(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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pancake, most liquid
pour batter
scone or biscuit, can be rolled
Soft Dough
rounded top with crack
quick loaf
too much leavening agent
bitter flavor
mixing solid fat with sweetener; gives a cakelike texture
Creaming Method
elastic protein
gluten
drys are combined, then liquids added all together
Blending Method
tough product with tunnels
overmixing
Stage 1 leavener
Baking Soda
pour and drop
batter
add variety
Flavors
adds flavor, tenderness
sweetener
filling muffin cups
2/3 full
Baking powder
Stage 2
biscuit method
scones
reacts with liquid, produces gases
chemical leavener
quick loaf or muffin
Drop batter
flour
structure of quick bread
requires cutting the fat into dry ingredients
Biscuit method
adds moisture, helps produce gluten
Liquid
mixing solid fat into flour using a pastry blender
cut-in
