1? Equipment: open hearth furnace 1 air oven 1 air-cooled refrigerator 1 proofing box 1 flour mixer 1 crisper 1 induction cooker 1 chef 1 2? Tools: 20 baking pans, 10 bread drying nets -2 bread racks for baking products -2 rolling pins for baking pans and bread drying nets -2 dough shaping and bread embrittlement knives -20 kinds of toast box bread, 2 leather knives for cake molds -2 scissors for processing vegetable fillings -2 egg stirring sticks for processing fillings -2 plastic scrapers for stirring eggs-shoveling bread. Two pairs of baking gloves with two small electronic scales-two flour sieves when the baking tray leaves the oven-two plastic blades decorated with bread patterns-1 plastic thermometer probe for bread, regulations and European packaging -2 flat spoons for measuring the temperature of syrup and dough -2 brushes for picking stuffing-10 decorative nozzles for brushing egg liquid -2 watering cans per sample -2 dough moisturizing timers. Pots and pans stainless steel pot -3 large pots, 65,438+00 medium pots, 20 small pots, 65,438+00 seasoning bowls -2 non-stick pots for filling -65,438+00 sealed boxes for filling -2 shovels for holding dried nuts -4 buckets for holding noodles-6 boxes for holding various noodles, moisture-proof and insect-proof seasonings. Materials: 1 bag of high-temperature cloth-1 bag of baking tray soaked in French bread -40 pieces of dishcloth covering baking tray-10 Wipe the baking tray and the dies printed on the desktop-1 bag of paper for decorating each die, 1 bag of kitchen paper, 1 box.