Maillardreactionflourmoist heatcookingmethodconvectionchickenstockbrownstockexcitationhollandaisebakeryroastingvegetablestockproofingfishstocksugarhandmixerovenconductionstandmixersteamingbatterstewinginductionfryingsautéingequipmentbakingbrowninggrillingheatheattransferdoughmothersaucesbakingbuttersaucesbraisingmixingbowlsthermalradiationbakingsodaevaporationkneadingglutenboilingspatulacombinationheatcookingmethodstallsimmeringbeefstockpoachingsousvidefatsleaveningagentstemperaturesaltcoagulationdessertsauceswhitestockbroilingcaramelizationbéchamelquickbreadsbakingpowdergelatinizationmelt dryheatcookingmethodMaillardreactionflourmoist heatcookingmethodconvectionchickenstockbrownstockexcitationhollandaisebakeryroastingvegetablestockproofingfishstocksugarhandmixerovenconductionstandmixersteamingbatterstewinginductionfryingsautéingequipmentbakingbrowninggrillingheatheattransferdoughmothersaucesbakingbuttersaucesbraisingmixingbowlsthermalradiationbakingsodaevaporationkneadingglutenboilingspatulacombinationheatcookingmethodstallsimmeringbeefstockpoachingsousvidefatsleaveningagentstemperaturesaltcoagulationdessertsauceswhitestockbroilingcaramelizationbéchamelquickbreadsbakingpowdergelatinizationmelt dryheatcookingmethod

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