IcingCombAccuracyScaldingLeavenerMiseenplaceSaffronRestingacid suchas lemonjuiceCreamingMethodBiscuitMethodElectricStandMixerStarTipReasonsto UseFrostingParchmentPaperOilRoundingGanacheMixingCreamingMethodHomogenousFlourT orTbsPlasticityStiff,chilleddoughBenchScraperor BenchKnifeGlazeEggs12HookCutin FatTunnelingCrumbCoatWholewheatKneadingTuiles300PoundCakeWhitesGlutenDropCookieSaltRubberSpatulaSlashingorScoringScalingWashStiffPeakBlindBakingSpicesSpongeMethodBowlScraperPunchingGreenBucketMakeupandPanningStraightDoughMethodLow-FatCake3MuffinMethodSalmonellaLeanDough2AirBubblesSugart ortspFoldingMarzipanQuickBreadsProofingPasteurization20secondsWhipFermentationTemperingProcessedFlavoringScalingIngredients16RichDoughFlatPaddleVanillaGlovesRedBucketStiffdoughRoyalIcingIcingCombAccuracyScaldingLeavenerMiseenplaceSaffronRestingacid suchas lemonjuiceCreamingMethodBiscuitMethodElectricStandMixerStarTipReasonsto UseFrostingParchmentPaperOilRoundingGanacheMixingCreamingMethodHomogenousFlourT orTbsPlasticityStiff,chilleddoughBenchScraperor BenchKnifeGlazeEggs12HookCutin FatTunnelingCrumbCoatWholewheatKneadingTuiles300PoundCakeWhitesGlutenDropCookieSaltRubberSpatulaSlashingorScoringScalingWashStiffPeakBlindBakingSpicesSpongeMethodBowlScraperPunchingGreenBucketMakeupandPanningStraightDoughMethodLow-FatCake3MuffinMethodSalmonellaLeanDough2AirBubblesSugart ortspFoldingMarzipanQuickBreadsProofingPasteurization20secondsWhipFermentationTemperingProcessedFlavoringScalingIngredients16RichDoughFlatPaddleVanillaGlovesRedBucketStiffdoughRoyalIcing

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