FlourFlatPaddleTemperingQuickBreadsHookScalingIngredientsRoundingCut inFatVanillaSugarSlashingorScoring16BiscuitMethodFermentationT orTbsBenchScraper orBenchKnifeStraightDoughMethodacid suchas lemonjuiceKneadingBlindBakingSalmonellaGlutenGanacheScaldingGreenBucketMarzipanParchmentPaperIcingCombMuffinMethodOil20secondsPasteurizationTuilesRoyalIcingStiff,chilleddoughTunnelingGlazePunchingRedBucketLow-FatCakeAirBubblesMakeupandPanningRestingElectricStandMixerAccuracySpicesProcessedFlavoringSaltReasonsto UseFrostingRubberSpatulaWhip3GlovesPoundCakeSpongeMethodHomogenousFolding300WashPlasticity212BowlScraperStiffdoughWholewheatScalingCrumbCoatLeanDoughStiffPeakCreamingMethodt ortspProofingLeavenerRichDoughSaffronDropCookieMiseenplaceCreamingMethodStarTipEggsWhitesMixingFlourFlatPaddleTemperingQuickBreadsHookScalingIngredientsRoundingCut inFatVanillaSugarSlashingorScoring16BiscuitMethodFermentationT orTbsBenchScraper orBenchKnifeStraightDoughMethodacid suchas lemonjuiceKneadingBlindBakingSalmonellaGlutenGanacheScaldingGreenBucketMarzipanParchmentPaperIcingCombMuffinMethodOil20secondsPasteurizationTuilesRoyalIcingStiff,chilleddoughTunnelingGlazePunchingRedBucketLow-FatCakeAirBubblesMakeupandPanningRestingElectricStandMixerAccuracySpicesProcessedFlavoringSaltReasonsto UseFrostingRubberSpatulaWhip3GlovesPoundCakeSpongeMethodHomogenousFolding300WashPlasticity212BowlScraperStiffdoughWholewheatScalingCrumbCoatLeanDoughStiffPeakCreamingMethodt ortspProofingLeavenerRichDoughSaffronDropCookieMiseenplaceCreamingMethodStarTipEggsWhitesMixing

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