ActiveDryYeastCreamcheeseButtermilkGlucoseDiastaseButterfatDessertsyrupRegularshorteningBranEmulsifiedshorteningOsmotolerantYeastBrownsugarCarbohydrateOilCremefraicheCouvertureShorteningSkimmilkDoughconditionerSucroseEndospermGranulatedsugarDurumflourSyrupYogurtBoltingExtractionSaturatedfatMargarineChocolateliquorSodiumbicarbonateChemicalleavenerSingle-actingbakingpowderMolassesPatentflourSourcreamWhippingcreamConfectioner’ssugarAll-purposeflourNonfatmilkCocoaWholewheatflourBreadflourAbsorptionEvaporatedmilkUnsaturatedfatSimplesyrupCreamingCakeflourInvertsugarGelatin½ &½CornsyrupBakingammoniaDouble-actingbakingpowderExtractWeakflourGlutenWholemilkClearflourLeaveningFortifiednonfat/lowfat milkNonfatdrymilkCompressedYeastCocoabutterStrongflourLow-fat milkEmulsionUHTpasteurizedBaker’scheeseSelf-risingflourInstantDryYeastAmylaseCondensedmilkFermentationTemperingStraightflourPectinFoamingPasteurizedFreshYeastGermPastryflourActiveDryYeastCreamcheeseButtermilkGlucoseDiastaseButterfatDessertsyrupRegularshorteningBranEmulsifiedshorteningOsmotolerantYeastBrownsugarCarbohydrateOilCremefraicheCouvertureShorteningSkimmilkDoughconditionerSucroseEndospermGranulatedsugarDurumflourSyrupYogurtBoltingExtractionSaturatedfatMargarineChocolateliquorSodiumbicarbonateChemicalleavenerSingle-actingbakingpowderMolassesPatentflourSourcreamWhippingcreamConfectioner’ssugarAll-purposeflourNonfatmilkCocoaWholewheatflourBreadflourAbsorptionEvaporatedmilkUnsaturatedfatSimplesyrupCreamingCakeflourInvertsugarGelatin½ &½CornsyrupBakingammoniaDouble-actingbakingpowderExtractWeakflourGlutenWholemilkClearflourLeaveningFortifiednonfat/lowfat milkNonfatdrymilkCompressedYeastCocoabutterStrongflourLow-fat milkEmulsionUHTpasteurizedBaker’scheeseSelf-risingflourInstantDryYeastAmylaseCondensedmilkFermentationTemperingStraightflourPectinFoamingPasteurizedFreshYeastGermPastryflour

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