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