standmixerbakingsodaflourMaillardreactionfryingstewingroastingglutensugarsaltbakinginductionkneadingdoughproofingfatsbatterbraisingfishstockmothersaucesgelatinizationboilingpoachingbuttersaucessautéingtemperaturemoist heatcookingmethodgrillingevaporationsteamingbrowningbakeryspatulawhitestockleaveningagentsheatconductionsimmeringcoagulationdessertsaucescombinationheatcookingmethodbroilingovenbakingpowderbéchamelmixingbowlshandmixerchickenstockquickbreadsbrownstockvegetablestockconvectionstallexcitationbakingbeefstockcaramelizationthermalradiationheattransfersousvideequipmentmelt dryheatcookingmethodhollandaisestandmixerbakingsodaflourMaillardreactionfryingstewingroastingglutensugarsaltbakinginductionkneadingdoughproofingfatsbatterbraisingfishstockmothersaucesgelatinizationboilingpoachingbuttersaucessautéingtemperaturemoist heatcookingmethodgrillingevaporationsteamingbrowningbakeryspatulawhitestockleaveningagentsheatconductionsimmeringcoagulationdessertsaucescombinationheatcookingmethodbroilingovenbakingpowderbéchamelmixingbowlshandmixerchickenstockquickbreadsbrownstockvegetablestockconvectionstallexcitationbakingbeefstockcaramelizationthermalradiationheattransfersousvideequipmentmelt dryheatcookingmethodhollandaise

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