BAKING

EQUIPMENTS
 BAKEWARES
CONTAINERS USE TO COOK FOODS INSIDE AN
OVEN
 BAKING PANS
1. SQUARE (8” X8”; 9” X 9”)
2. RECTANGLE (9” X 13” X 2”)
3. ROUND
4. LOAF (5” X 9” X 4”)

INCLUDES CAKE PANS (STRAIGHT SIDES), PIE

PLATES (SLANTED SIDES), LOAF PANS, MUFFIN
TINS, AND BAKING SHEETS. CAN BE MADE OF
GLASS, CERAMIC, METAL OR SILICON.
BAKING SHEETS
- JELLY ROLL PANS (ALSO
KNOWN AS BAKING SHEETS)
HAVE SIDES

- COOKIE SHEETS DO NOT

HAVE SIDES
 MUFFIN PAN
USED FOR BAKING MUFFINS, ROLLS,
AND CUPCAKES. AVAILABLE IN SIX
OR TWELVE CUPS.
 PIZZA PAN
A ROUND METAL BAKING
SHEET USED TO BAKE
PIZZA.
 WIRE COOLING RACK
HOLDS HOT FOODS – SUCH
AS CAKES, BREADS, AND
COOKIES WHILE COOLING
TO PREVENT SOGGINESS.
 PIE PANS
SHALLOW ROUND PANS
WITH SLANTED SIDES.
USED FOR PIES, TARTS,
AND QUICHES.
 CUSTARD CUPS
SMALL OVEN PROOF BOWLS
USED FOR BAKING CUSTARD.
CAN BE USED FOR
ORGANIZING INGREDIENTS
FOR COOKING.
 COOKWARE
CONTAINERS USED TO COOK FOOD ON THE
RANGE.
 DOUBLE BOILER
CONSISTS OF TWO SAUCEPANS- A SMALLER
ONE FITTING INTO A LARGER ONE-AND A
COVER. BOILING WATER IN THE BOTTOM PAN
GENTLY HEATS THE FOOD IN THE UPPER
PAN. USED FOR COOKING FOOD THAT
SCORCH EASILY. (CHOCOLATE, BUTTER,
MILK, SAUCES)
 SKILLETS
LONG-HANDLED, LOW-SIDED
PAN. USED FOR FRYING.
 GRIDDLE PAN
FLAT PAN WITH SHORT ROUND
EDGES. USED TO COOK
PANCAKES AND GRILL
SANDWICHES.
 SAUCE PAN
TALL SIDED PAN USED FOR
COOKING LIQUIDS. EXAMPLE –
SOUPS, SAUCES, BOILING
EGGS.
 STOCK POT
A POT USED FOR PREPARING
SOUP STOCK AND BOILING
PASTA.
 WOK PAN
A METAL PAN HAVING A
ROUNDED BOTTOM, USED
ESPECIALLY FOR FRYING AND
STEAMING IN ASIAN COOKING.
MEASURING EQUIPMENT
TOOLS USED IN MEASURING INGREDIENTS.
 MEASURING SPOON
USED TO MEASURE SMALL AMOUNTS OF
LIQUID OR DRY INGREDIENTS.

STANDARD SIZE – 1 TABLESPOON,

1TEASPOON, ½ TEASPOON, ¼ TEASPOON
 LIQUID MEASURING
CUP

USED TO MEASURE LIQUIDS;

HAS A POURING SPOUT AND
EXTRA SPACE SO THAT
LIQUIDS CAN BE CARRIED
WITHOUT SPILLING
 DRY MEASURING CUP
DRY MEASURING CUPS USUALLY COME IN
SETS, WITH INDIVIDUAL MEASURES FOR
1/4, 1/3, 1/2 AND 1 CUP. USED FOR
MEASURING DRY INGREDIENTS.
COOKING TOOLS
 COLLANDER
A BOWL WITH HOLES, AND
FEET. USED TO DRAIN FOODS
LIKE PASTA OR VEGETABLES.
 GARLIC PRESS
CRUSHES GARLIC CLOVES BY
FORCING THEM THROUGH A
SMALL HOLES.
 LADDLE
USED TO DIP LIQUID – SUCH
AS SOUP – FROM PAN TO
BOWL OR CUP
 GRATER
GRATES OR SHREDS FOOD INTO
TINY PIECES, SUCH AS
CHEESE, CHOCOLATE, AND
NUTMEG.
 EGG SEPARATOR
SEPARATES THE EGG YOLK
FROM THE WHITE.
 TURNER
LIFTS AND TURNS FOOD SUCH
AS PANCAKES AND
HAMBURGERS.
 PASTRY BRUSH
USED TO BRUSH HOT FOOD
WITH SAUCE OR PASTRY WITH
GLAZE.
 PASTRY BLENDER
WIRES ATTACHED TO A HANDLE,
USED FOR CUTTING BUTTER OR
SHORTENING INTO FLOUR FOR
PASTRY DOUGH.
 PEELER
REMOVES THE SKIN FROM
FRUITS AND VEGETABLES.
 PIZZA CUTTER
ROUND CUTTING BLADE ON
THE END OF A HANDLE. USED
FOR SLICING PIZZA.
 CUTTING BOARD
A WOODEN OR PLASTIC BOARD
WHERE MEATS OR VEGETABLES
CAN BE CUT; PROTECTS THE
COUNTER TOP.
 MIXING BOWL
USED TO MIX INGREDIENTS.
CAN BE GLASS, PLASTIC, OR
STAINLESS STEEL.
 ROLLING PIN
A CYLINDER, SOMETIMES WITH
SMALL HANDLES AT EITHER
END, USED FOR ROLLING OUT
AND FLATTENING DOUGH,
PASTRY, OR OTHER UNCOOKED
FOOD.
 RUBBER SPATULA
ALSO KNOWN AS RUBBER
SCRAPPER. A BROAD, FLAT,
FLEXIBLE BLADE THAT IS USED
TO MIX, SPREAD, OR LIFT
MATERIAL.
 FLOUR SIFTER
ADDS AIR TO FLOUR AND
OTHER DRY INGREDIENTS
WHILE MIXING THEM; REMOVES
LUMPS.
 SLOTTED SPOON
UTENSIL THAT DRAINS LIQUID
FROM FOOD.
 SPRINGFORM PAN
A CAKE PAN HAVING AN
UPRIGHT RIM THAT CAN BE
UNCLAMPED AND DETACHED
FROM THE BOTTOM OF THE
PAN.
 FOOD TONGS
LIFT AND TURN HOT FOOD
WITHOUT PIERCING IT.
 WIRE WHISK
BEATS AND BLENDS EGGS,
LIQUIDS, AND THIN BATTERS.
 WOODEN SPOON
SPOON MADE OF WOOD. USED
TO STIR HOT FOOD. DOES NOT
RETAIN HEAT.
 STRAINER
USED TO REMOVE PARTICLES
FROM LIQUIDS.
 MICROPLANE
USED TO ZEST FRUIT OR
GRATE (NUTMEG, GARLIC).
 CHEFS KNNIFE
USED TO SLICE AND CHOP, IN
A ROCKING MOTION.
 BREAD KNIFE
SERRATED EDGE FOR CUTTING
THROUGH CRUST.
 PARING KNIFE
USED TO PARE (PEEL) THE
SKIN OFF FRUITS AND
VEGETABLES.
 BONING KNIFE
NARROW FLEXIBLE THIN
BLADE, USED FOR CUTTING
BETWEEN BONES.