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