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