ovenbakeryequipmentdoughkneadingproofingquickbreadsflourbakingspatulaleaveningagentsbatterbakingpowderbakingsodahandmixerglutenfatsstandmixercoolingIndustrialRevolutionmixingbowlsovenplacementrisebreadsugarhumidityMaillardreactionsaltovenbakeryequipmentdoughkneadingproofingquickbreadsflourbakingspatulaleaveningagentsbatterbakingpowderbakingsodahandmixerglutenfatsstandmixercoolingIndustrialRevolutionmixingbowlsovenplacementrisebreadsugarhumidityMaillardreactionsalt

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