PunchingSalmonellaacid suchas lemonjuiceProofingIcingCombGanacheReasonsto UseFrostingRichDoughT orTbsScalingLeavenerEggsScaldingTuiles3TunnelingTemperingWhitesCut inFatPoundCakeMakeupandPanningGreenBucketRubberSpatulaLow-FatCakeBlindBakingFermentationt ortspOilKneadingBenchScraperor BenchKnifeWashWhipBowlScraperProcessedFlavoringCreamingMethod20secondsSlashingorScoringStiff,chilleddoughHookGlovesMarzipanMixingStiffdough12RoyalIcingMuffinMethodAccuracyRestingRedBucketQuickBreadsPasteurizationLeanDoughRoundingSpongeMethod300FlatPaddleSpicesBiscuitMethodFlourDropCookie16CrumbCoatGlazePlasticity2FoldingVanillaHomogenousScalingIngredientsStiffPeakSaffronCreamingMethodMiseenplaceParchmentPaperWholewheatStarTipGlutenAirBubblesElectricStandMixerStraightDoughMethodSugarSaltPunchingSalmonellaacid suchas lemonjuiceProofingIcingCombGanacheReasonsto UseFrostingRichDoughT orTbsScalingLeavenerEggsScaldingTuiles3TunnelingTemperingWhitesCut inFatPoundCakeMakeupandPanningGreenBucketRubberSpatulaLow-FatCakeBlindBakingFermentationt ortspOilKneadingBenchScraperor BenchKnifeWashWhipBowlScraperProcessedFlavoringCreamingMethod20secondsSlashingorScoringStiff,chilleddoughHookGlovesMarzipanMixingStiffdough12RoyalIcingMuffinMethodAccuracyRestingRedBucketQuickBreadsPasteurizationLeanDoughRoundingSpongeMethod300FlatPaddleSpicesBiscuitMethodFlourDropCookie16CrumbCoatGlazePlasticity2FoldingVanillaHomogenousScalingIngredientsStiffPeakSaffronCreamingMethodMiseenplaceParchmentPaperWholewheatStarTipGlutenAirBubblesElectricStandMixerStraightDoughMethodSugarSalt

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