What is the process of stirring, shaking, or disturbing a liquid called?

The process of stirring, shaking, or otherwise disturbing a liquid is known as agitation. This term specifically refers to the act of moving or mixing a liquid in order to create a uniform mixture or to incorporate air.

Agitation is commonly used in various food preparation processes, such as when making sauces, emulsifying dressings, or mixing batters. The intensity and method of agitation can significantly impact the final texture and consistency of the mixture, which is crucial in culinary applications.

Mixing, while similar, often implies combining dry and wet ingredients, but it does not strictly denote the action of movement within the liquid. Blending involves combining components, usually in a more thorough way, often with the aid of an appliance, to achieve a smooth, homogeneous mixture. Emulsifying specifically refers to the process of creating a stable mixture of two immiscible liquids, such as oil and water, by using agitation alongside other agents.

Understanding the specific terms related to these processes helps in mastering food preparation techniques and achieving desired results in cooking and baking.