PRESENTATION BY MIKALA HUGHES AND RACHEL OVERDEAR

A SHALLOW PAN FOR BROWNING AND FRYING FOODS

LARGER THAN A SAUCEPAN WITH 2 SMALL HANDLES FOR LIFTING.

A SECTION PAN FOR ROLLS, MUFFINS, OR CUPCAKES.

A DEEP PAN WITH 1 LONG HANDLE USED FOR SIMMERING OR BOILING

A ROUND PAN WITH SLANTED SIDES

A ROUNDISH-SQUARE PAN A FEW INCHES DEEP AND ABOUT 8 IN. ACROSS

USED FOR BAKING AND SERVING MAIN DISHES AND DESSERTS

CUPS FOR DRY INGREDIENTS SUCH AS FLOUR.

FOR STIRRING, BEATING, AND WHIPPING.

USED TO BLEND PASTRY DOUGH.

A ROUND REVOLVING BLADE ON A HANDLE USED FOR SLICING PIZZA.

LIKE GIANT TWEEZERS USED FOR GRIPPING AND LIFTING FOOD.

POWERFUL SCISSORS USED FOR TRIMMING, SNIPPING, AND CUTTING.

LETS YOU LIFT OR TURN FLAT FOODS.

HAS A SWIVLE BLADE FOR QUICKLY PARING FRUITS AND VEGETABLES.

USED TO SEPARATE THE WHITE AND THE YOLK OF THE EGG

FOR REMOVING LUMPS FROM DRY INGREDIENTS.

A LARGE ANGLED SPOON WITH A LONG HANDLE FOR DIPPING HOT LIQUIDS.

WASHING DISHES & CLEANING SURFACES/ TO DRY DISHES AND EQUIPMENT

THICK CLOTH PADS THAT PROTECT YOUR HANDS

SCRAPING THE SIDE OF THE BOWL AFTER MIXING

HELPS YOU ROLL OUT DOUGH FOR BISCUITS, COOKIES, AND PIES.

LETS DISHES AIR DRY

A BOWL WITH HOLES USED FOR DRAINING LIQUID FROM PASTA.

A DEEP NARROW RECTANGULAR PAN FOR BAKING LOAVES OF BREAD.

USED FOR MEASURING INGREDIENTS IN SMALL AMOUNTS.

A KITCHEN UTENSIL USED TO GRATE FOOD INTO TINY PIECES

FOR MEASURING LIQUIDS SUCH AS MILK AND WATER.

HAS A LARGE TRIANGULAR BLADE FOR SLICING, CHOPPING, AND DICING.

USED FOR CLEANING UP SPILLS AND MESSES

HOLDS BAKED GOODS SAFELY UNTIL COOLED.

PROTECTS THE COUNTER TOP AND THE KNIFE.

A FLAT RECTANGULAR PAN THAT IS USED TO BAKE COOKIES AND BISCUITS.

A KITCHEN UTENSIL USED TO MASH VEGETABLES

BONUS POINTS OR NAH???.......