coagulationsousvidebakeryhollandaisemixingbowlsbeefstockequipmentthermalradiationsaltquickbreadsspatulabakingpowderexcitationheatbroilingMaillardreactionleaveningagentssimmeringdessertsaucesfishstockvegetablestockgelatinizationovenchickenstockbéchamelevaporationroastingglutencombinationheatcookingmethodsteamingkneadinghandmixercaramelizationmothersaucesdoughbrowningpoachingbakingstandmixerflourstewingfryingstallconvectionfatssugarmelt dryheatcookingmethodproofingbuttersaucesboilingbraisingsautéinginductionbakingbrownstockgrillingmoist heatcookingmethodconductionheattransferbakingsodawhitestockbattertemperaturecoagulationsousvidebakeryhollandaisemixingbowlsbeefstockequipmentthermalradiationsaltquickbreadsspatulabakingpowderexcitationheatbroilingMaillardreactionleaveningagentssimmeringdessertsaucesfishstockvegetablestockgelatinizationovenchickenstockbéchamelevaporationroastingglutencombinationheatcookingmethodsteamingkneadinghandmixercaramelizationmothersaucesdoughbrowningpoachingbakingstandmixerflourstewingfryingstallconvectionfatssugarmelt dryheatcookingmethodproofingbuttersaucesboilingbraisingsautéinginductionbakingbrownstockgrillingmoist heatcookingmethodconductionheattransferbakingsodawhitestockbattertemperature

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