SaltGlazeProcessedFlavoring2AccuracyTuilesStiff,chilleddoughScaling300BiscuitMethodMiseenplacePlasticityBowlScraperLow-FatCakeHookIcingCombMuffinMethodacid suchas lemonjuiceRedBucketCut inFatBlindBakingMarzipanWhitesMixingTemperingGanacheStraightDoughMethodGlovesRichDoughStiffPeakMakeupandPanningEggsRoyalIcingSpongeMethodQuickBreadsPoundCakeScaldingElectricStandMixerVanillaGlutenAirBubblesSugarRoundingPasteurizationRestingStiffdoughStarTipT orTbsCreamingMethodHomogenous12ScalingIngredientsLeavenerSalmonellaReasonsto UseFrostingSaffronPunchingCreamingMethodProofingWhipt ortsp20secondsFlatPaddleLeanDough3WashGreenBucketOilDropCookieSpicesTunnelingParchmentPaperCrumbCoatFoldingRubberSpatulaKneadingBenchScraper orBenchKnifeWholewheat16SlashingorScoringFermentationFlourSaltGlazeProcessedFlavoring2AccuracyTuilesStiff,chilleddoughScaling300BiscuitMethodMiseenplacePlasticityBowlScraperLow-FatCakeHookIcingCombMuffinMethodacid suchas lemonjuiceRedBucketCut inFatBlindBakingMarzipanWhitesMixingTemperingGanacheStraightDoughMethodGlovesRichDoughStiffPeakMakeupandPanningEggsRoyalIcingSpongeMethodQuickBreadsPoundCakeScaldingElectricStandMixerVanillaGlutenAirBubblesSugarRoundingPasteurizationRestingStiffdoughStarTipT orTbsCreamingMethodHomogenous12ScalingIngredientsLeavenerSalmonellaReasonsto UseFrostingSaffronPunchingCreamingMethodProofingWhipt ortsp20secondsFlatPaddleLeanDough3WashGreenBucketOilDropCookieSpicesTunnelingParchmentPaperCrumbCoatFoldingRubberSpatulaKneadingBenchScraper orBenchKnifeWholewheat16SlashingorScoringFermentationFlour

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