PASTRY INGREDIENT & EQUIPMENT LIST

This is the general ingredient and equipment you’ll be using throughout your
program. Exact amounts and descriptions, and any additional equipment, will be
addressed in class by your chef instructor.

Ingredients Equipment
◻ All-purpose flour ◻ Bleach
◻ Flavoring extracts ◻ Bucket for sanitizer solution
◻ Assorted fresh and frozen fruits (apples, ◻ Metal sheet pans
oranges, etc.) ◻ 3 stainless steel bowls various sizes
◻ Baking powder ◻ Loaf pan
◻ Baking soda ◻ Square OR round cake pan
◻ Bread flour ◻ Cookie cutters various sizes
◻ Brown sugar ◻ Cooling rack
◻ Butter or oil ◻ Medium - Large Cutting board
◻ Buttermilk ◻ Large scraper-heat resistant
◻ Cake flour ◻ Measuring spoons
◻ Chocolate chips ◻ Non-stick sauté pan
◻ Cocoa powder ◻ Parchment paper or silicone baking mat
◻ Coconut, sweetened flake ◻ Portion scoop
◻ Cream of tartar ◻ Rolling pin
◻ Eggs ◻ Sauce pan
◻ Heavy whipping cream ◻ Side towels (kitchen)
◻ Lemon juice ◻ Sifter/ mesh hand strainer
◻ Milk ◻ Stand mixer or hand mixer (optional)
◻ Pastry flour ◻ White plate, 8-10 in
◻ Powdered sugar
◻ Salt
◻ Semi-sweet chocolate
◻ Sliced almonds - optional
◻ Sugar
◻ Unsweetened chocolate
◻ Whole almonds