COOKING TERMS & EQUIPMENT BINGO - Call List

(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.

1. Used to help scrape ingredients from bowls/pans
   RUBBER SCRAPER
2. The tool used to reduce food to thin shreds
   GRATER
3. To spread a thin layer of grease on a surface
   GREASE
4. Used to cut Ms. Coffer's favourite food!
   PIZZA CUTTER
5. To cook large pieces of meat or poultry using dry heat
   ROAST
6. Used to level off dry/solid ingredients
   STRAIGHT EDGE
7. To cut into long, thin strips
   JULIENNE
8. To turn the oven on prior to baking
   PRE-HEAT
9. Cook just below boiling point
   SIMMER
10. To cook in a hot oven
    BAKE
11. To cook under direct heat
    BROIL
12. To cook in HOT fat
    FRY
13. A clear measure used for liquid ingredients
    LIQUID MEASURING CUPS
14. Temperature where bacteria grows rapidly
    DANGER ZONE
15. Worn to protect clothing when cooking/baking
    APRON
16. To heat liquid until bubbles rise to surface
    BOIL
17. The amount a recipe will make
    YIELD
18. Used to fry items, prepare stir fries
    FRYING PAN
19. First step before beginning food prep
    WASH YOUR HANDS
20. A solid base for cutting foods; protects countertops
21. Used to lift items off surfaces
    TONGS
22. To put in refrigerator to cool
    CHILL
23. To cook in a small amount of hot fat/oil
    SAUTE
24. To blend ingredients until smooth
    CREAM
25. A scoop like tool used to measure dry or solid ingredients
    DRY MEASURING CUPS
26. Used to remove outer layer from fruits and vegetables
    VEGETABLE PEELER
27. To cut food as small as possible
    MINCE
28. Used to turn products like pancakes, grilled cheese
    LIFTER
29. Used to hold ingredients for preparation
    MIXING BOWLS
30. Used to measure small amounts of ingredients
    MEASURING SPOONS
31. Used to protect hands when removing hot items
    OVEN MITT
32. Used to flatten doughs
    ROLLING PIN
33. Used to serve soups and sauces
    LADLE
34. To move food in a circular motion
    STIR
35. To cut into small pieces
    CHOP
36. A technique used to activate yeast and develop gluten
    KNEAD
37. To beat until light and fluffy
    WHIP
38. To soak food in a liquid before cooking
    MARINATE
39. A set of instructions and ingredients to help prepare an item
    RECIPE
40. A tool used for draining liquid from large items
    COLANDER