ScalingProofingMakeupandPanningRichDoughCrumbCoatSalmonellaFoldingSpongeMethodBowlScraperHomogenousPlasticityBenchScraperor BenchKnifeProcessedFlavoringAccuracy20secondsT orTbsGreenBucketMixingResting12AirBubblesQuickBreadsLow-FatCakeWholewheatScalding16Temperingt ortspStiffPeakStiff,chilleddoughReasonsto UseFrostingGlaze3StarTipIcingCombStraightDoughMethodBlindBakingLeanDoughacid suchas lemonjuiceFlatPaddleSaffronSpicesSlashingorScoringGlovesVanillaStiffdoughPasteurizationMuffinMethodFermentationMarzipanOilLeavenerFlourDropCookieGanacheWashRoyalIcingScalingIngredientsCut inFatCreamingMethod2WhitesElectricStandMixerRoundingSugarTunnelingGlutenPunchingMiseenplaceTuilesParchmentPaperPoundCakeKneadingSaltBiscuitMethodCreamingMethod300EggsWhipRedBucketRubberSpatulaHookScalingProofingMakeupandPanningRichDoughCrumbCoatSalmonellaFoldingSpongeMethodBowlScraperHomogenousPlasticityBenchScraperor BenchKnifeProcessedFlavoringAccuracy20secondsT orTbsGreenBucketMixingResting12AirBubblesQuickBreadsLow-FatCakeWholewheatScalding16Temperingt ortspStiffPeakStiff,chilleddoughReasonsto UseFrostingGlaze3StarTipIcingCombStraightDoughMethodBlindBakingLeanDoughacid suchas lemonjuiceFlatPaddleSaffronSpicesSlashingorScoringGlovesVanillaStiffdoughPasteurizationMuffinMethodFermentationMarzipanOilLeavenerFlourDropCookieGanacheWashRoyalIcingScalingIngredientsCut inFatCreamingMethod2WhitesElectricStandMixerRoundingSugarTunnelingGlutenPunchingMiseenplaceTuilesParchmentPaperPoundCakeKneadingSaltBiscuitMethodCreamingMethod300EggsWhipRedBucketRubberSpatulaHook

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
  1. Scaling
  2. Proofing
  3. Makeup and Panning
  4. Rich Dough
  5. Crumb Coat
  6. Salmonella
  7. Folding
  8. Sponge Method
  9. Bowl Scraper
  10. Homogenous
  11. Plasticity
  12. Bench Scraper or Bench Knife
  13. Processed Flavoring
  14. Accuracy
  15. 20 seconds
  16. T or Tbs
  17. Green Bucket
  18. Mixing
  19. Resting
  20. 12
  21. Air Bubbles
  22. Quick Breads
  23. Low-Fat Cake
  24. Whole wheat
  25. Scalding
  26. 16
  27. Tempering
  28. t or tsp
  29. Stiff Peak
  30. Stiff, chilled dough
  31. Reasons to Use Frosting
  32. Glaze
  33. 3
  34. Star Tip
  35. Icing Comb
  36. Straight Dough Method
  37. Blind Baking
  38. Lean Dough
  39. acid such as lemon juice
  40. Flat Paddle
  41. Saffron
  42. Spices
  43. Slashing or Scoring
  44. Gloves
  45. Vanilla
  46. Stiff dough
  47. Pasteurization
  48. Muffin Method
  49. Fermentation
  50. Marzipan
  51. Oil
  52. Leavener
  53. Flour
  54. Drop Cookie
  55. Ganache
  56. Wash
  57. Royal Icing
  58. Scaling Ingredients
  59. Cut in Fat
  60. Creaming Method
  61. 2
  62. Whites
  63. Electric Stand Mixer
  64. Rounding
  65. Sugar
  66. Tunneling
  67. Gluten
  68. Punching
  69. Mise en place
  70. Tuiles
  71. Parchment Paper
  72. Pound Cake
  73. Kneading
  74. Salt
  75. Biscuit Method
  76. Creaming Method
  77. 300
  78. Eggs
  79. Whip
  80. Red Bucket
  81. Rubber Spatula
  82. Hook