2Salt12WhitesCreamingMethodRoundingMakeupandPanning16GreenBucketMarzipanAccuracyIcingCombQuickBreadsLow-FatCakeSugarStiffdoughHomogenous3GanacheFlatPaddleSaffronRestingPlasticityProcessedFlavoringElectricStandMixerScaldingWashTuilesCreamingMethodAirBubblesProofingFolding300GlovesReasonsto UseFrostingRubberSpatulaTunnelingFlourStarTipStiff,chilleddoughMiseenplaceHookMuffinMethodWholewheatSalmonellaScalingIngredientsSlashingorScoringPasteurizationSpicesPoundCakeDropCookieRedBucketFermentationBiscuitMethodacid suchas lemonjuiceSpongeMethodEggsVanillaLeavenert ortspRichDoughWhipLeanDoughOilTemperingT orTbsCut inFatParchmentPaperStraightDoughMethod20secondsMixingKneadingBenchScraper orBenchKnifeScalingRoyalIcingGlazeGlutenBlindBakingStiffPeakBowlScraperPunchingCrumbCoat2Salt12WhitesCreamingMethodRoundingMakeupandPanning16GreenBucketMarzipanAccuracyIcingCombQuickBreadsLow-FatCakeSugarStiffdoughHomogenous3GanacheFlatPaddleSaffronRestingPlasticityProcessedFlavoringElectricStandMixerScaldingWashTuilesCreamingMethodAirBubblesProofingFolding300GlovesReasonsto UseFrostingRubberSpatulaTunnelingFlourStarTipStiff,chilleddoughMiseenplaceHookMuffinMethodWholewheatSalmonellaScalingIngredientsSlashingorScoringPasteurizationSpicesPoundCakeDropCookieRedBucketFermentationBiscuitMethodacid suchas lemonjuiceSpongeMethodEggsVanillaLeavenert ortspRichDoughWhipLeanDoughOilTemperingT orTbsCut inFatParchmentPaperStraightDoughMethod20secondsMixingKneadingBenchScraper orBenchKnifeScalingRoyalIcingGlazeGlutenBlindBakingStiffPeakBowlScraperPunchingCrumbCoat

Baking - 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
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
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
  1. 2
  2. Salt
  3. 12
  4. Whites
  5. Creaming Method
  6. Rounding
  7. Makeup and Panning
  8. 16
  9. Green Bucket
  10. Marzipan
  11. Accuracy
  12. Icing Comb
  13. Quick Breads
  14. Low-Fat Cake
  15. Sugar
  16. Stiff dough
  17. Homogenous
  18. 3
  19. Ganache
  20. Flat Paddle
  21. Saffron
  22. Resting
  23. Plasticity
  24. Processed Flavoring
  25. Electric Stand Mixer
  26. Scalding
  27. Wash
  28. Tuiles
  29. Creaming Method
  30. Air Bubbles
  31. Proofing
  32. Folding
  33. 300
  34. Gloves
  35. Reasons to Use Frosting
  36. Rubber Spatula
  37. Tunneling
  38. Flour
  39. Star Tip
  40. Stiff, chilled dough
  41. Mise en place
  42. Hook
  43. Muffin Method
  44. Whole wheat
  45. Salmonella
  46. Scaling Ingredients
  47. Slashing or Scoring
  48. Pasteurization
  49. Spices
  50. Pound Cake
  51. Drop Cookie
  52. Red Bucket
  53. Fermentation
  54. Biscuit Method
  55. acid such as lemon juice
  56. Sponge Method
  57. Eggs
  58. Vanilla
  59. Leavener
  60. t or tsp
  61. Rich Dough
  62. Whip
  63. Lean Dough
  64. Oil
  65. Tempering
  66. T or Tbs
  67. Cut in Fat
  68. Parchment Paper
  69. Straight Dough Method
  70. 20 seconds
  71. Mixing
  72. Kneading
  73. Bench Scraper or Bench Knife
  74. Scaling
  75. Royal Icing
  76. Glaze
  77. Gluten
  78. Blind Baking
  79. Stiff Peak
  80. Bowl Scraper
  81. Punching
  82. Crumb Coat