To mix together, creaming. To aerate by beating.

Caramelize – During baking ,sugar will change and and give color to the crust.

Cut In – To cut in is to use two knives or a pastry blender to combine cold fats (butter, margarine, or shortening) with flour or sugar without creaming or mixing air in the ingredients. A crumbly- or grainy-looking mixture is what results.

Creaming – Creaming is the process of mixing sugars and fats like butter, margarine, or shortening together with a mixer, large spoon, or beaters until the mixture is creamy in its appearance.

Dust – Dusting is the light sprinkling of a baked good or other surface with a dry ingredient like flour, meal, or powdered sugar.

Whip – Whip beating is the process of incorporating air into a food rapidly via a mixer, beater, or whip in order to increase its volume.

Zest – Zest is the thin, outer skin of a citrus fruit. It is fragrant and removed with a paring knife, vegetable peeler, or citrus so that it can be added to baked gods for a citrus flavor.

Fold – Folding is a technique used to incorporate two mixtures together in a very delicate way.

Knead – Kneading is where you take you dough out of the bowl on to the table and start massaging it.

Tbsp- Tablespoon

Tsp – teaspoon