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Hand held utensil used to "cut" firm shortening or butter
into small pieces while mixing with flour mixtures which
is the first step in making most pastry
Tool used to flatten dough for rolls, pizza, cookies or
Cutting tool useful for cutting noodles, doughs,
cooked pizza, etc
Small utensil like a knife but used often to spread frosting,
level dry ingredients when measuring or slice butter
Size of scoop used for making drop cookies, mini muffins
tool used for basting baked goods with melted
butter or brushing on glazes
Utensils for measuring small amounts of both dry and liquid
DRY MEASURING CUPS
Utensils for measuring various amounts of dry or
sticky ingredients accurately. They must be filled to
the top and leveled off.
Small glass bowl handy in the kitchen for breaking an
egg, holding small amounts of ingredients or for small
Small device used to move dry ingredients across a screen area to remove
any lumps and mix and aerate them
Utensil used to both cut and or seal edges of pastry foods
Metal or plastic tool created to cut all sorts of shapes
of doughs for interesting presentations
Electric device that can vary the speed at which ingredients are mixed.
Some models have specialized attachments for other tasks such as making
pasta, grinding meat and freezing ice creams.
These basic kitchen utensils have varying sizes and can
be in metal, plastic or glass/ceramic
Thin, flat metal pan with no or only shallow sides used to
bake a variety of foods.
Pan with taller sides which can be round, square, rectangular or have special
shapes primarily used for preparing cakes and other desserts
Metal or glass or ceramic pan shaped slightly larger at the
top than the bottom for easier removal of a fruit filled
Two-piece round baking pan that is useful for cheese cakes and thick
cakes because the bottom and sides separate from one another
Baking pan traditionally used for breadbaking, but also useful
for meatloaf, loaf cakes and banana bread. Can be meatal,
glass or ceramic
MUFFIN OR CUP-CAKE PAN
Pan that is divided into many smaller sized compartments
to hold foods so that they bake evenly and quickly; Often
lined with paper liners.
JELLY ROLL PAN
Larger, flat baking pan with shallow sides used for making sheet cakes,
bars and jelly roll cakes
Specialty pan used for baking larger round dough creations.
Device useful for pouring a liquid into a narrow opening etc.
Cotton woven cloth used when rolling out pastry as
it is used under the dough and rubbed with flour to
prevent sticking. It can be used to help move or roll
Cloth or plastic container for whipped cream,
meringue, frosting or other soft ingredients that
enables the cook to gently squeeze the ingredients
through a tip and control the rate of flow plus the
position of the food when garnishing, decroating
cakes and pastries and filling containers.
Two types: balloon, rigid
balloon - beating egg whites or light batters
rigid - mix thick sauces and batters
Scoop, skim, mix and serve; perforated, slotted, and
Used to scrape surfaces and cut dough into equal pieces
Mold foods into desired shapes
Are available in sets; usually include measurements of 1/4, 1/2, 1
teaspoon, and 1 tablespoon; stainless steel is recommended
Used to bake items with delicate crusts (ex. tarts, quiches);
range from 4.5-12.5 inches in diameter; fluted or smooth sides