WholewheatIcingCombPasteurizationStiff,chilleddoughMarzipanBowlScraperGlutenElectricStandMixerRoyalIcingMixingRestingCutin FatScaldingDropCookie20secondsStiffdoughQuickBreadsRubberSpatulaOilMiseenplaceSaltMakeupandPanning3SlashingorScoringScalingIngredientsPlasticitySpicesStarTipRoundingLow-FatCakeProofingBenchScraperor BenchKnifeWhitesMuffinMethodHookAccuracyProcessedFlavoringLeavenerSpongeMethodTunnelingCreamingMethodLeanDoughSalmonellaParchmentPaperCrumbCoatCreamingMethodRedBucketFoldingGlazeTuilesReasonsto UseFrostingGlovesAirBubblesT orTbsBlindBakingFlour12SaffronRichDoughFlatPaddleHomogenousBiscuitMethod2GanacheVanillaSugarStiffPeakFermentationt ortspScalingPoundCakeKneadingWhipEggsStraightDoughMethodWash30016GreenBucketTemperingacid suchas lemonjuicePunchingWholewheatIcingCombPasteurizationStiff,chilleddoughMarzipanBowlScraperGlutenElectricStandMixerRoyalIcingMixingRestingCutin FatScaldingDropCookie20secondsStiffdoughQuickBreadsRubberSpatulaOilMiseenplaceSaltMakeupandPanning3SlashingorScoringScalingIngredientsPlasticitySpicesStarTipRoundingLow-FatCakeProofingBenchScraperor BenchKnifeWhitesMuffinMethodHookAccuracyProcessedFlavoringLeavenerSpongeMethodTunnelingCreamingMethodLeanDoughSalmonellaParchmentPaperCrumbCoatCreamingMethodRedBucketFoldingGlazeTuilesReasonsto UseFrostingGlovesAirBubblesT orTbsBlindBakingFlour12SaffronRichDoughFlatPaddleHomogenousBiscuitMethod2GanacheVanillaSugarStiffPeakFermentationt ortspScalingPoundCakeKneadingWhipEggsStraightDoughMethodWash30016GreenBucketTemperingacid suchas lemonjuicePunching

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