BlindBakingFermentationLow-FatCakeQuickBreadsStiffdoughDropCookieWashSlashingorScoringSugarWholewheatProofingLeanDoughRichDough300IcingCombStiff,chilleddough12SpongeMethodTuiles20secondsacid suchas lemonjuiceMixingStiffPeakMiseenplaceSalmonellaAccuracyPlasticityFlourBenchScraperor BenchKnifeReasonsto UseFrostingTemperingKneadingFlatPaddleElectricStandMixerWhitesHookPunchingPasteurizationProcessedFlavoringVanillaBowlScraperGlutenRubberSpatulaStraightDoughMethodSaltGanacheFoldingMarzipanGlovesRestingT orTbs16AirBubblesGreenBuckett ortspGlazeSaffronParchmentPaperScalingCut inFatEggsRoundingOilRedBucketHomogenousCreamingMethodSpicesMuffinMethodWhipLeavenerCreamingMethodScalding2RoyalIcingBiscuitMethodMakeupandPanningScalingIngredients3PoundCakeStarTipTunnelingCrumbCoatBlindBakingFermentationLow-FatCakeQuickBreadsStiffdoughDropCookieWashSlashingorScoringSugarWholewheatProofingLeanDoughRichDough300IcingCombStiff,chilleddough12SpongeMethodTuiles20secondsacid suchas lemonjuiceMixingStiffPeakMiseenplaceSalmonellaAccuracyPlasticityFlourBenchScraperor BenchKnifeReasonsto UseFrostingTemperingKneadingFlatPaddleElectricStandMixerWhitesHookPunchingPasteurizationProcessedFlavoringVanillaBowlScraperGlutenRubberSpatulaStraightDoughMethodSaltGanacheFoldingMarzipanGlovesRestingT orTbs16AirBubblesGreenBuckett ortspGlazeSaffronParchmentPaperScalingCut inFatEggsRoundingOilRedBucketHomogenousCreamingMethodSpicesMuffinMethodWhipLeavenerCreamingMethodScalding2RoyalIcingBiscuitMethodMakeupandPanningScalingIngredients3PoundCakeStarTipTunnelingCrumbCoat

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