fatsmelt dryheatcookingmethodsteamingsautéingheatbrownstockhollandaisepoachingdoughspatulaconductionbakingpowdersimmeringsousvidethermalradiationbakinginductionbéchamelcaramelizationmothersaucesmoist heatcookingmethodbroilingbuttersaucessaltvegetablestockgrillingevaporationbatterbraisingtemperatureleaveningagentsovenboilingproofingroastingbrowningequipmentchickenstockgelatinizationsugarcoagulationcombinationheatcookingmethodglutenflourkneadingbakingbeefstockstandmixerdessertsaucesMaillardreactionfryingbakingsodastallfishstockbakerymixingbowlsconvectionhandmixerexcitationwhitestockstewingheattransferquickbreadsfatsmelt dryheatcookingmethodsteamingsautéingheatbrownstockhollandaisepoachingdoughspatulaconductionbakingpowdersimmeringsousvidethermalradiationbakinginductionbéchamelcaramelizationmothersaucesmoist heatcookingmethodbroilingbuttersaucessaltvegetablestockgrillingevaporationbatterbraisingtemperatureleaveningagentsovenboilingproofingroastingbrowningequipmentchickenstockgelatinizationsugarcoagulationcombinationheatcookingmethodglutenflourkneadingbakingbeefstockstandmixerdessertsaucesMaillardreactionfryingbakingsodastallfishstockbakerymixingbowlsconvectionhandmixerexcitationwhitestockstewingheattransferquickbreads

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