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Catering
Foods 9
Foods 11/12
Glossary
Baking 11/12
Cake and Cookie Decorating
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6" knife. There should be one or two in your unit. Good for slicing small amounts of vegetables or slicing dough.
This is an offset spatula. Perfect for icing cakes and lifting cookies on to cooling racks.
Vegetable peeler. Peels the skin off or potatoes and other fruits and vegetables.
Whisk. Mixes dry ingredients and also helps add air into sauces, batters and dough.
Pastry blender. Cuts in the fat into scones and biscuits.
Pastry brush. Used to brush egg wash or butter on to baking. Helps make baking golden brown and shiny!
Tongs. These are so important in a kitchen. These help to pick up food, to help fry or cook food, arrange food nicely and to serve food.
Liquid measuring cup. This helps measure LIQUID ingredients like water, oil, molasses and melted butter.
Custard cup. To help with mise en place. This is used to help get ingredients ready before starting your recipe.
Measuring spoons. These can measure small amounts of dry or liquid ingredients.
Dry measures. These are used to measure DRY ingredients like flour, sugar and oats.
Home Page
Contact
Catering
Foods 9
Foods 11/12
Glossary
Baking 11/12
Cake and Cookie Decorating
Home