2. Kinds of flour mixtures:
(1) Batters.—(a) Pour batters—pancakes, popovers
(b) Drop batters—cake
(2) Doughs.— (a) Soft dough—cookies, baking-powder biscuits, doughnuts
(b) Stiff dough—pastry.
3. Methods of mixing flour mixtures:
(1) Stirring.—A roundabout movement which simply mixes the ingredients.
(2) Beating.—An upright, circular movement, which incorporates air into the ingredients while being mixed.
(3) Folding.—A slow, careful beating, which blends the ingredients without loss of the air they contain.
(4) Kneading.—A movement of the hands to blend the ingredients and also to incorporate air.
(5) Cutting.—A hacking movement of a knife to mix fat through flour.
4. Framework of flour mixtures: