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