PectinChocolateliquorUnsaturatedfatEmulsifiedshorteningUHTpasteurizedBrownsugarMolassesClearflourEndospermCompressedYeastSodiumbicarbonatePatentflourWholemilkNonfatdrymilkConfectioner’ssugarGermInvertsugarCocoaStraightflourGlucoseCocoabutterRegularshorteningSyrupAll-purposeflourGranulatedsugarButterfatFreshYeastDurumflourGelatinActiveDryYeastExtractShorteningCremefraicheSelf-risingflourBakingammoniaFermentationWholewheatflourCarbohydrateSucroseBranStrongflourCreamcheeseSaturatedfatMargarineFortifiednonfat/lowfat milkSourcreamLeaveningPasteurizedDessertsyrupBoltingExtractionBaker’scheeseCakeflourNonfatmilkDouble-actingbakingpowderEmulsionSkimmilkEvaporatedmilkGlutenAmylaseCornsyrupButtermilkCondensedmilkDiastasePastryflourBreadflour½ &½Low-fat milkOsmotolerantYeastSimplesyrupAbsorptionOilSingle-actingbakingpowderFoamingTemperingCouvertureDoughconditionerWhippingcreamChemicalleavenerInstantDryYeastCreamingWeakflourYogurtPectinChocolateliquorUnsaturatedfatEmulsifiedshorteningUHTpasteurizedBrownsugarMolassesClearflourEndospermCompressedYeastSodiumbicarbonatePatentflourWholemilkNonfatdrymilkConfectioner’ssugarGermInvertsugarCocoaStraightflourGlucoseCocoabutterRegularshorteningSyrupAll-purposeflourGranulatedsugarButterfatFreshYeastDurumflourGelatinActiveDryYeastExtractShorteningCremefraicheSelf-risingflourBakingammoniaFermentationWholewheatflourCarbohydrateSucroseBranStrongflourCreamcheeseSaturatedfatMargarineFortifiednonfat/lowfat milkSourcreamLeaveningPasteurizedDessertsyrupBoltingExtractionBaker’scheeseCakeflourNonfatmilkDouble-actingbakingpowderEmulsionSkimmilkEvaporatedmilkGlutenAmylaseCornsyrupButtermilkCondensedmilkDiastasePastryflourBreadflour½ &½Low-fat milkOsmotolerantYeastSimplesyrupAbsorptionOilSingle-actingbakingpowderFoamingTemperingCouvertureDoughconditionerWhippingcreamChemicalleavenerInstantDryYeastCreamingWeakflourYogurt

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