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Used to slash the tops of bread loaves in artisan baking. Lélé Baton Lélé: A six-pronged wooden stick used in Caribbean cooking like a whisk. [6] Lemon reamer: A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice. Lemon squeezer
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Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the gram is used, as exact measurements provide the best results, but some bakers rely on measuring cups and measuring spoons. [17] [18]
For example, a #40 scoop gives you about 40 scoops per quart, while a #10 scoop gives you about 10 scoops per quart — this means the #10 scoop is larger than the #40 scoop.
A partially overlapping category of tools is that of eating utensils, which are tools used for eating (c.f. the more general category of tableware). Some utensils are both kitchen utensils and eating utensils. Cutlery (i.e. knives [1] and other cutting implements) can be used for both food preparation in a kitchen and as eating utensils when dining
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