Which action is defined as beating rapidly to incorporate air and increase volume?

• A. Simmer
• B. Whip
• C. Steam
• D. Fold-in

Answer: (B)

Beating rapidly to incorporate air increases volume by trapping tiny air pockets in the mixture, making it light and fluffy. This technique is whipping, used when you want a bigger, airy texture—think whipped cream or beaten egg whites that hold soft or stiff peaks.

Simmer involves cooking in liquid at a gentle boil, which reduces volume through evaporation and doesn’t add air. Steam cooking uses vapor to transfer heat and also doesn’t create the aeration you get from whipping. Fold-in is a gentler mixing method that combines ingredients with careful, folding motions to preserve air already present or to blend without deflating, rather than aggressively introducing new air.