PoundCakeLow-FatCakeFoldingEggsQuickBreadsLeanDoughMixingScalingOilRedBucketSpongeMethodCreamingMethodFermentationTemperingGanacheCreamingMethod20secondsTunnelingMiseenplaceTuilesSaffronCrumbCoatRoundingHomogenousWhipPunchingScalingIngredientsProofingLeavener2AirBubblesSugarVanilla3AccuracyRichDoughSpicesBenchScraperor BenchKnifeSaltDropCookieMuffinMethodGlovesRubberSpatulaFlatPaddleRoyalIcingStarTipPasteurizationBiscuitMethodPlasticityFlourWholewheatGreenBucketacid suchas lemonjuiceRestingStiffdoughProcessedFlavoringBowlScraperIcingCombWashMakeupandPanningStiffPeakSlashingorScoringElectricStandMixerStiff,chilleddoughGlazeBlindBakingCut inFatSalmonellaParchmentPaperGlutenHookWhites300Reasonsto UseFrostingT orTbst ortspStraightDoughMethod12Marzipan16ScaldingKneadingPoundCakeLow-FatCakeFoldingEggsQuickBreadsLeanDoughMixingScalingOilRedBucketSpongeMethodCreamingMethodFermentationTemperingGanacheCreamingMethod20secondsTunnelingMiseenplaceTuilesSaffronCrumbCoatRoundingHomogenousWhipPunchingScalingIngredientsProofingLeavener2AirBubblesSugarVanilla3AccuracyRichDoughSpicesBenchScraperor BenchKnifeSaltDropCookieMuffinMethodGlovesRubberSpatulaFlatPaddleRoyalIcingStarTipPasteurizationBiscuitMethodPlasticityFlourWholewheatGreenBucketacid suchas lemonjuiceRestingStiffdoughProcessedFlavoringBowlScraperIcingCombWashMakeupandPanningStiffPeakSlashingorScoringElectricStandMixerStiff,chilleddoughGlazeBlindBakingCut inFatSalmonellaParchmentPaperGlutenHookWhites300Reasonsto UseFrostingT orTbst ortspStraightDoughMethod12Marzipan16ScaldingKneading

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