Tube Center Pan- A deep baking pan that

has a hollow tube in the center, which allows for more

uniform baking. A tube pan is used for baking cakes
such as angel food and sponge cake and may also be
called an angel food cake pan.

Muffin Pan- A muffin or cupcake tray is a mold in

which muffins or cupcakes are baked. A single cup
within a regular muffin tin is 3 1⁄2 ounce and most often
has room for 12 muffins, although tins holding 6, 8, 11,
24, and 35 muffins do exist. A single cup within a mini
muffin tin is 2 1⁄8 ounces and because these are less
common, there are several standard numbers of cups
per tin, including 6, 12, and 24 cups per tin.

Pop Over Pan- are used for making popovers.

They are specially constructed to convey the heat directly
to the batter, which needs to be added to a hot pan, similar
to the way Yorkshire puddings are made. Popover
pans are also made with tall, narrow cups, which create a
distinctive shape.

Jelly Roll Pan- A jelly roll pan (typically 10½ by

15½ inches) is simply a smaller version of a
rimmed baking sheet (about 12 by 18 inches). When it
comes to equipping your kitchen, baking sheets are more
versatile. You can use one to roast a large batch of
vegetables, bake a dozen or more cookies, or even make a
large sheet cake.

Bundt Pan -This pan is generally used

for baking coffee cakes and sweet cakes, known as
bundt cakes. When the mixture of cake ingredients are
baked, the cake is shaped into the decorative form of the
pan.
 Griddle Pans- a griddle pan uses your stove
top for heat and you can store it away when it's not
in use. Griddles provide a large cook surface that
transfers heat evenly. Use griddles to make burgers for
a crowd or make breakfast while only dirtying a
single pan.

Loaf 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. The most common shape of
the bread pan is the loaf, or narrow rectangle, a
convenient form which enables uniform slicing.

Biscuit and Doughnut Cutter-

A Doughnut Cutter is a special hand-held and operated
cutting tool that cuts out a circle, and then a small circle at
the centre of that circle. To use, you you roll out
the doughnut dough first, then press the cutter into the
dough, and twist the cutter to cut out the shape.

Cutting Tools- includes a knife and a

chopping board that are used to cut glazed fruit .

Electric Mixer- A mixer is a kitchen utensil

which uses a gear-driven mechanism to rotate a set
of beaters in a bowl containing the food to be
prepared. It automates the repetitive tasks of stirring,
whisking or beating. When the beaters are replaced
by a dough hook, a mixer may also be used to knead.
 Flour Sifter- a sifter is used to separate and
break up clumps in dry ingredients such as flour, as
well as to aerate and combine them. A strainer is a
form of sieve used to separate solids from liquid.

Kitchen Shears-The
main uses for kitchen shears are the most obvious
ones: snipping herbs, cutting open food packaging,
and breaking down poultry.

Grater-A grater, also known as a shredder, is

a kitchen utensil used to grate foods into fine
pieces. It was invented by François Boullier in the
1540s, originally to grate cheese.

Measuring Cups -A measuring cup or measuring

jug is a kitchen utensil used primarily to measure the
volume of liquid or bulk solid cooking ingredients such
as flour and sugar, especially for volumes from about
50 mL (2 fl oz) upwards.

Measuring Spoons- A measuring spoon 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. They are
available in many sizes, including the teaspoon and
tablespoon.
 Mixing Bowl- Larger bowls are most often
used to prepare medium amounts of sauces or for
mixing dried ingredients. The larger bowls are
traditionally used to mix batters, beat large volumes
of eggs, prepare whipping cream, or mix salads and
dressings.

Mortar and Pestle- A mortar is a

vessel in which substances are ground or
crushed with a pestle. A pestle is a tool used to
crush, mash or grind materials in a mortar. In
solid state chemistry a mortar and pestle is often
used to prepare reactants for a solid state
synthesis (the ceramic method).

Paring Knife -A paring knife is a small all-purpose knife with a plain edge that
is ideal for peeling (or "paring") fruits and
vegetables, and other small or intricate work (such
as de-veining a shrimp, removing the seeds from a
jalapeño, 'skinning' or cutting small garnishes).

Pastry Bag- A pastry bag (or piping bag) is

an often cone- or triangular-shaped, hand-
held bag made from different pliable and food safe
materials that is used to pipe semi-solid foods by
pressing them through a narrow opening at one
end, fitted with or without a piping tip. It is used for
many purposes including cake decoration.

Pastry Blender- A pastry blender is

a cooking utensil used to mix a hard (solid) fat into
flour in order to make pastries. The tool is usually
made of narrow metal strips or wires attached to a
handle, and is used by pressing down on the items to
be mixed (known as "cutting in").
Pastry Tip-Commonly used for decorating cakes, cupcakes, and other baked
goods, pastry bags and tips are versatile tools that can be used for many different
tasks in the kitchen.

Pastry Wheel- Pastry wheel. A small utensil

consisting of a sharp cutting wheel attached to a handle.
Small pastry wheels with plain cutting edges are used to
mark and cut rolled-out pastry or cookie dough. Larger,
plain edged wheels are used to cut pizza.

Rotary Egg Beater- A hand tool that is

used to manually mix and beat eggs or other similar
ingredients, such as sauces, batter, egg whites, and
dressings. This kitchen utensil is typically made of
stainless steel with stainless blades all of which can be
easily cleaned.

Rolling Pin- are long cylinders used to press

out dough evenly and smoothly. They are primarily used
for rolling out dough for pastries, such as pies and
cookies, but they can also be used for rolling out bread
dough for items such as cinnamon rolls and pizza
dough, and roll out pasta dough.

Rubber Scaper- Use these in bowls, pans

and electric mixers to gather or consolidate batter,
dough and more.

Spatula- A spatula is a hand-held tool that is used

for lifting, flipping, or spreading. Spatulas have a handle
that is long enough to keep the holder's hand away from what is being lifted or spread,
as well as away from a hot surface. The blade of the spatula is wide and thin.

Strainer- A kitchen device that is most used to strain liquids away from other
ingredients but also to ocassionally sift fine ingredients away from larger
ingredients. The Strainer may be formed as a spoon-shaped utensil or a basket-
shaped strainer from various materials such as metal, nylon or cloth.

Timer- A timer is a specialized type of clock used for measuring specific time
intervals. Timers can be categorized into two main types. A timer which counts
upwards from zero for measuring elapsed time is often called a stopwatch, while a
device which counts down from a specified time interval is more usually called
a timer.

Weighing Scale- A baking scale, also known as a catering scale, is

a weighing machine used by bakers and caterers
for measuring food ingredients. There are many
types of baking scale on the market, from digital
kitchen or cooking scales for personal use to
commercial catering scales and checkweighers

Utility tray- have

multiple uses. Use plastic utility trays when mixing
liquids or transferring product from one container to
another. Place under equipment, machines or
vehicles when working on them for spill containment.

Wire Whisk-
is used for ALL sorts
of things. It is a multi-purpose tool that has a place
in every kitchen. It can be used to beat eggs for
an omelette, make buttercream, create
foamy or stiff-peaked egg whites, whip cream,
or essentially add air into any kind of batter or
substance.
 Wooden Spoon- Wooden spoons are
generally preferred for cooking because of their
versatility. Some cooks prefer to use wooden spoons
when preparing risotto because they do not transfer
heat as much as metal spoons. Unlike metal spoons,
they can also be safely used without scratching non-
stick pans.

Cake Decorator (Cylindrical)- work in

large and small bakeries to apply icing, chocolate and other
confectionary delights to cakes. There are many different
tools that cake decorators can use depending on the size,
shape and type of cake, such as dipping vats, airbrushes,
carving tools and more.

Cookie Press- A cookie press is a device for

making pressed cookies such as spritzgebäck. It
consists of a cylinder with a plunger on one end, which
is used to extrude cookie dough through a small hole at
the other end.

Deck Oven- A deck oven is one of the two

major varieties of ovens found in most professional
pastry kitchens (the other being a
convection oven), and is used primarily for bread
baking.