1.
PASTRY BLENDER
Hand heldutensil usedto"cut"firmshorteningorbutter
intosmall pieceswhile mixingwithflourmixtureswhich
isthe firststepinmakingmostpastry
ROLLING PIN
Tool usedto flattendoughforrolls,pizza,cookiesor
crusts
PIZZA CUTTER
Cuttingtool useful forcuttingnoodles,doughs,
cookedpizza,etc

2.
METAL SPATULA
Small utensil like aknife butusedoftentospreadfrosting,
level dryingredientswhenmeasuringorslice butter
COOKIE SCOOP
Size of scoop usedformakingdropcookies,mini muffins
or cupcakes.
PASTRY BRUSH
tool usedfor bastingbakedgoodswithmelted
butteror brushingonglazes

3.
MEASURING SPOONS
Utensilsformeasuringsmall amountsof bothdryandliquid
ingredientsaccurately
DRY MEASURING CUPS
Utensilsformeasuringvariousamountsof dryor
stickyingredientsaccurately.Theymustbe filledto
the top and leveledoff.
CUSTARD CUP
Small glassbowl handyinthe kitchenforbreakingan
egg, holdingsmall amountsof ingredientsorforsmall
mixingjobs

4.
SIFTER
Small device usedtomove dryingredientsacrossascreenarea to remove
any lumpsandmix and aerate them
PASTRY WHEEL
Utensil usedtobothcut and or seal edgesof pastryfoods
COOKIE CUTTER
Metal or plastictool createdtocut all sorts of shapes
of doughsforinterestingpresentations

5.
MIXER
Electricdevice thatcan vary the speedatwhichingredientsare mixed.
Some modelshave specialized attachmentsforothertaskssuchas making
pasta,grindingmeatand freezingice creams.
MIXING BOWLS
These basickitchenutensilshave varyingsizesandcan
be in metal,plasticorglass/ceramic
COOKIE SHEETS
Thin,flatmetal panwithno or onlyshallow sidesusedto
bake a varietyof foods.

6.
CAKE PAN
Pan withtallersideswhichcanbe round,square,rectangularorhave special
shapesprimarilyusedforpreparingcakesandotherdesserts
PIE PLATE
Metal or glassor ceramicpan shapedslightlylargeratthe
top thanthe bottomforeasierremoval of a fruitfilled
pastry
SPRING-FORMPAN
Two-piece roundbakingpanthatisuseful forcheese cakesandthick
cakesbecause the bottomand sidesseparate fromone another

7.
Loaf Pan
Bakingpan traditionallyusedforbreadbaking,butalsouseful
for meatloaf,loaf cakesandbananabread.Canbe meatal,
glassor ceramic
MUFFINOR CUP-CAKEPAN
Pan that isdividedintomanysmallersizedcompartments
to holdfoodssothat theybake evenlyandquickly;Often
linedwithpaperliners.
JELLY ROLL PAN
Larger, flatbakingpanwithshallowsidesusedformakingsheetcakes,
bars and jellyroll cakes

8.
PIZZA PAN
Specialtypanusedforbakinglargerround doughcreations.
FUNNEL
Device useful forpouringaliquidintoanarrow openingetc.
PASTRY CLOTH
Cottonwovenclothusedwhenrollingoutpastryas
it isusedunderthe doughand rubbedwithflourto
preventsticking.Itcanbe usedto helpmove orroll
dough.

9.
PIPING BAG
Clothor plasticcontainerforwhippedcream,
meringue,frostingorothersoftingredientsthat
enablesthe cooktogentlysqueeze the ingredients
througha tip and control the rate of flowplusthe
positionof the foodwhengarnishing,decroating
cakesand pastriesandfillingcontainers.
WHISKS
Two types:balloon,rigid
balloon - beatingeggwhitesorlightbatters
rigid- mix thicksaucesandbatters
SPOON
Scoop,skim, mix andserve;perforated, slotted,and
solid

10.
BENCH SCRAPER
Usedto scrape surfacesandcut dough intoequal pieces
FOOD MOLDS
Mold foodsintodesiredshapes
MEASURING SPOONS
Are available insets;usuallyincludemeasurementsof 1/4,1/2, 1
teaspoon,and 1 tablespoon;stainlesssteel isrecommended
TART PAN
Usedto bake itemswithdelicate crusts(ex.tarts,quiches);
range from 4.5-12.5 inchesindiameter;flutedorsmoothsides