FROSTING SPATULA - use of spreading
a substance onto a flat surface,
WIRE RACK - used to measure the
weight of ingredients and other food
ICING TURNTABLE - is used by
placing an undecorated cake onto its
rotating surface, then turning it as you
smooth sheets of icing
BREAD PAN - A bread pan, also called a
loaf pan, is a kitchen utensil in the form
of a container in which bread is baked.
Its function is to shape bread while it is
rising during baking.
RECTANGULAR BAKING PAN - used
for baking bread rolls, pastries and flat
products such as cookies, sheet cakes,
Swiss rolls and pizzas.
WIRE RACK - allows air to circulate
completely around whatever is on it.
This means that the pan or baked good
will cool faster than if simply left on a
countertop or a trivet.
WOODEN SPOON - stirring sauces
and for mixing ingredients in cooking
DOUGH CUTTER - used to cut dough
into various shapes. They are also used
to scrape dough from rolling boards or
working surfaces
GRATER - An essential tool for food
preparation that slices, grinds, and cuts
food into shapes, such as strips or bits,
so the ingredient can be evenly
dispersed into the food being prepared.
PARING KNIFE—is used to pare or cut fruits
and vegetables into different sizes.
WIRE WHISK - to whip and aerate
cream, meringue, eggs, and stir light
sauces and butter in pans

RUBBER SCRAPER-allow you to

gather every bit of dough from a board ROLLING PIN - sed to evenly
or batter from a bowl, flatten everything from pie and
pastry doughs to cookie and pasta
doughs

MEASURING SPOONS - is a spoon

used to measure an amount of an
ingredient, either liquid or dry, when
cooking. Measuring spoons may be
made of plastic, metal, and other
materials
 PASTRY BLENDER– has a handle
MIXING BOWL– comes in graduated and with wire which, used to cut fat
sized and has sloping side used for or shortening in the preparation of
mixing ingredients. pies,

KITCHEN SHEARS–
are used to slice rolls and PASTRY BRUSH– is used in
delicate cake. greasing pans or surfaces of
pastries and breads.

PASTRY BAG– a funnel shape ,

contains of icing or whipped cream.
 FLOUR SIFTER-is used for sifting flour.

POP OVER PAN-is used for cooking pop over.

MUFFIN PAN- has 12 formed

cups for baking muffins and cupcakes. TUBE CENTER PAN-
deeper than a round pan and with a hollow
center, it is removable which is used to bake
chiffon type cakes

ELECTIC MIXER-is used for

different
baking. procedure for
beating, stirring and blending.
MEASURING CUP– used to
measure liquid ingredients .