the process of cooking food by in direct heat or dry heat in a confined space as in heated oven using gas.

A flour mixture that can be stirred or poured

Stove in which a fan circulates heated air through oven for fast cooking

To get rid of as of being no further use

A flour mixture that can be rolled or kneaded

a brick oven

the carborundum rod used to initiate the discharge in an ignitron tube

an oven that utilizes electromagnetic energy below electromagnetic spectrum

to bring together into uniform mass

to heat (an oven, for example) before hand

seperating course particles in the ingredient by passing through a sieve or sifter

made of glass and metal containers for batter and dough with various sizes and shapes

comes in different sizes and shapes and may be round, square, rectangular, or heart shaped

Deeper than a round pan and with a hollow center, it is removable which is used to bake chiffon type cakes

has 12 formed cups for baking muffins and cupcakes

is used for cooking pop over

Is shallow rectangular pan used for baking rolls

is a round pan with scalloped sides used for baking elegant and special cakes

is made of porcelain or glass used for baking individual custard

Are used to bake griddles

used to bake loaf bread

used to cut and shape biscuit or doughnut

include a knife and chopping board that are used to cut glazed fruit, nuts, or other ingredients in baking

used for different baking procedure for beating, stirring, and blending

used for sifting flour

used to grate cheese, chocolate, and other fresh fruits

are used to slice rolls and delicate cakes

graduated cup with fractions (1, 3/4, 2/3, ½, 1/3, ¼, 1/8)

made of transparent glass or plastic is more accurate for measuring

used to measure small quantities of ingredients

Used for mixing ingredients

used to pound or ground ingredients

is used to pare or cut fruits and vegetables into different sizes

a funnel shaped container of icing and whipped cream

used to cut fat or shortening in the preparation of pies, biscuits, or doughnuts

used in greasing pans or surface of pastries and breads

is a pointed metal or plastic tube connected to the opening of the pastry and is used to form desired designs.

has a blade knife used to cut dough when making pastries

used in beating eggs or whipping cream

used to flatten or roll the dough

used to remove bits of food in side of the bowl.

comes in different sizes small spatula are used for removing muffin and cupcakes which is 5-6 inches and large spatula for frosting cake and icing

is used to in timing baked products, the rising of yeast and to check the doneness of cake

used to measure ingredients in large quantities

used to hold ingredients together

used to beat or whip egg whites or cream

also called "mixing spoon" which comes in various sizes suitable for different types of mixing

are the workhorses of the bakery and pastry shop and are essential for producing the bakery products

items to be baked either on sheet pans or in the case of some bread freestanding are placed directly on the bottom, or deck of oven.

is a large oven into which entire racks full of sheet pans can be wheeled for baking

the food is in motion while it bakes in this type of oven. most common types are a revolving oven, in which his mechanism is like that of a ferris wheel.

is a thick-walled (usually cast iron) cooking pot with a tight fitting lid. Used as cooking vessels and called as "Casserole dishes" in English speaking countries

Contains fans that circulate the air and distribute the heat rapidly throughout the interior.

used to remove muffins and molded cookies from pans which is 5 to 6 inches

For icing or frosting cakes