chickenstockheatevaporationthermalradiationkneadingbakingglutensautéingfryingboilingbroilingstandmixermixingbowlsleaveningagentscaramelizationhollandaisespatulaconductioncombinationheatcookingmethodwhitestockstallbrowningpoachingheattransferbrownstockroastingmelt dryheatcookingmethodbraisingfishstockfatsequipmentsimmeringmoist heatcookingmethodcoagulationbattersousvideproofingconvectionovenbakerysugartemperatureMaillardreactionstewingflourinductionbakingsodadoughmothersaucessteaminggrillingdessertsaucesquickbreadsbeefstocksaltvegetablestockbuttersaucesgelatinizationbéchamelbakinghandmixerbakingpowderexcitationchickenstockheatevaporationthermalradiationkneadingbakingglutensautéingfryingboilingbroilingstandmixermixingbowlsleaveningagentscaramelizationhollandaisespatulaconductioncombinationheatcookingmethodwhitestockstallbrowningpoachingheattransferbrownstockroastingmelt dryheatcookingmethodbraisingfishstockfatsequipmentsimmeringmoist heatcookingmethodcoagulationbattersousvideproofingconvectionovenbakerysugartemperatureMaillardreactionstewingflourinductionbakingsodadoughmothersaucessteaminggrillingdessertsaucesquickbreadsbeefstocksaltvegetablestockbuttersaucesgelatinizationbéchamelbakinghandmixerbakingpowderexcitation

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