Blow Torch – use for caramelizing &
controlled browning of various pastry
items.
palette knife
Bowl Knife (Straight Sided Spatula) –
used mostly for spreading icing on cakes
& for mixing & bowl scraping.
Pastry Brushes – used to brush items w/
egg wash, glaze, & so on.
Cake Comb/Icing Comb – for
decorating icings & other decorative
items.
Cookie Cutter – Cut decorative shapes
by stamping them from rolled-out dough.
Roller Cutters are rolled over rolled-out
dough to cut repetitive shapes quickly &
easily.
Pastry Bag & Tips – used for shaping &
decorating w/ items such as icing & for
filling certain kinds of pastries.
Scraper – Bench scraper (dough
scraper) used for cutting & portioning
dough & for scraping tabletops. Bowl
Scraper used for scraping out the
contents of the mixing bowl.
Rolling Pin – used in bakeshop for
rolling out dough.
Sifter/Sieve (drum sieve/tamis) – used
for sifting flour & other dry ingredients.
Strainer – used for separating solids
from liquids.
Turntable/Lazy Susan – used for
holding cakes for decorating.
Loop/Wisk – Few stiff wires used for
mixing & blending, & flexible wires used
for whipping foams.
Wire/Cake Rack – used to allow baked
item to cool faster.
Pastry Blender – used to incorporate
shortening into flour in making pie crust.
Cake Leveler – Slices the cake into
layers & makes the layers uniformly
divided.
Cake Server – for pulling out the piece of
cake easily.
Mixing Bowl – used for mixing
ingredients that comes in different sizes.
Wooden Spoon – used for mixing as do
not conduct heat & discolor mixtures
through prolong stirring.
MEASURING TOOLS
A set of Measuring Cups – used in
measuring dry ingredients.
A set of Measuring Spoon – used to
measure small amount of baking
ingredients.
Measuring Glass – used in measuring
liquid ingredients.
Dietetic Weighing Scale – gives
accurate measurement of ingredients.
Candy Thermometer – registers
temperature & indicate the stages of
cooking sugar.
Ice Cream/Cookie Scooper – for quick
release of cookie dough in equal portion.
 BAKING PANS
Round Baking Pan – use for baking loaf
breads.
Rectangular Baking Pan – used for
cakes & breads.
Square Baking Pan – used for baking
bar cookies/sheet cookies, cakes &
breads.
Loaf Baking Pan – Pullman Pan for
baking Pullman loaves of bread.
Spring Form Pan - used primarily for
baking cheesecake & other items that are
too delicate.
Jelly Roll Pan – designed to make thin
sponge/sheet cakes.
Cookie Sheet/Sheet Pan – for baking
sheet cakes, cookies, rolls, & other
baked goods.
Muffin Pan – for baking muffins.
Souffle Dish/Ramekin – used when
making desserts like crème brûlées,
crumbles & cheesecakes.
Tart Pan – used for baking tarts.
Tube Pan – promotes even baking of
angel food cakes & similar items.
Pie Plate – for holding & shaping the
dough & filling of a pie.
POTS & PANS USED IN BAKING
Saucepan – used for what they’re
named for: sauce.
Double Boiler – used for applying gentle
heat on the stovetop.
SMALL EQUIPMENT
Hand Held Mixer – for whipping
cream/eggs, mixing cake batter & cookie
dough, & making things like icing & salad
dressings.
Blender – making smoothies &
milkshakes, beating eggs, blending
pancake batter, puréeing soup, making
whipped cream.
LARGE EQUIPMENT
Conventional Oven - for roasting large
cuts of meat, like turkey or whole
chickens.
Commercial Oven - used for a variety of
cooking tasks.
Deck Oven - use conduction heat to
bake products. Use for making pandesal.
Convection Oven - reduce hot and cool
spots and for more even results with
multi-rack cooking.
Mounted Mixer/ Commercial Mixer -
help automate the repetitive tasks of
stirring, whisking, or beating.
• Wire Whip – Used for whipped
cream & egg whites.
• Flat Beater – Used for mixing
cake batter & cookie dough &
salad & etc.
• Dough Hook – Used for kneading
pizza & other heavy dough.
Cooling Rack - used to allow air to
circulate freely to cool baked goods.