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Ring molds are used to shape and stack ingredients to give height and structure to the presentation of a dish.

A mandoline is employed to create uniform slices of vegetables and fruits, which contribute to the visual appeal of the dish.

A microplane is used for zesting citrus or finely grating hard cheeses and spices to add a fresh burst of flavor and a refined look.

Squeeze bottles are utilized to create decorative patterns or to drizzle sauces in a controlled manner.

An offset spatula is used to spread sauces or creams smoothly and to lift and position delicate items without damage.

A pastry brush is used to apply glazes or butter to food, offering a polished finish.

A chef's knife is primarily used for chopping and slicing ingredients before they are plated.