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Glossary of Terms
A Aerate To incorporate air in a substance such as flour or sugar.
B Bundt Pan A cake pan with a distinct ridged edge used to making bundt cakes.
C Cooling Rack A wire tray used to place baked goods once finished to allow them to recieve air and lower temperature.
D Dough Scraper A tool used to manipulate dough and to clean surfaces on which dough has been worked
E Egg Timer To incorporate air in a substance such as flour or sugar.
F Food Processor A kitchen appliance with interchangeable parts used to facilitate various repetitive tasks in the process of preparation
I Icing Bag See "Pastry Bag"
L Loaf Pan A kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking.
M Measuring Spoons A measuring spoon is a spoon kitchen utensil used to measure an amount of an ingredient, either liquid or dry, when cooking.
O Oven Mitt An insulated glove or mitten usually worn in the kitchen to protect the wearer's hand from hot objects such as ovens, stoves, cookware, etc.
P Pastry Bag an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end, for many purposes including cake decoration.
R Rolling Pin A cylindrical food preparation utensil used to shape and flatten dough.
S Sifter A utensil used to incorporate air and insure accurate measurement for substances such as flour or sugar.
T Timer A device for indicating or measuring elapsed time.
W Wire Whisk A cooking utensil used in food preparation to blend ingredients smooth, or to incorporate air into a mixture.
Y Yolk Separator A kitchen utensil for obtaining the yolk of an egg (yellow area) independently from its white.
Z Zester A kitchen utensil for obtaining zest from lemons and other citrus fruit.