A – Wooden mixing bowl, a kind of deep board with hollowed-out walls, with a removable lid, based on four wooden logs. It was used to knead bread and leave the dough to rise.
B – Zernideira was a wooden grid that fitted into the kneader and helped the action of sieves or sieves in separating the flour.
C – Sieve or sieve in wood and variable fabric with 40 cm in diameter. It was used to separate the flour from the bran.
D – Iron rapadouro, small iron shovel with a short handle with a kind of ring at the end used to scrape pieces of dough glued to the kneader and cut the breads.
F – Baking shovel, to put the bread in the oven.
E – Trays served to transport the bread to the community oven where it was baked. The loaves were of considerable size, well baked to last for two or three weeks, until the next batch.
G – Bushel, agrarian measure with rasoiro, capacity 13.80 liters. Used for cereals.
H – Half fanega or fanga agrarian measure equal to two bushels, capacity 27.60 liters. Used for cereals.
I – Clay pots, of varying dimensions, with multiple uses: from sweetening olives to storing salted meat, olive oil, wine, etc. It has a small flat bottom, fusiform body, smooth shoulders and a vertical neck ending in a simple lip, two wide, vertical ribbon wings over the shoulders.