CrumbCoatRichDoughParchmentPaperScalingVanillaSalmonellaKneadingGreenBucketPasteurization3CreamingMethodLow-FatCakeMarzipanBiscuitMethodSpicesStiffdoughGanacheRoyalIcingScalingIngredientsProofingWhitesAirBubblesStiff,chilleddoughBlindBakingStiffPeakRubberSpatulaacid suchas lemonjuiceOilT orTbsBowlScraperHomogenousPoundCakeFoldingTunnelingIcingCombRoundingGlutenFlatPaddleDropCookieSugarPunchingSaffronSpongeMethod16WashQuickBreadsHookTemperingWholewheatMixingCreamingMethodSaltEggsFermentationLeavenerCut inFatTuilesRestingElectricStandMixerScalding300StarTipBenchScraper orBenchKnife2Glaze12WhipPlasticityLeanDoughProcessedFlavoringMakeupandPanning20secondst ortspStraightDoughMethodMiseenplaceGlovesSlashingorScoringMuffinMethodRedBucketFlourReasonsto UseFrostingAccuracyCrumbCoatRichDoughParchmentPaperScalingVanillaSalmonellaKneadingGreenBucketPasteurization3CreamingMethodLow-FatCakeMarzipanBiscuitMethodSpicesStiffdoughGanacheRoyalIcingScalingIngredientsProofingWhitesAirBubblesStiff,chilleddoughBlindBakingStiffPeakRubberSpatulaacid suchas lemonjuiceOilT orTbsBowlScraperHomogenousPoundCakeFoldingTunnelingIcingCombRoundingGlutenFlatPaddleDropCookieSugarPunchingSaffronSpongeMethod16WashQuickBreadsHookTemperingWholewheatMixingCreamingMethodSaltEggsFermentationLeavenerCut inFatTuilesRestingElectricStandMixerScalding300StarTipBenchScraper orBenchKnife2Glaze12WhipPlasticityLeanDoughProcessedFlavoringMakeupandPanning20secondst ortspStraightDoughMethodMiseenplaceGlovesSlashingorScoringMuffinMethodRedBucketFlourReasonsto UseFrostingAccuracy

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.


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