This document lists and describes various tools used in bread and pastry production. It outlines measuring spoons and cups for dry and liquid ingredients, knives for cutting fruits and vegetables, mixing tools like electric mixers and pastry blenders for blending ingredients, baking tools such as pastry brushes and rolling pins, and piping tools including pastry bags and tips.

1. BREAD AND PASTRY
PRODUCTION

2. TOOLS AND USES
 MEASURING SPOON - A set of spoon to measure a dry ingredients.
 MEASURING CUPS - A set of cups to use to measure ingredients such as flour and sugar.
 LIQUID MEASURING CUPS -Use to measure a liquid ingredients such as water and any liquid
ingredients.
 TABLE SPOON -Use to measure dry ingredients as such flour and sugar.
 SPATULA -Use to level a dry ingredients such flour and sugar.

3.  FLOUR SIFTER -Use on sifting course or dry ingredients such as flour and sugar.
 GRATER -Tool used to grate food into finer form.
 ELICTRIS MIXER - A motor powered device to stir and blend mixtures used in
baking.
 PASTRY BRUSH - Is used in ingredients pans surface of pastries and breads.
 MORTAR PESTLE - Is used to pound or ground ingredients.

4.  PASTRY TIP - Is a pointed metal or plastic tube connected to the opening of the
pastry and is used to form desired design.
 PARING KNIFE - Is used to pare or cut fruits and vegetables into deferent sizes
 PASTRY BAG -A funnel shaped container of licng or whipped cream.
 ROLLING PIN – Is used to flatten or roll the dough.
 PASTRY BLENDER - Has handle and with I used to cut flat or shortening in
preparation of pieces biscuits or doughnuts.

5.  ROTARY EGG BITTER - Is used in beating eggs or whipping cream.
 CUTTING TOOLS - Is include a knife and chopping board that are used to cut
glared fruits ,nuts or other ingredients in baking.