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