USED FOR TURNING OR SERVING FOOD

USED TO STIR OR SERVE OR TAKE UP FOOD

BLEND INGREDIENTS SMOOTH, OR TO INCORPORATE AIR INTO A MIXTURE

REMOVES FOOD FROM PLATES AND DISHES

ONE OR MORE SETS OF ROTARY BLADES FOR BEATING, WHIPPING, MIXING.

USED TO MIX A HARD (SOLID) FAT INTO FLOUR

A CYLINDER ROLLED OVER PASTRY OR DOUGH TO FLATTEN OR SHAPE IT.

USED FOR MIXING INGREDIENTS

USED FOR SEPARATING SOLID MATTER FROM A LIQUID.

BAKING PAN USUALLY USED FOR MUFFINS OR CUPCAKES.

A LARGE PAN USED FOR BAKING AND COOKING

A SMALL DEEP COOKING PAN WITH A HANDLE.

A BOWL-SHAPED FRYING PAN USED TYPICALLY IN CHINESE COOKING.

A SHALLOW PAN WITH A LONG HANDLE

A SURFACE COVERED WITH HOLES USED TO SHREAD CHEESE