bakingpowdercreamingfermentationstarchcarbondioxideproteindenaturationflourfoamsimmeringboilingdextrinisationprovingCaramelisationgelatinisationcornflouremulsionyeastenzymicbrowningcoagulationshorteningplasticitylecithinglutenbakingpowdercreamingfermentationstarchcarbondioxideproteindenaturationflourfoamsimmeringboilingdextrinisationprovingCaramelisationgelatinisationcornflouremulsionyeastenzymicbrowningcoagulationshorteningplasticitylecithingluten

FOOD SCIENCE - Call List

(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. 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.


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  1. baking powder
  2. creaming
  3. fermentation
  4. starch
  5. carbon dioxide
  6. protein
  7. denaturation
  8. flour
  9. foam
  10. simmering
  11. boiling
  12. dextrinisation
  13. proving
  14. Caramelisation
  15. gelatinisation
  16. cornflour
  17. emulsion
  18. yeast
  19. enzymic browning
  20. coagulation
  21. shortening
  22. plasticity
  23. lecithin
  24. gluten