humiditydoughquickbreadsbreadkneadingglutenbattersaltIndustrialRevolutionproofingequipmentMaillardreactionfatsovenspatulaovenplacementsugarflourstandmixerbakingbakingpowderriseleaveningagentscoolinghandmixerbakerymixingbowlsbakingsodahumiditydoughquickbreadsbreadkneadingglutenbattersaltIndustrialRevolutionproofingequipmentMaillardreactionfatsovenspatulaovenplacementsugarflourstandmixerbakingbakingpowderriseleaveningagentscoolinghandmixerbakerymixingbowlsbakingsoda

Culinary Arts Unit 4 Topic 1: The Science of Baking - Call List

(Print) Use this randomly generated list as your call list when playing the game. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.


1
N
2
G
3
B
4
G
5
O
6
G
7
N
8
N
9
O
10
I
11
O
12
N
13
G
14
N
15
G
16
G
17
I
18
B
19
O
20
I
21
B
22
I
23
O
24
B
25
B
26
B
27
I
28
I
  1. N-humidity
  2. G-dough
  3. B-quick breads
  4. G-bread
  5. O-kneading
  6. G-gluten
  7. N-batter
  8. N-salt
  9. O-Industrial Revolution
  10. I-proofing
  11. O-equipment
  12. N-Maillard reaction
  13. G-fats
  14. N-oven
  15. G-spatula
  16. G-oven placement
  17. I-sugar
  18. B-flour
  19. O-stand mixer
  20. I-baking
  21. B-baking powder
  22. I-rise
  23. O-leavening agents
  24. B-cooling
  25. B-hand mixer
  26. B-bakery
  27. I-mixing bowls
  28. I-baking soda