Other name for planetary mixer?

__________________are designed for doughs and heavy batters and are used primarily for making large

quantities of yeast doughs for breads and bagels. It does not have interchangeable bowls and agitator arms.

A basket, available in various shapes, for holding

and giving shape to certain hearth bread doughs as they proof. Similar canvas-lined baskets are also available.

A flared pan with fluted sides for making brioche.

A rectangular pan, usually made of stainless steel. Designed to hold foods in service counters. Also used for baking and steaming, and often for baked items such as bread pudding.

A rectangular pan, usually with slightly flared sides, used for baking loaf breads?

Madeleine pan

The most useful mixing bowls are made of stainless steel and have round bottoms.

They are used for general mixing and whipping. The round construction enables the

whip to reach all areas, for thorough mixing or whipping.

Metal baking pan with cup-shaped indentations.

A cake pan with a removable bottom. Used primarily for baking cheesecakes and other items too delicate to be easily and cleanly removed from standard cake pans.

A shallow (1 inch/2.5 cm deep) metal pan, usually with fluted sides, used for baking tarts.

A deep cake pan with a tube in the center. The tube promotes even baking of angel food cakes and similar items.

A tool used for caramelizing and controlled browning of various pastry items, and for caramelizing the sugar topping of crème brûlée.

Pastry brush

bench brushes

_________is a conical strainer with a fine mesh, used mostly for straining sauces.

is also a conical strainer, but it is made of perforated steel, so it doesn’t strain as finely.

A small plastic tool, usually triangular, with serrated edges in various patterns, for decorating icings and other pastry and decorative items.

A cone-shaped cloth or plastic bag with an open end that can be fitted with metal or plastic tubes or tips of various shapes and sizes. Used for shaping and decorating

with items such as icing; for filling certain kinds of pastries and other items, such as éclairs; and for portioning creams, fillings, and doughs.

A thin, flat wooden board or steel sheet with a long handle, used for inserting and removing hearth breads from deck ovens.

A tool that pierces holes in rolled-out dough to prevent bubbling during baking.

It consists of a handle attached to a rotating tube fitted with rows of spikes.

Thermometer used in the kitchen (check all that applies)

A round, flat disk that swivels freely on a pedestal base. Used for holding cakes for decorating.