What is the definition of the term whip?

The term "whip" refers to the technique of beating ingredients rapidly with a wire whisk or mixer to incorporate air and increase volume. This process is essential in various culinary applications, especially when preparing items like whipped cream or meringue, where the aeration leads to a light and fluffy texture. By introducing air into the mixture, whipping not only changes the texture but also improves the final product's overall structure and stability.

In other contexts, the definitions of folding, stirring, and beating egg whites until stiff involve different techniques and outcomes. Folding involves gently combining ingredients to maintain the airiness, stirring is a slower process that doesn’t aim to incorporate as much air, and beating egg whites until stiff is a specific process that requires whipping but focuses on achieving a particular consistency. Therefore, understanding the definition of "whip" in this context is crucial for effective food preparation and achieving desired textures in various recipes.