Good For TLE subject reporting

1. Mixing
Blending and
Cutting Utensils

2. Mixing Bowls
A good set of mixing bowls will be your
constant companion while baking. It is
used for mixing, whipping creams or egg
whites, preparing ingredients, raising
breads, or just storing food in the
refrigerator.

3. Glass
Bowl
A set of clear glass nesting bowls are a
popular choice, providing several sizes to
choose from depending on the task at hand
and with several bowls you don’t have to
wash and reuse the same bowl as often.

5. Stainless Steel Bowls
Another good all-around choice; they
are lightweight, durable, and can be
heated but can tend to dent easily and
are not microwave safe.

7. Crockery Bowls
Are very attractive, and normally
oven safe, however they are heavier
and can chip if you’re not careful
with them.

9. Copper Bowl
• Are beautiful and expensive. However this
is not advisable for beating egg white into
meringue.
• This bowl is often used when making
candy and sugars since it is an excellent
conductor of heat.

11. Acrylic Bowl
Come in fun colors and are
lightweight, but may not
be microwave safe.

13. Plastic and Aluminum Bowls
Are the least desirable. Plastic will
absorb odors and fat which can
transfer into your ingredients.
Aluminum bowls will react to acidic
foods to impart a metal taste.

14. Plastic Bowl Aluminum Bowl

15. Dough Cutter
A broad, flat scraper that is
used to divide bread dough
into smaller balls of dough.

17. Flour sifter
A device that is used to remove
clumps and debris from flour. It is
also used to make the flour lighter
consistency.

20. Pastry Blender
Also known as a dough blender, is
used to cut butter or other fat into dry
ingredients, such as when making
piecrust, scones, or biscuits.

23. Pastry Brush
Used to brush liquid type ingredients
onto pastries or breads. For example
use a pastry brush to brush butter
onto a hot loaf of bread or an egg
wash onto bagels or milk onto pie
crust.

26. Rolling
Pin
Is a long, cylindrical device
used to flatten dough for pie
crusts, cookies, pastries and
other treats.

28. Rotary egg beater
A handed device used for
beating eggs, creams and
other liquid.

30. Rubber Scraper
The name implies, is used to
remove material from mixing
bowl.

33. Spatula
A flat, thin, dull edged tool
used to spread soft mixture or
level dry ingredients being
measured.

36. Wooden Spoon
Are strong and durable, can
withstand heat, won’t scratch
nonstick pans, and are perfect for
stirring almost anything, including hot
liquids on the stovetop. It is also used
for stirring flour mixture.

38. Pastry Cutter
Similar to cookie cutter. Pastry cutter are
normally very small, less than 2 inches in
size, and are used to cut shapes such as
leaves or fruits from pie crust to decorate
the top of a pie.

40. Pastry Docker
• A cylinder, about 5 inches long with
sharp spikes ½ inch intervals
around the surface.
• It is used to poke holes in pastry
dough, such as pie dough of puff
pastry.

43. Cookie Press
Used to mold and
shape cookies.

45. Whisk
Another versatile baking tool, used to
whisk or stir ingredients together, beat
egg whites or cream, stir ingredients as
they heat in a saucepan and fold
ingredients together.

47. Pastry Wheel
Used to cut strips of pastry, such as
for making a lattice top pie crust, or
pieces of dough for turnovers or
ravioli. Pastry wheels may have a
smooth blade or have a jagged or
fluted-edged blade.

50. Electric Mixer
An electric handheld mixing tool
that has two removable metal
beaters and variable speeds. It
is essential for mixing, blending,
whipping, and beating.