GlazeTemperingSpicesTuilesKneadingLeanDoughRedBucketGlovesScaling12Eggsacid suchas lemonjuice300SpongeMethodCreamingMethodPlasticityWholewheatParchmentPaperT orTbsCut inFatRoundingWhipVanillaDropCookieStiffdoughPoundCakeRestingPasteurizationBiscuitMethodAccuracyFlatPaddleOilAirBubbles16FlourBenchScraperor BenchKnifeSugarHookStraightDoughMethodTunnelingSlashingorScoringMuffinMethodHomogenousBowlScraperFoldingRoyalIcingScaldingPunching220secondsRubberSpatulaSaltProcessedFlavoringSaffronReasonsto UseFrostingMiseenplaceQuickBreadsLow-FatCakeFermentationMarzipanGanacheMixingWashIcingCombElectricStandMixerWhitesCreamingMethodStiffPeakProofingGlutenMakeupandPanningLeavenerBlindBakingCrumbCoatSalmonellat ortsp3ScalingIngredientsGreenBucketStarTipStiff,chilleddoughRichDoughGlazeTemperingSpicesTuilesKneadingLeanDoughRedBucketGlovesScaling12Eggsacid suchas lemonjuice300SpongeMethodCreamingMethodPlasticityWholewheatParchmentPaperT orTbsCut inFatRoundingWhipVanillaDropCookieStiffdoughPoundCakeRestingPasteurizationBiscuitMethodAccuracyFlatPaddleOilAirBubbles16FlourBenchScraperor BenchKnifeSugarHookStraightDoughMethodTunnelingSlashingorScoringMuffinMethodHomogenousBowlScraperFoldingRoyalIcingScaldingPunching220secondsRubberSpatulaSaltProcessedFlavoringSaffronReasonsto UseFrostingMiseenplaceQuickBreadsLow-FatCakeFermentationMarzipanGanacheMixingWashIcingCombElectricStandMixerWhitesCreamingMethodStiffPeakProofingGlutenMakeupandPanningLeavenerBlindBakingCrumbCoatSalmonellat ortsp3ScalingIngredientsGreenBucketStarTipStiff,chilleddoughRichDough

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