What is the technique of vigorously agitating foods to incorporate air or develop gluten?

The technique of vigorously agitating foods to incorporate air or develop gluten is called "beating". This technique is commonly used in baking and pastry making, where ingredients such as eggs, butter, sugar, and flour are beaten together to create a light and airy texture. Beating can be done by hand using a whisk or with an electric mixer. The amount of time and speed at which the ingredients are beaten will depend on the recipe and desired outcome.