ShorteningGermCondensedmilkPastryflourSkimmilkMargarineInvertsugarEmulsifiedshorteningCornsyrupDouble-actingbakingpowderEndospermBrownsugarSaturatedfatYogurtStrongflourPasteurizedChocolateliquorOilSucroseAll-purposeflourOsmotolerantYeastDessertsyrupLeaveningBaker’scheeseRegularshorteningNonfatdrymilkCarbohydrateTemperingActiveDryYeastExtractLow-fat milkFreshYeastConfectioner’ssugarDiastaseSodiumbicarbonateFortifiednonfat/lowfat milkCakeflourCreamcheeseEmulsionStraightflourChemicalleavenerAbsorptionSingle-actingbakingpowderAmylaseUHTpasteurizedBreadflourWholewheatflourMolassesButterfatPectinUnsaturatedfatPatentflourDoughconditionerNonfatmilkSimplesyrupDurumflourEvaporatedmilkCompressedYeastGelatinClearflourGlutenCocoabutterCreamingGranulatedsugarBranCouvertureGlucoseSourcreamButtermilkSelf-risingflourCocoaWholemilkInstantDryYeastWhippingcreamFoamingBoltingWeakflour½ &½BakingammoniaExtractionCremefraicheFermentationSyrupShorteningGermCondensedmilkPastryflourSkimmilkMargarineInvertsugarEmulsifiedshorteningCornsyrupDouble-actingbakingpowderEndospermBrownsugarSaturatedfatYogurtStrongflourPasteurizedChocolateliquorOilSucroseAll-purposeflourOsmotolerantYeastDessertsyrupLeaveningBaker’scheeseRegularshorteningNonfatdrymilkCarbohydrateTemperingActiveDryYeastExtractLow-fat milkFreshYeastConfectioner’ssugarDiastaseSodiumbicarbonateFortifiednonfat/lowfat milkCakeflourCreamcheeseEmulsionStraightflourChemicalleavenerAbsorptionSingle-actingbakingpowderAmylaseUHTpasteurizedBreadflourWholewheatflourMolassesButterfatPectinUnsaturatedfatPatentflourDoughconditionerNonfatmilkSimplesyrupDurumflourEvaporatedmilkCompressedYeastGelatinClearflourGlutenCocoabutterCreamingGranulatedsugarBranCouvertureGlucoseSourcreamButtermilkSelf-risingflourCocoaWholemilkInstantDryYeastWhippingcreamFoamingBoltingWeakflour½ &½BakingammoniaExtractionCremefraicheFermentationSyrup

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