This presentation is all about tools and equipment of Bread and Pastry Production...

4. FLOUR SIFTER
Used in sifting coarse or dry ingredients
such as flour and sugar.

5. ROLLING PIN
A solid elongated wood with handles at both ends
that is used to flatten dough or pastry.

6. WOODEN SPOON
A tool used for mixing and stirring flour
mixtures.

7. LIQUID-MEASURING CUP
A transparent cup calibrated to indicate the
amount of liquid.

8. DRY-MEASURING CUP
Is a set of marked cups used to measure dry
ingredients such as flour and sugar.

9. MEASURING SPOONS
A set of spoons used to measure
small amounts of ingredients.

10. MIXING BOWL
A hollow dish where ingredients for baking
are mixed.

11. SPATULA
A flat ,thin and blunt metal used for
levelling-off dry ingredients and
spreading icing and frosting on cakes.

12. RUBBER SCRAPER
A tool used, for mixing and scraping
mixture on the side of bowl.

13. DOUGH CUTTER
A tool with a sharp edge used to cut a dough.

15. OVEN
An enclosed compartment, as in a kitchen
range, for cooking and heating food.

16. A box, room, or cabinet in which food, drink,
etc., are kept cool by means of ice or mechanical
refrigeration.
REFRIGERATOR

17. HYPERLINK
LINK(MAILMERGE)
LINK(INGREDIENTS)
LINK(ARTICLES)
LINK (WEB)