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