Common Baking Equipment
Published on Aug 24, 2017
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Common Baking Equipment
Photo by Thomas Hawk
Ramekin
A small glazed ceramic or glass bowl used for cooking and serving various dishes.
Photo by rachel_bernadette
The term is derived from the French ramequin, a cheese- or meat-based dish baked in a small mold. The French term is derived from early modern Flemish rammeken, which translated to 'toast' or 'roasted minced meat', itself apparently from ram 'battering ram' + -kin 'diminutive', but it is unclear why.
Photo by Đam Mê Ẩm Thực
Rolling Pin
A rolling pin is a cylindrical food preparation utensil used to shape and flatten dough.
Photo by Jeff Kubina
Two styles of rolling pin are found: rollers and rods. Roller types consists of a thick cylinder with small handles at each end; rod type rolling pins are usually thin tapered batons. Rolling pins can also have intricate designs for cookies and such.
Photo by Emily Barney
Flower Nail
A nail with dual purposes, typically used when icing flowers
Flower nails have two purposes, one is so that you can spin it while frosting a flower making it easier. Another purpose is to insert into a cake, helping to evenly distribute heat and cook a cake more evenly.
Sifter
Used to aerate dry ingredients as well as remove any lumps that may be present
Photo by Brenda Anderson
