Each student MUST bring the following equipment in addition to what is printed in the technical standards: (any other equipment may not be permitted to be used. The decision will be made by the competition chair exclusively.)

• Pen, marker and pencil

• Calculator

• Digital scale

• Standing mixer

• 2 full-size sheet pans

• 2 ½ sheet pans

• 1 pie pan

• 2 3 qt. saucepans

• 1 set measuring cups and spoons

• 4 stainless steel bowls

• 1 each: chef’s knife, serrated knife, paring knife, pallete knife

• 1 peeler

• 2 hand whisks

• 4 spoons

• 2 rubber spatulas

• 4 pastry bags with tips and scissors/ food coloring

• 1 bowl scraper

• 1 grease brush

• 1 pastry brush

• 1 flour sifter

• 1 circle dough cutter

• Tasting spoons

• Disposable cloths/side towels/cleaning towels

• Sanitation bucket/spray bottle

• Plastic wrap and aluminum foil

• Cake box/ baked good boxes

• Thermometer

• Timer

• Oven mitts

• Disposable gloves

• Band-aids

• This is a minimum list of tools needed. Competitors may bring additional materials, but they must be stored in your workplace. Judging will include a neat and clean workspace.

For Service and Display:

• 4 plates/platters for:

• 12 cookies

• 6 biscuits

• 1 decorated cake

• 1 pie