This bingo card has a free space and 83 words: Strong flour, Weak flour, Bran, Germ, Endosperm, Bolting, Patent flour, Clear flour, Straight flour, Extraction, Gluten, Amylase, Diastase, Absorption, Dough conditioner, Bread flour, Cake flour, Pastry flour, All-purpose flour, Durum flour, Self-rising flour, Whole wheat flour, Sucrose, Carbohydrate, Invert sugar, Granulated sugar, Confectioner’s sugar, Brown sugar, Syrup, Simple syrup, Dessert syrup, Molasses, Glucose, Corn syrup, Oil, Saturated fat, Unsaturated fat, Emulsion, Shortening, Regular shortening, Emulsified shortening, Margarine, Pasteurized, UHT pasteurized, Whole milk, Butterfat, Skim milk, Nonfat milk, Low-fat milk, Fortified nonfat/low fat milk, Whipping cream, ½ & ½, Sour cream, Creme fraiche, Buttermilk, Yogurt, Evaporated milk, Condensed milk, Nonfat dry milk, Baker’s cheese, Cream cheese, Leavening, Fermentation, Fresh Yeast, Compressed Yeast, Active Dry Yeast, Instant Dry Yeast, Osmotolerant Yeast, Chemical leavener, Sodium bicarbonate, Single-acting baking powder, Double-acting baking powder, Baking ammonia, Creaming, Foaming, Gelatin, Pectin, Chocolate liquor, Cocoa butter, Cocoa, Couverture, Tempering and Extract.
Ch 4 Baking Vocab | Ch 4 Baking Vocab | Ch 4 Baking Vocab | Baker's Bingo | Intro to the Bakeshop:
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