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