The document describes various kitchen tools used in baking and pastry work. It provides brief descriptions of tools such as a pastry blender for cutting fat into flour, a rolling pin for flattening dough, and pizza cutters for cutting pizza or other foods. It also mentions tools for measuring ingredients accurately, mixing batters, baking items like cakes, pies, and cookies, and piping or decorating baked goods.

1. PASTRY BLENDER
Hand held utensil used to "cut" firm shortening or butter
into small pieces while mixing with flour mixtures which
is the first step in making most pastry
ROLLING PIN
Tool used to flatten dough for rolls, pizza, cookies or
crusts
PIZZA CUTTER
Cutting tool useful for cutting noodles, doughs,
cooked pizza, etc

2. METAL SPATULA
Small utensil like a knife but used often to spread frosting,
level dry ingredients when measuring or slice butter
COOKIE SCOOP
Size of scoop used for making drop cookies, mini muffins
or cupcakes.
PASTRY BRUSH
tool used for basting baked goods with melted
butter or brushing on glazes

3. MEASURING SPOONS
Utensils for measuring small amounts of both dry and liquid
ingredients accurately
DRY MEASURING CUPS
Utensils for measuring various amounts of dry or
sticky ingredients accurately. They must be filled to
the top and leveled off.
CUSTARD CUP
Small glass bowl handy in the kitchen for breaking an
egg, holding small amounts of ingredients or for small
mixing jobs

4. SIFTER
Small device used to move dry ingredients across a screen area to remove
any lumps and mix and aerate them
PASTRY WHEEL
Utensil used to both cut and or seal edges of pastry foods
COOKIE CUTTER
Metal or plastic tool created to cut all sorts of shapes
of doughs for interesting presentations

5. MIXER
Electric device that can vary the speed at which ingredients are mixed.
Some models have specialized attachments for other tasks such as making
pasta, grinding meat and freezing ice creams.
MIXING BOWLS
These basic kitchen utensils have varying sizes and can
be in metal, plastic or glass/ceramic
COOKIE SHEETS
Thin, flat metal pan with no or only shallow sides used to
bake a variety of foods.

6. CAKE PAN
Pan with taller sides which can be round, square, rectangular or have special
shapes primarily used for preparing cakes and other desserts
PIE PLATE
Metal or glass or ceramic pan shaped slightly larger at the
top than the bottom for easier removal of a fruit filled
pastry
SPRING-FORM PAN
Two-piece round baking pan that is useful for cheese cakes and thick
cakes because the bottom and sides separate from one another

7. Loaf Pan
Baking pan traditionally used for breadbaking, but also useful
for meatloaf, loaf cakes and banana bread. Can be meatal,
glass or ceramic
MUFFIN OR CUP-CAKE PAN
Pan that is divided into many smaller sized compartments
to hold foods so that they bake evenly and quickly; Often
lined with paper liners.
JELLY ROLL PAN
Larger, flat baking pan with shallow sides used for making sheet cakes,
bars and jelly roll cakes

8. PIZZA PAN
Specialty pan used for baking larger round dough creations.
FUNNEL
Device useful for pouring a liquid into a narrow opening etc.
PASTRY CLOTH
Cotton woven cloth used when rolling out pastry as
it is used under the dough and rubbed with flour to
prevent sticking. It can be used to help move or roll
dough.

9. PIPING BAG
Cloth or plastic container for whipped cream,
meringue, frosting or other soft ingredients that
enables the cook to gently squeeze the ingredients
through a tip and control the rate of flow plus the
position of the food when garnishing, decroating
cakes and pastries and filling containers.
WHISKS
Two types: balloon, rigid
balloon - beating egg whites or light batters
rigid - mix thick sauces and batters
SPOON
Scoop, skim, mix and serve; perforated, slotted, and
solid

10. BENCH SCRAPER
Used to scrape surfaces and cut dough into equal pieces
FOOD MOLDS
Mold foods into desired shapes
MEASURING SPOONS
Are available in sets; usually include measurements of 1/4, 1/2, 1
teaspoon, and 1 tablespoon; stainless steel is recommended
TART PAN
Used to bake items with delicate crusts (ex. tarts, quiches);
range from 4.5-12.5 inches in diameter; fluted or smooth sides