Confectioner’ssugarActiveDryYeastStrongflourSelf-risingflourSucroseDouble-actingbakingpowderMolassesNonfatdrymilkButterfatSkimmilkSodiumbicarbonateUHTpasteurizedCremefraicheCondensedmilkCouvertureCarbohydrateCocoabutterInstantDryYeastExtractionSingle-actingbakingpowderBrownsugarLeaveningSyrupAmylaseFermentationEndospermGranulatedsugarAbsorptionStraightflourExtractBaker’scheeseEvaporatedmilkPectinWhippingcreamUnsaturatedfatFortifiednonfat/lowfat milkYogurtGelatinWholemilkBreadflourMargarinePastryflourDessertsyrupAll-purposeflourOilChocolateliquorWeakflour½ &½OsmotolerantYeastChemicalleavenerDoughconditionerCocoaCompressedYeastButtermilkFoamingCornsyrupSourcreamSimplesyrupDurumflourPasteurizedDiastaseInvertsugarCakeflourCreamingNonfatmilkWholewheatflourBakingammoniaShorteningGlutenEmulsifiedshorteningSaturatedfatRegularshorteningGlucoseEmulsionTemperingGermPatentflourClearflourLow-fat milkCreamcheeseBoltingBranFreshYeastConfectioner’ssugarActiveDryYeastStrongflourSelf-risingflourSucroseDouble-actingbakingpowderMolassesNonfatdrymilkButterfatSkimmilkSodiumbicarbonateUHTpasteurizedCremefraicheCondensedmilkCouvertureCarbohydrateCocoabutterInstantDryYeastExtractionSingle-actingbakingpowderBrownsugarLeaveningSyrupAmylaseFermentationEndospermGranulatedsugarAbsorptionStraightflourExtractBaker’scheeseEvaporatedmilkPectinWhippingcreamUnsaturatedfatFortifiednonfat/lowfat milkYogurtGelatinWholemilkBreadflourMargarinePastryflourDessertsyrupAll-purposeflourOilChocolateliquorWeakflour½ &½OsmotolerantYeastChemicalleavenerDoughconditionerCocoaCompressedYeastButtermilkFoamingCornsyrupSourcreamSimplesyrupDurumflourPasteurizedDiastaseInvertsugarCakeflourCreamingNonfatmilkWholewheatflourBakingammoniaShorteningGlutenEmulsifiedshorteningSaturatedfatRegularshorteningGlucoseEmulsionTemperingGermPatentflourClearflourLow-fat milkCreamcheeseBoltingBranFreshYeast

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