whitestocksteamingproofingmelt dryheatcookingmethodexcitationquickbreadsleaveningagentstemperaturebeefstockbroilinggelatinizationbakerycoagulationconvectionboilingstewingheattransferMaillardreactionstandmixerthermalradiationconductionsimmeringgrillingsugarbraisingequipmentmothersaucessautéingbrowningcaramelizationbakingsodabuttersaucessaltbakingbakingsousvidedoughmoist heatcookingmethodhollandaiseflourfryingmixingbowlsinductionvegetablestockbéchamelcombinationheatcookingmethodevaporationbatterkneadingchickenstockspatulaovenstallheatpoachingfishstockglutenbakingpowderroastingdessertsauceshandmixerfatsbrownstockwhitestocksteamingproofingmelt dryheatcookingmethodexcitationquickbreadsleaveningagentstemperaturebeefstockbroilinggelatinizationbakerycoagulationconvectionboilingstewingheattransferMaillardreactionstandmixerthermalradiationconductionsimmeringgrillingsugarbraisingequipmentmothersaucessautéingbrowningcaramelizationbakingsodabuttersaucessaltbakingbakingsousvidedoughmoist heatcookingmethodhollandaiseflourfryingmixingbowlsinductionvegetablestockbéchamelcombinationheatcookingmethodevaporationbatterkneadingchickenstockspatulaovenstallheatpoachingfishstockglutenbakingpowderroastingdessertsauceshandmixerfatsbrownstock

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