flourbuttersaucesleaveningagentsbrownstockboilinggrillingMaillardreactiondoughcoagulationequipmentvegetablestockkneadingbéchamelheatgelatinizationovenfishstockbakingsugarspatulastewingstandmixerdessertsaucesbakingpowdersousvidemothersaucesroastingsaltproofingbakingsodabrowningcaramelizationbeefstockbatterconductionmelt dryheatcookingmethodstallfryingfatscombinationheatcookingmethodmixingbowlsconvectionheattransferbroilingchickenstockpoachingbakingbakerytemperaturemoist heatcookingmethodthermalradiationsimmeringbraisingexcitationsteamingevaporationhandmixerhollandaiseinductionwhitestockglutenquickbreadssautéingflourbuttersaucesleaveningagentsbrownstockboilinggrillingMaillardreactiondoughcoagulationequipmentvegetablestockkneadingbéchamelheatgelatinizationovenfishstockbakingsugarspatulastewingstandmixerdessertsaucesbakingpowdersousvidemothersaucesroastingsaltproofingbakingsodabrowningcaramelizationbeefstockbatterconductionmelt dryheatcookingmethodstallfryingfatscombinationheatcookingmethodmixingbowlsconvectionheattransferbroilingchickenstockpoachingbakingbakerytemperaturemoist heatcookingmethodthermalradiationsimmeringbraisingexcitationsteamingevaporationhandmixerhollandaiseinductionwhitestockglutenquickbreadssautéing

Culinary Arts Unit 4: 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. flour
  2. butter sauces
  3. leavening agents
  4. brown stock
  5. boiling
  6. grilling
  7. Maillard reaction
  8. dough
  9. coagulation
  10. equipment
  11. vegetable stock
  12. kneading
  13. béchamel
  14. heat
  15. gelatinization
  16. oven
  17. fish stock
  18. baking
  19. sugar
  20. spatula
  21. stewing
  22. stand mixer
  23. dessert sauces
  24. baking powder
  25. sous vide
  26. mother sauces
  27. roasting
  28. salt
  29. proofing
  30. baking soda
  31. browning
  32. caramelization
  33. beef stock
  34. batter
  35. conduction
  36. melt dry heat cooking method
  37. stall
  38. frying
  39. fats
  40. combination heat cooking method
  41. mixing bowls
  42. convection
  43. heat transfer
  44. broiling
  45. chicken stock
  46. poaching
  47. baking
  48. bakery
  49. temperature
  50. moist heat cooking method
  51. thermal radiation
  52. simmering
  53. braising
  54. excitation
  55. steaming
  56. evaporation
  57. hand mixer
  58. hollandaise
  59. induction
  60. white stock
  61. gluten
  62. quick breads
  63. sautéing