20 tools used for the production of breads and pastries:

1. CAKE PANS- a metal container that you bake a cake in. It comes in different sizes and shapes.
2. FLOUR SIFTER- used to sift flour. It separates and break up clumps in dry ingredients like flour.
3. GRATER- a device having a surface covered with holes edged by slightly raised cutting edges,
used for grating cheese, chocolate, fresh fruits and other ingredients.
4. MEASURING CUPS- a cup marked in graded amounts, used for measuring ingredients in cooking.
It consists of two types; a graduated cup with fractions and a measuring glass made of
transparent glass or plastic (more accurate).
5. MEASURING SPOONS- a spoon used to measure a small amount of an ingredient, either liquid or
dry, when cooking. Each spoon is labeled 1T, 1/2T, 1t, 1/2t, 1/4t or 1/8t.
6. MORTAR AND PESTLE- a durable bowl commonly made of stone, ceramic, or wood. The pestle is
a rounded grinding club often made of the same material as the mortar.
7. PARING KNIFE- a small all-purpose knife with a plain edge that is ideal for peeling or paring fruits
and vegetables and other ingredients into different sizes.
8. MIXING BOWL- a deep bowl that is particularly well suited for mixing ingredients together in. It
comes in graduated sizes.
9. CHOPPING BOARD- wooden or plastic board that you chop meat and vegetables on.
10. ROLLING PIN- used to flatten or roll the dough.
11. RUBBER SCRAPER- used to remove bits of food in the corner of the inside of the bowl.
12. ELECTRIC MIXER- used for different baking procedure for beating, stirring and blending.
13. WIRE WHISK- used to beat or whip egg whites or cream.
14. BISCUIT AND DOUGHNUT CUTTER- used to cut and shape biscuit or doughnut.
15. OVEN- an enclosed compartment, as in a kitchen range, for cooking and heating food.
16. COOKIE PRESS- used to mold and shape cookies.
17. TIMER- used in timing baked products, the rising of yeast and to check the doneness of cakes.
18. PASTRY BAG- a funnel shaped container of icing or whipped cream.
19. PASTRY TIP- the nozzles on the end of a pastry bag that the frosting or filling is forced through to
apply it to cakes, cookies, or pastries. There are many different sizes and designs available,
which will allow you to make most any type of design and allow you to do a lot of creative
decorating.
20. PASTRY WHEEL- A kitchen utensil used for cutting pastry dough as it is being formed and
prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden
or metal (stainless steel or zinc alloy), attached to a handle.