bakingsodacoolingquickbreadssaltkneadingMaillardreactionproofingstandmixerhandmixerflourmixingbowlsfatsovenplacementsugardoughovenbakeryspatularisebakingpowderIndustrialRevolutionbatterglutenhumidityleaveningagentsequipmentbreadbakingbakingsodacoolingquickbreadssaltkneadingMaillardreactionproofingstandmixerhandmixerflourmixingbowlsfatsovenplacementsugardoughovenbakeryspatularisebakingpowderIndustrialRevolutionbatterglutenhumidityleaveningagentsequipmentbreadbaking

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