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