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