Stiff,chilleddough12MixingMiseenplaceacid suchas lemonjuiceTunnelingSaffronScalingIngredients2ParchmentPaperRoyalIcingLow-FatCakeSlashingorScoring20secondsFlourRubberSpatulaRoundingCrumbCoatVanillaQuickBreadsTemperingWashMuffinMethodBiscuitMethodWhitesBenchScraper orBenchKnifeScaldingPasteurizationCreamingMethodGlovesSpicesTuilesReasonsto UseFrostingSalmonellaT orTbsGlutenFolding300PunchingProofingDropCookiePlasticitySugarGanacheHookSpongeMethodIcingCombGlazeLeavenerStarTipBowlScraperKneadingScalingAirBubblesRedBucket16WhipFermentationWholewheatBlindBakingGreenBucketElectricStandMixerStraightDoughMethodRichDoughCut inFatOilCreamingMethodLeanDoughMakeupandPanningAccuracySalt3t ortspRestingMarzipanStiffdoughFlatPaddleEggsPoundCakeHomogenousProcessedFlavoringStiffPeakStiff,chilleddough12MixingMiseenplaceacid suchas lemonjuiceTunnelingSaffronScalingIngredients2ParchmentPaperRoyalIcingLow-FatCakeSlashingorScoring20secondsFlourRubberSpatulaRoundingCrumbCoatVanillaQuickBreadsTemperingWashMuffinMethodBiscuitMethodWhitesBenchScraper orBenchKnifeScaldingPasteurizationCreamingMethodGlovesSpicesTuilesReasonsto UseFrostingSalmonellaT orTbsGlutenFolding300PunchingProofingDropCookiePlasticitySugarGanacheHookSpongeMethodIcingCombGlazeLeavenerStarTipBowlScraperKneadingScalingAirBubblesRedBucket16WhipFermentationWholewheatBlindBakingGreenBucketElectricStandMixerStraightDoughMethodRichDoughCut inFatOilCreamingMethodLeanDoughMakeupandPanningAccuracySalt3t ortspRestingMarzipanStiffdoughFlatPaddleEggsPoundCakeHomogenousProcessedFlavoringStiffPeak

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