bakerysugarbakingdoughbatterflourglutenequipmentwhitestockcoagulationspatulaovenbakingsodafryingfatsstandmixerbroilingMaillardreactiontemperaturecombinationheatcookingmethodsimmeringmixingbowlsevaporationsteamingbrownstockproofingmelt dryheatcookingmethodmoist heatcookingmethodthermalradiationexcitationconductionheatroastinghandmixerbakingconvectionkneadingmothersaucesvegetablestockbakingpowderbraisingheattransferbuttersaucesgrillingleaveningagentshollandaisegelatinizationboilingdessertsauceschickenstockbéchamelcaramelizationsautéingfishstockinductionbeefstockstallquickbreadssousvidepoachingsaltstewingbrowningbakerysugarbakingdoughbatterflourglutenequipmentwhitestockcoagulationspatulaovenbakingsodafryingfatsstandmixerbroilingMaillardreactiontemperaturecombinationheatcookingmethodsimmeringmixingbowlsevaporationsteamingbrownstockproofingmelt dryheatcookingmethodmoist heatcookingmethodthermalradiationexcitationconductionheatroastinghandmixerbakingconvectionkneadingmothersaucesvegetablestockbakingpowderbraisingheattransferbuttersaucesgrillingleaveningagentshollandaisegelatinizationboilingdessertsauceschickenstockbéchamelcaramelizationsautéingfishstockinductionbeefstockstallquickbreadssousvidepoachingsaltstewingbrowning

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