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