Which of the baking terms that is commonly used to beat rapidly with a whisk beater or fork incorporate air increase volume in egg whites?

The baking term that describes rapidly beating egg whites with a whisk or fork to incorporate air and increase volume is whipping.

Here's why:

* Whipping specifically refers to the process of beating ingredients, especially egg whites, to create a light and airy texture by incorporating air bubbles.

* Beating is a broader term that can refer to any type of mixing, including whipping.

* Whisking is the act of using a whisk, which is often used for whipping egg whites.

So, while "beating" and "whisking" are involved, the specific term that captures the goal of increasing volume in egg whites through air incorporation is whipping.