2. BAKING PAN
MIXING BOWL
An aluminum or tempered
glass dish, rectangular or
Square in form used in
baking cakes.
Used for mixing ingredients.
3. BAKING SHEET
DOUGH CUTTER
Is a flat aluminum sheet used for
baking cookies.
A tool with a sharp edge used to cut
dough.
4. ROLLING PIN
A solid elongated wood with handles at
both ends that is
used to flatten dough or pastry.
OVEN
An equipment used for baking
5. Measuring Spoon
is a spoon used to measure an amount of
an ingredient, either liquid or dry, when
cooking. Measuring spoons may be made of
plastic, metal, and other materials. They are
available in many sizes, including the
teaspoon and tablespoon.
Measuring Cup
is a kitchen utensil used primarily to measure the volume of liquid or
bulk solid cooking ingredients such as flour and sugar, especially for
volumes from about 50 mL (2 fl oz) upwards. Measuring cups are also
used to measure washing powder, liquid detergents and bleach for
clothes washing. The cup will usually have a scale marked in cups and
fractions of a cup, and often with fluid measure and weight of a selection
of dry foodstuffs.
6. Spatula
is "a broad, flat, flexible blade used to mix, spread and lift material"[1] including
foods, drugs, plaster and paints. It derives from the Latin word for a flat piece of
wood or splint (a diminutive form of the Latin spatha, meaning broadsword), and
hence can also refer to a tongue depressor.
Flour Sifter
is a kind of strainer with a fine mesh screen housed in
a container that is used to pass dry ingredients through
to loosen the particles, incorporate air, and lighten
them. It is also used to combine several ingredients that
are passed through at the same time such
as spices, sugar or fine grains.
7. is a kitchen implement made of metal, plastics (such
as polyethylene, nylon, or polypropylene), wood, rubber or silicone
rubber. In practice, one type of scraper is often interchanged with
another or with a spatula(thus scrapers are often called spatulas) for
some of the various uses.
RUBBER SCRAPER
with their scalloped, toothlike edge, are ideal for cutting
through foods with a hard exterior and softer interior, such as a
loaf of crusty bread. The principle behind a serrated knife is
similar to that of a saw
SERRETAD KNIFE
8. Especially important to measure the
resting time of dough precisely
TIMER
Plastic Wrap/Kitchen Towel
Keep on hand to cover the dough as it rises.
Plastic wrap should be sprayed with cooking
spray on the side of the wrap facing the dough.
