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