This document lists and describes common tools and equipment used in bread and pastry production. It includes mixing bowls for mixing ingredients, measuring spoons and cups for measuring ingredients by volume, wooden spoons for stirring, rolling pins for rolling out dough, baking sheets for baking breads and pastries, dough cutters for cutting dough, ovens for baking, rubber scrapers for scraping bowls, spatulas for mixing and leveling, and flour sifters for lightening dry ingredients.