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