TemperingSaturatedfatSingle-actingbakingpowderCondensedmilkCornsyrupBakingammoniaGranulatedsugarSkimmilkDoughconditionerBranBaker’scheeseEmulsionChemicalleavenerOilWhippingcreamClearflourCreamingEmulsifiedshorteningChocolateliquorGlucoseStrongflourShorteningGlutenCouvertureNonfatdrymilkAbsorptionWeakflourEndospermAll-purposeflourUnsaturatedfatDouble-actingbakingpowderDurumflourDessertsyrupButterfat½ &½PatentflourBoltingStraightflourEvaporatedmilkButtermilkPasteurizedActiveDryYeastSimplesyrupMargarineLow-fat milkOsmotolerantYeastCocoaCocoabutterFreshYeastWholemilkCarbohydrateSodiumbicarbonatePectinSelf-risingflourGelatinFortifiednonfat/lowfat milkCreamcheeseRegularshorteningExtractInvertsugarCompressedYeastConfectioner’ssugarInstantDryYeastYogurtFoamingNonfatmilkLeaveningCakeflourCremefraicheGermUHTpasteurizedBrownsugarMolassesAmylaseWholewheatflourSyrupPastryflourSucroseBreadflourFermentationDiastaseSourcreamExtractionTemperingSaturatedfatSingle-actingbakingpowderCondensedmilkCornsyrupBakingammoniaGranulatedsugarSkimmilkDoughconditionerBranBaker’scheeseEmulsionChemicalleavenerOilWhippingcreamClearflourCreamingEmulsifiedshorteningChocolateliquorGlucoseStrongflourShorteningGlutenCouvertureNonfatdrymilkAbsorptionWeakflourEndospermAll-purposeflourUnsaturatedfatDouble-actingbakingpowderDurumflourDessertsyrupButterfat½ &½PatentflourBoltingStraightflourEvaporatedmilkButtermilkPasteurizedActiveDryYeastSimplesyrupMargarineLow-fat milkOsmotolerantYeastCocoaCocoabutterFreshYeastWholemilkCarbohydrateSodiumbicarbonatePectinSelf-risingflourGelatinFortifiednonfat/lowfat milkCreamcheeseRegularshorteningExtractInvertsugarCompressedYeastConfectioner’ssugarInstantDryYeastYogurtFoamingNonfatmilkLeaveningCakeflourCremefraicheGermUHTpasteurizedBrownsugarMolassesAmylaseWholewheatflourSyrupPastryflourSucroseBreadflourFermentationDiastaseSourcreamExtraction

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