InstantDryYeastGlutenSaturatedfatUHTpasteurizedChemicalleavenerEmulsifiedshorteningButterfatCondensedmilkDoughconditionerGlucoseMargarineDessertsyrupBrownsugarAmylasePastryflourCreamingUnsaturatedfatFermentationEndospermOilCompressedYeastAbsorptionYogurtSelf-risingflourBreadflourLow-fat milkCreamcheeseCremefraicheGermNonfatmilkBoltingFoamingCocoaMolassesCakeflourCouvertureEmulsionShorteningEvaporatedmilkWeakflourCarbohydrateDouble-actingbakingpowderSucroseNonfatdrymilkCocoabutterOsmotolerantYeastButtermilkGelatinCornsyrupBakingammonia½ &½SyrupSingle-actingbakingpowderTemperingBranStrongflourStraightflourLeaveningPasteurizedWholemilkPectinSodiumbicarbonateChocolateliquorDiastaseActiveDryYeastFreshYeastClearflourConfectioner’ssugarDurumflourAll-purposeflourInvertsugarExtractSkimmilkPatentflourRegularshorteningBaker’scheeseGranulatedsugarWholewheatflourWhippingcreamSimplesyrupExtractionSourcreamFortifiednonfat/lowfat milkInstantDryYeastGlutenSaturatedfatUHTpasteurizedChemicalleavenerEmulsifiedshorteningButterfatCondensedmilkDoughconditionerGlucoseMargarineDessertsyrupBrownsugarAmylasePastryflourCreamingUnsaturatedfatFermentationEndospermOilCompressedYeastAbsorptionYogurtSelf-risingflourBreadflourLow-fat milkCreamcheeseCremefraicheGermNonfatmilkBoltingFoamingCocoaMolassesCakeflourCouvertureEmulsionShorteningEvaporatedmilkWeakflourCarbohydrateDouble-actingbakingpowderSucroseNonfatdrymilkCocoabutterOsmotolerantYeastButtermilkGelatinCornsyrupBakingammonia½ &½SyrupSingle-actingbakingpowderTemperingBranStrongflourStraightflourLeaveningPasteurizedWholemilkPectinSodiumbicarbonateChocolateliquorDiastaseActiveDryYeastFreshYeastClearflourConfectioner’ssugarDurumflourAll-purposeflourInvertsugarExtractSkimmilkPatentflourRegularshorteningBaker’scheeseGranulatedsugarWholewheatflourWhippingcreamSimplesyrupExtractionSourcreamFortifiednonfat/lowfat milk

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