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