CrumbCoatGlaze20secondsFoldingReasonsto UseFrostingFermentationWashStiffPeakDropCookieStiff,chilleddoughEggsFlatPaddleSpongeMethodScaldingMuffinMethodLeanDoughMixingScaling300KneadingHomogenousT orTbst ortspSaffron16RubberSpatulaSugarIcingCombGlovesTuilesBlindBakingRichDoughElectricStandMixerRoundingCreamingMethodLow-FatCakeRedBucketSalmonellaMakeupandPanningFlourCut inFatHookWholewheatPoundCakeQuickBreadsTunnelingStiffdoughRoyalIcingParchmentPaperPasteurizationProofingPunchingSpicesTempering3ScalingIngredientsLeavenerPlasticity12CreamingMethodAirBubblesGlutenStraightDoughMethodStarTipacid suchas lemonjuiceMarzipan2ProcessedFlavoringGreenBucketWhipGanacheSlashingorScoringSaltBowlScraperVanillaBiscuitMethodMiseenplaceRestingBenchScraperor BenchKnifeAccuracyWhitesOilCrumbCoatGlaze20secondsFoldingReasonsto UseFrostingFermentationWashStiffPeakDropCookieStiff,chilleddoughEggsFlatPaddleSpongeMethodScaldingMuffinMethodLeanDoughMixingScaling300KneadingHomogenousT orTbst ortspSaffron16RubberSpatulaSugarIcingCombGlovesTuilesBlindBakingRichDoughElectricStandMixerRoundingCreamingMethodLow-FatCakeRedBucketSalmonellaMakeupandPanningFlourCut inFatHookWholewheatPoundCakeQuickBreadsTunnelingStiffdoughRoyalIcingParchmentPaperPasteurizationProofingPunchingSpicesTempering3ScalingIngredientsLeavenerPlasticity12CreamingMethodAirBubblesGlutenStraightDoughMethodStarTipacid suchas lemonjuiceMarzipan2ProcessedFlavoringGreenBucketWhipGanacheSlashingorScoringSaltBowlScraperVanillaBiscuitMethodMiseenplaceRestingBenchScraperor BenchKnifeAccuracyWhitesOil

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