RoyalIcing300ProofingT orTbsHookElectricStandMixerWhipt ortspStiffdoughCreamingMethodRichDoughSpicesProcessedFlavoringStiffPeak16PasteurizationSalmonellaGanache20secondsEggs3PlasticityTuilesSpongeMethodScaldingBowlScraperWholewheatFlouracid suchas lemonjuiceWhites12HomogenousMiseenplaceLeanDoughCutin Fat2PunchingFoldingDropCookieSaltTunnelingWashGreenBucketSaffronGlovesScalingIngredientsSlashingorScoringGlazeFermentationReasonsto UseFrostingMarzipanAccuracyKneadingBenchScraperor BenchKnifeSugarMuffinMethodPoundCakeRestingAirBubblesMakeupandPanningLow-FatCakeFlatPaddleIcingCombBiscuitMethodGlutenLeavenerStiff,chilleddoughCrumbCoatStarTipParchmentPaperStraightDoughMethodBlindBakingMixingRubberSpatulaTemperingRedBucketQuickBreadsOilCreamingMethodRoundingScalingVanillaRoyalIcing300ProofingT orTbsHookElectricStandMixerWhipt ortspStiffdoughCreamingMethodRichDoughSpicesProcessedFlavoringStiffPeak16PasteurizationSalmonellaGanache20secondsEggs3PlasticityTuilesSpongeMethodScaldingBowlScraperWholewheatFlouracid suchas lemonjuiceWhites12HomogenousMiseenplaceLeanDoughCutin Fat2PunchingFoldingDropCookieSaltTunnelingWashGreenBucketSaffronGlovesScalingIngredientsSlashingorScoringGlazeFermentationReasonsto UseFrostingMarzipanAccuracyKneadingBenchScraperor BenchKnifeSugarMuffinMethodPoundCakeRestingAirBubblesMakeupandPanningLow-FatCakeFlatPaddleIcingCombBiscuitMethodGlutenLeavenerStiff,chilleddoughCrumbCoatStarTipParchmentPaperStraightDoughMethodBlindBakingMixingRubberSpatulaTemperingRedBucketQuickBreadsOilCreamingMethodRoundingScalingVanilla

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