proofingconductionpoachingbuttersaucessautéingheatconvectionsugarovenbakingpowderbatterchickenstockinductionstewinggrillingbrowningMaillardreactionmixingbowlsvegetablestockbéchamelmelt dryheatcookingmethodroastingbroilingleaveningagentsbakingfishstockthermalradiationfryingbraisingmoist heatcookingmethodcombinationheatcookingmethodsteamingbakingspatulahandmixercoagulationdessertsauceskneadinghollandaisebeefstockbrownstockevaporationsousvidestallglutenbakerymothersaucesfatssimmeringbakingsodatemperaturedoughgelatinizationexcitationwhitestockstandmixercaramelizationflourequipmentboilingquickbreadsheattransfersaltproofingconductionpoachingbuttersaucessautéingheatconvectionsugarovenbakingpowderbatterchickenstockinductionstewinggrillingbrowningMaillardreactionmixingbowlsvegetablestockbéchamelmelt dryheatcookingmethodroastingbroilingleaveningagentsbakingfishstockthermalradiationfryingbraisingmoist heatcookingmethodcombinationheatcookingmethodsteamingbakingspatulahandmixercoagulationdessertsauceskneadinghollandaisebeefstockbrownstockevaporationsousvidestallglutenbakerymothersaucesfatssimmeringbakingsodatemperaturedoughgelatinizationexcitationwhitestockstandmixercaramelizationflourequipmentboilingquickbreadsheattransfersalt

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