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