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Baking tools

Baking Tools & Equipment

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Baking tools

  1. 1. PASTRY BLENDER Hand held utensil used to "cut" firm shortening or butter into small pieces while mixing with flour mixtures which is the first step in making most pastry ROLLING PIN Tool used to flatten dough for rolls, pizza, cookies or crusts PIZZA CUTTER Cutting tool useful for cutting noodles, doughs, cooked pizza, etc
  2. 2. METAL SPATULA Small utensil like a knife but used often to spread frosting, level dry ingredients when measuring or slice butter COOKIE SCOOP Size of scoop used for making drop cookies, mini muffins or cupcakes. PASTRY BRUSH tool used for basting baked goods with melted butter or brushing on glazes
  3. 3. MEASURING SPOONS Utensils for measuring small amounts of both dry and liquid ingredients accurately DRY MEASURING CUPS Utensils for measuring various amounts of dry or sticky ingredients accurately. They must be filled to the top and leveled off. CUSTARD CUP Small glass bowl handy in the kitchen for breaking an egg, holding small amounts of ingredients or for small mixing jobs
  4. 4. SIFTER Small device used to move dry ingredients across a screen area to remove any lumps and mix and aerate them PASTRY WHEEL Utensil used to both cut and or seal edges of pastry foods COOKIE CUTTER Metal or plastic tool created to cut all sorts of shapes of doughs for interesting presentations
  5. 5. MIXER Electric device that can vary the speed at which ingredients are mixed. Some models have specialized attachments for other tasks such as making pasta, grinding meat and freezing ice creams. MIXING BOWLS These basic kitchen utensils have varying sizes and can be in metal, plastic or glass/ceramic COOKIE SHEETS Thin, flat metal pan with no or only shallow sides used to bake a variety of foods.
  6. 6. CAKE PAN Pan with taller sides which can be round, square, rectangular or have special shapes primarily used for preparing cakes and other desserts PIE PLATE Metal or glass or ceramic pan shaped slightly larger at the top than the bottom for easier removal of a fruit filled pastry SPRING-FORM PAN Two-piece round baking pan that is useful for cheese cakes and thick cakes because the bottom and sides separate from one another
  7. 7. Loaf Pan Baking pan traditionally used for breadbaking, but also useful for meatloaf, loaf cakes and banana bread. Can be meatal, glass or ceramic MUFFIN OR CUP-CAKE PAN Pan that is divided into many smaller sized compartments to hold foods so that they bake evenly and quickly; Often lined with paper liners. JELLY ROLL PAN Larger, flat baking pan with shallow sides used for making sheet cakes, bars and jelly roll cakes
  8. 8. PIZZA PAN Specialty pan used for baking larger round dough creations. FUNNEL Device useful for pouring a liquid into a narrow opening etc. PASTRY CLOTH Cotton woven cloth used when rolling out pastry as it is used under the dough and rubbed with flour to prevent sticking. It can be used to help move or roll dough.
  9. 9. PIPING BAG Cloth or plastic container for whipped cream, meringue, frosting or other soft ingredients that enables the cook to gently squeeze the ingredients through a tip and control the rate of flow plus the position of the food when garnishing, decroating cakes and pastries and filling containers. WHISKS Two types: balloon, rigid balloon - beating egg whites or light batters rigid - mix thick sauces and batters SPOON Scoop, skim, mix and serve; perforated, slotted, and solid
  10. 10. BENCH SCRAPER Used to scrape surfaces and cut dough into equal pieces FOOD MOLDS Mold foods into desired shapes MEASURING SPOONS Are available in sets; usually include measurements of 1/4, 1/2, 1 teaspoon, and 1 tablespoon; stainless steel is recommended TART PAN Used to bake items with delicate crusts (ex. tarts, quiches); range from 4.5-12.5 inches in diameter; fluted or smooth sides