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