Beat: to stir briskly with a spoon, a whisk, a hand eggbeater, or an electric mixer.
Blend: to mix two or more ingredients until they make a uniform mixture.
Cream: to beat a fat until it is light and fluffy, often in combination with sugar or other ingredients.
Cut in: to combine a solid fat with dry ingredients, until the fat is in very small pieces about the size of small peas, by using a pastry blender or a fork. Compare cream.
Fold: to combine ingredients gently, using a spatula or spoon to lift ingredients from the bottom of the bowl and “fold” them over the top.
Knead: to work dough by continuously folding over and pressing down until it is smooth and elastic. Dough can also be kneaded with electric mixer attachments called dough hooks.
Stir: to mix ingredients at a moderate pace to combine them.
Temper: to gently heat a substance that can curdle (eggs or dairy, usually) before adding to a hot liquid by adding a bit of the hot liquid to the substance and mixing them together. This brings the temperature of the substance closer to the temperature of the hot liquid to prevent curdling.
Toss: to mix ingredients by gently lifting them from the bottom of the bowl and allowing them to tumble, usually using two forks or other utensils.
Whip: to beat rapidly with a wire whisk, hand beater, or electric mixer. Whipping increases volume because it adds air to the ingredient(s).