The equipment needed will depend on the product being produced.
1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes
Beating ingredient together to get the correct consistency before the next stage is attempted. Usually butter and sugar to aerate before adding remainder of ingredients
Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so the fat globules begin to adhere together and air is trapped inside allowing cream to be piped
Folding is the blending of whipped cream and melted chocolate together so minimal air is lost so the light properties of a delicious chocolate mousse is achieved. The chocolate is folded gently into the cream so the lightness is maintained
Creaming is the mixing of an ingredient like butter so it is smooth and lump free. It can be mixing it until the ingredient is lighter and fluffier due to the air being incorporated into the ingredient
Kneading is the manipulation of a dough until the correct consistency is achieved:
Bread dough is kneaded until the dough takes on the smooth characteristics of a well develop gluten structure inside the dough