37. Pastry Brush
Used to brush on
liquids such as
melted fat, egg
wash, or glaze
Also used to apply
marinade when
grilling
38. Wire whisk
Used to incorporate
air into foods
Do not use for thick
batters or doughs
39. Double Boiler
Cooks food over water
(steam heat) rather than
direct heat, which
prevents scorching
Great for melting
chocolate &
marshmallow
Also used for egg &
cream based sauces,
puddings, etc.
40. Wooden spoons
Used when stirring
hot things
Avoid using with
colored food
Avoid soaking in
water
Won’t scratch non-
stick surfaces
45. Stand Mixer
3 attachments
Wire Beater- good for
thin batters
Dough Hook- for
mixing & kneading
bread doughs
Paddle- good for
cookies & thick batter
53. Tube Pan
Named for the air
tube running up the
center of pan-
allows for heat
circulation and even
cooking
Cakes are inverted
on tube while
cooling, for volume