. 11 2. Cookies - 3. Creaming 9. A 1. Beating 4. Cut and Fold 5. Cutting in 6. Folding 7. Kneading 8. Muffin No knead method 10. Quick breads 11. Refrigerated Cookies 12. Rolled What I Know Cookies 13. Sifting 14. Stirring 15. Whipping 1 B A. A combination of the two motions, cutting vertically through the mixture and turning over and over by gliding the spoon or rubber scraper across the bottom of the mixing bowl at each turn. B. Breads leavened with the help of chemical leaveners C. It is a process of beating the eggs and cream to fill them with air and make them thick and fluffy. D. It is done to incorporate air in a mixture by mechanical agitation.. E. It is often done with a wooden spoon, rotating it through a mixture as long as necessary usually until the ingredients are combined. F. It is the process of separating coarse particles in the ingredients by passing through a sieve. G. Rubbing one or two ingredients in a bowl with the help of a wooden spoon or electric mixer. H. Small, cake-like sweet or savory leavened breads. 1. The pressing, folding and stretching of dough to develop gluten for good bread structure. J. This is made by rolling out the dough and cutting using a cookie cutter to form fancy shapes. K. This is prepared by molding and forming the cookie dough into long rolls, wrapped and chilled. L. This is small, flat, sweet cakes baked in a variety of shapes and flavor. M. This is working with two ingredients very gently to retain air in the mixture. N. This method cuts fat into small pieces, coating them with flour to form coarse. 10. This method uses batter instead of a dough.​