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