PlasticitySpicesGlazeStiffPeakAccuracySugarGlutenEggsSaffronFoldingGanacheRedBucketLeavenerIcingCombElectricStandMixerReasonsto UseFrosting3SaltGlovesCreamingMethodSlashingorScoringScalingIngredientsTunnelingRichDoughCut inFatLeanDoughRoyalIcingStraightDoughMethod16MarzipanFlourAirBubbles12StarTipacid suchas lemonjuiceSalmonellaMuffinMethodLow-FatCakeBowlScraper300RoundingTuilesScalingPoundCakeProofingBiscuitMethodProcessedFlavoringOilStiffdoughRubberSpatulaFermentationStiff,chilleddought ortspCrumbCoatQuickBreadsDropCookieBlindBakingWholewheat2BenchScraperor BenchKnifeGreenBucketWhitesMiseenplaceParchmentPaperWashHomogenousWhipFlatPaddleT orTbsMakeupandPanningMixingCreamingMethodPunchingVanillaSpongeMethodScaldingPasteurizationTempering20secondsKneadingRestingHookPlasticitySpicesGlazeStiffPeakAccuracySugarGlutenEggsSaffronFoldingGanacheRedBucketLeavenerIcingCombElectricStandMixerReasonsto UseFrosting3SaltGlovesCreamingMethodSlashingorScoringScalingIngredientsTunnelingRichDoughCut inFatLeanDoughRoyalIcingStraightDoughMethod16MarzipanFlourAirBubbles12StarTipacid suchas lemonjuiceSalmonellaMuffinMethodLow-FatCakeBowlScraper300RoundingTuilesScalingPoundCakeProofingBiscuitMethodProcessedFlavoringOilStiffdoughRubberSpatulaFermentationStiff,chilleddought ortspCrumbCoatQuickBreadsDropCookieBlindBakingWholewheat2BenchScraperor BenchKnifeGreenBucketWhitesMiseenplaceParchmentPaperWashHomogenousWhipFlatPaddleT orTbsMakeupandPanningMixingCreamingMethodPunchingVanillaSpongeMethodScaldingPasteurizationTempering20secondsKneadingRestingHook

Baking - 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. Plasticity
  2. Spices
  3. Glaze
  4. Stiff Peak
  5. Accuracy
  6. Sugar
  7. Gluten
  8. Eggs
  9. Saffron
  10. Folding
  11. Ganache
  12. Red Bucket
  13. Leavener
  14. Icing Comb
  15. Electric Stand Mixer
  16. Reasons to Use Frosting
  17. 3
  18. Salt
  19. Gloves
  20. Creaming Method
  21. Slashing or Scoring
  22. Scaling Ingredients
  23. Tunneling
  24. Rich Dough
  25. Cut in Fat
  26. Lean Dough
  27. Royal Icing
  28. Straight Dough Method
  29. 16
  30. Marzipan
  31. Flour
  32. Air Bubbles
  33. 12
  34. Star Tip
  35. acid such as lemon juice
  36. Salmonella
  37. Muffin Method
  38. Low-Fat Cake
  39. Bowl Scraper
  40. 300
  41. Rounding
  42. Tuiles
  43. Scaling
  44. Pound Cake
  45. Proofing
  46. Biscuit Method
  47. Processed Flavoring
  48. Oil
  49. Stiff dough
  50. Rubber Spatula
  51. Fermentation
  52. Stiff, chilled dough
  53. t or tsp
  54. Crumb Coat
  55. Quick Breads
  56. Drop Cookie
  57. Blind Baking
  58. Whole wheat
  59. 2
  60. Bench Scraper or Bench Knife
  61. Green Bucket
  62. Whites
  63. Mise en place
  64. Parchment Paper
  65. Wash
  66. Homogenous
  67. Whip
  68. Flat Paddle
  69. T or Tbs
  70. Makeup and Panning
  71. Mixing
  72. Creaming Method
  73. Punching
  74. Vanilla
  75. Sponge Method
  76. Scalding
  77. Pasteurization
  78. Tempering
  79. 20 seconds
  80. Kneading
  81. Resting
  82. Hook