It is rimless, flat metal sheets designed for placing rows of cookies.

It is a kitchen utensil used to measure the volume of liquid or bulk solid cooking ingredients, such as flour and sugar.

It is a long, cylindrical devise used to flatten dough and other objects.

It is a bowl used to mix and whip cream or egg whites, prepare ingredients, raise bread, or just store food in the refrigerator.

It is a device used to cool down baked goods or store baked goods until they are served or frosted.

It is used for chopping, dicing, mixing pastry dough, mixing cookie dough, and pureeing fruit.

It is used to grate foods into fine pieces.

It is used to slice rolls and delicate cakes.

It is used to remove the colored and flavorful part, zest of the fruit without including the bitter white pith underneath.

It is a heat-resistant porcelain or glass cup in which individual custard is baked.

It is a ring-shaped pan with fluted sides originally created to prepare German Kugelhopf cake.

It is similar to a baking sheet or cookie sheet but with sides that are usually 1 inch or 2.54 cm deep.

It is a rectangular and deep walled baking pan used to bake most quick bread recipes like banana and zucchini breads.

It is a rectangular metal baking pans with six or twelve cups, used to baked muffins and cupcakes.

It is a round, shallow, slope-sided dish with a flat or fluted rim to hold the edge of a pie crust.

It is used to bake a cake that would otherwise be damaged by turning it upside down to remove it from the pan.

It has straight sides, some fluted some not, that turn out neat, more professional-looking pastries than the slope-sided pie pan.

These pans are often used to bake angel food cakes with a removable bottom attached to the center tube.

It used to sift and eliminate or separate clumps from dry ingredients, including flour, cocoa powder, and confectioner sugar.

It is used to cut butter or other fat into dry ingredients, such as when making pie crust, scones, or biscuits.

It is a tool that has various uses including scraping batters down from the sides and bottom of a mixing bowl, spreading fillings, stirring stovetop custards and chocolate while heating, folding lighter ingredients into heavy batters, scrambling eggs, and more.