(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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add flavor, volume and structure
eggs
adds flavor, tenderness
sweetener
quick loaf or muffin
Drop batter
flour
structure of quick bread
Stage 1 leavener
Baking Soda
elastic protein
gluten
pour and drop
batter
too much leavening agent
bitter flavor
Baking powder
Stage 2
mixing solid fat with sweetener; gives a cakelike texture
Creaming Method
filling muffin cups
2/3 full
blending method
muffins
tough product with tunnels
overmixing
doesn't contain yeast
quick bread
rounded top with crack
quick loaf
pancake, most liquid
pour batter
add variety
Flavors
adds moisture, helps produce gluten
Liquid
mixing solid fat into flour using a pastry blender
cut-in
reacts with liquid, produces gases
chemical leavener
biscuit method
scones
scone or biscuit, can be rolled
Soft Dough
drys are combined, then liquids added all together
Blending Method
requires cutting the fat into dry ingredients
Biscuit method
