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Measuring cups
 
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A glass measuring cup useful for measuring liquids. Steel or metal cups of varying size are also useful in bakery formulations.
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Microplane
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Used to grate fine zest from lime rind or nutmeg.
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Mixers
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Stand mixer fitted with a paddle attachment
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A pastry blender is a set of parallel curved wires attached to a handle used to cut butter and/or shortening into the dry ingredients for pastry or biscuit dough. Inexpensive and available in supermarkets and housewares stores, a pastry blender does a good job of working the fat into the flour until the mixture is coarse and crumbly.
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Plastic/ RubberScraper/ spatula
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This is one of the most useful tools from mixing to scooping. Most commonly used to scrape ingredients off the sides of bowls during mixing and for folding ingredients into a dough or batter. Choose a wide, slightly stiff blade and a strong handle.Keep one just for baking so that it won't pick up strong odors from foods such as onions.
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Ramekin
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Small, individual soufflé dishes are called ramekins. They come in different sizesand are available in cookware stores
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Refractometer
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Measures the total sugar content of fruit juices and syrups. Different refractometers are used for varying sugar strength.
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Rolling pins
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These are used for rolling out doughs. Choose a smooth, non-porous finish, wood, marble or plastic. Wooden rolling pins are lightweight, inexpensive and readily available. However, these can become permeated with oils and flour if the surface is nicked or damaged. To keep dough from sticking, cover the rolling pin with a rolling pin cover. Marble rolling pins are heavy, and roll dough evenly and quickly. When they are chilled, dough does not stick to them.
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Saucepans
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Used for melting chocolate or mixing dry and wet ingredients.
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Soufflédish
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Used for soufflé preparation and available in varying size and material. Small, individual ones are called ramekins
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Spatula
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A long, slender metal kitchen utensil with straight even sides used to spread frosting and level dry ingredients for proper measuring. Rounded end spatulas are used for frosting cakes.
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Strainer
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This is necessary for draining liquids and for rinsing fruit and is available in plastic or wire mesh.
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Icing spatula
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Preparation of icing
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Colander
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A kitchen utensil with a perforated or mesh bottom used to strain liquid-solid mixtures, or to sift dry ingredients.
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Sieves and strainers
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A utensil with mesh of different size to sift dry ingredients
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Thermometer
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Used to monitor the baking temperature. Various types are available.
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Timer
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Important for accurate baking times and is available in a number of styles. Choose one with a loud tone.
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Tube pan
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It has a tube in the center of it which allows a cake to bake from the center as well as the outside. Filling tube pan with hot water before filling with batter not only gets rid of all grease, but the extra moisture provides some steam during baking.
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Waffle irons
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Have two grids, each with the same waffle pattern, made out of die cast aluminum
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Wire Whisk
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Used for mixing, beating egg whites and whipping cream and is available in a variety of sizes. Larger whisks are appropriate for bigger quantities and heavier mixtures. Choose ones with comfortable handles
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