moist heatcookingmethodthermalradiationbrowningmelt dryheatcookingmethodleaveningagentsflourheattransferkneadingcaramelizationgelatinizationovenbéchamelsimmeringbrownstockconvectionquickbreadsMaillardreactionhandmixerfryingbeefstockbakingsodastewingglutenpoachingvegetablestockmixingbowlsproofingfatsbraisingmothersaucesdessertsaucestemperaturegrillinginductionboilingsousvidechickenstockstallbuttersaucesbakingbakerysaltequipmentheatbakinghollandaisedoughwhitestockroastingevaporationspatulafishstocksautéingbattercombinationheatcookingmethodcoagulationbakingpowdersugarstandmixersteamingconductionexcitationbroilingmoist heatcookingmethodthermalradiationbrowningmelt dryheatcookingmethodleaveningagentsflourheattransferkneadingcaramelizationgelatinizationovenbéchamelsimmeringbrownstockconvectionquickbreadsMaillardreactionhandmixerfryingbeefstockbakingsodastewingglutenpoachingvegetablestockmixingbowlsproofingfatsbraisingmothersaucesdessertsaucestemperaturegrillinginductionboilingsousvidechickenstockstallbuttersaucesbakingbakerysaltequipmentheatbakinghollandaisedoughwhitestockroastingevaporationspatulafishstocksautéingbattercombinationheatcookingmethodcoagulationbakingpowdersugarstandmixersteamingconductionexcitationbroiling

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.


1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
  1. moist heat cooking method
  2. thermal radiation
  3. browning
  4. melt dry heat cooking method
  5. leavening agents
  6. flour
  7. heat transfer
  8. kneading
  9. caramelization
  10. gelatinization
  11. oven
  12. béchamel
  13. simmering
  14. brown stock
  15. convection
  16. quick breads
  17. Maillard reaction
  18. hand mixer
  19. frying
  20. beef stock
  21. baking soda
  22. stewing
  23. gluten
  24. poaching
  25. vegetable stock
  26. mixing bowls
  27. proofing
  28. fats
  29. braising
  30. mother sauces
  31. dessert sauces
  32. temperature
  33. grilling
  34. induction
  35. boiling
  36. sous vide
  37. chicken stock
  38. stall
  39. butter sauces
  40. baking
  41. bakery
  42. salt
  43. equipment
  44. heat
  45. baking
  46. hollandaise
  47. dough
  48. white stock
  49. roasting
  50. evaporation
  51. spatula
  52. fish stock
  53. sautéing
  54. batter
  55. combination heat cooking method
  56. coagulation
  57. baking powder
  58. sugar
  59. stand mixer
  60. steaming
  61. conduction
  62. excitation
  63. broiling