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