moist heatcookingmethodbakingsodamelt dryheatcookingmethodbakingequipmentgelatinizationconductionmixingbowlsbrowningdessertsaucesfishstockbatterstallwhitestockhandmixerspatulagrillingbroilingkneadingleaveningagentsbakingheatbéchamelbrownstockquickbreadssimmeringcombinationheatcookingmethodsousvidecaramelizationbraisingevaporationbakingpowderfryinginductionfatsMaillardreactionpoachingdoughbeefstockcoagulationsautéingconvectiontemperatureroastingglutenvegetablestockflourovenexcitationsugarmothersaucesheattransferchickenstocksaltbakerystandmixerthermalradiationbuttersaucessteamingproofinghollandaiseboilingstewingmoist heatcookingmethodbakingsodamelt dryheatcookingmethodbakingequipmentgelatinizationconductionmixingbowlsbrowningdessertsaucesfishstockbatterstallwhitestockhandmixerspatulagrillingbroilingkneadingleaveningagentsbakingheatbéchamelbrownstockquickbreadssimmeringcombinationheatcookingmethodsousvidecaramelizationbraisingevaporationbakingpowderfryinginductionfatsMaillardreactionpoachingdoughbeefstockcoagulationsautéingconvectiontemperatureroastingglutenvegetablestockflourovenexcitationsugarmothersaucesheattransferchickenstocksaltbakerystandmixerthermalradiationbuttersaucessteamingproofinghollandaiseboilingstewing

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