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The smallest sized bowls are commonly used for mixing small quantities or beating eggs. Larger bowls are most often used to prepare medium amounts of sauces or for mixing dried ingredients. The larger bowls are traditionally used to mix batters, beat large volumes of eggs, prepare whipping cream, or mix salads and dressings. Some bowls will have formed handles while others will be smooth around the surface without any type of attached or formed handle. When selecting bowls, locate sizes that will easily hold amounts sufficient for the type of recipes commonly prepared