Lemon Squeezer

Available in glass, ceramic, plastic, stainless stain and wood, the squeezers that have a container underneath to catch the juice are the most useful.

Decorating Equipment

These nozzles, made from plastic or metal, vary in size from large for cream and pastry, to small for intricate decoration. You can buy special patterned nozzles for stars, shells, etc.

Rolling Pin

This should be large enough to roll out a full sheet of pastry, ensuring a smooth surface. Good-quality rolling pins are made of hard wood with a close grain and very smooth finish. Wood is preferable to ceramic and marble as its surface collects and holds a fine layer of flour. Available in various shapes and sizers, different cultures use different thicknesses of pin. Those used for large sheets of pastry such as strudel can be as long and thin as curtain rods.

Jelly Moulds

Moulds are used for shaping jellies and other set desserts. They are available in different shapes and sizes. Metal moulds are the most commonly avaailable. These are good conductors of cold which helps set the jelly and are easier to heat when unmoulding. Moulds are also available in glass and ceramic. All moulds should be filled right to the top to give the full effect of the pattern. Some moulds can be used for baked desserts but may be difficult to unmould if the pattern is too detailed.

Lattice Cutter

For topping pies and tarts, this will cut a lattice pattern into rolled out pastry with a minimum of fuss. Usually made from plastic so it will not mark work surfaces.

Tart/Flan Tins

These can be fluted or plain. Loose-bottomed ones enable you to remove the tart easily. Metal is better for pastry. Tart rings are used on a baking tray and give a straight edge. To prevent rust, dry well (in the warm oven) before storing.

Palette Knife

These have long flexible blades for spreading. Available in different sizes, smaller ones are useful for more fiddly jobs and larger ones for cake fillings etc. as they can slide across the whole surface in one smooth motion. They can also be used for turning food (flipping pancakes in frying pans etc.)

Whisks

Whisks beat air into ingredients and lumps out. Balloon whisks consist of loops of stainless steel joined by a handle. They range from large ones for egg white through to small ones for sauces and dressings. Flat whisks, which consist of a wire coiled around a loop, are useful for whisking in saucepans or containers without rounded bottoms can can also b used on flat plates.

Corer

A utensil designed to remove the core (or center) from fruit or vegetables. The sharp serrated edges of the corer cut the fruit without squashing.

Melon Baller

These are used for coring. It has various sized scoops that are inserted into the flesh of a melon and twisted to form the shape of a ball. The melon balls are then used when serving fruit, sorbet, fruit salad, or as a garnish to be placed with a variety of foods when they are served.

Chinoise

Stainless steel chinoise or cone-shaped sieves are more effective for pureeing The puree can be forced through the holes in the cone with the back of a ladle or a wooden spoon.

Baking Beads

Small reusable ceramic or metal beads used for blind baking pastry. Rice or dried beans can be substituted.

Dredger

Useful for dusting work surfaces with flour, or for filling with icing sugar, cocoa, or cinnamon for decoration.

Flour Sifter

Sifting helps to break up clumps and remove foreign matter which aerates flour and gives it more volume. It makes it easier to incorporate other foods and liquids into sifted powders.

Pastry Brush

Made with nylon or natural bristles, these can be flat or round. Also used for glazing and oiling. Be careful when using nylon bristles with hot liquids as they may melt. Dry brushes thoroughly before storage. A separate brush should be used for oil.

Pastry Wheel

Metal or plastic wheels used for cutting fluted edges on pastry.

Cream Horn Moulds

Useful for shaping biscuits and moulding ice creams. Available in different sizes.

Measuring Cups and Spoons

All spoon and cup measures in this book are level, not heaped. Dry ingredients should be leveled off with a knife.

Canelle Knife or Citrus Zester

Zesters have a row of holes with sharpened edges running across the top. When they are drawn firmly across a citrus fruit, they peel off the zest in long thin shreds. Many zesters have a canelle knife on one side which removes a larger v-shaped piece of zest. Both leave the bitter pith behind.

Wooden Spoons

Wooden spoons are useful for stirring, mixing and beating as they do not conduct heat or scratch non-stick surfaces. Some spoons have a flat edge and corner to help you get into the sides of saucepans. Choose spoons made of hard, close-grained wood for durability.

Rubber Spatulas

These can scrape a bowl completely clean and are useful for getting residue out of food processors. Tiny versions are available for scraping jars clean. Hand wash to make them last longer. They tend to absorb color and flavor, so keep separate ones for sweet and savory use.

Cutters

Cutters come in various shapes and sizes. Graded sets of pain and fluted round cutters have a sharp cutting edge and a blunter, rolled top edge for pressing down on. Metal cutters have a better edge. Fancy cutters should be kept carefully as they can easily get squashed.