What is the definition of "folding" in culinary terms?

Folding is a gentle mixing technique that is primarily used to combine light ingredients, such as whipped cream or whipped egg whites, with heavier mixtures like cake batter or mousse. This method is essential because it helps to maintain the airiness and volume of the lighter ingredient while ensuring they are fully incorporated into the denser mixture. The goal of folding is to integrate the components without deflating or losing the important air that has been introduced, particularly in recipes where a light texture is desired, such as soufflés and certain cakes.

In contrast, kneading involves working dough to develop its gluten structure, which is not the main focus in folding. Similarly, cutting ingredients into small pieces does not define the technique of folding; this action relates more closely to preparing ingredients rather than combining them. Finally, layering flavors through seasoning emphasizes flavor development rather than the physical mixing of ingredients, making it distinct from the specific action of folding.