Self-risingflourDurumflourSingle-actingbakingpowderConfectioner’ssugarMolassesCompressedYeastAmylaseBreadflourDessertsyrupDiastaseLow-fat milkDoughconditionerGlutenInvertsugarButtermilkUHTpasteurizedLeaveningShorteningBaker’scheeseCouvertureNonfatdrymilkPastryflourSourcreamPectinEmulsifiedshorteningActiveDryYeastEndospermCreamingOilGranulatedsugarExtractionDouble-actingbakingpowderWholemilkSimplesyrup½ &½PasteurizedFreshYeastWhippingcreamAbsorptionStrongflourCocoaOsmotolerantYeastSyrupCarbohydrateYogurtCondensedmilkWholewheatflourFortifiednonfat/lowfat milkCremefraicheTemperingExtractCornsyrupFoamingBoltingCocoabutterUnsaturatedfatFermentationEmulsionGlucoseNonfatmilkSaturatedfatSkimmilkSucroseRegularshorteningButterfatCakeflourChemicalleavenerChocolateliquorMargarineCreamcheeseInstantDryYeastStraightflourClearflourBrownsugarBakingammoniaSodiumbicarbonateGermEvaporatedmilkPatentflourWeakflourBranAll-purposeflourGelatinSelf-risingflourDurumflourSingle-actingbakingpowderConfectioner’ssugarMolassesCompressedYeastAmylaseBreadflourDessertsyrupDiastaseLow-fat milkDoughconditionerGlutenInvertsugarButtermilkUHTpasteurizedLeaveningShorteningBaker’scheeseCouvertureNonfatdrymilkPastryflourSourcreamPectinEmulsifiedshorteningActiveDryYeastEndospermCreamingOilGranulatedsugarExtractionDouble-actingbakingpowderWholemilkSimplesyrup½ &½PasteurizedFreshYeastWhippingcreamAbsorptionStrongflourCocoaOsmotolerantYeastSyrupCarbohydrateYogurtCondensedmilkWholewheatflourFortifiednonfat/lowfat milkCremefraicheTemperingExtractCornsyrupFoamingBoltingCocoabutterUnsaturatedfatFermentationEmulsionGlucoseNonfatmilkSaturatedfatSkimmilkSucroseRegularshorteningButterfatCakeflourChemicalleavenerChocolateliquorMargarineCreamcheeseInstantDryYeastStraightflourClearflourBrownsugarBakingammoniaSodiumbicarbonateGermEvaporatedmilkPatentflourWeakflourBranAll-purposeflourGelatin

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