coagulationproofingmoist heatcookingmethodcaramelizationsimmeringdessertsaucesfryingboilingcombinationheatcookingmethodkneadingleaveningagentstemperaturebakingwhitestockovenhandmixerbrownstockstallbraisingstewingheattransferdoughmelt dryheatcookingmethodbatterthermalradiationevaporationbakingquickbreadsbroilingroastingbéchamelinductionpoachingstandmixerconvectionbeefstockheatvegetablestockMaillardreactionequipmentbakingsodamixingbowlsgelatinizationbrowningchickenstockbakerysaltmothersaucesspatulaexcitationsteamingfatsflourfishstockbuttersaucesgrillinghollandaisesousvidebakingpowdersautéingconductionglutensugarcoagulationproofingmoist heatcookingmethodcaramelizationsimmeringdessertsaucesfryingboilingcombinationheatcookingmethodkneadingleaveningagentstemperaturebakingwhitestockovenhandmixerbrownstockstallbraisingstewingheattransferdoughmelt dryheatcookingmethodbatterthermalradiationevaporationbakingquickbreadsbroilingroastingbéchamelinductionpoachingstandmixerconvectionbeefstockheatvegetablestockMaillardreactionequipmentbakingsodamixingbowlsgelatinizationbrowningchickenstockbakerysaltmothersaucesspatulaexcitationsteamingfatsflourfishstockbuttersaucesgrillinghollandaisesousvidebakingpowdersautéingconductionglutensugar

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