CarbohydrateGranulatedsugarDoughconditionerConfectioner’ssugarLow-fat milkInstantDryYeastCondensedmilkButtermilkStraightflourActiveDryYeastChocolateliquorGermExtractGelatinDouble-actingbakingpowderCremefraicheCompressedYeastTemperingDiastasePastryflourOsmotolerantYeastCakeflourBaker’scheeseAmylaseSaturatedfatMargarineWholewheatflourExtractionNonfatmilkMolassesInvertsugarSourcreamCornsyrupChemicalleavenerBranSelf-risingflourOilYogurtEmulsifiedshorteningSodiumbicarbonateSingle-actingbakingpowderCreamcheeseFermentationFoamingPasteurizedEmulsionNonfatdrymilkClearflourEndospermUHTpasteurized½ &½CouvertureRegularshorteningAll-purposeflourBreadflourAbsorptionFreshYeastSimplesyrupGlutenBoltingButterfatBrownsugarLeaveningFortifiednonfat/lowfat milkSkimmilkShorteningStrongflourWeakflourCocoaSucrosePatentflourBakingammoniaGlucoseDessertsyrupDurumflourCreamingSyrupPectinWholemilkCocoabutterEvaporatedmilkUnsaturatedfatWhippingcreamCarbohydrateGranulatedsugarDoughconditionerConfectioner’ssugarLow-fat milkInstantDryYeastCondensedmilkButtermilkStraightflourActiveDryYeastChocolateliquorGermExtractGelatinDouble-actingbakingpowderCremefraicheCompressedYeastTemperingDiastasePastryflourOsmotolerantYeastCakeflourBaker’scheeseAmylaseSaturatedfatMargarineWholewheatflourExtractionNonfatmilkMolassesInvertsugarSourcreamCornsyrupChemicalleavenerBranSelf-risingflourOilYogurtEmulsifiedshorteningSodiumbicarbonateSingle-actingbakingpowderCreamcheeseFermentationFoamingPasteurizedEmulsionNonfatdrymilkClearflourEndospermUHTpasteurized½ &½CouvertureRegularshorteningAll-purposeflourBreadflourAbsorptionFreshYeastSimplesyrupGlutenBoltingButterfatBrownsugarLeaveningFortifiednonfat/lowfat milkSkimmilkShorteningStrongflourWeakflourCocoaSucrosePatentflourBakingammoniaGlucoseDessertsyrupDurumflourCreamingSyrupPectinWholemilkCocoabutterEvaporatedmilkUnsaturatedfatWhippingcream

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