Baking tools are correct in size and shape should be used since baking requires precision and exact measurement of ingredients.

Sifting separates fine particles by passing through a sieve.

Folding is working with two ingredients very gently to retain air in the mix.

Stirring is often done by rotating a spatula through a mixture.

Kneading is to manipulate by pressure alternating with folding and stretching.

Scalding is heating below boiling point in a double boiler.

Whipping is to beat eggs and cream to not fill them with air and make them thick.

Cutting and folding in is mixing fat and flour with the use of pastry blender or two knives in a scissor-like manner.

Beating incorporates air into the mixture by mechanical agitation.

Cutting and Folding involves cutting horizontally into the mixture with a rubber scraper or spoon and turning over and over by gliding the

spoon across the bottom of the mix.

Creaming is the rubbing of one or two ingredients against a bowl with the help of a wooden spoon or electric mixer.

An electric hand mixer is used for ?

A pastry or biscuit cutters is used for ?

Spiral whisk for beating egg yolks and for stirring sauces.

Rolling pin for shaping and flattening doughs.

A pastry blender is used to ?

for cooling cakes until ready for icing.

Baking tins they are in varied shapes and sizes like square, round, loaf, muffin, and rectangle.

for accurate measurements of ingredients.

come in set of individual spoons measuring tablespoon, 1 teaspoon, a half teaspoon, and a quarter teaspoon.

available in different sizes.

Utility tongs for holding baked goods.

Wooden spoons for mixing batters.

Utility tongs for holding ingredients.