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