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.