CreamingClearflourPatentflourBaker’scheeseDoughconditionerShorteningInstantDryYeastButtermilkSaturatedfatCompressedYeastExtractionUnsaturatedfatSelf-risingflourWeakflourEndospermFortifiednonfat/lowfat milkButterfatPasteurizedGlucoseFreshYeastCocoabutterNonfatmilkEmulsifiedshorteningInvertsugarGelatinSkimmilkRegularshortening½ &½NonfatdrymilkStraightflourOilMargarineChocolateliquorMolassesCouvertureExtractDessertsyrupCocoaCarbohydrateEvaporatedmilkCornsyrupUHTpasteurizedCakeflourWholewheatflourSimplesyrupLeaveningDurumflourDiastaseGranulatedsugarWhippingcreamPectinGermYogurtStrongflourFoamingSourcreamBrownsugarCreamcheeseDouble-actingbakingpowderAmylaseEmulsionActiveDryYeastOsmotolerantYeastBoltingGlutenBakingammoniaAll-purposeflourBreadflourCondensedmilkConfectioner’ssugarTemperingAbsorptionChemicalleavenerCremefraicheSucroseWholemilkFermentationSodiumbicarbonateSyrupPastryflourLow-fat milkSingle-actingbakingpowderBranCreamingClearflourPatentflourBaker’scheeseDoughconditionerShorteningInstantDryYeastButtermilkSaturatedfatCompressedYeastExtractionUnsaturatedfatSelf-risingflourWeakflourEndospermFortifiednonfat/lowfat milkButterfatPasteurizedGlucoseFreshYeastCocoabutterNonfatmilkEmulsifiedshorteningInvertsugarGelatinSkimmilkRegularshortening½ &½NonfatdrymilkStraightflourOilMargarineChocolateliquorMolassesCouvertureExtractDessertsyrupCocoaCarbohydrateEvaporatedmilkCornsyrupUHTpasteurizedCakeflourWholewheatflourSimplesyrupLeaveningDurumflourDiastaseGranulatedsugarWhippingcreamPectinGermYogurtStrongflourFoamingSourcreamBrownsugarCreamcheeseDouble-actingbakingpowderAmylaseEmulsionActiveDryYeastOsmotolerantYeastBoltingGlutenBakingammoniaAll-purposeflourBreadflourCondensedmilkConfectioner’ssugarTemperingAbsorptionChemicalleavenerCremefraicheSucroseWholemilkFermentationSodiumbicarbonateSyrupPastryflourLow-fat milkSingle-actingbakingpowderBran

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