Beat: To beat batter, the easiest way is to pick the bowl up and hold it under your arm against your waist at a 15- or 20-degree angle (don’t want to tilt it so much that food spills out as you beat it).  Use your spoon and make quick circles in the batter, incorporating air into the mix.

Whip: To whip a mixture, use a whisk or fork, hold the bowl as for beating, and make really fast circles to get as much air into the mixture as possible.

Proof: Yeast is alive and needs to be awakened from its resting state. Proofing allows the dough to rise before baking. The proof refers to the fermentation action of the yeast, causing the dough to rise and create an airy texture. In most basic yeast bread recipes, the dough is allowed to proof or prove twice. Tip: find a warm place in your kitchen – next to a preheating oven can be the perfect spot.

Knead: Kneading is usually done when making bread, and it distributes the yeast and develops the gluten to give the bread its structure.
The kneading process takes 5 minutes with an electric mixer or 10 minutes by hand. Essentially, you vigorously massage and fold the dough with your hands (or a bread hook on an electric mixer). Kneading the bread helps develop its gluten, which will result in a sturdier, tastier bread. Kneading is one of the most crucial baking terms to keep in mind to make a good loaf of bread. To test if the kneading has been successful, pinch off a piece of the dough, press it flat and stretch. If the dough tears, continue to knead until it becomes elastic.

Rest: Resting the dough after kneading allows it to relax and allow the yeast to dissolve. You can cover the dough with greased plastic to prevent a skin from forming.

Rising: Rising is when the yeast gets to work. While rising, the yeast will make the dough rise by working on the starches in the flour and release carbon. This is what gives bread its flavour, taste and aroma.

Knocking down: After the dough has risen it is knocked down to release all the carbon dioxide produced by the yeast. You can knock down by pressing your knuckles repeatedly over the risen dough. Solid other ingredients like grated cheese and nuts should be knocked into the dough, until well distributed.

Shaping: Shaping the dough allows you to create interesting shapes such as knotted breads, plaits and fancy rolls. Remember to leave enough space for the dough to rise. Make sure the dough is not too soft as it will not hold its shape.

Baking: The dough is ready to be baked at this stage. While baking, the dough rises another 10-15%, which is called the oven spring.
The recommended baking temperatures:

Remember to let the baked items cool before cutting.