(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
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
to mix a solid fat into dry ingredients until crumbly
to press holes into the bottom of a pie crust to avoid puffing
to release the carbon dioxide built up during proofing
taking solid
food
and making it into smaller pieces
by rubbing against item
To remove the so
to remove the solids from a stock
What to look for when pulling dough to see if gluten has formed
to make rise
to grease and then flour a pan
To cook in an oven with dry heat
to cut into cubes or blocks
to cut off a thin layer of food with a knife
to cut against the muscle fibers
to add a decorative edge to a pie crust
mixture of fat and liquid, temporary or permanent
allows juices to redistribute in meat after cooking
Dough doubles in size due to fermentation
using heat to convert food from solid to liquid
to cut into thin uniform pieces
pressing and folding dough
finest level of chopping to allow food to melt into dish
dry heat cooking method, small amount of oil on high heat
example is steam
move from
mixing method- mix dry, cut in fat, add liquid
when sugar darkens in color when cooking
a thickener of half flour and half fat
method of cooking
that uses direct heat,
much like grilling
simmering meat in liquid, used in sauces and soups
