What does the term aeration refer to in food preparation?

Aeration in food preparation refers to the process of incorporating air into a mixture. This technique is essential in various cooking and baking processes, as it helps to lighten the texture of baked goods, improve their volume, and create a desirable mouthfeel. For example, when whipping cream or egg whites, air is introduced, causing the mixture to expand and become fluffy, which enhances its overall texture and structure. Similarly, when sifting flour, small air pockets are created, contributing to a lighter end product when baked. This ability to incorporate air is crucial in creating products like soufflés and mousses, where a light and airy texture is desired. The other options describe different food preparation techniques that do not relate specifically to the incorporation of air into mixtures.