brownstocksugarbakingbrowninggrillingbroilingmelt dryheatcookingmethodexcitationtemperatureconvectionbakingbakingpowdersteamingproofingfishstockflourmothersaucesstewingfryingequipmentleaveningagentspoachingheattransfercaramelizationbakeryevaporationmoist heatcookingmethodMaillardreactiongelatinizationwhitestockthermalradiationbakingsodaheatbeefstocksautéinghandmixersousvidesaltinductionbéchamelbuttersaucesbattercoagulationglutencombinationheatcookingmethodroastingovenboilingquickbreadschickenstockspatulakneadingdessertsaucessimmeringconductionfatsmixingbowlsbraisingstandmixervegetablestockhollandaisedoughstallbrownstocksugarbakingbrowninggrillingbroilingmelt dryheatcookingmethodexcitationtemperatureconvectionbakingbakingpowdersteamingproofingfishstockflourmothersaucesstewingfryingequipmentleaveningagentspoachingheattransfercaramelizationbakeryevaporationmoist heatcookingmethodMaillardreactiongelatinizationwhitestockthermalradiationbakingsodaheatbeefstocksautéinghandmixersousvidesaltinductionbéchamelbuttersaucesbattercoagulationglutencombinationheatcookingmethodroastingovenboilingquickbreadschickenstockspatulakneadingdessertsaucessimmeringconductionfatsmixingbowlsbraisingstandmixervegetablestockhollandaisedoughstall

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