SaltHomogenousProcessedFlavoringSpicesStraightDoughMethodScaldingHookT orTbsBlindBakingGlutenCreamingMethodStiffPeakElectricStandMixerCreamingMethod12ScalingRestingCrumbCoatPoundCakeCutin FatStarTip2FoldingRoyalIcingGlovesEggsTunnelingAccuracyt ortspMarzipan3MuffinMethod300ParchmentPaperStiff,chilleddoughStiffdoughRounding16SpongeMethodGlazeGreenBucketFlourGanacheRichDoughOilFermentationSaffronTemperingDropCookieAirBubblesProofingRedBucketScalingIngredientsacid suchas lemonjuiceRubberSpatulaBiscuitMethod20secondsFlatPaddleBowlScraperVanillaMiseenplaceMixingWholewheatPunchingWhitesLeanDoughSalmonellaKneadingQuickBreadsSlashingorScoringPasteurizationPlasticityMakeupandPanningIcingCombWhipReasonsto UseFrostingBenchScraperor BenchKnifeTuilesLeavenerWashLow-FatCakeSugarSaltHomogenousProcessedFlavoringSpicesStraightDoughMethodScaldingHookT orTbsBlindBakingGlutenCreamingMethodStiffPeakElectricStandMixerCreamingMethod12ScalingRestingCrumbCoatPoundCakeCutin FatStarTip2FoldingRoyalIcingGlovesEggsTunnelingAccuracyt ortspMarzipan3MuffinMethod300ParchmentPaperStiff,chilleddoughStiffdoughRounding16SpongeMethodGlazeGreenBucketFlourGanacheRichDoughOilFermentationSaffronTemperingDropCookieAirBubblesProofingRedBucketScalingIngredientsacid suchas lemonjuiceRubberSpatulaBiscuitMethod20secondsFlatPaddleBowlScraperVanillaMiseenplaceMixingWholewheatPunchingWhitesLeanDoughSalmonellaKneadingQuickBreadsSlashingorScoringPasteurizationPlasticityMakeupandPanningIcingCombWhipReasonsto UseFrostingBenchScraperor BenchKnifeTuilesLeavenerWashLow-FatCakeSugar

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
  1. Salt
  2. Homogenous
  3. Processed Flavoring
  4. Spices
  5. Straight Dough Method
  6. Scalding
  7. Hook
  8. T or Tbs
  9. Blind Baking
  10. Gluten
  11. Creaming Method
  12. Stiff Peak
  13. Electric Stand Mixer
  14. Creaming Method
  15. 12
  16. Scaling
  17. Resting
  18. Crumb Coat
  19. Pound Cake
  20. Cut in Fat
  21. Star Tip
  22. 2
  23. Folding
  24. Royal Icing
  25. Gloves
  26. Eggs
  27. Tunneling
  28. Accuracy
  29. t or tsp
  30. Marzipan
  31. 3
  32. Muffin Method
  33. 300
  34. Parchment Paper
  35. Stiff, chilled dough
  36. Stiff dough
  37. Rounding
  38. 16
  39. Sponge Method
  40. Glaze
  41. Green Bucket
  42. Flour
  43. Ganache
  44. Rich Dough
  45. Oil
  46. Fermentation
  47. Saffron
  48. Tempering
  49. Drop Cookie
  50. Air Bubbles
  51. Proofing
  52. Red Bucket
  53. Scaling Ingredients
  54. acid such as lemon juice
  55. Rubber Spatula
  56. Biscuit Method
  57. 20 seconds
  58. Flat Paddle
  59. Bowl Scraper
  60. Vanilla
  61. Mise en place
  62. Mixing
  63. Whole wheat
  64. Punching
  65. Whites
  66. Lean Dough
  67. Salmonella
  68. Kneading
  69. Quick Breads
  70. Slashing or Scoring
  71. Pasteurization
  72. Plasticity
  73. Makeup and Panning
  74. Icing Comb
  75. Whip
  76. Reasons to Use Frosting
  77. Bench Scraper or Bench Knife
  78. Tuiles
  79. Leavener
  80. Wash
  81. Low-Fat Cake
  82. Sugar