Pie and Pastry tools
Used for removing baked cookies from a cookie sheet
Metal spatula
You use this to roll out perfectly shaped pie crusts, pizza crust, sugar cookies, or bread dough.
Pastry Boards
A good rolling pin is essential for rolling pie
pastry, sugar cookie dough, and bread dough
offset spatula
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
cookie stamps
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
Blender
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 folding into cones for piping icing or chocolate.
Parchment paper
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.
Pastry crimper
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
Buiscut cutter
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 timer
machine for chopping, dicing, mixing pastry dough, mixing some cookie dough’s, and pureeing fruit.
Food precessor
used to pipe decorative borders of icing or chocolate onto cakes and cookies, or for pressing out small cookies or chocolate shapes.
Pastry bag
used to cut shapes
such as leaves or
fruits from pie
crust to decorate
the top of a pie
pastry cutters
Used to shape cookies. The cookie dough is pressed into the mold to acquire the design, and then baked
cookie cutters and cookie molds
Kitchen towels should be clean, 100 percent
cotton, and of a durable weave.
A pot holder or oven mitt is a must when
removing hot pans from the oven
Kitchen towels or oven mitts
A hand mixer can perform nearly any beating and whipping task that a stand mixer can, except for very heavy cookie and bread dough
Hand mixer
used to cut butter or other fat into dry ingredients, such as when making piecrust, scones, or biscuits
Pastry Blender
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
Pastry wheel
A cookie press is used to extrude cookies into various shapes
Cookie press
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
Mortar and pestle
A good stand mixer is the heart and soul of a baker’s kitchen and worth the price if you love to bake
Stand mixer
used to brush liquid type ingredients onto pastries or breads
Pastry Brush
A good rolling pin is essential for rolling pie
pastry, sugar cookie dough, and bread dough
rollinig pin
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 scoop
A slotted spoon is used for removingcdumplings from boiling water, or poachedcfruit from syrup, and fritters and doughnutscfrom hot oil.
Slotted spoon
Tongs are a versatile tool,cgood for lifting hot custardccups out of their water bath,ctransferring caramelizedcapple pieces into a cakecpan, or grabbing pieces of fruit
Tongs