1.

Baking pan
- are used to hold runny batters, such as cake batter and thick solid masses of
food, such as savory hot dish recipes. The foods are placed in the pan and
the baked in the oven. Baking pans are available in a variety of sizes,
materials, surface textures, and colors

2. Measuring cup
- 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.
3. Parchment paper
- are cellulose-based papers that have been treated or coated to make
them non-stick. They are used in baking as a disposable non-stick surface.
They should not be confused with wax paper or waxed paper, which is paper
that has been coated in wax.

4. Baking spatulas
- This spatula is used for frosting cakes and to spread toppings or mixtures
smoothly over the food being prepared. The blade is slightly flexible, which
aids in spreading and making soft toppings smooth in appearance. The spatula
is used as a decorating tool but can also be used to serve slices of cake, pieces
of pie or bars
5. Whisk
- A balloon whisk is great when you have to deal with lots of batter.
You can also use it for folding sometimes too. Narrower whisks are
great for use in your pots and pans when making curds and pastry
creams on the stove top. You’re going to want wire whisks and
silicone-coated whisks. The silicone ones have the added bonus of
scraping the sides of bowls like a rubber spatula.

6. Pastry Brush
- 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.
In baking breads and pastries, a pastry brush is used to spread a glaze or egg
wash on the crust or surface of the food
7. Mixing bowl
Round bowls of varying sizes that are used for combining food ingredients when
preparing recipes. Mixing bowls are made of plastic, ceramic, glass, copper, and
stainless steel that range in size from 4 inches in diameter to over 16" in
diameter. Common bowl sizes available include 1½, 2, 2½, 4, 5, 6, 8, 10, and 12
quart bowls. There are however, a wide variety of sets with different sized bowls
included as part of a 3 or 4 bowl set that can be stored easily nested within the
next larger size.
The smallest sized bowls are commonly used for mixing small quantities or
beating eggs. Larger bowls are most often used to prepare medium amounts of
sauces or for mixing dried ingredients. The larger bowls are traditionally used to
mix batters, beat large volumes of eggs, prepare whipping cream, or mix salads
and dressings.

BAKING TOOLS AND EQUIPMENT

Jeorge Darwin D. Consuelo