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