What does the culinary term "folding" refer to?

Folding is a culinary technique primarily used to incorporate lighter ingredients, such as whipped egg whites or whipped cream, into heavier mixtures without deflating them. This process is essential in recipes where maintaining the airiness is crucial for the final texture, such as soufflés and mousses. The method involves gently lifting and turning the mixture to blend it smoothly while preserving its volume.

This technique contrasts sharply with other options like measuring ingredients accurately, which typically involves using scales or measuring cups; browning meat, which refers to the process of searing meat for flavor development; and deep frying, which is a cooking method that involves immersing food in hot oil. Each of these alternatives focuses on different aspects of cooking and preparation, which do not align with the concept of folding, making the understanding of the term precise and specific to the context of incorporating ingredients.