a technique used to gently combine a light, airy ingredient such as beaten egg whites with a heavier one such as whipped cream or cake mix.

Low fat is used to describe milk from which some of the cream has been removed.

refer to the stiffness of whipped cream or whipped egg whites. As cream or egg whites are whipped, more air is incorporated and the mixture becomes thicker.

to heat a liquid usually milk or cream just below the boiling point. Make sure not to overheat them to avoid it from curdling.