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

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

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

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

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.

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

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

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.

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

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