300ScaldingLow-FatCakeProcessedFlavoringMuffinMethodTemperingQuickBreadsAccuracyMarzipanProofingLeavenerFoldingTunnelingSpicesIcingCombGanacheWashHookSugarBlindBakingRubberSpatulaBowlScraperCrumbCoatGlazeHomogenousWholewheatParchmentPaperRoyalIcingWhitesFlourRoundingGreenBucketFermentation12RedBucketGlovesKneadingPasteurizationPlasticityBiscuitMethodRestingSaltDropCookieWhipStiff,chilleddoughAirBubblesStarTipCreamingMethodCreamingMethodPunchingEggsMixingacid suchas lemonjuiceSalmonellaLeanDoughStiffdoughSlashingorScoringElectricStandMixert ortspStraightDoughMethodMiseenplace2RichDoughOilScalingBenchScraperor BenchKnifeStiffPeakSpongeMethodVanillaT orTbs16Cutin FatFlatPaddlePoundCake20secondsTuilesMakeupandPanningGlutenScalingIngredientsReasonsto UseFrosting3Saffron300ScaldingLow-FatCakeProcessedFlavoringMuffinMethodTemperingQuickBreadsAccuracyMarzipanProofingLeavenerFoldingTunnelingSpicesIcingCombGanacheWashHookSugarBlindBakingRubberSpatulaBowlScraperCrumbCoatGlazeHomogenousWholewheatParchmentPaperRoyalIcingWhitesFlourRoundingGreenBucketFermentation12RedBucketGlovesKneadingPasteurizationPlasticityBiscuitMethodRestingSaltDropCookieWhipStiff,chilleddoughAirBubblesStarTipCreamingMethodCreamingMethodPunchingEggsMixingacid suchas lemonjuiceSalmonellaLeanDoughStiffdoughSlashingorScoringElectricStandMixert ortspStraightDoughMethodMiseenplace2RichDoughOilScalingBenchScraperor BenchKnifeStiffPeakSpongeMethodVanillaT orTbs16Cutin FatFlatPaddlePoundCake20secondsTuilesMakeupandPanningGlutenScalingIngredientsReasonsto UseFrosting3Saffron

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