Baking tools and equipment

Cookie sheets - are rimless, flat
metal sheets, perfectly designed for placing
rows of cookies. They normally have a small rim on
the short sides for easy gripping. The long flat
edges allow you to slide cookies off the
sheet after baking.

Baking sheets have raised edges
all around, and are normally the
choice for professional bakers.
They are a good, all-purpose pan
and can be used for everything
from baking cookies to toasting
nuts.

Jelly Roll pans are the same
as a baking sheet. They have a
raised edge all
around, usually ½ to 1 inch
high.

The most all-
purpose size to
have is a 12½ x
17½ by 1 inch
Jelly Roll Pan.

Jelly roll pans are most
often used to make bar
cookies, shortbread,
sponge cakes, sheet
cakes, focaccia breads,
and more.

A jelly roll pan is also
good to place under a
fruit pie as it is baking to
catch overflowing juices,
and to hold springform
and tart pans with
removable bottoms while
baking.

 Many basic cake recipes use traditional
round layer cake pans that are either 8
or 9 inches in diameter. The pans should
be at least 2 or 2½ inches deep so that
the batter doesn’t overflow

Loaf pans are used for most
quick bread recipes, such as
banana bread and zucchini
bread

Muffin pans are a rectangular
metal baking pan with six or
twelve cup, used to bake
both muffins and cupcakes.

Baking cups are paper or
foil cups used to line muffin
or cupcake pans

A single layer sheet cake is most
often baked in a 13 x 9 x 2 inch
Rectangular Pan, replacing a
typical two-layer cake.

Many bar cookie and brownie
recipes, and some small
cakes, use a square baking
pan that is either 8 or 9
inches.

The tube is used to conduct
heat through the center of a
cake, ensuring that the cake
bakes evenly.

used for mixing, whipping
creams or egg whites,
preparing ingredients, raising
breads, or just storing food
in the refrigerator

Acrylic bowls come in fun colors,
and are lightweight, but may not
be micro-wave safe.
Crockery bowls are very attractive, and
normally oven-safe, however they are
heavier and can chip if you’re not
careful with them.

Stainless steel bowls are another good all-
around choice; they are lightweight,
durable, and can be heated, but can tend to
dent easily and are not microwave safe.
clear glass nesting bowls
Copper bowls are beautiful and
expensive

Basic measuring spoon sets include measures
for 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon,
and 1 tablespoon. Larger measuring spoon sets
may also include 1/8 teaspoon, 3/4 teaspoon,
and 1/2 tablespoon

 Dry measuring cups are used to measure all
dry ingredients such as flour, sugar, and oats,
also for semisolid ingredients such as jam,
shortening, sour cream, and peanut butter.

 All liquid ingredients, such as water, milk, or
juice are measured in a liquid measuring
cup. Liquid measuring cups should be made
of clear glass or plastic, have a pouring
spout, and have clear measurement markings
on the side.

 An everyday 18 inch clear plastic, metal, or
wood ruler is a helpful tool for
measuring pans, measuring rolled pastry
dough, cutting bar cookies into uniform
sizes, as a guide when splitting cakes into
equal layers, or measuring 1 inch cuts for
cinnamon rolls. The ruler also provides a
neat, straight cutting edge and is easy to
wash.

Scales are used to measure dry ingredients,
along with nuts, dried and fresh fruits, and
chocolate, and to measure out portions of
dough. The scale is also helpful to determine
if multiple cake pans have the same amount
of batter.

used to whisk or stir wet or dry
ingredients together, beating egg
whites or cream, stirring
ingredients as they heat in a
saucepan and folding ingredients
together.

Wooden spoons are strong and
durable, withstand heat, won’t
scratch nonstick pans, and
perfect for stirring almost
anything, including hot liquids on
the stovetop.

 Also known as a pastry scraper, a dough
scraper is a small, flexible plastic scraper
that is rounded on one edge and flat on the
other.
 The rounded edge is used to get every last
bit of batter, dough, or frosting out of a
mixing bowl, or flour and dough bits off your
rolling pin.

Flour sifters are used
when a recipe calls for
sifted flour

Used for removing
baked cookies from a
cookie sheet

 Parchment paper is used to line baking
sheets before baking cookies, ensuring
cookies that won’t stick to the pan, lining
cake pans to allow cakes to slide right out of
the pan, and for folding into cones for piping
icing or chocolate.

 Pastry bags and pastry tips are used to pipe
decorative borders of icing or chocolate onto
cakes and cookies, or for pressing out small
cookies or chocolate shapes.

 used to cut butter or other fat into dry
ingredients, such as when making piecrust,
scones, or biscuits

 Pastry brushes are used to brush liquid type
ingredients onto pastries or breads

 Use a wooden pastry board to roll out
perfectly shaped pie crusts, pizza crust,
sugar cookies, or bread dough.

 It is used to seal the top and bottom crust of
a pie together, or to decoratively finish the
edge of a single-crust pie or tart pastry shell.

used to cut shapes
such as leaves or
fruits from pie
crust to decorate
the top of a pie

 used to cut strips of pastry,
such as for making a lattice
top pie crust, or pieces of
dough for turnovers or
ravioli. Pastry wheels may
have a smooth blade or
have a jagged or fluted
edged blade

 A good rolling pin is essential for rolling pie
pastry, sugar cookie dough, and bread dough

 An offset spatula has a long, narrow, flexible
stainless steel blade that allows easy frosting
of cakes

 A Biscuit cutter, either
plain or fluted, will help
produce high-rising biscuits
as the biscuit cutter has a
sharp edge to produce a
clean cut; cutters that
have a dull edge
will compact the dough
and the biscuits will not
rise as well when baking

 The cookie dough is pressed into the mold to
acquire the design, and then baked

A cookie press
is used to
extrude cookies
into various
shapes

 A cookie scoop is ideal for
making uniform-sized cookies.
It gives you the ability to
quickly scoop up the dough
and deposit the dough on the
cookie sheet

 Cookie stamps are often made of
terra-cotta, and are used to
stamp designs into the top of
shortbread-type cookies. The
dough is normally rolled into a
ball, and then flattened with the
stamp, creating an impression in
the cookie which remains after
the cookie is baked

 A kitchen timer is essential for baking, you
don’t want to remember or guess how long a
batch of cookies have been baking, or how
much longer a cake has to bake

 Kitchen towels should be clean, 100 percent
cotton, and of a durable weave

 used to strain liquids and sift
flour, confectioner’s sugar, and other dry
ingredients

 A mortar is a small, round, heavy bowl; a
pestle is a round headed crusher that fits
inside the bowl, used for grinding spices and
seeds. Most mortar and pestles are made of
marble with an unglazed finish, providing a
heavy stone surface for grinding

 A pot holder or oven mitt is a must when
removing hot pans from the oven

 A slotted spoon is used for removing
dumplings from boiling water, or poached
fruit from syrup, and fritters and doughnuts
from hot oil.

 Tongs are a versatile tool,
good for lifting hot custard
cups out of their water bath,
transferring caramelized
apple pieces into a cake
pan, or grabbing pieces of
fruit

 A blender is a great tool for
pureeing fruits and vegetables,
mixing bar drinks and smoothies,
chopping ice, making dips, and
chopping small amounts of nuts.
Blenders will chop, mix, whip, and
blend almost anything

machine for chopping,
dicing, mixing pastry
dough, mixing some
cookie dough’s, and
pureeing fruit.

 A hand mixer can perform
nearly any beating and
whipping task that a
stand mixer can, except
for very heavy cookie and
bread dough

A good stand mixer is
the heart and soul of
a baker’s kitchen and
worth the price if you
love to bake

Baking tools and equipment

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Baking tools and equipment