CouvertureSyrupPastryflourSelf-risingflourPectinOilEmulsionConfectioner’ssugarBreadflourLeaveningUHTpasteurizedExtractionSimplesyrupWeakflourFoamingCreamingSingle-actingbakingpowderUnsaturatedfatCarbohydratePatentflourBrownsugarStraightflourGlucoseLow-fat milkInstantDryYeastGelatinCompressedYeastActiveDryYeastGlutenStrongflourSaturatedfat½ &½CakeflourCocoaButterfatDiastaseEmulsifiedshorteningYogurtChemicalleavenerOsmotolerantYeastInvertsugarSkimmilkAmylaseCondensedmilkFreshYeastEvaporatedmilkExtractDouble-actingbakingpowderCreamcheeseEndospermMolassesCornsyrupButtermilkGranulatedsugarDessertsyrupDurumflourMargarineRegularshorteningBoltingSourcreamShorteningBakingammoniaBaker’scheeseCocoabutterAll-purposeflourWhippingcreamTemperingGermCremefraicheDoughconditionerSodiumbicarbonateClearflourWholewheatflourNonfatdrymilkNonfatmilkSucroseFermentationFortifiednonfat/lowfat milkBranChocolateliquorAbsorptionWholemilkPasteurizedCouvertureSyrupPastryflourSelf-risingflourPectinOilEmulsionConfectioner’ssugarBreadflourLeaveningUHTpasteurizedExtractionSimplesyrupWeakflourFoamingCreamingSingle-actingbakingpowderUnsaturatedfatCarbohydratePatentflourBrownsugarStraightflourGlucoseLow-fat milkInstantDryYeastGelatinCompressedYeastActiveDryYeastGlutenStrongflourSaturatedfat½ &½CakeflourCocoaButterfatDiastaseEmulsifiedshorteningYogurtChemicalleavenerOsmotolerantYeastInvertsugarSkimmilkAmylaseCondensedmilkFreshYeastEvaporatedmilkExtractDouble-actingbakingpowderCreamcheeseEndospermMolassesCornsyrupButtermilkGranulatedsugarDessertsyrupDurumflourMargarineRegularshorteningBoltingSourcreamShorteningBakingammoniaBaker’scheeseCocoabutterAll-purposeflourWhippingcreamTemperingGermCremefraicheDoughconditionerSodiumbicarbonateClearflourWholewheatflourNonfatdrymilkNonfatmilkSucroseFermentationFortifiednonfat/lowfat milkBranChocolateliquorAbsorptionWholemilkPasteurized

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