3. Heat-resistant dishes, as of
glass or pottery, in which food
may be baked; ovenware. Tins,
trays, and other items placed in
the oven during baking.
7. A ,
also called as a
is a muffin tin that
has shallow cups that
are approximately 1/2"
deep. If you prefer the
crusty top of the muffin,
this pan will produce
basically just the top of
the muffin. Its shallow
cups allow the top to
bake up brown and
crusty while eliminating
the finer crumb bottom.
11. A
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. A cup marked in
graded amounts, used for
measuring ingredients in
cooking.
12.
13. A
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.
14.
15. A A deep baking
pan that has a hollow tube in
the center, which allows for
more uniform baking. A tube
pan is used for baking cakes
such as angel food and sponge
cake. The pan holds the
ingredients and after being
baked, the pan is turned over
so the firm cake that has been
formed into the decorative
shape of the pan, falls out onto
a plate or counter to be
prepared for serving. Tube
pans can be made as a single
piece of metal or as two
pieces of metal consisting of a
side and a flat round bottom
that is removable.
16.
17. A
is
a bowl used
for mixing of
ingredients.
Round bowls of
varying sizes that
are used for
combining food
ingredients when
preparing recipes.
18.
19. A
or
palette knife is a
kitchen utensil
designed
especially for the
use of spreading a
substance onto a
flat surface, such
as frosting on a
cake.
20.
21. A is a
shallow metal or
glass dish with
sloping sides in
which pies are
baked.
23. An
is a funnel-
shaped container for
holding soft food
mixtures (as mashed
potatoes, icing, or
whipped cream) from
which the foods are
forced through a
pastry tube at
the tip in making
ornamental spreads or
decorations.
25. A , also
known as a basting
brush, is a
cooking utensil used to
spread butter, oil or
glaze on food.
Traditional pastry
brushes are made with
natural bristles or a
plastic or nylon fiber
similar to a paint brush,
while modern
kitchen brushes may
have silicone bristles.
27. A is a
tool used by bakers to
manipulate dough and
to clean surfaces on
which dough has been
worked. It is generally a
small sheet of stainless
steel (approximately
3"×5" or 8 cm × 13 cm)
with a handle of wood,
plastic, or simply a roll
in the steel blade along
one of the long sides.
37. A
type of pan or
mold with fluted
sides that is used
to form the base
of the traditional
French bread
known as Brioche.
38.
39. A
pan that is
constructed similar
to a muffin tin
except that the cups
have a rounded
bottom and a stem
that comes up in the
center of each cup
to create the hole in
the doughnut.
40.
41. A is a round
shallow pan with smooth
or fluted sides and a
removable bottom. The
pan is constructed with
a removable bottom so
the baked tart can be
pushed up out of the
pan, allowing the
contents to be removed
easily and cleanly, while
retaining the shape
created by the fluted
sides.
42.
43. A
, also called
a cake shovel, pie knife,
crepe spade, or pie
lifter, is
a serving utensil used in
the cutting and
serving of pies
and cakes.
Some cakes and
pie servers have
serrated edges. Another
use can be to serve
pizza.
