UnsaturatedfatCornsyrupInvertsugarYogurtGranulatedsugar½ &½PasteurizedSelf-risingflourSourcreamEmulsifiedshorteningButterfatGlucoseFreshYeastAbsorptionExtractEvaporatedmilkPatentflourGlutenWholemilkDurumflourWeakflourLeaveningCondensedmilkGelatinCremefraicheCakeflourExtractionBrownsugarFermentationCarbohydrateCocoabutterBoltingActiveDryYeastNonfatmilkSodiumbicarbonateGermDoughconditionerMolassesTemperingSimplesyrupBranAmylaseDiastaseStraightflourCouvertureBaker’scheeseOsmotolerantYeastInstantDryYeastShorteningLow-fat milkSkimmilkPastryflourDouble-actingbakingpowderStrongflourSingle-actingbakingpowderFortifiednonfat/lowfat milkSyrupMargarineWholewheatflourCreamcheeseNonfatdrymilkBreadflourClearflourChemicalleavenerBakingammoniaAll-purposeflourEmulsionConfectioner’ssugarCocoaWhippingcreamButtermilkSaturatedfatEndospermOilSucroseChocolateliquorRegularshorteningUHTpasteurizedCompressedYeastPectinCreamingDessertsyrupFoamingUnsaturatedfatCornsyrupInvertsugarYogurtGranulatedsugar½ &½PasteurizedSelf-risingflourSourcreamEmulsifiedshorteningButterfatGlucoseFreshYeastAbsorptionExtractEvaporatedmilkPatentflourGlutenWholemilkDurumflourWeakflourLeaveningCondensedmilkGelatinCremefraicheCakeflourExtractionBrownsugarFermentationCarbohydrateCocoabutterBoltingActiveDryYeastNonfatmilkSodiumbicarbonateGermDoughconditionerMolassesTemperingSimplesyrupBranAmylaseDiastaseStraightflourCouvertureBaker’scheeseOsmotolerantYeastInstantDryYeastShorteningLow-fat milkSkimmilkPastryflourDouble-actingbakingpowderStrongflourSingle-actingbakingpowderFortifiednonfat/lowfat milkSyrupMargarineWholewheatflourCreamcheeseNonfatdrymilkBreadflourClearflourChemicalleavenerBakingammoniaAll-purposeflourEmulsionConfectioner’ssugarCocoaWhippingcreamButtermilkSaturatedfatEndospermOilSucroseChocolateliquorRegularshorteningUHTpasteurizedCompressedYeastPectinCreamingDessertsyrupFoaming

Ch 4 Baking Vocab - 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. Unsaturated fat
  2. Corn syrup
  3. Invert sugar
  4. Yogurt
  5. Granulated sugar
  6. ½ & ½
  7. Pasteurized
  8. Self-rising flour
  9. Sour cream
  10. Emulsified shortening
  11. Butterfat
  12. Glucose
  13. Fresh Yeast
  14. Absorption
  15. Extract
  16. Evaporated milk
  17. Patent flour
  18. Gluten
  19. Whole milk
  20. Durum flour
  21. Weak flour
  22. Leavening
  23. Condensed milk
  24. Gelatin
  25. Creme fraiche
  26. Cake flour
  27. Extraction
  28. Brown sugar
  29. Fermentation
  30. Carbohydrate
  31. Cocoa butter
  32. Bolting
  33. Active Dry Yeast
  34. Nonfat milk
  35. Sodium bicarbonate
  36. Germ
  37. Dough conditioner
  38. Molasses
  39. Tempering
  40. Simple syrup
  41. Bran
  42. Amylase
  43. Diastase
  44. Straight flour
  45. Couverture
  46. Baker’s cheese
  47. Osmotolerant Yeast
  48. Instant Dry Yeast
  49. Shortening
  50. Low-fat milk
  51. Skim milk
  52. Pastry flour
  53. Double-acting baking powder
  54. Strong flour
  55. Single-acting baking powder
  56. Fortified nonfat/low fat milk
  57. Syrup
  58. Margarine
  59. Whole wheat flour
  60. Cream cheese
  61. Nonfat dry milk
  62. Bread flour
  63. Clear flour
  64. Chemical leavener
  65. Baking ammonia
  66. All-purpose flour
  67. Emulsion
  68. Confectioner’s sugar
  69. Cocoa
  70. Whipping cream
  71. Buttermilk
  72. Saturated fat
  73. Endosperm
  74. Oil
  75. Sucrose
  76. Chocolate liquor
  77. Regular shortening
  78. UHT pasteurized
  79. Compressed Yeast
  80. Pectin
  81. Creaming
  82. Dessert syrup
  83. Foaming