OilMarzipanWashPlasticityRoundingGreenBucketRedBucketHookCrumbCoat220secondsTemperingAccuracySpongeMethodSugarSpicesDropCookieTunnelingacid suchas lemonjuiceFoldingRestingReasonsto UseFrostingProcessedFlavoringPasteurizationGanacheFlatPaddleParchmentPaperAirBubblesSaltMiseenplaceVanillaProofingRichDoughT orTbsMuffinMethodSaffronBiscuitMethodBlindBakingCreamingMethodGlovesQuickBreadsCut inFatEggsScalingWhitesScalingIngredients12RubberSpatula300HomogenousFlourSalmonellaWholewheatGlutenPunchingStiffPeakKneadingCreamingMethodElectricStandMixerFermentationTuilesStraightDoughMethodPoundCakeStiff,chilleddoughMakeupandPanningStiffdough16Low-FatCakeLeavenerBenchScraperor BenchKnifeLeanDoughScaldingMixingBowlScraperRoyalIcingGlazeWhipSlashingorScoringStarTipIcingComb3t ortspOilMarzipanWashPlasticityRoundingGreenBucketRedBucketHookCrumbCoat220secondsTemperingAccuracySpongeMethodSugarSpicesDropCookieTunnelingacid suchas lemonjuiceFoldingRestingReasonsto UseFrostingProcessedFlavoringPasteurizationGanacheFlatPaddleParchmentPaperAirBubblesSaltMiseenplaceVanillaProofingRichDoughT orTbsMuffinMethodSaffronBiscuitMethodBlindBakingCreamingMethodGlovesQuickBreadsCut inFatEggsScalingWhitesScalingIngredients12RubberSpatula300HomogenousFlourSalmonellaWholewheatGlutenPunchingStiffPeakKneadingCreamingMethodElectricStandMixerFermentationTuilesStraightDoughMethodPoundCakeStiff,chilleddoughMakeupandPanningStiffdough16Low-FatCakeLeavenerBenchScraperor BenchKnifeLeanDoughScaldingMixingBowlScraperRoyalIcingGlazeWhipSlashingorScoringStarTipIcingComb3t ortsp

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