RestingMixingCreamingMethodHookLeavenerOilRubberSpatulaAccuracyStraightDoughMethodReasonsto UseFrostingScaldingIcingCombTempering2BiscuitMethodSaffronElectricStandMixerGlovesRoundingProofingDropCookieProcessedFlavoringWholewheatPunchingKneadingGluten16MiseenplaceT orTbsPoundCakeBlindBakingRichDoughStiff,chilleddoughMakeupandPanningSugarCrumbCoatPlasticityCreamingMethodSlashingorScoringScalingHomogenousLeanDoughPasteurizationSalmonellaFoldingBenchScraper orBenchKnifeQuickBreadsBowlScraperWhitesSaltVanillaTunneling12Low-FatCakeSpicesGanacheSpongeMethodAirBubblesEggsMarzipant ortspFlatPaddleWhipGreenBucketParchmentPaperStarTipStiffdoughGlazeRedBucket3acid suchas lemonjuiceMuffinMethodStiffPeak20secondsTuilesFlourRoyalIcingScalingIngredientsFermentation300WashCut inFatRestingMixingCreamingMethodHookLeavenerOilRubberSpatulaAccuracyStraightDoughMethodReasonsto UseFrostingScaldingIcingCombTempering2BiscuitMethodSaffronElectricStandMixerGlovesRoundingProofingDropCookieProcessedFlavoringWholewheatPunchingKneadingGluten16MiseenplaceT orTbsPoundCakeBlindBakingRichDoughStiff,chilleddoughMakeupandPanningSugarCrumbCoatPlasticityCreamingMethodSlashingorScoringScalingHomogenousLeanDoughPasteurizationSalmonellaFoldingBenchScraper orBenchKnifeQuickBreadsBowlScraperWhitesSaltVanillaTunneling12Low-FatCakeSpicesGanacheSpongeMethodAirBubblesEggsMarzipant ortspFlatPaddleWhipGreenBucketParchmentPaperStarTipStiffdoughGlazeRedBucket3acid suchas lemonjuiceMuffinMethodStiffPeak20secondsTuilesFlourRoyalIcingScalingIngredientsFermentation300WashCut inFat

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