BAKING TOOLS AND EQUIPMENT NAME DESCRIPTION PICTURE Transparent Glass or plastic cup With a headspace above, graduated into 1, ¾, 2/3, ½, 1/3, and ¼ used for measuring liquid ingredients. Individual Measuring Cups or Dry Measuring Cups Usually made of stainless or plastic (in 1, ¼, ½, ¾, 2 cups) used for measuring dry ingredients. Measuring Spoon A tablespoon, teaspoon, onehalf teaspoon and one-fourth teaspoon are used for measuring small quantities of ingredients. Weighing Scale Used for weighing amounts of ingredients. Mixing Bowl Used for general mixing. They should be large enough to allow for easy mixing and for rising in case of yeast bread. Wooden Spoon/ Mixing Spoon Used to cream together butter and sugar and for mixing batter or dough. Rubber Scraper Used to remove sticky ingredients from measuring cups and down the sided of the mixing bowl. It is also used to turn batter in baking pans. small Flour Sifter Used to remove foreign objects of the flour, also used to incorporate air into the flour and ensure accurate measurement. Rolling Pin Used to flatten dough for bread, biscuits and pastries. The handle of the rolling pin should be comfortable to grasp and should turn freely with plenty of room for fingers. Paring Knife Used for removing the skin of fruits and vegetables. Kitchen Knife/ Chef’s Knife Used for chopping large quantities of nuts, fruits, or vegetables. Straight Spatula/Palette Knife Used to removed mufÏns/ dough from pans. Spread sandwich fillings, put icing on cakes and turn cookies. Offset Spatula A broad- bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs, pan cakes and meats on griddles, grills, sheet pans like and also used to scrape and clean griddles. Kitchen Shear/Scissor Needed in cutÝng sticky or juicy foods. The scissors are dipped in hot water occasionally to prevent the blades from sticking together. Also used for cutÝng fancy coffee cakes and rolls. Bench Scraper/Dough Cutter Broad, rectangular stiff piece of metal or plastic used to cut pieces of dough and to scrape workbenches. Grater/Shredder Needed to prepare such ingredients as cheese, fruit peels and fresh coconuts Biscuit or Cookie Cutter Used to form biscuits and cookies into various shapes. Pastry Blender Used to cut shortening in flour when baking bread, biscuits and scones. Pastry Wheel Used to cut strips of dough. The use of this utensil prevents dough from being “dragged along” the blade of a knife when one is used. Wire Whip/ Whisk A device with loops of stainless steel wire fastened to a handle. Pastry Bag and Tips A funnel-like or cone shape cloth or plastic bag with an open end that can be fitted with metal or plastic tips of varying sizes and designs used for shaping ,piping or decorating with materials such as cake icing, whipped cream duchesse potatoes and soft dough. Pastry Brush Used for greasing baking pans and tops of pastry products. Fork Used to toss the flour mixture in pastries. Hand Mixer and Stand Mixer Used for beating eggs and cream in a fast and efÏcient manner. Cake Rack/ Cooling Rack Used for cooling cakes and other baked products without “steaming” the bottom crust. Baking Sheet/ Cookie or Flat Sheet Used to bake cookies, biscuit and breads on. Sauce Pan Used in cooking meat and vegetables as well as fillings for pies, bread and other baked products. Zester A small fine toothed metal grater often mounted on a wooden or plastic handle to remove the zest or colored portions of citrus peels in thin strips. Double Boiler Used for scalding milk and cooking the filling for cakes so that these do not get burned. Tong Used for gripping and lifting foods, of which they are many forms adapted to their specific use. Bread Knife Used to cut bread and other baked products. Paper Cups Are paper or foil cups that are used to line mufÏn or cupcake pans. It holds the batter for easy release of baked cakes from pans. Mortar and Pestle Used for grinding spice and seeds. Oven Mitt/ Hot Pads Insulated fabric gloves used to protect hands when handling hot items. MufÏn Pan Give mufÏn their round cupcake shape and uniform size. It is also used for baking coffee cakes, clover leaf rolls and puffs. Cake Pans Used for baking cakes. They come in different sizes and shapesround, square, rectangular, loaf shape, heart shape and tube. Tube-center Pan Deeper than a round pan and with hollow center, it is removable which is used to bake chiffon type cakes. Jelly roll Pan A shallow rectangular pan used for baking rolls. Bundt Pan Round pan with scalloped sides used for baking elegant and special cakes. Loaf Pan An oblong or rectangular pan used to hold bread dough in baking. Custard Cups Made of porcelain or glass used for baking individual custard. OVEN- Are the workhorses of the bakery and pastry shop and are essential for producing the bakery products. Ovens are enclosed spaces in which food is heated, usually by hot air. Deck Oven The items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven. This is also called STACK OVEN because several may be stacked on top of one another. Rack Oven Mechanical Oven Dutch Oven Convection Oven It is a large oven into which entire racks full of sheet pans can be wheeled for baking. The food is in motion while it bakes. It’s a most common types are a revolving oven, in which its mechanism is like that of a Ferris wheel. The mechanical action eliminates the problem of hot spots or uneven baking because the mechanism rotates throughout the oven. A thick-walled (usually cast iron) cooking pot with a light –fitÝng lid. It have been used as cooking vessels for hundreds of years. They are called “casserole dishes” in English speaking countries other than the USA. Contains fans that circulate the air and distribute the heat rapidly throughout the interior. Strong forced air can distort the shape of the products made with batter and soft dough.